How to Make Restaurant Style Vegan Naan Bread

Vegan Naan Bread Recipe

Vegan naan bread is still, at the time of writing, a difficult item to get hold of. They do have it at a vegetarian Indian restaurant near me, but I’ve not seen it anywhere else. Even if it was available in the supermarkets, anyone who has bought naan bread will know that there is a world of difference between store-bought and restaurant-made naan. 

I developed this recipe a few years ago. I made a video of it about a year ago (see below) but am only just now writing it up for my blog. Learning to make your own naan bread is a very satisfying achievement, and once you have the basics down you can start experimenting with different things in the mix, such as coconut, spices or sultanas.

It is better to use strong white bread flour, which has a higher protein content and therefore stronger gluten strands, leading to a better rise. The yeast can be put straight into the wet mix, instead of dealt with separately. Just remember to leave it for 15 minutes to begin working before pouring it into the flour. You can use this bread to accompany any curry you are making. You can try my Butternut Squash and Mushroom Curry as a good place to start.

Follow this recipe and watch the video and you’ll get perfect vegan naan bread every time.


Vegan Naan Bread

Prep time: 15 minutes, plus 90 minutes for proving. Cooking time: 10-12 minutes per naan.

Makes 6

Ingredients:

Dry Mix:

500g strong white bread flour

1 ½ tsp baking powder

1 tsp salt

60g ground almonds

1 heaped tbsp madras curry powder

Wet Mix:

150ml almond milk (or any other plant milk), warmed but not hot

200ml vegan yoghurt

4 tbsp golden caster sugar

1 tbsp dried yeast

A large handful of fresh coriander leaves, chopped

A little oil for greasing

About 1tbsp oil per batch for frying

Melted vegan butter for final brushing


Watch the video to see the bread being made

Method:

Put all of the dry ingredients into a mixing bowl and set aside.

Now put all of the wet ingredients into a second mixing bowl and whisk together until fully incorporated. Leave to rest for about 15 minutes to allow the yeast to start to work.

Add the chopped coriander to the dry mix and then pour in the wet ingredients. Stir with a table knife until the mixture starts to form large lumps, then bring it all together with your hands. If the mixture is too dry you can add a little more milk (see video).

Knead on a floured surface for about 5-7 minutes, until you have an elastic dough consistency. Then grease with a little oil and put back into the mixing bowl. Cover with a towel and leave in a warm place to prove for about 1 hour to 1 hour 15 minutes.

Knead the dough again to knock all of the air out of it, then divide it into 6 equal pieces and roll them into balls. Flour the surface again and roll out each dough ball into either a round or a teardrop shape.

Heat a large frying pan until it is quite hot and then add about 1 tbsp of oil per bread. Cook the naan bread for 5-6 minutes on each side, on a medium-high heat, until they are browned and risen on both sides. Let the dough rise on the raw side (it will start to form large bubbles) before turning it over. Keep them warm in the oven while you cook each bread, then brush the finished naans on both sides with the melted vegan butter before serving.


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