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stack of vegan naan bread on slate plate
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Vegan naan bread

Homemade vegan naan breads are the perfect accompaniment to any curry or Indian-themed meal. Mop up those last bits of tasty sauce with these light and fluffy flatbreads. Can be oven-baked or pan-fried depending on your preference.
Course Bread
Cuisine Indian, Vegan
Keyword vegan naan, vegan naan bread
Prep Time 20 minutes
Cook Time 15 minutes
Rising time 2 hours
Total Time 2 hours 35 minutes
Servings 8
Calories 286kcal

Ingredients

  • 400 g plain flour
  • 7 g sachet instant yeast
  • 1.5 teaspoon caster sugar
  • 1 teaspoon fine sea salt
  • 150 g unsweetened vegan yoghurt eg soya or coconut
  • 150 ml warm water
  • 2 tablespoons sunflower oil

For the garlic oil (optional)

  • 50 ml olive oil
  • 2 cloves garlic crushed

To serve

  • Fresh coriander chopped
  • Nigella black onion seeds

Instructions

  • Place 400g plain flour into a mixing bowl or the bowl of a stand mixer fitted with a dough hook. Add 7g instant yeast, 1.5 teaspoons caster sugar and 1 teaspoon fine sea salt. Mix together until well combined.
  • Add 150g vegan yoghurt, 150ml warm water and 2 tablespoon sunflower oil. Mix together.
  • Knead using your machine or by hand for five minutes.
  • Transfer to a clean, lightly oiled bowl. Cover with a damp towel and leave in a warm place for 90 minutes-2 hours until doubled in size.
  • When doubled in size divide into 8 balls and leave to rest on a lightly floured surface for 20 minutes.

To make the garlic oil

  • Measure 50ml olive oil into a small bowl. Add 2 cloves crushed garlic and mix well. Set aside.

To oven bake*

  • Preheat the oven to 180°C (fan)/200°C/gas mark 6.
  • Lightly grease a non-stick baking tray or line with baking paper.
  • Roll out your dough into large oval shapes and place on the prepared baking tray.
  • Bake in the oven for 10-15 minutes until turning golden brown.
  • Brush with garlic oil and sprinkle over some nigella seeds and finely chopped coriander before serving.

To cook in a pan

  • Preheat a large frying pan - I use a chapati pan (tawa).
  • Roll out your dough into large oval shapes.
  • Place on the preheated pan and bake for 1-2 minutes until bubbles start to appear.
  • Remove from the pan and brush the top with garlic oil. Sprinkle with finely chopped coriander and nigella seeds before serving.
  • Repeat with the other balls of dough.
  • Cover with a clean tea towel before serving to avoid them drying out.

Notes

  1. I preferred these breads when cooked on a hot pan. However, if you don’t want to stand by the stove cooking them one-by-one oven baking them is a good alternative.
  2. Nutritional information is approximate and is intended as a guide.

Nutrition

Calories: 286kcal | Carbohydrates: 40g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 2mg | Sodium: 301mg | Potassium: 91mg | Fiber: 2g | Sugar: 2g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg