A complete recipe for a soft and chewy vegan naan!

These naans are much tastier than store-bought naans and go perfectly with your favorite curry.

Naan needs no introduction, it’s popular everywhere! But when we eat at Indian restaurants here in the US, I often don’t like the girls.

Usually they are dry or hard and not what I want for my naan. And the same goes for those that can be bought in stores.

I think homemade naan is much tastier, and there’s a reason you liked the garlic naan recipe on the blog so much.

Whenever I post a naan recipe, I often get questions about how to make it vegan, so I’ve been working on a vegan recipe for you.

It’s completely natural and makes for an incredibly soft and chewy naan – just as it should be!

This vegan naan

They are soft and cushioning.

✔made with simple ingredients from the pantry.

These are much better than store-bought naan.

Delicious with any dal or curry.

I ate too much while testing this recipe. This always happens to me when I make bread at home – I eat too much.

There’s a reason I can’t lose those extra 10 pounds!

Ingredients

The recipe requires basic ingredients, and if you’re vegan or often use dairy in your cooking, you should already have those in your home.

Flour: These naans are made with regular flour, and that works best in a recipe.

Yeast: I always have a big jar of active dried yeast in the fridge, so I always use it in my recipes.

If you buy a large bag, you can just keep it in an airtight container in the fridge and it will keep for months.

Sugar: You need a little sugar to activate the yeast and add flavor. I used white granulated sugar, make sure you use vegetable sugar.

Cashew milk: I’ve been loving using cashew milk in vegan recipes lately, and again, it works really well.

But if you don’t have cashew milk, other non-dairy milk products are good too.

Yogurt from cashew milk: makes the naan soft. If you don’t have cashew milk yogurt, almond milk yogurt is another good option.

Oil: I used avocado oil here, but you can also use olive oil, vegetable oil, or any other oil of your choice.

And there’s vegetable oil to grease the naan with when it’s cooked! You can also add garlic, nigella seeds and coriander to make the nance spicier.

Tips for making good naan

When making homemade naan, it’s important to keep a few things in mind.

1. Make sure the yeast is active before adding the dry ingredients: In this recipe we use active dry yeast, so it must be activated before adding the dry ingredients.

To activate the yeast, put it in warm water (not hot, but warm) with a little sugar and let it rise for about 5-10 minutes. This step is important.

Make sure the water is not too hot or the yeast will die, it should be about 110F degrees. It should not be cold either, otherwise the yeast will not be activated.

So act only when the mixture is frothy and bubbly at the top, then pour on the lid and make another batch.

2. Don’t be tempted to add flour: This dough will be a little sticky and that’s not a bad thing. Try not to add more flour than indicated and do not make the dough dry, the result will not be good.

Just use oil on your hands when working with the dough, and the process will be much easier.

3. Use plenty of oil: Because the dough is sticky, you need to use a lot of oil to work it. When rolling dough balls, when blowing out air, when rolling naan – always, don’t be afraid to use oil on your hands.

4. Use a cast iron skillet to cook the naan: The results are excellent, and I highly recommend cooking on cast iron. You can cook the naan all the way through the cast iron or, if you have a gas stove, you can bake it directly over the fire to char it.

5. Don’t forget the oil: In this case, don’t forget to grease the nansa with a vegan oil after cooking. It gives them flavor and keeps them tender.

frequently asked questions

Can we use whole wheat flour?

If necessary, try replacing 50% of the flour with whole wheat flour. The texture of these nanans will change if you replace them with 100% flour, so I don’t recommend that.

Can I use almond milk?

Yes, almond milk and almond yogurt should be fine in place of cashews and sea nuts.

Can you freeze naan?

You should be able to freeze both cooked and uncooked naan. Place them between several layers of parchment paper so they don’t stick together, and put them in the freezer.

Can I use instant yeast instead of active dried yeast?

You can, although I haven’t tried it, use about 1 and 1/4 teaspoons or 1 and 1/2 teaspoons instead of the 2 teaspoons the recipe mentions for active dry yeast.

At what temperature should I bake?

Preheat the oven to 500 degrees Fahrenheit. Place the rolled naan on a baking sheet and bake for 4-5 minutes or until golden brown. Remove the naan from the oven and brush with oil.

