Vegan Naan - Rainbow Plant Life 15/02/2022, 11:09 PM

Vegan Naan
Nisha Vora

Naan is a popular Indian flatbread, and this vegan naan is

just as good if not better than Indian restaurant naan. It's
fluffy and pillowy, soft and chewy yet crisp and flaky in
some spots. It melts in your mouth and is the perfect
bread for scooping up delicious Indian curries. Plus, it
requires just a handful of simple ingredients.

5 from 64 votes

PREP TIME COOK TIME DOUGH RISING TOTAL TIME

25 mins 20 mins 1 hr 40 mins 45 mins

COURSE CUISINE SERVINGS

Bread, Side Dish Indian 8 naan

INGREDIENTS
⅔ cup (160 mL) lukewarm water (water needs to be at 100-110ºF)*
2 teaspoons organic cane sugar
1 ½ teaspoons active dry yeast
2 cups (250g) all-purpose flour
½ teaspoon fine sea salt
¼ teaspoon baking powder
1 tablespoon grapeseed oil or neutral-flavored oil of choice, plus more to oil your hands
3 to 4 tablespoons finely chopped cilantro (optional but recommended)
3 tablespoons vegan butter
2 to 3 cloves garlic, grated or minced
Flaky or coarse sea salt for finishing

INSTRUCTIONS

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1. Please read through the instructions and the Tips section in the blog post before
starting!
2. In a medium bowl, combine the lukewarm water and sugar and stir until dissolved. Add
the yeast and whisk for about 15 seconds until well incorporated. Rest for 15 minutes to
activate the yeast - it will turn a bit foamy and frothy.
3. Meanwhile, sift the flour, salt, and baking powder in a large bowl.
4. Knead the dough. Add the yeast mixture and 1 tablespoon of oil to the flour. Stir to
combine with a fork. When the dough is shaggy and you can no longer stir it with a fork,
transfer it to a clean work surface and oil your hands well.

Start kneading the dough with your hands, oiling your hands several times as you go. The
dough will be very sticky and stick to the surface and your hands during the first few
minutes, but as you continue kneading, it will stop sticking and become soft, elastic, and
pliable. The kneading process should take 4 to 6 minutes.
5. Rest the dough. Oil a large bowl, add the dough ball to the bowl, and coat it with a bit of
oil on all sides. Cover the dough with a clean dish towel. Rest in a warm, draft-free place
for 90 minutes (up to 4 hours), until the dough rises and at least doubles.

I place it in my oven with the pilot light on. If it’s summer or you live in a warm climate, the
counter works great.
6. Once the dough has risen, lightly punch the dough to release the air. Briefly knead the
dough with your hands into a ball until smooth and tacky (it shouldn't stick to your
hands).
7. Divide the dough. Using a pastry cutter, divide the dough into 8 equal portions. Use
your hands to roll the dough into 8 balls.*** Transfer the balls to a sheet of parchment
paper and spread them apart to prevent sticking. Cover with a dish towel and rest for 10
minutes to “proof” the dough.
8. Preheat the pan. Open nearby windows, as it may get smoky. Heat a large cast-iron
skillet (or an iron tawa pan**) for which you have a large enough lid over medium-high
heat until it's nearly smoking, at least 5 minutes.

NOTE: my gas stove heat dial goes up to level 7. I use level 5 but usually lower it to 4
after the first 3-4 naans.

TIP: You can test if it’s hot enough by adding a drop of water - if it sizzles immediately,
it’s ready.
9. Prep before cooking the naan. Pour the vegan butter into a small bowl and add the
grated garlic. Microwave on high for 20 seconds, stir, then microwave for another 20

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seconds. Set the butter next to stove with a pastry brush.

Put a small bowl of water next to your work space.

10. Roll out the naan. Using a rolling pin, roll each piece of dough into a oval shape, about 8
inches long long and 5 inches wide at its widest point (20 cm x 13 cm). Roll the naan
almost as thinly as you can.

TIP: roll outward and off (instead of rolling back and forth on the same spot).
11. Add the cilantro and water the back side. Sprinkle each naan with a bit of chopped
cilantro. Roll the rolling pin once over the dough to get the cilantro to stick.

Dampen your hands using the water bowl and flip the naan onto its back side. Pat a small
amount of water all over the back side of the dough (this will help the naan stick to the
pan).

NOTE: Cover the remaining dough balls while you roll each nan.
12. Cook the naan. Dampen your hands again and pick up the naan and carefully place it in
the hot skillet, watered side facing down. Once you see bubbles all over and the edges
start to dry out (45 to 60 seconds, depending on heat level), flip the naan. Now cover the
skillet with the lid and cook for 30 to 40 seconds. When it’s done, parts of the dough
should look almost raw and doughy, with some parts charred.

NOTE: You may need to slightly lower the heat after the 3rd or 4th naan.
13. Transfer naan to a plate and brush with the melted garlic butter and sprinkle with just a
pinch of flaky sea salt. Repeat the process with the remaining naan. Serve and eat while
still warm!

NOTE: depending on the quality of your pan, you may need to wipe out the skillet and
give it a quick wash before making the next one (I do not need to do this with my well-
used enameled cast iron skillet).

NOTES
*Or, 37.7º-43.3ºC. I recommend using a kitchen thermometer for this. If the water is too hot, it
will kill the yeast. If not warm enough, it won't activate the yeast. I usually measure room
temperature water in a mug and microwave for 20-25 seconds.

** If you have an iron tawa pan (affiliate link), heat it over medium-high heat. When the first
side is ready, turn the pan upside down and increase the heat to high. Move the pan over the
flame and let the naan cook through until you see some brown and charred spots.

*** If you want slightly smaller naan, divide the dough into 10 rounds.

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