Vegan Naan Bread Recipe

Naan bread is definitely my favorite bread on this planet, hands-down. If you haven’t had this type of bread before, you seriously need to try making one of these recipes. It will change your life. This is also a very easy bread to make, which is what made it so appealing to me in my early cooking years. Then, once I ate it, I fell in love. Naan is a bread that fills a void, that no other bread can fill.

Naan bread elevates so many dishes. It grills up perfectly. I sometimes grill this bread too much because I love the flavor of a nice charred piece of naan bread. Don’t judge me until you try it!

Over the years, I have used this bread on many different menus and dishes. I have also done extensive research to find different and more authentic recipes, the history and its uses. This particular recipe has had an extensive past and has an incredible reputation.

Vegan Naan Bread Recipe

History

Naan is historically broiled in a tandoor oven and consists of flour, yeast, sugar, salt, ghee, water and yogurt. Its origins are contested: some say its creation was the results of an experiment once the arrival of yeast from Egypt, however several believe that it absolutely was invented by the Mughals and Persians – and its name will originate from the Persian word for ‘food’.

The naan’s quality quickly grew, even earning royal approval: throughout India’s Mughal era within the 1520s, it was reportedly a favorite breakfast dish of the Royals, served aboard kebabs or keema.

Yet, if there’s one single flatbread that has been the winner in terms of addictiveness across India is that the Naan. Developed around 2,500 years ago, Naan originated by virtue of Associate in Nursing experiment, once the arrival of yeast in Republic of India from Egypt (where the yeast was being employed to brew brewage and build light breads since 187 BC).

Back then, naan wasn’t a dish for the plenty – it was a delicacy that solely royals and noble families enjoyed. The art of creating naan was known by few and was a revered skill.

It wasn’t till the twentieth century that the naan made its way as distant as Britain: when “Veeraswamy”(which remains London’s oldest restaurant) opened in London in 1926, naan featured on the menu.Since then, it’s found a special place in the hearts of UK citizens, and it’s not simply plain naan that you’ll realize in Indian restaurants across the UK.

However, in India, the breads were principally chapattis and thick rotis that would survive for a minimum of per week and were developed throughout the Harappan culture, when wheat was conjointly cultivated. However it took the civilization another one hundred odd years to come back up with a tandoor-based hard bread variation. Because of its pairing with Mughlai and North Frontier cuisine, several believe Naan, like kebabs that came from Persia, was developed by the Persians and the Mughals. However, the first recorded history of Naan found in the notes of the Indo-Persian poet Amir Kushrau, dates this unleavened bread to 1300 AD.

The Persian word nān ‘bread’ is attested in Middle Persian as n’n ‘bread, food’, which is of Iranian origin, and is a cognate with Parthian ngn, Kurdish nan, Balochi nagan, Sogdian nγn-, and Pashto nəγan ‘bread’. Naan may have derived from bread baked on hot pebbles in ancient Persia.

The form naan has a widespread distribution, having been borrowed in a range of languages spoken in Central Asia and the Indian subcontinent, where it usually refers to a kind of flatbread (tandyr nan). The spelling naan has been recorded as being first attested in 1979,but dates back at least to 1975, and has since become the normal English spelling.

Traditional variations of naan have developed over the centuries of its existence. They bread itself has somewhat stayed the same, but what the bread is topped with is the distinguishing factor. Most conjointly serve naan flat-topped with dissolved cheese, fragrantly seasoned with garlic and herbs, or with the addition of diced hot pepper for an additional kick.

What is Naan Bread?

Naan bread is actually a little different in each region. It is also used for different things. Overall naan is recognized as a leavened, oven baked flatbread.  Don’t get confused because it isn’t baked in the type of oven, we are accustomed to.

Naan bread is cooked in a tandoor oven. This oven works differently than your average oven , especially for the cooking of naan.This is a cylindrical clay or metal pot that is used to cook or bake certain items. The oven is insulated on the outside with clay or mud, and a fire is built at the bottom. Before any cooking happens in this oven, the fire needs to die down to smoldering coals. The tandoor oven does a very good job at maintaining heat with very little fuel addition, this oven will stay hot for hours.

