This easy homemade vegan naan bread is quick to make and perfectly soft and chewy! Serve this Indian skillet flatbread with curry or as a quick pizza crust.
- 2 1/2 cups (312 grams) all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons kosher salt
- 2 tablespoons olive oil
- 3/4 cup water
- 3 tablespoons coconut cream*
- 1 garlic clove
- 2 tablespoons refined coconut oil (or additional olive oil)
- Chopped fresh cilantro, for serving
- In a large bowl, stir together the all purpose flour, baking powder, baking soda, sugar and kosher salt. Melt the coconut cream for about 10 seconds in the microwave. Add the olive oil, water, and coconut cream to the flour mixture and stir until dough comes together. If it is dry, add a bit more water; if it is very sticky, add a sprinkle more flour. Knead for about 30 seconds to a minute until all the flour is incorporated and a dough ball forms.
- Transfer the dough to a lightly oiled bowl. Rest for 30 minutes at room temperature covered with a towel.
- Once the dough has rested, flatten it into a disc. Then cut it into 6 equal pieces. On a clean, lightly floured countertop, roll each dough into a thin teardrop shape, about 1/8 inch thick.
- Meanwhile, grate the garlic. In a small saucepan, heat the coconut oil and the garlic over medium low heat. Cook for 1 to 2 minutes until the garlic fragrant is just starting to turn yellow (but not brown), then immediately remove from the heat.
- Heat a cast iron skillet**, griddle or large skillet over very high heat until it’s blazing hot (make sure it’s as hot as possible, or the first piece won’t cook correctly). Add one of the pieces of dough and cook until the top has bubbles and the bottom is golden and very dark brown in spots (about 1 minute), then turn and cook another 30 seconds to 1 minute on the other side. Brush the naan with a bit of the garlic oil on both sides. Wrap it with a clean towel. Repeat with the remaining 5 naan, adding each to the towel afterwards (this will steam them and keep them warm and supple).
- Serve immediately with chopped cilantro. To store, place fully cooled naan in an airtight plastic bag and keep at room temperature for up to 3 days, or wrap in foil, place in a plastic bag or container and freeze for up to 2 months. Reheat refrigerated or frozen naan by wrapping in aluminum foil and baking in a 350°F oven for 15 minutes. For quick fix, you can reheat naan in the toaster (you may need to cut it in half to get it to fit).
*Coconut cream is not coconut milk! It’s richer and creamier, almost the texture of coconut oil. Look for cans marked “Coconut Cream.” If you can’t find coconut cream, you can also buy a can of full fat coconut milk and refrigerate overnight; then open it and use only the coconut cream that has hardened on top. (Some coconut milk brands come already separated, so refrigeration may or may not be necessary.)
**A cast iron skillet is the best option, since it gives the signature blackened spots. A skillet works too, but won’t get as blackened.
- Category: Bread
- Method: Stovetop
- Cuisine: Indian
Keywords: Vegan Naan, Vegan Naan Recipe, Vegan Naan Bread