Vegan Naan
About this recipe
This Vegan Naan recipe is a delightful way to enjoy a classic Indian bread without any animal products. The creator, from Rainbow Plant Life, shares a straightforward method that results in soft, fluffy naan that's perfect for scooping up your favorite dishes or enjoying on its own.
What sets this version apart is the careful attention to the dough-making process, including the activation of the yeast and the kneading technique, which ensures a great texture. Plus, the option to add garlic for a flavorful twist makes it even more appealing.
Ingredient notes
- Use lukewarm water (heated until lukewarm) to activate the yeast effectively.
- For a garlic naan variation, add 2 cloves of grated garlic to the melted vegan butter before brushing it on the naan.
Tips from Rainbow Plant Life’s video
- When mixing the dough, use a fork initially to keep your hands clean and minimize stickiness.
- Oil your hands while kneading to prevent the dough from sticking and to help bring it together more easily.
- Let the dough rest in a warm place (like an oven with the light on) to help it rise properly.
- Cover the skillet while cooking the naan to trap steam, which creates flaky layers.
Good to know
- How long does it take to make vegan naan?
- The total time to make vegan naan is about 2 hours.
- What should I do if my yeast doesn't activate?
- If your yeast mixture doesn't become foamy after 15 minutes, your yeast may have expired and you'll need to get new yeast.
- How do I know when the naan is cooked?
- The naan is ready to flip when bubbles form on the surface and the bottom is browned. Cook for 45-60 seconds on the first side and 30-40 seconds on the second side with a lid on.
No life story here — the video and the recipe are the whole point. All credit to Rainbow Plant Life: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Heat 2/3 cup of water until lukewarm.
- 2
Pour the water into a bowl and mix in 2 teaspoons of cane sugar, whisking until dissolved.
- 3
Add 1.5 teaspoons of active dry yeast to the mixture and let it sit for 15 minutes to activate.
- 4
In a separate bowl, mix 2 cups of all-purpose flour, 0.5 teaspoon of sea salt, and 0.25 teaspoon of baking powder.
- 5
After 15 minutes, the yeast mixture should be foamy. Add it to the flour mixture along with 1 tablespoon of neutral flavored oil.
- 6
Mix the dough with a fork until it becomes shaggy, then knead it with oiled hands for about 5-6 minutes until soft and elastic.
- 7
Place the dough in a lightly oiled bowl, cover with a dish towel, and let it rest in a warm place for 1.5 hours.
- 8
After resting, punch down the dough to release air and knead briefly. Divide it into 8 equal portions and roll each into a ball.
- 9
Let the dough balls rest for another 10-15 minutes, covered with a towel.
- 10
Roll out each dough ball into an oval shape, about 8 inches long and 5 inches wide. Optionally sprinkle with chopped cilantro and pat down to stick.
- 11
Preheat a cast iron skillet over medium-high heat for at least 5 minutes until nearly smoking.
- 12
Dampen your hands and place the naan in the skillet, watered side down. Cook for 45-60 seconds until bubbles form and the bottom is browned.
- 13
Flip the naan, cover with a lid, and cook for another 30-40 seconds to steam and create flaky layers.
- 14
Serve warm, brushed with melted vegan butter and a sprinkle of flaky sea salt. For garlic naan, mix grated garlic into the melted butter before brushing.
Heads up — we had to guess a little:
- The quantity for water was inferred as 2/3 cup based on the context of the recipe.
Credit where it’s due: this recipe was transcribed from Rainbow Plant Life’s original video on YouTube. Follow them there — it’s their dish.
Are you Rainbow Plant Life? Claim this page or ask us to take it down. Your call, always.
