Homemade Vegan Naan Bread

Anastasia

5 years ago

Sometimes it’s too boring to serve curry over plain white rice. If you have some extra free time make this easy but delicious vegan naan bread.

Somehow the process of dipping bread into rich and flavorful curry dish makes it even more delightful. It makes you feel more connected to nature and the food that it gives you. And you don’t have to own a tandoor over to feel this pleasure.

Pour warm water into a large mixing bowl. Sprinkle dry yeast and sugar. Set aside for 5 minutes. Then add vegan yogurt and 40g of flour. Mix well and set aside in a warm place for another 25 minutes.

After 25 minutes add the rest of the flour, salt, baking powder, garlic powder and oil. Again mix well and knead for several minutes until you can form a ball of dough. You might want to add a bit more flour if the dough is too sticky.

Cover the bowl with kitchen towel and put away to double in size for 1 to 1 1/2 hours.

Dust your working surface with a little bit of flour. Divide the dough in two balls. For fluffier and bubbly bread let it rest for another 10 minutes under the kitchen towel.

Gently roll each ball into drop-like shape. Don’t press too much, it’s better if you just pull the dough with your hands.

Heat a heavy bottom skillet over medium to high heat. Cook naan for 1-3 minutes depending on how browned you want your bread to be. Flip and cook for another 1-2 minutes.

Brush with oil, sprinkle with fresh herbs and serve.

Naan bread is best to be served right away. But if you’re going to eat it in a few hours, wrap it in a kitchen towel while still hot to keep it soft.

Serve vegan naan with all kinds of curry. Hear some suggestions:

Homemade Vegan Naan Bread

Easy and delicious homemade vegan naan bread.

Author: Anastasia
Prep Time: 2 hours 30 min
Cook Time: 10 min
Total Time: 2 hours 40 minutes
Yield: 2
Category: Bread, Side dish
Cuisine: Indian

Ingredients

1/3 C warm water
1 tsp active dry yeast
pinch of sugar
140g all-purpose flour, divided
3 tbsp vegan yogurt
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp garlic powder
1 tbsp oil (plus more for brushing)
fresh herbs for topping

Instructions

Pour warm water into a large mixing bowl. Sprinkle dry yeast and sugar. Set aside for 5 minutes. Then add vegan yogurt and 40g of flour. Mix well and set aside in a warm place for another 25 minutes.
After 25 minutes add the rest of the flour, salt, baking powder, garlic powder and oil. Again mix well and knead for several minutes until you can form a ball of dough. You might want to add a bit more flour if the dough is too sticky.
Cover the bowl with kitchen towel and put away to double in size for 1 to 1 1/2 hours.
Dust your working surface with a little bit of flour. Divide the dough in two balls. For fluffier and bubbly bread let it rest for another 10 minutes under the kitchen towel.
Gently roll each ball into drop-like shape. Don’t press too much, it’s better if you just pull the dough with your hands.
Heat a heavy bottom skillet over medium to high heat. Cook naan for 1-3 minutes depending on how browned you want your bread to be. Flip and cook for another 1-2 minutes.
Brush with oil, sprinkle with fresh herbs and serve.