Easy Vegan Naan

Ingredients

• 1 tsp Instant yeast
• 0.75 cup Warm water (Bath temperature; not too hot.)
• 1 tsp Granulated sugar
• 2 cup All-purpose flour (Plus a little more for dusting or if the dough is too sticky.)
• 1 tsp Salt
• 0.75 tsp Baking powder
• 3 tbsp Coconut cream (Or plain non-dairy yogurt.)
• 2 tbsp Olive oil
• Vegan butter (Optional; melted, for serving.)
• Garlic (Optional; minced, press onto dough before cooking.)
• Fresh herbs (Optional; such as cilantro or parsley, for serving.)

Steps

1. 1

   In a large bowl, combine the instant yeast and sugar. Pour the warm water over them and leave the mixture for a few minutes, until frothy on top. The water should feel bath-warm, not hot; if the yeast does not froth, start again with fresh yeast.

2. 2

   Add the flour, salt, baking powder, coconut cream, and olive oil to the yeast mixture. Stir with a wooden spoon until the dough becomes difficult to stir.

3. 3

   Turn the dough onto a lightly floured work surface and knead for about 2–3 minutes, until smooth and soft. If it is too sticky, work in a little more flour.

4. 4

   Place the dough in a large bowl, cover it with a tea towel, and let it rise for about 30 minutes. If you are in a hurry, you can skip the rise.

5. 5

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

6. 6

   Heat a large, heavy-bottomed pan—cast iron is preferred—over medium heat.

7. 7

   On a lightly floured surface, roll one piece of dough into a circle or oval about 1/4 inch thick. If using garlic, gently press a little minced garlic onto one side so it sticks.

8. 8

   Place the rolled dough in the heated pan. Cook until large bubbles form and the underside is golden brown.

9. 9

   Flip the naan and cook for 1–2 minutes more, until the second side is golden brown.

10. 10

    Repeat the rolling and cooking process with the remaining dough pieces.

11. 11

    Cover the cooked naan with a towel or wrap it in foil to keep warm until ready to serve.

12. 12

    Serve plain, or brush with melted vegan butter and sprinkle with fresh herbs such as cilantro or parsley.

Notes

The dough can be covered and refrigerated for up to 2 days instead of rising at room temperature. Before shaping and cooking chilled dough, let it rest on the counter for 30 minutes. Naan is best fresh; leftovers keep up to 2 days at room temperature, 3–4 days refrigerated, or up to 2 months frozen. Wrap leftovers in plastic wrap and aluminum foil to prevent drying.

Nutrition per serving

• bread
• side
• vegan
• dairy-free
• egg-free
• stovetop
• Indian