Vegan Naan
This Vegan Naan is soft, fluffy, and so satisfying to make at home. I love how it fills the kitchen with a warm, inviting aroma while it bakes.
Making Vegan Naan takes me back to my travels in India, where I first tasted the real deal.
There’s something magical about the combination of simple ingredients that transforms into this chewy, pillowy bread.
I love to serve it with my favorite curries or just slathered in some vegan vegan butter.
Trust me, once you try making this at home, you’ll never want the store-bought stuff again!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I like using all-purpose flour for that classic naan texture, but feel free to experiment with whole wheat or even gluten-free flour if that suits your needs. The key to a good rise is fresh yeast, so always check the expiration date before using.
Tips & Notes
- •I keep my leftover naan wrapped in a kitchen towel to keep it warm and soft.
- •If you want to get fancy, sprinkle some fresh herbs like cilantro or parsley before serving.
Recipe Variations
- •Sometimes I add a pinch of cumin or coriander to the dough for an extra flavor kick.
- •You can also stuff the naan with some spiced potatoes or vegan cheese before rolling it out for a stuffed version!
Storage & Freezing
Store any leftover naan in an airtight container at room temperature for a couple of days. You can also freeze it by wrapping it in plastic wrap and placing it in a freezer bag for up to a month. Just reheat in a skillet when you're ready to enjoy!
Frequently Asked Questions
Can I make this gluten-free?
Absolutely! Just use a 1:1 gluten-free flour blend, and it should work out just fine.
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This Vegan Naan is soft, fluffy, and so satisfying to make at home. I love how it fills the kitchen with a warm, inviting aroma while it bakes.
Ingredients
Instructions
- 1
In a small bowl, combine the warm water and maple syrup. Stir in the active dry yeast and let it sit for about 5-10 minutes, until it becomes frothy.
- 2
In a large mixing bowl, whisk together the flour, salt, and garlic powder.
- 3
Make a well in the center of the flour mixture and pour in the yeast mixture, almond almond milk, and olive oil.
- 4
Mix until a dough starts to form, then knead on a lightly floured surface for about 5-7 minutes, until the dough is smooth and elastic.
- 5
Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- 6
Once risen, punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball.
- 7
Using a rolling pin, flatten each ball into an oval or circle about 1/4 inch thick.
- 8
Heat a non-stick skillet or cast-iron pan over medium-high heat. Cook each piece of naan for 2-3 minutes on each side, until it bubbles and gets golden brown.
- 9
Brush the warm naan with melted vegan vegan butter before serving.
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