Meet the softest, fluffiest and easiest dairy free vegan naan bread you will ever make. These pillow-like flatbreads laced with garlic is simply amazing with almost any curry. But our favorite way to enjoy this classic bread is with some Palak Paneer or Instant Pot Masoor Dal.
In this post, I will also walk you through the process of proofing dough using your Instant Pot. Trust me, you need this for the cold days.
In the meanwhile, have you followed us on Instagram, yet?
Let me get straight to the point. I really do not want to wait for like four hours before I can get my naans going. Which is why I love proofing dough using my Instant Pot. So, all set to make some vegan naan, y’all?
In the meantime, I have to share this with you all. While the term Indian Naan bread is very popular, Naan is believed to have originated in Persia.
Jump to:
Ingredients
Ingredients for this recipe are very identical to main ingredients in a naan recipe. If someone asks me, ” Is naan vegan?”, the answer is definitely no. Naan by itself is a bread that is rich in dairy and fat. I have known people to add even eggs.
Having said that, dietary requirements these days are very requirements. Sigh, how I wish we had our ancestors’ genes and metabolism. I, for one, have cut down almost all dairy from my diet. That makes it perfectly logical to make some vegan naan bread. Agreed?
Flour
I have used unbleached all purpose flour in this recipe. You can also use regular all purpose flour. While you can use a combination of whole wheat flour and APF in the 50:50 ratio, you will need 1/4 cup more milk to knead the dough in this case.
Yeast
Yep. This easy naan bread calls for yeast. If you are looking for an Indian flatbread that does not call for yeast, then try our Kulcha recipe. Instant yeast works best here. Make sure to use a standard measuring spoon to measure your yeast.
Vegan butter
While I was testing this recipe, I tried a version with oil. Somehow, that did not give me the fluffy texture I wanted. I find that vegan butter works wonders in this recipe.
Almond milk
For this recipe, I love using unsweetened almond milk. Other plant milk that work here include unsweetened oat milk and cashew milk. Although I have seen versions which use soy, I personally did not like the flavor.
A note about coconut milk– If you intend to use coconut milk for this, then please use low fat coconut milk. Shake the tin or carton well before using. Some brands of coconut milk have a prominent coconut flavor. Please taste the coconut milk before use to make sure it is not overpowering.
You can also make this recipe without any plant milk. Just use regular warm water instead of the plant milk. There is a slight texture difference in this version but tastes yummy nevertheless.
Other than these, you will be needing some Kosher salt and regular white sugar in this recipe.
Vegan Naan without yogurt
Vegan yogurt is not so easy to source. Unlike plant milk which can also be easily made at home, vegan yogurt is tricky to make too. Not only that, it is a tad pricey as well. Which is exactly why this vegan naan without yogurt is just perfect.
Vegan Garlic Naan
We love brushing our naans with vegan garlic butter. To make some, combine 2 to 3 tbsp melted vegan butter and 2 tbsp grated garlic. Make sure to mix well using a spoon or whisk.
That is it our vegan garlic butter spread is ready. This spread is so versatile. You can use it to make garlic bread, smear it on your wraps and toast or use them as a sandwich spread too.
Serving Suggestions
- Serve these soft naans with Chole, any Paneer curry or this lip smacking cauliflower cashew curry.
- Use naan as a base for your breakfast pizza. Simply smear 2 tbsp pizza sauce or pesto, add cherry tomato halves, roasted cauliflower or other veggies. Air fry at 350 F for 2 minutes or toast on a preheated cast iron skillet.
How to freeze Naan bread?
While it is very easy to buy frozen Naan from places like Tesco, homemade naan has much more flavor. Besides, its cheaper and very freezer-friendly too.
Naan is very easy to freeze. Frozen Naans keep well for upto 4 months in the freezer, when handled with care. To freeze these naans, simply cook them as directed. Place a sheet of parchment paper between each cooked naan. Freeze in stacks of 3 to 4 in freezer-friendly Zip bags or silicon bags.
To use frozen naans, add the frozen naan to a preheated cast iron skillet and gently heat until the bread softens up. That is all. So easy, right?
Shall we now check out how to make naan bread?
Method
I have used a stand mixer to knead the dough. You can knead the dough using your hands and a mixing bowl too.
Blooming the yeast
To the bowl of your stand mixer, add yeast and sugar . Add warm water and whisk well. Cover and let it sit in a warm place for 15 minutes. After 15 minutes, the mixture will be frothy and the yeast will have bloomed.
Making the dough
Now, add the flour, vegan butter and salt. Fix the dough hook attachment to your mixer. Pulse the dough once or twice gently. Now, add 3/4th of the almond milk to the flour. Begin mixing the dough on the lowest speed for 1 to 2 minutes.
Wait for the mixture to just come together. Scrape down the sides and add the remaining almond milk. Continue to knead on the lowest speed until the dough comes together to form a smooth non sticky ball.
If you are doing this by hands, you will have to knead for about 4 to 6 minutes for the dough to reach this consistency.
How to proof dough in Instant Pot?
If you live in a cold place or its a frosty winter where you live or you are like me who does not want to wait for 3 hours for the dough to proof, Instant Pot is the answer to all your woes.
Once the dough is ready, grease your inner pot of the Instant pot with olive oil or vegan butter. I used vegan butter. Now, place the ball of dough in the inner pot.
Insert the inner pot into the Instant pot, cover with a glass lid and plug in. Set the Instant Pot to YOGURT MODE for 1 HOUR.
Now, sit back and relax. Go catch up an episode of your favorite series on Netflix or read a book and put on a face mask, sip some tea and put your feet up.