Naan is cooked by direct and indirect heat inside of this unique oven. The dough is stretched, then slapped to the side of the oven.  The naan then sticks to the side of the oven receiving direct heat, on one side. The other side of the bread is cooked indirectly from heat radiating off the coals in the bottom. Once the bread is done, it is peeled off the side of the tandoor and the process is repeated.

How Do You Use Naan Bread?

Naan Bread has so many uses, its not even funny. I’m going to go over the top uses for this vegan naan bread. Once you read a couple uses you will be able to think of even more uses.

Flatbreads

Naan bread seriously elevates any flatbread. Instead of using those thin cracker-like breads, use a decadent naan bread that you can grill or bake to get crisp and delicious.

Dippers

Tear naan bread into little pieces and dip them into soups or dips. I can’t think of soup/ dip that naan bread doesn’t go well with, not even joking.

Cold Sandwiches

Cut a piece of naan bread in half or use two whole naan breads as a transportation vessel for your favorite sandwich. Crisp your naan bread up or not, these breads make excellent sandwich breads.

Shawarmas

A shawarma is essentially a middle eastern, cone-shaped burrito filled with anything you want. Traditionally it is filled with marinated chicken, vegetables, and tzatziki sauce. Good thing for resourceful vegans, there are alternatives for all of those things.

Paninis

These make excellent paninis, no question! You don’t even have to cut it, just fold it in half!

Tacos

Speaking of folding in half, why don’t you make it a habit. Fill your naan with your favorite taco ingredients and go to town.

Ice Cream

Like I said before, it goes with anything. I have even seen naan bread ice cream cones!!

Vegan Naan Bread: Tricks and Tips

Ingredients

Attention to ingredients in these recipes is very crucial. There are ways to get around certain things. We will explore different ingredients to get around things like using gluten and oil. We will also utilize vegan yogurt for traditional purposes.

Cooking Method

I’m going to go out on a limb and say that most of us don’t have access to a tandoor oven, well atleast I don’t. That’s ok though because we are going to simulate these effects in our home by using a cast iron skillet. If you don’t own a cast iron you can try using a regular sauté pan and a high temperature oven.

Yeast

Each recipe will call for mixing your yeast with warm water, salt and sugar. This is called proofing your yeast. This is step in mandatory for a good naan bread. The type of yeast also determines how long you proof your bread. See recipe for details.

Kneading

This type of dough looks like it isn’t going to come together until it does. You may have to use a little more flour or water in each recipe but I doubt it. You need to work the dough until it all comes together and is stretchy, this may take a little time. If you want to use your mixer, then be my guest.

Proofing

Give your dough the right circumstances to proof. It needs to be in a warm and wet environment. It also needs time, be patient. Depending on the type of yeast used, it may need more time than you think.

Follow Instructions

Follow the recipe to the letter. Use measuring cups and spoons. You don’t want to waste your time and get a crappy end result.

Toppings

Customize your naan by adding simple ingredients on top while its cooking. I like to add a little olive oil and minced garlic to mine. You could add spices, herbs, or other vegetables with moderation.

Storage

You can easily freeze these naan bread and preserve amazing quality. Just follow the recipe all the way until you are about to cook, then just freeze instead. Freeze naan breads in a freezer bag, just be sure to separate them with some parchment. Once the naan breads are cooked and cooled, store them at room temp in an air tight container.

