Vegan Naan Bread

Ingredients

• 350 g, plus extra as needed (3 cups minus 2 Tbsp)plain flour
• 2 tspsugar
• 1 tspsalt
• 4 g (1 1/2 tsp)instant yeast
• 120 g (1/2 cup)unsweetened non-dairy yoghurt
• 2 1/2 Tbspoil (sunflower, vegetable, rapeseed or olive)
• 160 ml, plus extra if needed (2/3 cup)warm water
• 45 g (3 Tbsp)vegan butter or margarine, melted
• 3 clovesgarlic, peeled and crushed
• To servefresh coriander, chopped

Instructions

1. 1

   1. Combine dry ingredients

   Put the flour in a large mixing bowl or the bowl of a stand mixer fitted with a dough hook. Add the sugar and salt to one side and the yeast to the other, then stir everything together.

2. 2

   2. Make the dough

   Add the yoghurt, oil and warm water, then stir until a rough dough forms. It should be very soft and sticky; if it seems soupy, add a little flour until it is sticky but not runny. If it feels too dry or does not stick to your hands, add a little more water.

3. 3

   3. Knead the dough

   Knead for about 5 minutes, until the dough is smoother; it will remain sticky. To knead by hand in the bowl, pull the dough upwards and fold it back over itself.

4. 4

   4. Let it rise

   Cover the bowl and leave the dough in a warm place for about 90 minutes, until doubled in size. Alternatively, let it rise in the fridge for 8–24 hours.

5. 5

   5. Divide and rest

   Turn the risen dough onto a floured surface and dust with more flour as needed to stop it sticking. Divide into 4–8 even pieces, depending on the size you want, cover loosely and leave to rest for 20 minutes.

6. 6

   6. Mix garlic butter

   While the dough rests, mix the melted vegan butter and crushed garlic together in a bowl.

7. 7

   7. Heat the pan

   Set a cast-iron skillet or heavy-based frying pan over a medium-high heat.

8. 8

   8. Shape the naan

   Take one piece of dough and stretch or roll it into a rough triangle, dusting with flour as needed to prevent sticking.

9. 9

   9. Cook the first side

   Brush the skillet with a little oil and carefully transfer the dough triangle to the hot pan. Brush the top with some garlic butter and cook until bubbles appear.

10. 10

    10. Flip and finish

    Turn the naan over and cook until browned, about 30 seconds to 1 minute. Transfer it to a plate and brush with more garlic butter.

11. 11

    11. Cook remaining naan

    Repeat with the remaining dough pieces, adding a little more oil to the skillet as needed.

12. 12

    12. Keep warm or store

    If needed, keep the cooked naan warm in a low oven. They are best eaten freshly cooked, but can be kept in an airtight container for two days.

What is vegan naan?

Naan is a leavened Indian flatbread, traditionally served with curries and other dishes to scoop up sauces. This version uses non-dairy yoghurt and vegan butter, while yeast gives the dough its soft, airy texture.

Garlic butter brushed over the bread as it cooks and just after it comes off the pan gives these naan a fragrant, savoury finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 246 calories, 6g protein, 41g carbs, 8g fat.

The flour provides most of the carbohydrates, while the oil and vegan butter contribute much of the fat. The flour and yoghurt also provide some protein, though the amount varies with the yoghurt used. For a more balanced plate, serve a naan with a vegetable-rich curry and a source of protein such as beans or lentils.

Building a soft dough

Yoghurt: the non-dairy yoghurt adds moisture and tenderness. Use an unsweetened variety so it does not make the bread taste sweet.

Water: add the warm water with the other wet ingredients, then judge the dough by feel. It should cling to your hands; add only enough flour or water to bring it to that consistency.

Kneading and proofing

Kneading: this dough stays sticky, so resist the urge to work in a lot of extra flour. Pulling it up and folding it back in the bowl helps develop a smoother dough without needing a floured worktop.

Rising: give it about 90 minutes in a warm place, or let it rise in the fridge for 8–24 hours. In either case, use the doubled-in-size cue rather than relying on the clock alone.

Shaping and cooking

Portions: divide the dough into 4–8 pieces for larger or smaller naan. A light dusting of flour makes the sticky dough easier to handle, but too much can leave the bread dry.

Pan: use a well-heated cast-iron skillet or heavy-based frying pan over medium-high heat. Cook each side until it has bubbles and browned patches, following the recipe’s timing of about 30 seconds to 1 minute for the second side.

The garlic butter finish

Mix: combine the melted vegan butter with crushed garlic while the dough rests. This gives the garlic time to flavour the butter.

Brush: coat the first side before flipping, then brush again after cooking. The naan will be hot, so use a brush and handle them carefully.

Serving ideas

Serve the naan freshly cooked alongside curry, using it to scoop up the sauce. Chopped fresh coriander adds a fresh, herbal finish.

For a meal with more variety, pair them with a curry and vegetable side, or offer the naan as part of a spread with several dishes to share.

Recipe notes & tips

• Measure the flour before starting so you can add extra gradually if the dough is too wet.
• Keep the dough lightly covered while the portions rest to stop the surface drying out.
• Flour your hands and work surface lightly when shaping, rather than adding lots of flour to the dough.
• Let the skillet heat properly before cooking the first naan.
• Cook the naan in batches and brush each one with garlic butter while it is hot.
• Keep finished naan warm in a low oven if you need to cook several batches.

Variations

• Fresh coriander: scatter chopped coriander over the naan just before serving.
• More garlic: add extra crushed garlic to the melted vegan butter for a stronger flavour.
• Herb butter: mix finely chopped herbs into the garlic butter.
• Smaller breads: divide the dough into 6–8 portions for smaller naan.
• Larger breads: divide the dough into 4 portions for larger naan.

Common mistakes to avoid

• Adding too much flour: the dough should stay sticky, so add flour a little at a time only if it is runny.
• Dry dough: if it does not stick to your hands, work in a little more water.
• Skipping the rise: wait until the dough has doubled in size before shaping it.
• Over-flouring the surface: use only enough flour to prevent sticking, or the naan may turn out dry.
• Cooking in a cool pan: heat the skillet over medium-high before adding the dough.
• Leaving cooked naan uncovered: keep them warm in a low oven or store them in an airtight container.

How to store

These naan are best eaten freshly cooked, but can be kept in an airtight container for up to two days. Reheat them briefly in a hot pan until warmed through.

Frequently asked questions