Vegan Naan – Vegan
This vegan naan recipe is quick to prepare and perfect for dipping in curries or enjoying as a snack.
Nutrition Facts
Per Serving: Calories: 374 kcal, Fat: 20 g, Sodium: 11 mg, Carbohydrate: 43 g, Protein: 8 g
Descriptions
Vegan naan is a versatile flatbread, ideal for scooping up curries or as a delicious side dish. This plant-based version is made without dairy, using soy yogurt and olive oil for a soft, fluffy texture.
With simple ingredients and minimal preparation time, it’s a great choice for any meal or snack.
Directions
1- In a large bowl, mix together the flour, yeast, sugar, olive oil, soy yogurt, and salt. Gradually add warm water, stirring until a dough forms.
2- Knead the dough until it becomes smooth and elastic. Cover the bowl with a damp cloth and let it rise for about 1 hour in a warm place.
3- Once the dough has risen, knead it again for a few minutes, then divide it into 6 equal portions.
4- Roll out each portion on a floured surface into flat rounds, about 2–3 mm thick.
5- Heat a lightly oiled pan over medium heat and cook each naan for about 2 minutes on each side until golden and puffed.
6- In a small bowl, mix the olive oil, minced garlic, and chopped cilantro. Brush this mixture over the naan before serving.
Note's
For extra flavor, you can add nigella seeds or cumin seeds to the dough before cooking. The dough can also be prepared in advance and refrigerated for up to 24 hours before use.
Ingredients
- 1 ¾ cups all-purpose flour
- ½ tablespoon active dry yeast
- 1 tablespoon sugar
- 3 tablespoons olive oil
- 1 soy yogurt (approx. ¼ cup)
- ¼ cup warm water
- Pinch of salt
For serving:
- 2 tablespoons olive oil (30 ml)
- 1 garlic clove, minced
- 1 tablespoon fresh cilantro, chopped
