Easy Vegan Bread – If you’re into super fluffy flatbreads, this is the recipe for you! The dough is just a simple yeast dough, which you can keep in the fridge for up to 3 days.
I’m always on a mission for the fluffiest vegan naan bread. And I kind of think, it can’t get any fluffier than that.
I get so many compliments on my naan, it always ends up being the star of the meal (sorry, curry!).
It is really easy to make. Mix the ingredients for the dough (I’m using my kitchen machine but you can also use your hands). Coat the dough ball in oil and let it rise for at least 2 hours. You can then slice off a small piece and cook it in the pan for a super fresh flatbread.
You can store the risen dough in the refrigerator for up to 3 days, so you’ll always have an option for spontaneous, bubbly bread.
Bonus points for sprinkling salt and fresh parsley (or cilantro) on top.
If you don’t have time for dough to rise and you need bread ASAP, check out my yeast-free garlic bread recipe.
You can also use the flatbreads as a fluffy wrap or pizza base! I may or may not add mashed avocado on flatbread for a quick breakfast.
How to make an easy vegan naan
material
You will need:
- All-purpose wheat flour
- instant shout
- salt
- olive oil
- the water
This is a super basic version for vegan naan. You can always work garlic cloves, sesame seeds, chili flakes (or whatever you fancy) into the batter before adding it to the pan!
basic steps
Serve with naan
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I hope you enjoy this easy vegan naan as much as I do!
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Cheers, Bianca
Easy Vegan Naan (Indian Flatbread)
Easy Vegan Bread – If you’re into super fluffy flatbreads, this is the recipe for you! The dough is just a simple yeast dough, which you can keep in the fridge for up to 3 days.
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In a large mixing bowl, combine the flour, salt and instant yeast. Then add olive oil and water. Stir to combine, then knead with your hands (or use a kitchen machine with a dough hook) until it’s a smooth dough. If the dough is too sticky, add more flour; If it is too crumbly, add more water.
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Coat the dough balls in a drizzle of olive oil. Cover the bowl with a clean kitchen towel and let the dough sit in a warm place until doubled in size (about 2 hours).
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Divide the dough into 4 equal pieces (about 100g each). Roll out each piece on lightly floured parchment paper.
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Heat a flat pan (a crepe-pan works best) until really, really hot! Place the first flat bread in a hot pan with a little oil until you see bubbles on the bread. Then, for the second side, add a little more oil to the pan, let the other side of the bread cook for 1-2 minutes. Repeat for other naans.
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Sprinkle the bread with salt, fresh parsley and enjoy!
Calories: 303kcalSugars: 61gProtein: 9gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fats: 0.4gMonounsaturated Fat: 1gSodium: 199mgPotassium: 112mgFiber: 3gSugar: 0.2gVitamin C: 0.01mgCalcium: 14mgIron: 4mg
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