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Vegan naan in a basket with the top naan folded in half.
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4.99 from 69 votes

Vegan Naan

This vegan naan is soft, fluffy and so flavorful. It's also so easy to make and the perfect accompaniment to a delicious curry.
Prep Time45 minutes
Cook Time20 minutes
Total Time1 hour 5 minutes
Course: Savory, Side
Cuisine: Indian-Inspired, Vegan
Diet: Vegan
Servings: 8
Calories: 211kcal

Ingredients

  • 3 cups All Purpose Flour (375g)
  • 2 teaspoons Instant Yeast
  • 1 teaspoon Salt
  • 1 cup + 2 Tablespoons Warm Water (270ml) must be warm and not hot
  • 1 Tablespoon Maple Syrup
  • Olive oil for oiling the dish and for frying

Instructions

  • Add the flour, yeast and salt to a mixing bowl and mix together.
  • Add the maple syrup to the warm water and mix them together. Pour it over the dry ingredients and stir in with a spoon.
  • Flour your hands and a work surface and get in there with your hands, kneading the dough about 20 times so that it forms into a nice big ball. The dough will be quite soft.
  • Place the ball of dough into an oiled dish and turn it over a couple of times so that the dough is lightly coated in the oil, then cover the bowl with a cloth and leave to rise on the countertop for 30 minutes.
  • After 30 minutes bring out the ball of dough and place it onto a parchment lined board. Alternatively use a floured baking mat. Cut the dough into 8 roughly even sized pieces.
  • Heat up a non-stick frying pan with a tiny bit of olive oil - it really must be a very small amount, like a half a teaspoon (*see notes).
  • Roll out the first naan into roughly an oval sort of shape and place into the hot frying pan. Allow to cook until nicely browned on each side (if the pan is hot enough, it should only be 2-3 minutes before it's perfectly done both sides).
  • Repeat for the rest of the naan.
  • Add more oil as needed if your pan starts to look too dry, but use only a small amount at a time.
  • If you would like to make garlic naan, then once you've rolled out your naan, dip your finger in water and lightly dab the water onto the surface of the naan, add crushed garlic and press it in, it will stick because of the dampness of the dough from the water. Then fry it as usual.
  • If you want to make a butter naan, then melt vegan butter and brush it onto the naan during cooking and just after it's finished cooking. A sprinkle of sea salt on top of the vegan butter is also delicious to add.

Video

Notes

  1. The reason for only using a tiny bit of olive oil when frying is so that your naan doesn't end up oily, as it tends to soak up the oil. However if you like them like that then go ahead and use more.
  2. These vegan naan are best served fresh. However, if you have leftovers, store them at room temperature where they will stay good for up to 2 days.
  3. Prep time includes the time spent rising.

Nutrition

Serving: 1Naan | Calories: 211kcal | Carbohydrates: 37.9g | Protein: 5.4g | Fat: 3.8g | Saturated Fat: 0.5g | Sodium: 296mg | Fiber: 1.4g | Sugar: 1.8g