Description
This vegan naan recipe creates soft, fluffy, and aromatic flatbreads perfect for pairing with curries, dips, or enjoying on their own. Made without any dairy products, these naans are vegan-friendly and feature a delicious garlic and coriander butter for a flavorful finish.
Ingredients
Scale
Yeast Mixture
- 7g sachet fast-action dried yeast
- 2 tsp caster sugar
- 2 tbsp vegetable oil, plus extra for the bowl
- 300ml warm water
Dough
- ½ tsp baking powder
- 500g plain flour, plus extra for dusting
- 1 tsp fine sea salt
Garlic Butter Topping
- 50g vegan salted plant-based butter block
- 4 garlic cloves, finely chopped
- Small handful of coriander, finely chopped
Instructions
- Prepare the yeast mixture: In a jug, combine the fast-action dried yeast, caster sugar, vegetable oil, and 300ml warm water. Stir gently to mix and activate the yeast.
- Make the dough: In a large bowl, mix the baking powder, plain flour, and 1 tsp fine sea salt together. Make a well in the center and pour in the yeast mixture. Mix thoroughly until combined, then turn out onto a lightly floured surface.
- Knead the dough: Knead for 5-7 minutes until the dough is elastic and smooth. Transfer the dough to a lightly oiled bowl, cover with a tea towel, and leave it to rise in a warm place for 45 minutes to 1 hour until doubled in size.
- Shape and second rise: Tip the risen dough onto a clean work surface. Knock back (punch down) the dough a couple of times to release the air. Divide the dough into 8 to 10 pieces, each weighing about 75g. Roll each piece into a ball, cover again, and leave to rise for another 30-45 minutes until doubled in size.
- Cook the naans: Heat a dry cast iron or heavy-based frying pan over medium-high heat. On a lightly floured surface, roll out one dough ball at a time into an oval shape. Lightly brush the top with water and place water-side down into the hot pan. Brush the other side with water. Cook for 1-2 minutes until the naan puffs up and blisters. Flip and cook the other side for another 1-2 minutes. Remove and wrap in a tea towel to keep warm. Repeat this process with the remaining dough balls.
- Prepare garlic coriander butter: In a small saucepan, combine the plant-based butter and finely chopped garlic. Warm gently over low heat for a few minutes until the butter melts and the garlic becomes sizzling, lightly browned, and fragrant. Remove from heat and stir in the chopped coriander.
- Finish and serve: Brush the warm naans generously with the garlic coriander butter and serve immediately, perfect alongside your favorite dishes or dips.
Notes
- Ensure the water is warm but not hot to activate the yeast properly without killing it.
- Kneading the dough well is key to getting soft, elastic bread.
- Use a dry pan to get a nice blistered surface similar to traditional tandoor naan.
- Wrapping the cooked naans in a tea towel keeps them soft and warm.
- For extra flavor, you can add finely chopped chili or lemon zest to the garlic butter.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Frying
- Cuisine: Indian
Keywords: vegan naan, Indian bread, garlic naan, vegan bread, easy naan recipe, plant-based naan
