Ever since I started playing around with my bagel recipe it got me eager to venture outside of the bread for breakfast world…
Hence, this ridiculously easy and delicious vegan naan!
I know, I know, it may seem like a complicated task for some bread but I promise you it’s so far from it! I mean nothing beats fresh homemade bread, nothing.
Why I love this recipe:
- It is prefect for beginners as it’s basically fool-proof.
- Requires only simple, clean ingredients so no artificial flavors or preservatives!
- I love using organic bread flour over others for recipes such as these. They contain a much higher protein content than all-purpose so it makes for a much more nutritious and filling food.
- Coconut cream is a wonderful healthy alternative for the dairy (milk, yogurt, or ghee) found in traditional naan. Plus it keeps this recipe vegan!
How to serve:
- Enjoy as a yummy snack spread with hummus or herbed olive oil
- Perfect for dipping into my Vegetable Minestrone, Roasted Veggie Soup with Edamame, or Slow Cooker Chicken + Veggie Soup with Cous Cous
Vegan Naan Bread
Author: The Hungry Happy Mama
Yields: 8 pieces
Prep time: 1 hour 30 minutes
Cook time: about 15 minutes
- 1 tsp dry active yeast
- 3/4 c warm water
- 1 tsp coconut sugar
- 2 c organic bread flour (can sub all purpose or whole wheat too)
- 1 tsp sea salt
- 3/4 tsp baking powder
- 3 tbsp coconut cream (the thick part of whole fat coconut milk)*
- 2 tbsp olive oil
- In a large mixing bowl combine the yeast, water, and sugar. Make sure the water isn’t hot as you don’t want to kill the yeast. Let it sit for about 5 minutes to activate.
- Once it’s beginning to foam on the top add the flour, salt, baking powder, coconut cream, and olive oil. Stir the ingredients together. Once it becomes too difficult to mix with a spoon turn out onto a lightly floured surface.
- Knead the dough until smooth, about 3 minutes. If it seems too sticky add a bit more flour.
- Wipe out the bowl you mixed it in and place the dough ball back in. Cover the bowl loosely with a tea towel and let the dough rise for about 1 hour.
- Once the dough is ready, remove the ball and flatten onto a lightly floured surface. Cut the dough in half, then half again, and again so you end up with 8 equal pieces.
- Warm your skillet over medium heat.
- While the pan is warming, roll out each dough ball to about 1/4 inch thickness.
- Place one piece onto the hot pan and cook 1-2 minutes until golden then flip to cook the other side for about 1-2 minutes more.
- Once ready remove the naan from the pan and continue with the additional pieces.
- Serve as a snack with vegan butter, hummus, or as a side with your favorite soups or hearty dishes.
Storing: naan will keep at room temp for up to 3 days in a tightly sealed container. Refrigerate or freeze for a longer shelf-life.
*Notes: don’t discard the rest of the canned coconut milk you can add in to smoothies, oatmeal, baked goods, or even my Chickpea Sweet Potato and Cauliflower Curry!