dairy free naan

This easy to make vegan naan bread comes out soft, stretchy, chewy and delicious! A good recipe for first time bread bakers, this recipe can be used as a pizza base as well. 

You can make them in an hour for quick results, an hour and a half for better results, or proof the dough overnight in the fridge for even more flavour development. It&#x27;s up to you!

Have this vegan naan alongside dishes like Vegan Vindaloo, Easy &quot;Cheater&quot; Vegan Butter &quot;Chicken&quot;, or Coconut Curry Chickpeas!

Easy Vegan Naan

water (300 milliliters)

all purpose flour* (480 grams),

instant yeast

salt

oil yogurt

Combine water, yeast, flour and salt (plus optional...

Combine water, yeast, flour and salt (plus optional oil or yogurt) and mix until dough ball forms. Process for one minute or knead by hand for 5 - 10 minutes, dusting work surface and hands with flour when necessary. If you added oil and/or yogurt, you will need to add a bit of additional flour. Just add it a tablespoon at a time until the dough is manageable.

Cover dough and let rise for at least...

Cover dough and let rise for at least half hour. You may let it rise for an hour or until doubled in size for better results. Or you may store it in the fridge to slowly ferment overnight for more flavour development.

Punch down the dough and divide it into...

Punch down the dough and divide it into 8 - 10 pieces, depending on the size you want.Shape the dough into flat pieces, gently pulling along the whole pieces to stretch out for a rustic look. Or you can roll them flat with a rolling pin. I usually make them about a quarter inch thick. When all of your pieces have been shaped, either cook the naan on the stove OR in your oven.

Heat a nonstick pan over medium high heat....

Heat a nonstick pan over medium high heat. When the pan is hot, add once piece of dough. Cook for 30 seconds on one side, then flip and cook 30 seconds on the other side. Then flip again and repeat a few times until both sides have nice char marks. Each piece of naan may take a total of 3 to 5 minutes to cook. The first piece usually takes longest, and each piece afterwards gets done faster so adjust your heat as necessary.

To cook in the oven, preheat with a...

To cook in the oven, preheat with a pizza stone or baking sheet to 450°F. Then, use a cutting board or pizza peel to place a couple pieces of naan on the stone/sheet. Watch the naan puff up through the oven window if you can! It should only take a 2-3 minutes for it to puff up. Flip the naan; the bottom should have some light browning. Continue to cook for about 2-3 minutes or until the other side is browned too. Remove the naan. Let it cool and sacrifice one of the pieces to check for doneness. Continue with the rest, adjusting the cook time as needed.During cooking, your dough may puff up like a balloon. That's good so the naan will have a pocket like pita bread. But it might not happen either. Which is ok; the naan will still be cooked nicely.

Wrap the naan up in a clean kitchen...

Wrap the naan up in a clean kitchen cloth to keep in the heat and moisture. Serve them right away.

To store at room temperature, let them cool...

To store at room temperature, let them cool to room temperature and store in an air tight container for up to 3 days.

To freeze, let them cool, place in a...

To freeze, let them cool, place in a freezer bag, press out the air and seal. The naan can be stored this way in the freezer for up to 2 months. Thaw at room temperature or microwave using 15 second intervals until warmed.

https://www.youtube.com/watch?v=MyxnRXD-nMk

This vegan naan is very simple and easy to make. The inspiration was the naan from my favourite Indian restaurant in Vancouver from my pre-vegan days. It was puffy and soft, stretchy as you pulled it apart, with some charring on the outside so there were crispy bits as well. This naan is made to be the same.

PRINTABLE RECIPE FOR EASY VEGAN NAAN: http://www.marystestkitchen.com/easy-vegan-naan/

This naan recipe requires just 3 ingredients: flour, yeast and salt. Plus water, of course. Just mix the ingredients together, let the dough rise for 30 minutes, knead it a little and divide the dough up into servings. Shape the dough and then cook each piece on the stove directly on a non-stick pan. A couple minutes later, you'll have soft, puffy naan bread ready to eat! If you prefer, you can also make this recipe in the oven.

