Vegan Naan Bread

This easy Vegan Naan Bread is soft and fluffy and makes the perfect side to your favourite curry, Indian dish or soup.

Naan bread must be one of my all time favourite bread, and it relatively easy to make too. It is soft and full of garlic flavor from the garlic butter brushed on top. Tastes delicious served alongside a creamy curry, or this Spiced carrot and lentil soup.

Ingredients

For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.

Naan bread

• Dairy-free milk, I like to use almond milk but soy milk also works well.
• Dairy-free yogurt, I like to use a thicker greek style yoghurt. Make sure it is plain and unsweetened.
• Active yeast, mix it first with the milk and yoghurt to activate the yeast.
• Sugar, a little sugar helps to activate the yeast. Maple syrup works as well.
• Olive oil, another neutral oil can also be used. Sunflower oil or avocado oil are great options.
• Bread flour, for a fluffy and delicious bread.
• Salt, a little salt adds flavor to this vegan naan bread.

Garlic butter topping

• Vegan butter, melted
• Garlic,  minced
• Parsley, chopped
• Sea salt to taste

See recipe card for quantities.

Instructions

Follow the instruction below with step-by-step photos. For the full written instructions, see the recipe card at the bottom.

Add the milk and yoghurt to a small bowl. stir together and heat in the microwave until lukewarm.

In the bowl of your stand mixer, add the lukewarm milk and yoghurt mixture with the sugar and yeast, stir well. Let it sit to activate the yeast. It is ready when it looks foamy.   

Add the olive oil, bread flour and salt. Knead the dough in the stand mixer for 5 minutes on medium speed. If it is really loose and sticky, add a little more flour 1 tablespoon at a time. But not too much. The dough will still be a little sticky, but soft and elastic.

Add a tablespoon of oil to coat the dough and cover with a clean kitchen towel.

Let the dough rice in a warm place free from any drafts for about 60-90 min or until doubled in size.

When the dough has risen, punch it down and add to a lightly flowered surface.

Divide in 6-8 equal pieces and shape into small balls. 

Roll out the dough to an oval shape with a rolling pin.

Carefully place the naan in the hot frying pan and cook until the top has big bubbles and the edges look dry.

Flip the naan over and cook the other side.

Place the cooked naan on a baking tray and immediately brush with the garlic butter.

Hint: For smaller naan breads, divide the dough into 8 pieces. If you like thicker naan bread, divide into 6 pieces.

Substitutions and Variations

• Herbs – instead of parsley, you can use chopped cilantro.
• Garlic – If you aren’t a fan of the garlic, simply leave it out and only brush the cooked naan breads with melted butter and herbs.
• Yoghurt – instead of yoghurt, you can use homemade vegan buttermilk. Mix an equal part milk with 1 teaspoon of apple cider vinegar and let the mixture sit to curdle for 10 minutes. Then add to the recipe like you would have the yoghurt.

Storage

Vegan naan bread is best eaten freshly make and warm. But it can also be stored if you have any leftovers. Place in a plastic bag and seal it tight. Keeps in room temperature for about 3 days. It can also be stored in the fridge for up to 6 days.

The naan bread also freezes well for up to 2 months. Let it defrost fully in room temperature before serving.

To serve leftover naan, it tastes best reheated. The easiest way is to heat until just warm in the microwave. Be careful not to heat it too long or it will become tough and hard.

FAQ

What to serve with Naan bread

Naan bread is great for dipping and is usually served alongside Indian dishes. It also tastes great with some homemade hummus like this Lemon Dill Hummus, or as a sandwich topped with some Indian chickpea salad. Some of my favourite dishes to serve with vegan naan bread are:

I WOULD LOVE TO HEAR FROM YOU! 

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Print

Vegan Naan Bread

Prep Time

10 mins

Cook Time

15 mins

Total Time

1 hr 30 mins

 

This easy Vegan Naan Bread is soft and fluffy and makes the perfect side to your favourite curry, Indian dish or soup.

Servings: 6 breads

Author: Helena

Ingredients

Naan bread

• ⅔ cup dairy-free milk
• ⅓ plain dairy-free yogurt
• 1 teaspoon active yeast
• 1 tablespoon sugar
• 3 tablespoon olive oil
• 2 ¼ cups bread flour
• ½ teaspoon salt

Garlic butter topping

• 3 tbsp vegan butter, melted
• 3 cloves garlic,  minced
• 1 tablespoon chopped parsley
• Sea salt

Instructions

1. Add the milk and yoghurt to a small bowl. stir together and heat in the microwave until lukewarm (between 105 and 115ºF)

2. In the bowl of your stand mixer, add the lukewarm milk and yoghurt mixture with the sugar and yeast, stir well. Let it sit for about 10 minutes to activate the yeast. It is ready when it looks foamy.   

3. Add the olive oil, 2 cups of the bread flour and salt. With the dough attachment, start your stand mixer on low and when the flour is incorporated, raise the speed. Knead the dough in the stand mixer for 5 minutes on medium speed. If it is really loose and sticky, add a little more flour 1 tablespoon at a time. But not too much. The dough will still be a little sticky, but soft and elastic.

4. Add a tablespoon of oil to coat the dough and cover with a clean kitchen towel. Let the dough rice in a warm place free from any drafts for about 60-90 min or until doubled in size.

5. When the dough has risen, punch it down and add to a lightly flowered surface. Knead a few times and then divide in 6-8 equal pieces. Use a kitchen scale to get even pieces if you like. Shape them into small balls. 

6. Roll out the dough to an oval shape with a rolling pin, then cover with a kitchen towel, and let rest for 10 minutes.

   While the rolled dough is resting, preheat a cast iron pan on medium-high until almost smoking hot.

7. Prepare the garlic butter topping by mixing the melded butter, chopped garlic and parsley in a small bowl. 

8. Once the pan is hot, its time to cook the naan. 

   Carefully place on of the naan in the frying pan and cook until the top has big bubbles and the edges look dry, usually takes about 1 min. Flip the naan over and cook the other side for about 30- 45 seconds. 

9. Place the cooked naan on a baking tray and immediately brush with the garlic butter. Repeat with the remaining naan breads. 

   Best served immediately and eaten warm.