Sometimes I’ll order an Indian take-away simply because I want Naan bread. Shameful behaviour, I know. Baking bread is something I’ve found tricky, which means I’ll often avoid it. This easy vegan naan bread can make anyone feel like they’re a master baker – even me.
Curries are a staple in this house, we eat them most weeks. I’ve been testing lots of new curry recipes as the weather starts to cool. So an easy naan was a must to complement these new recipes.
Easy Vegan Naan Recipe
The naan dough should rest for at least two hours. With this in mind, you should prepare the dough before making your main. Get the dough together and let it rest while you prepare the main. This Coconut Chickpea Curry is one of my favourite quick and easy curries. Check back regularly or subscribe to the newsletter as I’ll be adding some new curry recipes soon.
Easy Vegan Naan
- Large Frying Pan
- Large Mixing Bowl
- ¾ cup Warm Water
- 1 tsp Instant Yeast
- 1 tsp Sugar
- 2 cups Plain Flour
- 1 tsp Salt
- ¾ tsp Baking Powder
- 3 tbsp Plain Dairy-Free Yoghurt
- 2 tbsp Dairy-Free Butter for serving
- Add yeast and sugar to warm water. Stir and set aside until frothy.
- Add remaining dry ingredients of flour, salt and baking powder to a large mixing bowl and whisk to combine.
- Once the yeast mixture is foaming, add the oil and yoghurt. Stir to combine then add to dry ingredients.
- Mix the wet and dry ingredients to form a sticky dough. Turn out onto a floured surface and gently knead a few times, just enough to bring the mixture together.
- Once the dough has formed a loose ball, pop into a bowl and cover with a damp towel or eco-friendly wrap. Pop into a warm place for around 2 hours.
- After the dough has rested and risen, knead again gently and add some extra flour if the dough is too sticky. Divide into six even pieces.
- Lightly knead each of the six pieces into a ball and pop onto a baking tray. Cover with a damp towel or that eco-friendly wrap and allow to rest again for a further 10 minutes.
- Heat your frying pan (cast iron, if you have it). Shape the dough ball into a rough Naan shape. If you feel fancy you can roll the ball into a circular shape with a rolling pin. I prefer less effort and a more rustic shape so just use my hands.
- Cook the Naan until the edges start to bubble, flip and cook the other side to a dark brown colour.
- Once cooked, brush with melted dairy-free butter and salt flakes.