Locating vegan naan can be a challenge. That’s no problem though, because it’s way easy to make at home, and these buttery loaves are a million times more delicious than anything you’d find in a store!
One thing I rarely post on this site is yeast bread recipes. Why might that be? When I was a kid and just learning to cook, yeast breads were my favorite. I think at some point I decided they were a pain. Kneading takes forever, and it’s work. So I abandoned the whole yeast bread thing in favor of quick breads and store bought loaves.
I get a lot of questions about vegan naan though. It can be a pain to find. Sometimes you can get lucky and find a vegan variety at an Indian market or Trader Joe’s, but quite often you’re on your own. So I decided to up and make some vegan naan of my very own.
A few awesome things happened. First, the kneading wasn’t really that difficult. The dough is soft, and to ten minutes of squishing it on the countertop, to my surprise, turned out to be a great way to relieve stress after a rough week.
Also, it was way better than any store-bought naan I’d ever tried. Like, Indian restaurant delicious, and good luck at finding dairy-free naan at an Indian restaurant. Eaten right out the skillet it was OMG heaven. It was also way easier than ever anticipated, even with the whole kneading thing. Once you’ve got that part out of the way, roll it into loaves, and each one cooks up in a skillet in all of four minutes.
I might just make homemade naan all the time.
I mentioned earlier this week that I’d have an accompaniment to my masala marinated portobello mushrooms, and this is what I was talking about. You could serve this up with pretty much any curry though, or if you really want to have some fun, use it as a pizza crust.
- 1/2 cup warm unflavored soy milk (can sub almond or cashew milk)
- 1 teaspoon granulated sugar
- 1/4 ounce active dry yeast (1 packet)
- 1/2 cup unflavored soy milk, room temperature (can sub almond or cashew milk)
- 1 teaspoon white vinegar
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1 cup whole wheat pastry flour (or another cup of all-purpose)
- 1 1/2 to 2 cups all-purpose flour
- vegetable oil or vegan butter, for grilling
- In a small bowl or cup, whisk together the warm soy milk, yeast and sugar. Allow to sit for 10 minutes, until the mixture becomes foamy.
- While the warm soy milk mixture sits, stir room temperature soy milk and vinegar together in a separate cup or bowl. Allow to sit for about 5 minutes. If you're using soy milk, the mixture should begin to curdle.
- Pour both milk mixtures into a medium mixing bowl. Stir in oil, salt, then 1 cup of whole wheat pastry flour and 1 cup of all-purpose flour, to form a soft dough. Continue adding up to an additional 1/2 cup of all-purpose flour, a bit at a time, until the dough is firm enough for kneading (it will still be very soft).
- Turn dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes, adding up to 1/2 cup additional flour as needed.
- Rub the dough with a bit of oil and place in a clean bowl. Cover and allow to rise in a warm location until doubled in size, about 1 hour.
- Divide dough into 4 equal portions and roll each into an oval shape, about 10 inches by 4 inches.
- Lightly oil or butter the bottom of a large nonstick skillet and place over medium-high heat. Once hot, place one of your dough ovals into the skillet and cover. Allow to cook for 2 minutes. Take a peek, and if the dough has gotten puffy and formed brown spots on the bottom, flip it. Cover and cook about 2 minutes more, until brown spots form on other side.
- Repeat for the remaining dough portions, adding oil or vegan butter to the skillet as needed between loaves.
Make sure your skillet is fully heated before adding the dough. I've been finding that the first loaf I make isn't as fluffy as the others, and I suspect this is because I'm impatient and adding the dough too soon. Give it a few minutes.