vegan naan

A flavorful, stove-top Vegan Garlic Naan made without yeast in just under 30 minutes.

Garlic Vegan Naan

bread flour (or all purpose flour)

sugar

tsp baking powder

tsp sea salt (fine)

olive oil (extra virgin)

garlic (minced)

almond milk

water (more as needed)

In a large bowl, whisk together flour, sugar, baking powder and salt.

Add olive oil and almond milk and stir with wooden spoon. Add water a little at a time to mixture. Use your hands to knead dough into a large, round ball. Add more water as needed. Dough should be very sticky.

Add garlic and mix into dough ball with hands.

Cover with dish towel and let sit for 10 minutes.

Separate dough into 6 even balls. Sprinkle thin layer of flour onto cutting board. Using a rolling pin, roll out the first ball to 1/16-1/8 inch thick. The thinner the better. Brush both sides with olive oil.

Heat skillet on high heat. Place dough in skillet and allow to brown. When the dough starts to bubble and puff up, it's ready to turn. Remove from heat and brush each side with vegan butter. Serve immediately.

Brushed with creamy vegan butter while bubbly & piping hot, then sprinkled with fenugreek, make this easy Vegan Garlic Naan on your stovetop without yeast in less than 30 minutes. Say what? Yes, this vegan garlic naan recipe is the bang bang bomb!

Vegan Garlic Naan Made on Stovetop No Yeast

Fluffy, tender, vegan naan made with 7 simple ingredients! The perfect snack or side to Indian dishes like curry, lentil soup, or chutney. Also makes a delicious wrap!

Easy Vegan Naan

water

tsp organic cane sugar

unbleached all-purpose flour ((sub up to 1/2 with spelt

tsp fine sea salt

garlic, minced ((optional))

Tbsp plain dairy-free yogurt

Tbsp olive or avocado oil

Tbsp vegan butter oil

Sea salt

garlic

cilantro

Measure out warm water (3/4 cup as original recipe is written // ~110 degrees F or 43 C to properly activate yeast) and add yeast and sugar. Stir and set aside until frothy and foamy - about 10 minutes.

In the meantime, add flour(s), salt, and baking powder to a large mixing bowl and whisk to combine.

Once the yeast mixture is foaming, add the vegan yogurt and oil* and stir to combine. Add to dry ingredients and use a fork to mix - the dough will be sticky.

Turn onto a floured surface and add just enough flour to gently knead for 5 turns and form into a loose ball. Place back in mixing bowl and rub with a bit more oil and turn to coat. Cover with a damp towel or plastic wrap and set in a warm place for at least 2 hours (up to 4 hours). (I like setting it in a sunny spot in the kitchen or in the laundry room.)

Remove dough from bowl and turn onto a floured surface. Knead for 30 seconds (adding additional flour if sticky). Then divide into 6 even pieces with hands or a knife.

Lightly knead each ball until it forms a loose ball (15 seconds) and set on a clean surface. Repeat until all dough is formed into balls. Then cover with plastic wrap again and let rest for 10 minutes.

In the meantime, prepare any garnishes for topping (i.e. melted vegan butter or coconut oil, sea salt, minced garlic, or cilantro).

Once the dough has rested, begin heating a cast-iron pan (not non-stick) over medium heat. Take a piece of dough and lay it on a floured surface. Then roll out into an oval or circle with a rolling pin. Carefully flip over and pat the dough with a bit of water so it doesn’t stick to the pan. At this time, press the garlic and cilantro onto one side so it sticks. Then place the wet-side down on the hot pan.

Cook for 1 minute or until the edges of the dough look dry and it’s beginning to bubble. Then flip the dough with a spatula and cook until the underside is dark brown. If using a gas range, you can put the naan directly over the flame when cooking the second side, but be careful, as it goes fast and the naan can burn much more easily.

Repeat until all naan is cooked. Then brush with melted vegan butter or coconut oil and sprinkle with cilantro and sea salt (optional). Serve immediately.

Cover leftovers and store at room temperature for about 2 days or in the freezer up to 1 month. Reheat in the microwave or oven until warmed through.

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!

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

Easy vegan naan- soft, fluffy flatbread perfect for serving alongside Indian inspired dishes or even using as a wrap or pizza crust. Only 7 ingredients and easy to make!

all purpose flour (or white whole wheat flour)

baking powder

coconut cream (*may omit if needed)

olive oil

butter garlic or fresh herbs

Add the yeast and sugar to a large bowl and pour the warm water on top (think bath temperature, not too hot or it will kill the yeast). Let sit for a few minutes until it is frothy on top.

Now add the flour, salt, baking powder, coconut cream and olive oil. Stir with a wooden spoon until it becomes difficult, then turn the ball of dough out on a lightly floured surface (I just use my countertop). Knead the ball of dough for about 2-3 minutes, until the ball of dough is smooth and soft. If it is too sticky, add a little more flour.

Place the dough in a large bowl, cover with a tea towel and let it rise for about 30 minutes. If you are in a hurry, you can skip the rising part. It will still come out quite good!

After it rises, flatten the dough and divide into 8 pieces.

