Easy Vegan Naan Bread

Easy, soft and fluffy, fresh and delicious vegan naan bread. A perfect accompaniment to your favourite Indian inspired dishes.

Course Baked Goods, Bread

Cuisine Indian

Diet Vegan

Prep Time 15

Cook Time 1 30

Servings

Calories 247kcal

Put the flour into a medium-sized bowl or into the bowl of a stand mixer with a dough hook attached.
Add the yeast on one side of the bowl and the salt and sugar on the other.
Make a well in the middle and add the yoghurt and oil.
Add half the water and begin to mix together.
Add the rest of the water a little at a time until you have a ball of dough.
It will be very sticky at this stage. Knead by hand or with the dough hook and mixer for about 10 minutes or until the dough is springy and pliable. It will still feel slightly sticky. Try not to add too much extra flour when kneading, it will become less sticky as you work it. Oiling your hands may help.
Place the dough in a lightly oiled bowl, cover and leave to rise in a warm place for at least an hour or until doubled in size.
Turn the dough out onto a lightly floured board. Divide into four pieces. Roll each piece out until it is about 1/2cm (1/4 inch) thick. Place on a lightly greased tray, cover and leave to prove for a further 15 - 20 minutes.
Heat a little oil in a heavy-bottomed non-stick pan until hot. Cook the naan one at a time in the hot pan, turning as they bubble up and brown on both sides. Cook them for about 2 minutes on each side until they are puffed and golden with brown spots in places.
Keep warm. Serve with a selection of curries and chutneys

If you want a larger, thinner and crispier naan just roll the dough out a bit more!

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Do read my post for additional tips and tricks to ensure a successful make!