Equipment Needed

  • 1 cast iron skillet or sauté pan
  • 2 mixing bowls
  • 1 vessel to proof yeast
  • 1 wooden spoon
  • 1 rolling pin
  • Parchment Paper

Fast Vegan Naan Bread Recipe

Perks: Gluten-free, Dairy-free,Soy- free
Prep Time: 30 minutes (proof time included)
Cook Time:15 minutes
Yield: 12-16 flatbreads

 Cakes Vegan Naan Bread Recipe

Ingredients

  • 4 ½         Cups      All-Purpose Flour
  • 3              Tbsp.     Instant Yeast
  • 1 ½         tsp          Salt
  • 1 ¾         Cup        HotWater (105-115 F)
  • 2 ½         Tbsp      Honey 

Instructions

  1. In a small vessel combine water, salt, yeast and honey. Let sit for 3-5 minutes until the liquid becomes foamy.
  2. After the yeast has proofed, Pour the yeast mixture over the flour. Stir with a wooden spoon until incorporated.
  3. Flour a work surface and transfer the loose dough to that work surface. Knead the dough for 3-5 minutes, or until the dough is fully incorporated. The dough should be soft.
  4. Lightly coat a clean mixing bowl with olive oil. Transfer your dough to the mixing bowl and flip it a few times in the bowl to get it coated well. Wrap the bowl and store in a warm place for 30 minutes or so. The dough needs to double in size.
  5. Once the dough is proofed, transfer to a parchment lined cutting board or a floured work space. Flatten the dough into a disk shape.
  6. Next divide the dough into small sections to make easier to roll out. A small hand full will suffice.
  7. Roll the sections of naan bread into oval-like shapes about ¼ in thick. No thicker than that. If you don’t wish to cook all these breads, now is the time to freeze some!
  8. If using a cast iron you don’t need to use oil. if using a nonstick pan, put a tbsp of oil in the pan over medium high heat. Cook each naan about 2-4 minutes on each side. Repeat for all naan breads.

Nutrition facts

Easy Vegan Naan Bread Recipe

 Cakes Vegan Naan Bread Recipe

Perks: Gluten-free, Dairy-free, Soy- free
Prep Time: 45 minutes (proof time included)
Cook Time: 15 minutes
Yield: 10-12 flatbreads

Ingredients

  • 5              cup         All-Purpose Flouror Bobs 1 and 1 AP Flour (gluten free)
  • 4              tsp          Baking Soda
  • 3              tsp          Sugar
  • 3              tsp          Salt
  • 4              Tbsp.     Olive Oil
  • 1 ½         cup        Water
  • 6              Tbsp.     Vegan Yogurt

Instructions

  1. In a mixing bowl, combine all dry ingredients ( Flour, baking soda, sugar, salt) and mix well. In a separate mixing bowl combine all the wet ingredients ( olive oil, water, vegan yogurt) and mix thoroughly.
  2. Add the wet mix to the dry mix, and begin to incorporate the mixture together. Once the dough has come together check the texture. If it is sticky add a touch more flour. If the dough is dry sprinkle a little water. Knead the dough for 3-5 minutes.
  3. Lightly coat a clean mixing bowl with olive oil, and transfer your dough to the bowl. Let the dough rest for 20 to 30 minutes. This dough is not proofing because there is no yeast, so it will not double in size.
  4. Once the dough is rested, transfer to a parchment lined cutting board or a floured work space. Flatten the dough into a disk shape.
  5. Next divide the dough into small sections to make easier to roll out. A small hand full will suffice.
  6. Roll the sections of naan bread into oval-like shapes about ¼ in thick. No thicker than that. If you don’t wish to cook all these breads, now is the time to freeze some!
  7. Over high heat, begin to heat your cast iron pan or sauté pan. Heat this pan as hot as you can to cook this dough properly.
  8. Cook the dough one side for 2 minutes and flip over. Continue to cook the other side for 30 seconds to 1 minute. Once the dough is cooked, remove from the heat and repeat the process. 

