Homemade Vegan Naan Bread

🛒 Ingredients

• #Dough
• 2 ½ cups (300g) all‑purpose flour or whole wheat flour
• 1 tsp instant dry yeast
• 1 tsp sugar (to feed the yeast)
• ½ tsp salt
• ½ cup (120ml) warm water
• ¼ cup (60g) unsweetened plain plant yogurt (coconut or soy works best)
• 1 tbsp neutral oil (vegetable, canola, or coconut)
• #Topping & Brushing
• 2 tbsp melted coconut oil or vegan butter
• 1–2 tbsp fresh coriander/parsley, chopped
• ½ tsp garlic powder or minced fresh garlic (optional, for garlic naan)
• Pinch of chilli flakes (optional)

👩‍🍳 Instructions

1. 1

   Activate yeast: In a small bowl, mix warm water, sugar, and yeast. Stir lightly and let sit for 5–8 minutes until foamy.

2. 2

   Mix dough: In a large bowl, combine flour and salt. Make a well in the centre, add the yeast mixture, plant yogurt, and oil. Stir with a spoon until it forms a shaggy ball.

3. 3

   Knead: Turn onto a clean surface and knead for 6–8 minutes until the dough becomes smooth, soft, and slightly elastic. It should not be sticky — add 1 tsp more flour if needed.

4. 4

   Rise: Lightly grease a clean bowl with oil. Place the dough inside, cover with a damp cloth or plastic wrap. Let rise in a warm place for about 1 hour, until doubled in size.

5. 5

   Shape: Punch down the risen dough gently to release air. Divide into 8 equal portions and roll each into a smooth ball. Cover and rest for 10 minutes.

6. 6

   Roll out: Flatten each ball and roll into an oval or round shape, about ¼‑inch thick — don’t roll too thin, or it won’t puff up nicely.

7. 7

   Cook: Heat a cast‑iron skillet or heavy pan over medium‑high heat until very hot. Place one naan at a time. Cook for 1–2 minutes until bubbles form and the bottom has dark charred spots. Flip and cook the other side for another 1–2 minutes.

8. 8

   Finish: Immediately brush hot naan with melted coconut oil/vegan butter. Sprinkle with fresh coriander, garlic, and chilli flakes if using. Serve warm.