Use this naan to scoop up curries like my cheater butter chicken (with no butter and no chicken), my vegan bean vindaloo, or use them as pizza bases, like with my homemade Stranger Wings pizza. What will you do with your homemade naan?

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---LINKS---

Vegan Cheater "Butter Chicken": https://youtu.be/po8fGz3HTks

Vegan Bean Vindaloo: https://mtk.fyi/VeganVindalooVideo

Stranger Wings Pizza: https://youtu.be/upqXDUd2zhQ

Vegan Milk Bread: https://mtk.fyi/milkbread

Flax Hamburger Buns: https://mtk.fyi/burgerbuns

Easy Lentil Mushroom Burgers: https://youtu.be/Mfe2AyNNRO4

The BEST Vegan Burgers: https://mtk.fyi/bestburger

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EASY VEGAN NAAN  only 3 ingredients! | Mary's Test Kitchen

This Naan Recipe without Yogurt is naturally vegan and dairy-free and is made with just 7 ingredients! It&#39;s a fool-proof recipe that is super easy to make even for beginners. This homemade naan is light, fluffy, flaky, and delicious.

Naan Recipe without Yogurt

(125 ml) lukewarm water ((100-110ºF))

sugar

tsp active dry yeast

(240 grams) all-purpose flour

tsp salt

tbsp (37 ml) unsweetened almond milk

lemon juice ((optional,

Bloom the yeast. In a small bowl, dissolve the sugar in lukewarm water. At the yeast and whisk until it dissolves as well. Set it aside for 10-15 minutes or until the mixture becomes foamy and bubbly. If that doesn&#39;t happen, your yeast is expired and you need new one.

In the meant time, in a large mixing bowl, measure the flour and stir in the salt. When the yeast mixture is ready, add it to the bowl with the dry ingredients, alongside the olive oil, almond milk, and lemon juice if using. (If you don&#39;t want to mix the dough by hand, you can use a stand mixer with a dough hook).

Using a fork, mix until the dough becomes so sticky that you can&#39;t continue with the fork anymore. Then grease your hands and mix until the dough forms into a bowl.

Transfer the dough to a clean surface and grease your hands again. Start kneading it for 5-6 minutes, or until it becomes smooth, elastic, and soft. At first, it may stick to the counter and your hands, but don&#39;t worry, just keep greasing your hands and kneading. Just don&#39;t add more flour!

Rise the dough. After a few minutes, the dough should be no longer sticky. Grease a large bowl with some oil and transfer the dough (I use the same bowl from before and wash it). Cover it with a clean kitchen towel. Set it aside in a warm place for at least 90 minutes, or until it has doubled in size. If it&#39;s a particularly cold day, put the bowl in the oven and turn on the light.

After rising, lightly punch down the dough to release air. Then grease your hands, and knead it for 1-2 minutes, or until it forms a smooth ball again. Using a knife or a bench scraper, divide the dough into 8 balls (make sure to not tear the dough, but to cut it).

Proof the dough. Transfer the dough balls to a plate or a piece of parchment paper, and rest for 20 to 30 minutes to rise a second time.

When ready, sprinkle a little bit of flour onto a clean surface. Using a rolling pin, roll each dough ball into an oval shape about 8″ long and 5″ wide (20 cm x 13 cm). Roll from the center to the edges, instead of rolling back and forth at the same spot. Dampen your finger in water and pat some all over one side of the dough. This will help it stick to the pan.

Heat a cast-iron skillet over medium-high heat, for about 5 minutes. To test if the pan is hot enough, add a few drops of water. If they disappear right away, your pan is ready. Using damp fingers, carefully transfer the dough to hot the skillet, watered side down. Cook for 40-60 seconds, or until bubbles appear all over the naan.

Flip the naan and cover the skillet with a lid to steam it. Cook for 30 more seconds, then transfer to a plate. Repeat the same process with the rest of the dough, making sure to lower the heat if the bread starts charring too quickly. Serve warm!

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Easy Vegan Naan

Naan Recipe without Yogurt

Top 2 dairy free naan recipes from across the web

The most viewed dairy free naan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Vegan Naan

Naan Recipe without Yogurt

The most viewed dairy free naan recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine