Description
A delicious and fluffy vegan naan recipe made without dairy, using plant-based milk and olive oil. This recipe yields soft, lightly charred naan breads perfect for pairing with curries, dips, or enjoying on their own. The dough is made with simple ingredients, left to rise slowly for a tender texture, and cooked on a cast iron pan for that authentic naan experience.
Ingredients
Scale
Wet Ingredients
- ¾ cup warm water
- 3 tablespoons plant-based milk (soy milk works best)
- 1 teaspoon apple cider vinegar
- 5 tablespoons olive oil, divided
- 1 teaspoon sugar
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 1 tablespoon baking powder
Instructions
- Activate Yeast: Add the warm water to a cup and mix in the yeast and sugar until fully dissolved. The water should be comfortably warm (ideally 110°F) but not hot. Cover with a plate and set aside for 5 minutes until foamy.
- Mix Dry Ingredients: In a large bowl, combine the flour, salt, and baking powder; mix well and set aside.
- Prepare Vegan Buttermilk: In a small cup, combine the plant-based milk and apple cider vinegar. Mix until the mixture thickens slightly.
- Combine Wet Ingredients: Uncover the yeast mixture once foamy, then add the vegan buttermilk and 2 tablespoons of olive oil. Stir to combine, then add this wet mixture to the dry ingredients bowl.
- Mix Dough: Using a spatula, mix the ingredients well. The dough will be sticky and slightly broken down at this point.
- Knead Dough: Lightly flour a clean surface and place the dough on it, including any small chunks. Knead about 6 turns until all chunks are incorporated. If sticky, sprinkle up to 1 tablespoon of flour. Form the dough into a loose ball — avoid over-kneading.
- First Rising: Add 2 tablespoons of olive oil to a bowl and spread around the inside. Place the dough ball inside, then rub 1 tablespoon of oil over the dough’s surface. Cover with a warm damp towel and let rise in a warm place for 3 hours until doubled or tripled in size.
- Shape Dough Balls: Dust your work surface with flour and transfer the dough onto it. Knead gently for about 40 seconds and form a ball. Divide the dough into 8 equal chunks and shape each into a ball. Let rest for 10 minutes.
- Preheat Pan: Heat a large cast iron pan over medium heat for about 2 minutes.
- Roll Out Dough: On a floured surface, roll out one dough ball as thinly as possible without tearing.
- Cook Naan: Place the rolled dough on the hot cast iron pan. Cook for about 20 seconds, allowing bubbles to form. When the bottom is golden and slightly charred in spots, flip the naan.
- Flip and Finish Cooking: Cook the other side for 10 to 20 seconds until golden and lightly charred in some areas.
- Repeat and Keep Warm: Repeat this process with the remaining dough balls. Keep cooked naan warm in a toaster oven or wrapped in a clean kitchen towel. Alternatively, store cooled naan in an airtight container.
Notes
- The water used to activate yeast should be warm but not hot to avoid killing the yeast.
- Allow the dough to rise in a warm area for best results; slow rising improves texture.
- Use a cast iron pan for authentic flavor and charred spots; a heavy skillet can be a substitute.
- Rolling the dough thinly ensures light and soft naan.
- Store naan completely cooled before sealing airtight to prevent sogginess.
- Soy milk is recommended for best thickening in the vegan buttermilk step.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Indian
Keywords: Vegan naan, vegan bread, Indian bread, dairy-free naan, plant-based naan, stovetop naan, homemade naan
