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+ servings
Naan bread in a baking tray

Vegan Naan Recipe

Make your own soft, pillowy, aromatic fight-over-the-last-piece vegan naan at home with this simple skillet recipe.
5 from 1 vote
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Course: bread/sweet bread | Side Dish
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 10 minutes
proofing: 1 day
Total Time: 1 day 25 minutes
Servings: 6 naan
Calories: 212kcal
Author: Amanda Logan

Equipment

  • Cast iron skillet
  • Stand mixer (optional)

Ingredients 

  • ½ cup / 125ml luke warm water
  • 2 ¼ teaspoon active dry yeast 7g packet
  • 2 teaspoon maple syrup divided
  • 2 ½ cups / 310g all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon fine sea sea salt
  • 2 tablespoon vegan butter, melted + another 1 tablespoon for brushing
  • cup natural yoghurt vegan
  • 1 tablespoon nigella seeds don't worry too much if you don't have them

Instructions

  • Stir the warm water, yeast and 1 teaspoon of maple syrup in to a jar together. Leave in a warm place to "bloom" for 5 minutes. You'll know the yeast has bloomed when the mixture looks frothy. If it does't froth you'll need to buy fresh yeast.
  • In a large bowl combine the flour, baking powder and salt. Mix together and create a well in the centre.
  • Pour in the yeast mixture, the remaining teaspoon of maple, 2 tablespoons of melted butter, yoghurt and nigella seeds.
  • Stir together first and then start to bring the mixture together with clean hands. If the mixture is super wet, add a tablespoon of flour; too dry add a tablespoon of water. The dough should be very soft but not so wet that it won’t come together in a ball.
  • Knead the dough until smooth and elastic. This will take around 10-minutes by hand on a lightly floured surface or around 6-minutes in a mixer. Add a touch more flour at a time - no more than a teaspoon - if the dough is too sticky.
  • Form the dough in to a ball and pop it in to a lightly greased larger bowl. Cover with cling film or a clean tea towel and place the bowl in a warm spot for at least an hour to double in size. After it has doubled cut it in to 6 - 8 equal-ish balls. I cut mine in to 8 - I think that's plenty big enough.
  • Pop a cast iron skillet over medium heat.
  • Lightly flour your rolling pin and roll each ball in to a flat-ish round around 10-12cm wide. Pro Tip: You can lightly brush the top with a touch of water to make sure the bread doesn't stick to your pan.
  • Gently lay the naan on the skillet, wet side down.
  • Cook for around 2 minutes or until bubbles begin to appear on top of the naan. If you peek under the naan and the underside is getting too dark, turn the heat down.
  • Flip the naan and cook the other side for a minute or so.
  • Remove the naan from the pan and brush with the melted butter and sprinkle with sea salt to serve. Repeat with the remaining naan breads. Enjoy!

Notes

This recipe makes 6 large naans or 8 medium-sized. 
I use unbleached all-purpose flour which is slightly more coarse than regular all-purpose flour. If you need to add a touch more flour to your mixture, go ahead. 
The dough should be tacky but not sticky. 
Pro Tip: You can lightly brush the top of the rolled out naan with a touch of water to make sure the bread doesn't stick to your pan. Place the naan wet side down on the pan to cook. 
Nigella Seeds: Nigella seeds give that authentic naan flavour but you can still make vegan naan if you don't have them. It is worth finding a small bag the next time you go spice shopping though :-)

Nutrition

Calories: 212kcal | Carbohydrates: 34g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 431mg | Potassium: 162mg | Fiber: 2g | Sugar: 2g | Vitamin A: 239IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 1mg
Tried This Recipe?I'd love to hear your feedback. Rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram.