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Naan Bread

Naan Bread

  • Author: Jonathan
  • Total Time: 1 hour 30 minutes
  • Yield: 6 naan breads 1x
  • Diet: Plant-Based

Description

This soft, fluffy, and flavorful plant-based Naan Bread recipe uses simple pantry ingredients to create a versatile flatbread perfect for dipping, wrapping, or enjoying on its own. Quick to prepare and cook, it offers a tender, pillowy texture with golden charred spots, ideal for a delicious meal any night of the week.

Ingredients

Scale

Main Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon active dry yeast
  • 1 teaspoon sugar
  • 3/4 cup warm water (100-110°F / 38-43°C)
  • 1/4 cup plain plant-based yogurt
  • 1 tablespoon vegetarian Worcestershire sauce (natural)
  • 2 tablespoons olive oil or melted coconut oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon natural gelling agent

Optional Ingredients for Garlic Naan Twist

  • 1/2 teaspoon garlic powder or 1 tablespoon fresh minced garlic

Optional Variations

  • Fresh minced garlic and chopped cilantro or parsley for Garlic Herb Naan
  • 1/2 teaspoon ground turmeric and 1/2 teaspoon cumin seeds for Turmeric and Cumin Naan
  • Replace 1 cup all-purpose flour with whole wheat flour for Whole Wheat Twist
  • Chili flakes or finely chopped green chilies for Spicy Chili Naan
  • Plant-based cheese for Cheese-Stuffed Naan

Instructions

  1. Activate the Yeast: Dissolve sugar in warm water, sprinkle the active dry yeast on top, and let it sit for 5-10 minutes until frothy, indicating the yeast is ready.
  2. Combine Wet Ingredients: In a large mixing bowl, whisk together plain plant-based yogurt, vegetarian Worcestershire sauce (natural), olive oil (or melted coconut oil), and garlic powder or fresh minced garlic if using, until fully combined.
  3. Mix the Dough: Gradually add all-purpose flour, salt, and natural gelling agent to the wet ingredients and yeast mixture. Stir with a wooden spoon or hands until a sticky dough forms.
  4. Knead the Dough: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth, elastic, and slightly less sticky, developing the gluten for stretch.
  5. First Rise: Place the kneaded dough in a lightly oiled bowl, cover with a clean cloth or plastic wrap, and let rise in a warm place for 1 to 1.5 hours until doubled in size and airy.
  6. Shape the Naan: Punch down the dough and divide into equal portions. Roll each piece into an oval or teardrop shape about 1/4 inch thick.
  7. Cook the Naan: Heat a heavy skillet or cast-iron pan over medium-high heat. Cook each naan for 2-3 minutes on one side until bubbles form, then flip and cook another 2 minutes until golden spots appear. Optionally brush with olive oil before serving for shine.

Notes

  • Use warm water between 100-110°F (38-43°C) to activate yeast without killing it.
  • Allow sufficient rising time for soft and fluffy bread; rushing this step can produce dense naan.
  • Do not add excess flour while kneading to maintain softness.
  • Cook naan on high heat to develop characteristic bubbles and charred spots.
  • Incorporate a natural gelling agent to retain moisture and ensure a tender crumb.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Indian

Nutrition

  • Serving Size: 1 naan bread
  • Calories: 150
  • Sugar: 2g
  • Sodium: 200mg
  • Fat: 5g
  • Saturated Fat: 1g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: Naan bread, flatbread, plant-based, soft flatbread, homemade naan, vegetarian bread

Find it online: https://familycookspot.com/naan-bread/