Homemade Vegan Naan
This homemade vegan naan recipe is fun to make. The naan has a nice chewy texture and the deep flavor of skillet browning. Makes 8 large or 16 medium pieces.
Servings
165″ x 5″ pieces
Servings
165″ x 5″ pieces
Ingredients
Instructions
  1. In a small bowl or cup, whisk together the warm soy milk, yeast and sugar. Let it sit for 10 minutes, until the mixture becomes foamy.
  2. While the first soy milk mixture is sitting, mix together the room temperature soy milk and the vinegar in a cup or bowl. Let sit for 5 minutes. The mixture should start to curdle.
  3. Pour both milk mixtures into a medium mixing bowl. Stir in the oil, salt and 2 cups of the flour, mixing well. Then add additional flour (I reached 4 cups total) until the dough is unsticky enough and has enough stability to knead.
  4. Turn the dough onto a floured surface and knead for 10 minutes, adding additional flour as necessary while kneading. (I ended up using an additional 1/2 cup of flour and losing about 1/2 cup of dough by it sticking to my hands and the counter.) After kneading for 10 minutes (don’t give up – it’s worth it!), rub the dough lightly with oil and place in a clean, large mixing bowl.
  5. Cover the dough with a damp kitchen towel or loosely placed plastic wrap. Place the bowl in a warm, draft-free location and let rise for 1 hour or until the dough has doubled in size.
  6. Divide the dough into 8 pieces for naan that rolls out to about 10″ x 5″, or divide it into 16 pieces for naan that is about 5″ x 5″. (Or do 4 large and 8 small pieces, like I did.) Using a rolling pin, roll each piece out until the dough is 1/4″ thick.
  7. Oil the bottom of a well-seasoned iron skillet. Once the skillet has become hot, reduce the heat to low or very low. Place one large or two small pieces of naan into the skillet and cover with a lid. Cook for 1 minute or until large bubbles form on top. Check the bottom of the naan for brownness, then flip the bread to cook the bubbly side. Continue flipping the naan to cook both sides until it reaches your desired brownness.
  8. Continue cooking the other pieces of dough, adding oil or butter to the skillet between pieces. Remove the cooked naan to cooling racks while finishing the cooking. The cooling racks will keep the bottoms of the naan from becoming moist, as they would on a plate or platter. Serve warm.
  9. To store, place in the refrigerator or freezer. I recommend placing a sheet of wax paper between each naan before placing in a freezer bag.
Recipe Notes

I hope you enjoy this recipe! Leave any feedback in comments below. Also, share your comments on Instagram: @key_lime_coconut or on Twitter: @keylime_coconut.
We love seeing hashtags #keylimecoconut #keylimecoconutblog and #beachbumvegan when you try our recipes.

Share this: