Vegan Naan

5 from 11 votes

Vegan naan is a delicious Indian inspired flatbread that is soft and chewy. Just 6 ingredients need to make! No kneading necessary! No dairy or eggs.

Prep Time10

Cook Time15

Rise Time1

Total Time1 25

Course: breads

Cuisine: American

Servings: pieces

Calories: 212kcal

Author: Andrew Bernard

Ingredients

3 ½ - 4 cups flour (we prefer bread, can use all-purpose or whole wheat - see post for details)
1 package instant yeast
1 teaspoon salt
1 ½ cups dairy free milk (we like oat - can use any non-strongly flavored dairy free milk) *Can use water if needed
¼ cup maple syrup (sub for agave or vegan cane sugar)
¼ cup vegan butter
½ cup water

Instructions

In a large bowl, whisk together 3 ½ cups flour, yeast, and salt.
Then, add in the dairy free milk and maple syrup.
Using a spatula, fold until mostly combined. Sprinkle a little more flour if needed to not be sticky and form a ball.
Once ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl.
*If you are oil free, then just make sure sides of bowl are floured, or use a silicone bowl to easily get it out
Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place until doubled.
After the rise, remove the dough and shape it into a ball.
Cut or pull the dough into 10-12 pieces. Roll each into a smaller ball and then shape into a circular or traditional tear drop shape during your hands or rolling pin.
Add a little water to both the top and bottom of the naan.
Heat a cast iron skillet over medium high. Cook the naan for 1 minute, flip and cook another minute.
Remove from the skillet and brush with vegan butter.
Place into a bowl that has been lined with a towel.
Cover and repeat with remaining pieces of dough.
Serve.

Video

Notes

*See post for notes about Top 8 Allergy Free variation

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

Nutrition