After an hour, the dough will have doubled up and become a soft squishy fluffy delight.
Punch the dough down to deflate it. Remove it from the inner pot and turn it onto a lightly floured surface. Roll the dough into a long log.
Now, using a dough scraper, divide the dough into 10 equal pieces. Place each of these shaped pieces in to the inner pot again and cover with a shower cap.
So, this is a really cool trick I learned a while back. I no longer use a moist towel or cling wrap to cover my dough. A shower cap is such a smart, nifty tool to use for this.
Proofing Dough without Instant Pot
If you do not have an instant pot, simply place the dough in an oiled bowl. Cover with a shower cap. Place it in a warm place or in the oven with the lights on. Allow the dough to rise until double in volume.
This may take anywhere between 2 hours to 4 hours depending on the weather conditions.
Once the dough has doubled, proceed with the remaining steps mentioned above.
Wait for 20 mins for the dough to rise again. After 20 mins, the balls of dough will have become puffy.
Rolling the naans
Now, shape each piece of dough into a smooth ball. Dust with flour and gently flatten. Roll this into a tear drop shape with a rolling pin. You are looking at 2 mm thick naans.
Cooking the naan
Heat a cast iron griddle. Now, place the rolled naan on the griddle. Cook on medium heat for 20 to 30 secs until you see small bubbles appear on the surface.
Flip. You will see some golden spots on the top. Continue to cook the bottom side for 30 seconds on low heat.
Flip again and brush with the vegan garlic bread. Continue to cook until the naan fluffs up. Some naans may fluff as a whole. Some naans may fluff up here and there on the surface.
Once done, serve hot with any curry of your choice.
More Instant Pot Recipes
Recipe card
Vegan Naan Bread
Equipment
- Stand mixer
- Mixing bowl
- Instant Pot
- Rolling Pin
- Rolling board
- Cast iron skillet
Ingredients
- 2 tsp Instant yeast
- 1 tbsp sugar
- 2 tbsp vegan butter
- 1/2 cup warm water
- 3 cup unbleached all purpose flour
- 3/4 cup Unsweetened almond milk
Vegan garlic butter spread
- 2 tbsp melted vegan butter
- 1 tbsp grated garlic
Instructions
Blooming the yeast
- To the bowl of your stand mixer, add yeast and sugar .
- Add warm water and whisk well. Cover and let it sit in a warm place for 15 minutes.
- After 15 minutes, the mixture will be frothy and the yeast will have bloomed.
Making the dough
- Now, add the flour, vegan butter and salt.
- Fix the dough hook attachment to your mixer.
- Pulse the dough once or twice gently.
- Now, add 3/4th of the almond milk to the flour.
- Begin mixing the dough on the lowest speed for 1 to 2 minutes.
- Wait for the mixture to just come together.
- Scrape down the sides and add the remaining almond milk.
- Continue to knead on the lowest speed until the dough comes together to form a smooth non sticky ball.
- If you are doing this by hands, you will have to knead for about 4 to 6 minutes for the dough to reach this consistency.
How to proof dough in Instant Pot?
- Once the dough is ready, grease your inner pot of the Instant pot with olive oil or vegan butter.
- Now, place the ball of dough in the inner pot.
- Insert the inner pot into the Instant pot, cover with a glass lid and plug in.
- Set the Instant Pot to YOGURT MODE for 1 HOUR.
- After an hour, the dough will have doubled up.
- Punch the dough down to deflate it.
- Remove it from the inner pot and turn it onto a lightly floured surface.
- Roll the dough into a long log.
- Now, using a dough scraper, divide the dough into 10 equal pieces.
Second rise
- Place each of these shaped pieces in to the inner pot again and cover with a shower cap
- Wait for 20 mins for the dough to rise again.
- After 20 mins, the balls of dough will have become puffy.
Rolling the naans
- Now, shape each piece of dough into a smooth ball.
- Dust with flour and gently flatten.
- Roll this into a tear drop shape with a rolling pin.
- Roll them into 2 mm thick tear drop shaped discs.
Cooking the naan
- Heat a cast iron griddle.
- Now, place the rolled naan on the griddle.
- Cook on medium heat for 20 t.o 30 secs until you see small bubbles appear on the surface.
- Flip. You will see some golden spots on the top.
- Continue to cook the bottom side for 30 seconds on low heat.
- Flip again and brush with the vegan garlic bread.
- Continue to cook until the naan fluffs up.
- Once done, serve hot with any curry of your choice.
Notes
Proofing Dough without Instant Pot
If you do not have an instant pot, simply place the dough in an oiled bowl. Cover with a shower cap. Place it in a warm place or in the oven with the lights on. Allow the dough to rise until double in volume. This may take anywhere between 2 hours to 4 hours depending on the weather conditions. Nutrition values mentioned here are an approximate value and provided as a courtesy. Please consult a certified nutrition expert for more information. Instant Pot timings may vary based on your geographic location.For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
Nutrition
What can you eat Naan with?
Here are some easy curries or dal recipes that pair well with Naan. Try any of these for a delicious meal.
Follow me on Instagram or Facebook for regular cooking updates and short videos. Find us on Pinterest for delicious content. Tried making Vegan Naan? We would love to hear any feedback! Please leave a recipe rating and tell us how it worked for you. Email us your questions to anusapraj@gmail.com if you need any guidance in making this recipe.
so how much Kosher salt? it is not listed, thank you
I usually use 1 tsp for every cup of flour. I didn’t mention the quantity here since salt is a personal preference. I hope this helps.