Easy Vegan Naan - Chef Fun Kitchen

Easy Vegan Naan

Easy vegetarian naan- soft, soft breadstuff excellent for serving aboard Indian impressed dishes or perhaps mistreatment as a wrap or dish crust. solely seven ingredients and straightforward to make!

Naan is essentially associate degree Indian vogue breadstuff, that's soft, pillowy with lovely bubbles from change of state it on the stovetop. there's yeast concerned, however it’s quite failproof, not like creating a loaf of bread that could be a bit more durable to urge right.

Easy Vegan Naan
Easy Vegan Naan

WHAT ought to I EAT vegetarian NAAN WITH?
Naan goes nice with any Indian impressed dish, like fast and straightforward Vegetable Korma, Cauliflower Sweet Potato Curry Soup or Chickpea Eggplant Curry.

You can conjointly use it for wraps, filling it with felafel, Chickpea Tuna or humous and vegetables.

It makes a good personal dish crust- merely prime steamed naan with dish sauce, non-dairy cheese and vegetables.

Easy Vegan Naan


  • 1 teaspoon dry active yeast
  • 3/4 cup warm water
  • 1 teaspoon granulated sugar
  • 2 cups all purpose flour or white whole wheat flour
  • 1 teaspoon salt
  • 3/4 teaspoon baking powder
  • 3 tablespoons coconut cream the thick white part from a can of full fat coconut milk
  • 2 tablespoons olive oil
  • Optional: melted vegan butter for serving, minced garlic or fresh herbs


  1. 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.
  2. 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 3-4 minutes, until the ball of dough is smooth and soft. If it is too sticky, add a little more flour.
  3. Place the dough in a large bowl (I wipe out the first bowl I used), cover with a tea towel and let it rise until it doubles in size, about an hour to and hour and a half.
  4. After it rises, flatten the dough and divide into 8 pieces.
  5. 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.
  6. 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.
  7. 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.

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