Easy Vegan Naan – if you’re into super fluffy flatbreads, then this is THE recipe for you! The dough is just a simple yeast dough, which you can keep in the fridge for up to 3 days.
I’m always on a mission for the fluffiest vegan naan bread. And I kind of feel like, it can’t get any fluffier than this.
I’ve gotten so many compliments for my naan, it always ends up being the star of the meal (sorry, curry!).
It’s really easy to make. Mix the ingredients for the dough (I am using my kitchen machine but you can also use your hands). Coat the dough ball in oil, and let it rise for at least 2 hours. Then you can break off a small chunk, roll it out and cook it in the pan for a super fresh flatbread.
You can also store the risen dough in the fridge for up to 3 days, so you’ll always have the option for spontaneous, bubbly naan.
Bonus points for sprinkling salt and fresh parsley (or cilantro) on top.
If you don’t have the time for the dough to rise and you need a naan asap, check out my yeast-free Garlic Naan recipe.
You can use the flatbreads also for fluffy wraps or a pizza base! I may or may not have added mashed avocado onto the flatbread for a quick breakfast.
This is a super basic version for vegan naan. You can always work garlic slices, sesame seeds, chili flakes (or whatever you feel like) into the dough before adding it to the pan!
The basic steps
Serve the Naan with
Falafel Curry
Palak Tofu
Dal Makhani
Sweet Potato Curry
or any of these15 Amazing Vegan Curry Recipes
Love it? Rate it!
I hope you enjoy this Easy Vegan Naan as much as I do!
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Cheers, Bianca
Easy Vegan Naan (Indian Flatbread)
Bianca / Elephantastic Vegan
Easy Vegan Naan – if you’re into super fluffy flatbreads, then this is THE recipe for you! The dough is just a simple yeast dough, which you can keep in the fridge for up to 3 days.
1teaspoonolive oil+ more to coat the dough and for the pan
2/3cupwater
Instructions
In a large mixing bowl, combine the flour, salt, and instant yeast. Then add the olive oil and water. Stir to combine, then knead with your hands (or use a kitchen machine with a dough hook) until it's a smooth dough.If the dough is too sticky, add more flour; if it's too crumbly, add more water.
Coat the ball ofdough in a drizzle of olive oil. Cover the bowl with a clean kitchen towel and let it sit in a warm place until the dough doubles in size (for about 2 hours).
Divide the dough into 4 equal pieces (about 100g each). Roll out each piece on lightly floured parchment paper.
Heat a flat pan (a crepe-pan works best) until really, really hot! Lay the first flatbread into the hot pan with a bit of oil until it's you can see bubbles on the bread. Then, for the second side, add a bit more oil to the pan, let the other side of the bread cook for 1-2 minutes. Repeat for the other naans.
Sprinkle the naans with salt, fresh parsley and enjoy!
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Unfortunately, the majority of naan isn't suitable for vegans as they often contain ghee (clarified butter), yoghurt, milk or even eggs. However, it's not impossible to find vegan-friendly naan in supermarkets, it's just worth double-checking ingredients lists.
So, really, all you need to make great naan is: flour, salt, yeast, water, and oil. The only “specialty” ingredient you need is a few tablespoons of vegan butter for brushing on at the end (please don't skip that part, and make it even better by grating fresh garlic into the butter for garlic naan).
Rolling Vs stretching dough: Naan is always hand stretched and not rolled with a rolling pin. Sometimes rolling toughens the dough and suppresses the bubbles making dense flatbreads. Hand stretched naan have a lovely fluffy & light texture.
My favorite homemade naan recipe is made with basic bread ingredients (flour, water and yeast) plus a generous dollop of yogurt, egg and baking powder to make the bread extra soft and chewy. I also prefer to use touch of honey as a natural sweetener for the bread.
And like those fluffy spuds, this soft flatbread has little nutritional value. Most naan recipes call for Greek yogurt to give it that airy texture. But that's more than offset by less healthy ingredients like white flour, sugar, and oil.
For the reasons listed above, no, commercial ghee is not dairy-free and is definitely not vegan. However, there are vegan options in stores, just as vegan butter, vegan cheese, and vegan yogurt are available!
While it may contain more carbs and sugars, it earns its reputation as a healthy alternative with its relatively generous amounts of protein and fiber. Despite its high carb content, naan can be considered a more nutrient-dense alternative to white bread and pita.
Although yeast is technically alive—it's a single-celled organism that metabolizes food into energy—it's no more an animal than other fungi such as mushrooms. Therefore, yeast is generally accepted as part of a vegan diet.
In many traditional recipes, naan bread does not contain eggs. However, there are variations of naan where eggs might be added to the dough. Whether eggs are added to naan largely depends on the specific recipe used by the restaurant and regional preferences.
Naan is essentially a leavened flatbread, which means it contains some form of raising agent to provide its airy texture. Hence for this naan, the raising agent we will be using is yeast. Other variations do exist which may utilise self raising flour or baking powder/baking soda.
Kulcha is a mildly leavened bread prepared with all-purpose flour without any yeast, but rather leavened with yogurt and/or baking powder. Though it's similar to naan, you don't need a tandoor oven to make kulcha; you can easily prepare it on a griddle.
Naan is usually much thicker than any type of roti and will have a more dense mouthfeel in comparison to roti. However, both of these flatbreads will be soft and chewy. No matter which type of Indian flatbread you choose, both are indispensable aspects of this diverse cuisine.
Naan is a flatbread found in Iran, Afghanistan, Pakistan, India, and other surrounding countries. Naan is served for dipping or stuffed with a variety of meats and vegetables. It is a traditional Indian flatbread that is baked inside a "tandoor" oven.
You can easily distinguish vegan from non-vegan bread by looking at the ingredient list. Bread containing eggs, honey, royal jelly, gelatin, or dairy-based ingredients like milk, butter, buttermilk, whey, or casein isn't considered vegan.
Generally speaking, the actual dough used in garlic bread is vegan. What could catch you out is the butter contents. Fortunately though, a lot of shop-bought garlic bread uses margarine or olive oil – so just make sure to check the ingredients first!
Yes, pita bread is suitable for vegans. Its two main ingredients are flour and yeast, both of which are plant-based. Usually, salt is added for flavour, but it is very unlikely that any animal products or byproducts will be used. However, it is always worth checking ingredients labels to make sure.
Naan is similar to other baked flatbreads but has a few distinguishing characteristics. Naan is enriched with ingredients like yogurt, milk, and eggs, while pita uses water to moisten its dough, making naan the softer bread.
Introduction: My name is Neely Ledner, I am a bright, determined, beautiful, adventurous, adventurous, spotless, calm person who loves writing and wants to share my knowledge and understanding with you.
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