Heat a large, heavy bottomed pan (cast iron preferred) over medium heat. Take a piece of the dough and roll it on a lightly floured surface into a circle or oval shape (about 1/4 inch thick). If using garlic, gently press a little minced garlic onto one side so it sticks at this point.

Place the dough on the heated pan and cook until large bubbles have formed and the bottom is golden brown. Flip and cook 1-2 minutes more until that side is golden brown as well.

Repeat with the remaining pieces. Cover the naan with a towel or wrapped in foil to keep warm until ready to serve. Serve plain or brush with melted vegan butter and sprinkle with fresh herbs, such as cilantro or parsley.

Super easy vegan naan bread. The perfect accompaniment to a delicious curry or just as is! Soft, fluffy and wonderfully flavorful!

Vegan Naan

(375 grams) All Purpose Flour

tsp Instant Yeast

Salt

Tbsp (15 milliliters) Maple Syrup

Olive oil (for oiling the dish and for frying)

Add the flour, yeast and salt to a mixing bowl and mix together.

Add the maple syrup to the warm water and mix in.

Pour the warm water over the flour mix and stir in with a spoon. Flour your hands and a work surface and get in there with your hands, kneading the dough about 20 times so that it forms into a nice big ball. The dough will be quite soft.

Place the ball of dough into an oiled dish and turn it over a couple of times so that the dough is lightly coated in the oil, then cover the bowl with a cloth and leave to rise on the countertop for 30 minutes.

After 30 minutes bring out the ball of dough and place onto a parchment lined board. Alternatively use a floured baking mat. Cut the dough into 8 roughly even sized pieces.

Heat up a non-stick frying pan with a tiny bit of olive oil &#8211; it really must be a very small amount, like a half a teaspoon.

Roll out the first naan into roughly an oval sort of shape and place into the hot frying pan. Allow to cook until nicely browned on each side (if the pan is hot enough, it should only be 2-3 minutes before it&#8217;s perfectly done both sides).

Add more oil as needed if your pan starts to look too dry, but use only a small amount at a time.

If you would like to make garlic naan, then once you&#8217;ve rolled out your naan bread, dip your finger in water and lightly dab the water onto the surface of the naan bread, add crushed garlic and press it in, it will stick because of the dampness of the dough from the water. Then fry it as usual.

If you want to make a butter naan, then melt some vegan butter and brush it onto the naan bread during cooking or just after it&#8217;s finished cooking. A sprinkle of sea salt on top of the vegan butter is also delicious to add.

Super easy and delicious. I forgot the maple syrup but I didn’t miss it. Will make again, for sure. Thanks for the recipe!

I made this so many times, and it's never failed me! Would it be possible with whole wheat flour? Are there any adjustments I should make?

This recipe was really good and very simple to make. will be my go-to naan recipe

Everyone was very sceptical when I told them I was making naan bread. But I proved them all wrong😉
Thanks for this recipe!

I freeze the dough before I cook it, then just thaw it out and finish it off when I want to eat it. It doesn't take long to thaw out if you pack it in small freezer bags in individual portions.

The title of the recipe is spot on! Simple, soft, fluffy! My whole family LOVED it and were impressed I made it myself. I will never use store bought naan again when it’s this easy to make a much more delicious naan! Thanks so much for another great recipe!

Learn how to make soft and fluffy no yeast flatbread with this quick and easy recipe that tastes like classic homemade naan bread! Perfect as an appetizer with garlic dip or as a side dish with curry or other dishes.

Quick Naan Flatbread (only 15 minutes!)

flour

½ tsp baking soda

soy quark (or silken-firm tofu

olive oil (or other vegetable oil)

tsp apple cider vinegar (or white vinegar or lemon juice)

soy yogurt (or other yogurt)

mayonnaise

tbsp parsley (finely chopped)

lemon juice

salt and pepper (to taste)

parsley

sesame seeds

Whisk together the flour, baking powder, baking soda and salt together in a bowl.

Form a well in the center. Add water, soy curd, olive oil and apple cider vinegar. Mix with a wooden spoon until it comes together. Then continue to knead with your hands until a fluffy dough forms (you can add a little more flour as needed, but the dough should not be too dry, otherwise the bread will be harder).

Cover the dough and set aside for 10 minutes. Then divide into 8 portions and shape into small flatbreads (or make 4 large ones for vegan kebab/gyros wraps).

Heat a skillet or non-stick pan over medium heat and brush with a little oil.

Place the flatbreads in the pan and cook for about 5 minutes per side.

Meanwhile, mix all the ingredients for the garlic dip.

Sprinkle your flatbreads with parsley and sesame seeds and serve with the dip as an appetizer or side dish with other meals.

Enjoy!

*Note: Check out the video + step-by-step instructions in the blog post above!

A flavorful, stovetop Vegan Naan made with no yeast or yogurt in just under 30 minutes.

Easy Vegan Naan | No Yeast, No Yogurt

butter (melted)

fenugreek

parsley (roughly torn)

Add olive oil and almond milk and stir with wooden spoon. Add water a little at a time to mixture until you&#39;ve achieved the right consistency. The dough should be sticky and moist, but not runny or wet. Use your hands to knead dough into a large, round ball. Add more water as needed. Dough should be very sticky.

https://www.youtube.com/watch?v=vHDkNRDo4zA

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))

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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