If you like, you can put the naan in the oven under the grill to char it. Frankly, I prefer them fried.

Services offered

Here are my favorite vegetarian curries for naan with …..

Spinach and mixed vegetables curry

Tofu Matar

Tofu Tikka Masala

Method

1- In a large bowl, mix 3.5 cups (455 grams) flour with 1 teaspoon salt until well blended. Leave that alone.

2- In another bowl (I’m using the steel bowl of my stand mixer here), add 1 cup (240 ml/8 oz) of warm water (not hot, but warm, the optimal temperature is about 110 F degrees) and add 2 teaspoons of active dry yeast and 1 tablespoon of sugar. Mix quickly and let stand for 5-10 minutes.

3- After 10 minutes, the mixture will bubble and foam, indicating yeast activity (if not, discard and start again).

4- Now add 2 tablespoons (30 ml) of oil.

5 &6 – And 1/3 cup (80 ml) cashew milk and 2 tablespoons (35 grams) cashew milk yogurt. Mix until everything is combined.

7- Now add the dry ingredients, ½ cup at a time and mix after each addition.

8- After all the flour is added, you can add an extra tablespoon of flour (9 grams) at this point if the dough seems very sticky (I did), but resist the temptation to add more flour and make the dough dry. The dough will be sticky, and that’s not a bad thing. Just lube your hands when you work with it. If you add too much flour, the naan won’t be as tasty.

You can now knead the dough for about 5 minutes with the dough hook of the stand mixer or 8-10 minutes with your hands.

9- Now put the dough in a greased bowl. I like to use my Instant Pot for this – grease the steel bowl of your stand mixer and put the dough in the bowl, grease the top with a little oil, then cover with a kitchen towel and press the yogurt button.

Set the time to about 45 minutes. The yogurt setting maintains the optimum temperature, which is ideal for rapid dough fermentation.

If you don’t have an Instant Pot, don’t worry, put the bowl in a warm place. I often preheat the oven to 200 degrees, then turn it off and put the dough in the oven. And if you live somewhere hot or it’s summer, just put the dough on the counter.

10 After 45 minutes in the Instant Pot, the dough has more than doubled in volume. Fast enough to ferment the dough on top of the yogurt in Instant Pot mode, if you are in the oven (with the oven off) it can take about 1 hour 30 minutes depending on the weather.

11- Beat the dough to remove the air, then divide it into 8 equal parts of about 100 grams each.

12- Heat a cast iron skillet over medium-high heat. Roll out the dough into an oblong shape about 8-10 inches long and 5-6 inches wide. You can also press garlic on it (first wet your hands with water and then press the garlic on the nanan).

13… Place the rolled naan on a hot baking sheet.

14- Cook the naan for 1 minute. If you see bubbles on the naan, turn the naan over.

15 и 16… And bake the other side for another 1-2 minutes until both sides are golden brown. If you have a gas stove, you can also put it directly on the fire to cook it (the naan will burn a little this way).

Cook all the chicks the same way.

Brush the top with vegan butter and sprinkle with chopped cilantro (optional). Serve the vegan naan with the curry and dal and enjoy.

If you’ve tried this vegan naan recipe, be sure to rate it! You can also follow me on Facebook and Instagram to see what’s new in my kitchen!

Vegan Naan

Manali

This tried and true recipe makes the softest, fluffiest vegan naan ever! Enjoy it with your favorite curry!

Cooking time 15 minutes

Cooking time: 20 minutes

Rest time 1 hour

Total time 1 hour 35 minutes

Bakery products

Indian kitchen

Portions of 8

Calories 250 kcal

  • 3.5 cups all purpose flour 455 g + 1 tablespoon (9 g) flour if needed
  • 1 teaspoon salt 7 grams
  • 1 cup of au 240 water
  • 2 teaspoons active dried yeast 7g.
  • 1 tablespoon white granulated sugar 13 grams, make sure it is vegan.
  • 2 Esslöffel 30 ml Oil, I have used Avocado Oil
  • 1/3 cup Cashew-Milch, ungesüßt 80 ml or use a similar milch
  • 2 tablespoons cashew milk yoghurt 35 g, smooth
  • naan vegan cleansing oil
  • Chopped coriander to taste for decoration
  • In a large bowl, mix 3.5 cups (455 grams) flour and 1 teaspoon salt until smooth. Leave that alone.
  • In a separate bowl (here I use the steel bowl of my stand mixer), add 1 cup (240 ml/8 ounce) of warm water (not hot, but warm, the optimal temperature is about 110 F degrees) and add 2 teaspoons of active dried yeast and 1 tablespoon of sugar. Mix quickly and let stand for 5-10 minutes.
  • After 10 minutes, the mixture should bubble and foam at the top, indicating yeast activity (if not, discard and start again).
  • Now add 2 tablespoons (30 ml) butter, 1/3 cup (80 ml) cashew milk and 2 tablespoons (35 grams) cashew milk yogurt. Mix until blended.
  • Now add the dry ingredients, ½ cup at a time, mixing after each addition.
  • After all the flour is added, you can add an extra tablespoon of flour (9 grams) at this point if the dough seems very sticky (I did), but resist the temptation to add more flour and make the dough dry. The dough will be sticky, and that’s not a bad thing. Just lube your hands when you work with it. If you add too much flour, the naan won’t be as tasty. Now knead the dough for about 5 minutes with the dough hook of the stand mixer or 8-10 minutes with your hands.
  • Now put the dough in a greased bowl. I like to use my Instant Pot for this – grease the steel bowl of your stand mixer and put the dough in the bowl, grease the top with a little oil, cover with a kitchen towel and press the yogurt button.Set the time for about 45 minutes. The yogurt setting maintains the optimum temperature, which is ideal for rapid dough fermentation. If you don’t have an Instant Pot, you don’t need to put the bowl in a warm place. I often preheat the oven to 200 degrees, then turn it off and put the dough in the oven. And if you live somewhere hot or if it’s summer, just put the dough on the counter.
  • After 45 minutes in the Instant Pot, the dough has more than doubled in volume. Fast enough to ferment the dough on top of the yogurt in Instant Pot mode, if you are in the oven (with the oven off) it can take about 1 hour 30 minutes depending on the weather.
  • Beat to release air from the dough, then divide into 8 equal parts of about 100 g each. Heat a cast iron skillet over medium-high heat. Roll out the dough into an oblong shape about 8-10 inches long and 5-6 inches wide. You can also press garlic on it (first wet your hands with water and then press the garlic on the nanan).
  • Place the rolled naan on a hot baking tray. Bake for 1 minute and flip the naan when you see bubbles on top.
  • And bake the other side for another 1 to 2 minutes, until both sides are golden. If you have a gas stove, you can also put it directly on the fire to cook it (the naan will get a little charred).Cook all the naan the same way. Brush the top with vegan butter and sprinkle with chopped cilantro (optional). Serve the vegan naan with the curry and dal and enjoy.
  1. You can brush them with garlic oil for more flavor. You can also add a few nigella seeds on top before baking the naan.
  2. Cooking on a gas stove will char the naan well and give it a nice flavor.

Calories: 250kcalCarbohydrates: 45g Protein: 7gFat: 4gSaturated fat: 1gTrans fat: 1gCholesterol: 1mgSodium: 305mgFibre: 99mgSugar: 2gVitamin A: 3IUV Vitamin C:1mgCalcium:19mgIron:3mg

frequently asked questions

Why is naan bread not vegan?

Milk, yogurt or other dairy products These are the main ingredients of the dough in many naan bread recipes and they certainly don’t make the finished product vegan (except for the butter or clarified butter, which is probably in there!)… Originally, the dough was to be made only with yogurt as the leavening agent.

Is stone fire vegan?

Stonefire® Organic Naan is a vegan, dairy-free recipe that is non-GMO and certified organic. They are hand drawn and baked in our patented tandoor tunnel oven, creating the texture and flavor of a traditional tandoor oven. These naans are the perfect partner for everything from veggie chili bowls to pizza.

Which Indian bread is vegetarian?

Sandwiches, paneer, parathas, papaduma/papaduma (a thin, crispy, disc-shaped dish that resembles a cracker) and chapattis are all traditional vegetarian dishes (although some restaurants brush their chapattis with oil, so be sure to specify what you want without oil). Poppadom is often served with a variety of chutneys and sauces.

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