I was inspired to try making my own vegan naan after seeing this recipe posted on the blog Bacon is Not an Herb a while back. She originally found the naan recipe on PETA’s website. I didn’t change anything (besides adding a little salt and garlic powder during cooking) because it’s a simple recipe and it came out well. I’m just sharing in hopes that you’ll feel inspired to make some too!
A lot of times naan that you find in restaurants or stores isn’t vegan, so it was really nice to make my own. I was really missing it from my pre-vegan days! Thanks to Terri from Bacon is Not an Herb for posting this recipe!
1 tsp. active dry yeast (about a 1/2 package)
1/2 cup warm water
1 Tbsp. sugar
3 Tbsp. soy milk
1 tsp. salt
1 3/4-2 cups bread flour
2 Tbsp. olive oil
salt and garlic powder optional
•In a large bowl, dissolve the yeast in warm water. Let stand about 10 minutes, until frothy.
•Stir in the sugar, soy milk, salt, and enough flour to make a soft dough, between 1 3/4 to 2 cups.
•Knead for 6 to 8 minutes on a lightly floured surface or until smooth. Place in a well-oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
•Punch down the dough then roll into golf ball-size pieces and place on a baking sheet. Cover with a towel and allow to rise until doubled in size, about 30 minutes.
•Preheat a pan to high heat and lightly oil. Roll each ball of dough into a thin circle then add to pan one at a time. Cook for 2 to 3 minutes, or until bubbles begin to brown and brush the top side with additional oil. Flip the bread and cook for 2 to 3 minutes on the other side. I tried sprinkling a little garlic powder and salt on top before flipping and it turned out really well. Continue until all the bread is cooked.