Naan is to India what tortilla is to Mexico. While it’s traditionally baked in a tandoor or clay oven, this recipe can be made in or on a conventional oven or stovetop and is just as beautiful and delicious. Enjoy with your favorite dal (soup) or vegetables!
Homemade naan is easier than you think. This simple and easy requires 5 basic ingredients you likely have in your pantry and the dough comes together rather quickly and it freezes really well. This recipe is plant-based but not gluten-free. I tested many whole grain and gluten-free versions but couldn’t get them fluffy enough. So I stick to a vegan naan recipe made with AP flour.
Naan is a leavened bread popular in South Asia. In Indian, roti (unleavened whole-wheat bread) is a staple in households and is eaten with every meal and naan is bread you eat when you eat at a restaurant. Like most other leavened bread, naan is made with basic ingredients like flour, yeast, water/milk, salt, and sugar.
What I love about these vegan naans-
✓ soft and fluffy, just like the one at a restaurant or take out
✓ easy to make at home with basic pantry ingredients and delicious
✓ costs way less than buying naan from stores
✓ dough freezes well, make a big batch!
✓ Fancy up this plain naan by adding crushed garlic or cilantro
This would make the perfect snack or side to dishes like my vegan dal makhani
Freezing the Naan
Yes, you can! Make a big batch in advance and freeze them.
To freeze – make the dough and let it rise. Then divide the dough into equal parts and form them into a ball and then roll out only to 2 inches. Place a piece of parchment paper and then place a rolled naan on top of it. Place another piece of parchment paper on top of the rolled naan and then place another naan on top. Basically, you have to stack them one by one, with a layer of parchment paper in between each naan. Once you have stacked them all, place them in a freezer bag, squeeze out as much air as possible and freeze.
When ready to use, take out the required out dough and let it defrost in the refrigerator overnight or on the kitchen counter for 3-4hours. Roll out the dough into an oval shape, around 10 to 11 inches long and 6 inches wide and cook as directed.
Naan is to India what tortilla is to Mexico. While it's traditionally baked in a tandoor or clay oven, this recipe can be made in or on a conventional oven or stovetop and is just as beautiful and delicious. Enjoy with your favorite dal (soup) or vegetables!
- Prep Time: 45 minutes
- Cook Time: 5 minutes
- Total Time: 50 minutes
- Allergens: Wheat
- Servings: 5
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 3 tablespoons soy milk
- 1 teaspoon salt
- 1 ¾-2 cups bread flour
- 1 tablespoon olive oil
- 1/2 cup warm water (110-115 degrees F)
- Vegan butter
Method #1: Oven
Preheat oven to 450 degrees F.
In a large bowl, dissolve yeast in warm water and let stand until frothy (about 10 minutes).
Stir in sugar, soy milk, salt, and enough flour to make a soft dough (about 1 ¾-2 cups).
Knead on a lightly floured surface or in a stand mixer until smooth (about 6-8 minutes).
Place in a well-oiled bowl, cover with a damp cloth and place in a warm spot to rise.
Let the dough rise for 1 hour or until the dough has doubled in volume.
Punch down the dough and roll out into golfball-sized pieces and place them on a baking sheet.
Cover with towel and allow to rise until doubled in size (about 30 minutes).
On floured surface roll out the dough into an oval shape, around 10 to 11 inches long and 6 inches wide.
Place rolled out naan on a greased cookie sheet or baking stone.
Cook in oven for 8 minutes or until lightly browned and puffed up.
Take out and brush with vegan butter.
Method #2: Pan
Preheat lightly oiled pan over high heat.
Follow steps 2-8 above.
Add circles to pan one at a time.
Cook until dough bubbles and begins to brown (about 2-3 minutes).
Brush top with additional oil.
Flip and cook for 2-3 minutes on the other side, then remove from pan.
Continue until all bread is cooked.
Brush tops with vegan butter.