How to make Plant-Based Naan
I love Indian Cuisine and some form of it is in regular rotation in our house. Whether it’s my Indian Casserole, or my Curry-in-a-Hurry it always hits the spot - but I wanted to take our feasts to the next level. So I figured out now to make plant-based naan and now you can too! I also recommend pairing this with my Butter Chickpeas.
If you’re familiar with making your own bread then this will be a walk in the park, and even if you aren’t the steps below will walk you through it. This isn’t something that comes together at the last minute, so you’ve got to plan ahead a bit. Most of the time the bread is just doing it’s own thing and you just need to leave it. So it’s not necessarily time consuming, you just need to plan accordingly.
You can jazz this up by adding some garlic, butter, or whatever you like in your naan. It’s pretty versatile and delicious. The original recipe I used splits the whole wheat and white flour, but I’d highly recommend just going full on whole wheat for the health of it.
If you like Indian Cuisine as much as my family does then take this for a whirl and learn how to make plant-based naan. You won’t regret it!
If you like Indian cuisine then you need to know how to make plant-based naan. This takes a little time, but it’s delicious and worth it.
- 3/4 cup Warm Water
- 1 tsp Active Yeast
- 1 tsp Maple Syrup
- 2 cup Whole Wheat Flour
- 1 tsp Sea Salt
- 3/4 tsp Baking Powder
- 5 tbsp Non-Dairy Yogurt (plain)
Measure out the warm water - NOT boiling. Think of it like tea that's been sitting out for a bit. Add yeast and sugar. Stir and set aside until frothy and foamy – about 10 minutes. If it doesn’t foam your yeast is dead - chuck it out and get some new stuff.
In the meantime, add flour(s), salt, and baking powder to a large mixing bowl and whisk to combine. Once the yeast mixture is foaming, add the plant-based yogurt and stir to combine. Add to dry ingredients and use a fork to mix – the dough will be a bit sticky, so don’t freak out if it is.
Lightly flour a surface and add just enough flour to gently knead for 5 turns or so and form into a loose ball. Put back into the mixing bowl and rub with a bit little bit of oil and turn to coat. This will keep it from drying out. Cover with a towel, plastic wrap, or a plate and set in a warm place for at least 2 hours (up to 4 hours).
Remove dough from bowl and turn onto a floured surface. Knead for 30 seconds (add additional flour if sticky). Then divide into 6 even pieces with hands or a knife. Lightly knead each ball until it forms a loose ball and set on a clean surface. Repeat until all dough is formed into balls. Cover again and let rest for 10-15 minutes.
Once the dough has rested, begin heating a cast-iron pan (not non-stick) over medium heat. Take a piece of dough and lay it on a floured surface. Roll it out into an oval or circle with a rolling pin.
Cook for 1 minute or until it starts to bubble. Flip the dough with a spatula and cook until the underside is dark brown. Repeat until all naan is cooked. Then brush with melted plant-based butter or coconut oil if desired.
Cover leftovers and store at room temperature for about 2 days or in the freezer up to 1 month. Reheat in the microwave or oven until warmed through.
Servings 6
- Amount Per Serving
- Calories 175kcal
- % Daily Value *
- Total Fat 0.9g2%
- Saturated Fat 0.1g1%
- Sodium 392mg17%
- Potassium 88mg3%
- Total Carbohydrate 36.4g13%
- Dietary Fiber 3.6g15%
- Sugars 2.3g
- Protein 5.6g12%
- Calcium 4 mg
- Iron 11 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
