I had never tried making homemade vegan naan before I found this recipe on Connoisseurus Veg. This week, I made Vegan Potato Curry and wanted a nice bread to go along with it. After a fail with a not-so-hot onion roll recipe, I wanted to try something different. I love making this naan! The recipe makes a lot of bread. So if you’re having a craving for some serious carbs, you’ll be able to satisfy it. You can cut the dough to make either 8 pieces of naan measuring about 10″ x 5″, or you can make 16 pieces around 5″ x 5″. If you want to use the dough later for Vegan Naan Pizza, you can make medium pizzas or mini-pizzas.
This dough is very soft and also very sticky. After I added the required flour called for in the original recipe, there was no way this would turn out onto the counter without becoming one giant flat pancake. Kneading would have been impossible. I kept adding flour until I was comfortable with having something to knead. In all, I added at least an additional cup of flour to be able to knead it. While kneading, I continued to add from 1/4 cup to 1/2 cup of additional flour. I was worried that all the flour would ruin the taste, but it didn’t. The bread was delicious in the end!
Another thing I changed from the original recipe was the high heat for the skillet the entire time. I used an iron skillet. I do not recommend using a non-stick coated skillet, due to the length of time you have it on the stove with parts of the pan not filled and possible off-gassing that can occur. With the iron skillet, once it heated up it was very hot, so I turned the burner down to low or very low, alternating as needed. I didn’t have a lid for my 12-inch iron skillet, so before starting, I fashioned one out of aluminum foil. To do this just, fold the foil over the edges of your pan before starting. Remove foil, then heat the skillet. The “lid” doesn’t have to be tight – mine was mostly for containing smoke from the oil. I cooked the naan for one minute on each side initially, covering it each time. After the initial 2 minutes of cooking, I would cook each naan on both sides until I was satisfied with the brownness.
You’ll probably want to cut your first piece of cooked naan down the center crosswise, to check for doneness. Take a bite of it, too, to insure that you’ve got your cooking times right. This will give you the confidence to carry on with the remaining pieces like the pro you know you are!