Vegan Naan Bread
This recipe uses baking powder instead of yeast, reducing proof time from 1-2 hours to just 30 minutes. The recipe substitutes coconut cream for Greek yogurt and coconut oil for butter to create an entirely plant-based version.
Ingredients
- 312g all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp sugar
- 1 1/2 tsp kosher salt
- 2 tbsp olive oil
- 180ml water
- 3 tbsp coconut cream
- 1 garlic clove
- 2 tbsp refined coconut oil
- Fresh cilantro (chopped, for serving)
Instructions
Combine flour, baking powder, baking soda, sugar, and salt in a bowl. Briefly microwave coconut cream, then add with olive oil and water to dry ingredients. Mix until dough forms, adjusting moisture as needed. Knead 30 seconds to 1 minute.
Transfer to oiled bowl and rest 30 minutes at room temperature under a towel.
Flatten dough into a disc, cut into 6 equal pieces, and roll each into a thin teardrop shape approximately 3mm thick on a floured surface.
Heat coconut oil with grated garlic over medium-low heat for 1-2 minutes until fragrant but not brown; remove from heat.
Heat cast iron skillet over high heat until very hot. Cook one dough piece until top bubbles and bottom is golden with dark spots (about 1 minute); flip and cook another 30 seconds to 1 minute. Brush both sides with garlic oil and wrap in clean towel. Repeat with remaining naan.
Serve immediately with cilantro. Store cooled naan in airtight bag for up to 3 days or freeze up to 2 months.