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naan bread on a marble cutting board with a small bowl with melted butter, garlic, and parsley on the side
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Naan Bread Recipe

You will love this easy naan bread recipe! It's perfectly soft, puffy, completely vegan, insanely delicious, and it has beautiful brown spots on the surface. It's the perfect addition to Indian curries and you will be surprised how easy the recipe is. 
Course Side
Cuisine Indian
Diet Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 8 naan breads
Calories 165kcal
Author Sina

Ingredients

  • 2 teaspoons active dry yeast
  • 1 teaspoon granulated sugar
  • 1/2 cup lukewarm water
  • 2 1/4 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened coconut or soy yogurt
  • 1 tablespoon olive oil

Instructions

  • In a small bowl, add the lukewarm water, the sugar, and the active dry yeast. Stir until dissolved and set aside for about 10 minutes. The mixture will become foamy. 
  • In a large bowl, combine the flour, baking powder, and the salt. 
  • Make a well in the middle and add the water yeast mixture.
  • Also add the olive oil and vegan yogurt and stir with a spoon. 
  • Lightly flour your working surface. Flour your hands, knead the dough until smooth. This should take about 3-4 minutes. Form the kneaded dough into a ball and place it in a large bowl. Cover it with a clean dishtowel and let it rise at a warm place for 30 minutes. 
  • Equally divide the dough into 8 pieces. 
  • Roll each piece into a small ball. Then use a rolling pin to roll out each piece of dough into a large 6” circle or oval.
  • Heat a cast-iron skillet over high heat and lightly grease it with olive oil. Place one piece of naan in the hot skillet and cook for 1-2 minutes until it puffs up and bubbles form. Then flip it and cook for another 1-2 minutes until large brown spots appear on the bottom. 
  • Heat 2 tablespoons of vegan butter in a small pot in the stovetop. Finely chop the garlic and add it to the melted butter and cook for 1 minute. Brush the hot naan breads with the melted butter and sprinkle with roughly chopped fresh parsley. 

Notes

  • Don't add too much oil to your cast-iron skillet. It should just be enough to prevent the dough from sticking to the skillet. About 1/2 teaspoon of olive oil should be sufficient. 
  • You can easily reheat leftover naan bread in the oven (about 3 minutes at 400°F). 
  • If you're looking for a warm place to let your dough rise, you could use your oven. Turn on the lowest oven temperature for 2 minutes. Then turn it off and add the dough (in a covered bowl). Don't turn on the oven again! 

Nutrition

Calories: 165kcal | Carbohydrates: 30g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Sodium: 150mg | Potassium: 104mg | Fiber: 2g | Sugar: 1g | Vitamin C: 2mg | Calcium: 41mg | Iron: 2mg