Hang on to your hats, kids. This vegan naan (traditional Indian-style flatbread) is seriously going to blow you away. This naan is so easy to make and will make you feel like you have turned your home into a 5-star Indian restaurant. It doesn’t get much better than freshly baked bread, especially when it comes together in 30 minutes. Whenever I teach this recipe in my cooking classes, my students can’t believe that they have successfully made their very own, fresh vegan naan!
The recipe calls for garlic (because I’m obsessed), but if feel free to leave it out or sub it for another aromatic, herb, or spice that you prefer! You can’t really go wrong here.
This vegan naan is the perfect accompaniment to any Indian curry dish that has a delicious sauce to soak up. Try some of my favorite Indian recipes:
- Chana Masala
- Vegan Butter Chicken
- Tofu Tikka Masala (recipe coming to the blog soon)
- Kitchari (recipe coming to the blog soon)
You could also use this vegan garlic naan as a flatbread or pizza dough, for sandwiches, or as a vehicle for hummus or any other dip of choice. There is nothing that this naan can’t do!
Recipe inspired by one of my favorite vegan food blogs.
- 1 teaspoon instant yeast
- ¾ cup warm water
- 1 teaspoon granulated (white) sugar
- 2 cups all purpose flour, or white whole wheat flour**
- 1 teaspoon salt
- ¾ teaspoon baking powder
- 3 tablespoons canned coconut cream (from the top of the can)
- 2 tablespoons avocado oil
- 6-8 garlic cloves, minced (optional)
- In a medium-sized mixing bowl, combine sugar, yeast, and warm water (think bath temperature – not too cold, not too hot) and let sit until it begins to froth and little bubbles form, about 5-7 minutes.
- Add the flour, salt, baking powder, coconut cream, and olive oil. Stir until it becomes difficult and then turn the dough out onto a lightly floured surface or countertop. Knead for about 2-3 minutes, until the ball of dough is smooth and soft. If it seems too sticky, add a little more flour.
- Place the dough in a bowl, cover with a towel and let rise for about 30 minutes. If you don’t have the time, you can skip this step and the naan will still come out well.
- Cut the dough into 8 even pieces and roll each piece into a ball with your hands. On a lightly floured surface, use a rolling pin to flatten each ball into an oval shape. Sprinkle the minced garlic over the top of each piece (optional) then press lightly into the dough.
- Heat a large (un-greased) pan (cast iron works great) over medium heat. Place one or two pieces of the flattened dough into the pan and let cook until bubbles have formed on top and the bottom is golden brown. Flip and cook for another 1-2 minutes until the top is golden brown as well.
- Once cooked, remove from the pan, brush lightly with olive oil (optional), and set aside. Repeat with remaining pieces of dough.