Nutrition Facts

Delicious Vegan Naan Recipe

 Cakes Vegan Naan Bread Recipe

Perks: Gluten-free, Dairy-free, Soy- free
Prep Time: 45 minutes (proof time included)
Cook Time: 15 minutes
Yield: 10-12 flatbreads

Ingredients

  • 4              Cups      All Purpose FlourBobs 1 and 1 AP Flour (gluten free)
  • 4              tsp          Sugar
  • 2              tsp          Fast Acting Yeast
  • 1              tsp          Salt
  • 2              Cups      Warm Almond Milk or Coconut  Milk
  • 2              Tbsp      Lemon Juice
  • 4              tsp          Olive Oil
  • Roasted Garlic (optional)
  • 4              Tbsp      Olive Oil
  • 6              Clove     Garlic, minced

Instructions

  1. In a mixing bowl, combine all dry ingredients ( Flour, yeast, sugar, salt) and mix well. In aseparate container combine lemon juice and coconut milk (or coconut milk) and set aside at room temperature for 10 minutes.
  2. Now combine the olive oil, with the milk mixture and mix well.
  3. Add the wet mix to the dry mix, and begin to incorporate the mixture together. Once the dough has come together check the texture. If it is sticky add a touch more flour. If the dough is dry sprinkle a little water. Knead the dough for 3-5 minutes.
  4. Lightly coat a clean mixing bowl with olive oil. Transfer your dough to the mixing bowl and flip it a few times in the bowl to get it coated well. Wrap the bowl and store in a warm place for 30 minutes or so. The dough needs to double in size.
  5. Once the dough is proofed, transfer to a parchment lined cutting board or a floured work space. Flatten the dough into a disk shape.
  6. Next divide the dough into small sections to make easier to roll out. A small hand full will suffice.
  7. Roll the sections of naan bread into oval-like shapes about ¼ in thick. No thicker than that. If you don’t wish to cook all these breads, now is the time to freeze some!
  8. If using a cast iron you don’t need to use oil. if using a nonstick pan, put a tbsp of oil in the pan over medium high heat. Cook each naan about 2-4 minutes on each side. Repeat for all naan breads.

**Set this recipe off with roasted garlic!! Add your roasted garlic to the face-up side of your naan bread in step 7.  To cook roasted garlic, just combine garlic and oil in simmer over low heat on stove for 10 minutes.

Nutrition Facts

FAQs

  1. What if I have a different yeast then what the recipe calls for?

Active Dry Yeast- If you are using this yeast then you need to proof the yeast.This means warming the liquid ingredient ( water or non-dairy milk) and pouring over the yeast, salt and sugar (or honey). Set this aside for 5-10 minutes, until the liquid is foamy. Then pour over the flour.

Rapid Rise Fast Acting Yeast- Mix all the dry ingredients together. Then, mix all the wet ingredients together. Then mix the wet ingredients into the dry ingredients.

Fresh yeast- I do not recommend for this recipe but if you need to use it here’s how.If the recipe calls for active dry yeast, then use three times the amount of fresh yest by weight. If the recipe calls for fast acting yeast, then use two and a half times the amount of fresh yeast by weight.

  1. Can I substitute vegan yogurt?

Yes. You can substitute vegan yogurt with vegan mayo, vegan buttermilk, or coconut cream.

Vegan Mayo- Let come to room temperature and use as a 1 to 1 ratio.

Vegan Buttermilk-Replace every ¾ cup of water in the recipe with a reciprocating non-dairy milk and add an additional 2 Tbsp of said milk. Also add 1 Tbsp of lemon juice or vinegar (white, apple cider, rice wine). So take away vegan yogurt and water, and add non-dairy milk and lemon juice.

Coconut cream- use as a 1 to 1 ratio. Coconut cream must be hot though.

  1. Why didn’t my dough rise?

You need to make sure the dough is in a warm wet environment. So lightly coated in oil, and in 70 F- 75F temperature. You may need to wait a little longer than expected. Food acts differently sometimes. Also check to make sure your yeast isn’t expired.

  1. Can I substitute sugar in these recipes?

Yes you can. You can use brown sugar, maple syrup, or honey. I do not recommend using brown sugar, but honey may be better than sugar!

  1. Why does my naan keep puffing up in the pan?

Since this dough is leavened and cooked over direct heat, it isn’t uncommon to see your bread puff up. This is just because air pockets form in between the layers of dough. No worries. To prevent this, you just poke a hole as they start to form, or just flip the and lightly press with a spatula. Be careful when releasing this air because it will be ripping hot!

 

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