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.
If you enjoy the recipes here, please show your support for this blog by clicking on the ads to help keep the free content coming!
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 restaurant Style Naan Bread
Ingredients
Dry Mix:
- 500 g strong white bread flour
- 1 ½ tsp baking powder
- 1 tsp salt
- 60 g ground almonds
- 1 heaped tbsp madras curry powder
Wet Mix:
- 150 ml almond milk or any other plant milk, warmed but not hot
- 200 ml 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
Instructions
- 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.
Watch the video to see the bread being made
ORDER YOUR COPY OF MY COOKBOOK
GOING VEGAN FROM AMAZON
AVAILABLE IN BOTH PAPERBACK AND KINDLE FORMAT
WANT TO LEARN TO COOK AMAZING VEGAN FOOD?
SIGN UP TO MY MEMBERSHIP SITE RICHARD CHURCH’S VEGAN COOK SCHOOL
AND GET UNLIMITED ACCESS TO ONLINE VEGAN COOKING CLASSES
Check out my latest recipes here
Roasted Asparagus, Basil and Walnut Pesto Served with Baby Potatoes and Broad Beans
You can get asparagus imported all year round in most supermarkets, but British asparagus has its growth season between May and July, with early appearance often at the end of April. Now is the perfect time to make use to these green spears in your everyday cooking. My choice for this recipe was to roast…
Asparagus, Mushroom and Leek Pastries
April 23rd marks the start of asparagus season and we are now starting to see British asparagus appear on the shelves. Young asparagus is a thin and tender vegetable that is perfect for cooking a variety of dishes. It cooks quickly, so you must keep an eye on it. The more mature plant is thicker…
Vegan Meatballs in Tomato Sauce
What is it about a plate of plump vegan meatballs in a rich tomato sauce, nestled comfortably on a soft pillow of spaghetti that is so satisfying even before a single mouthful is taken? It is a dish where even the sight and smell of it has its own umami. It creates thrilling anticipation from…
Vegan Enchiladas
To veganise something like Enchiladas now is incredibly easy with the variety of ingredients available in most supermarkets. For this one I have used fresh vegan mince, along with mushrooms and onions for the chilli base. Don’t worry if you don’t like eating vegan mince, you can always substitute this chilli for my Sweet Potato,…
Spanish Lentils with Vegan Chorizo and Black Pudding
I first tried this dish about 25 years ago, when my Spanish girlfriend made it for me in a bedsit we shared in North London back in the mid-nineties. It was cooked on one of those old Baby Belling stoves that you would often see in bedsits back in those days (they might still have…
Vegan Fudge Cookies
We’ve been enjoying packets of vegan fudge in our house for quite a while now and a recent conversation with my wife got me thinking about how great it would be to have the fudge in a cookie, just like it was chocolate chip. This recipe is the product of that discussion: a very simple…
Potato, Courgette and Leek Gratin
With the products available now, a traditional gratin is very easy to turn into a vegan meal. Having good quality alternatives to butter, milk, cream and cheese are essential to giving the gratin its uniquely rich flavour. Thankfully, all of these are now easily obtainable in most supermarkets, giving us the option of having a…
Aubergine Parmigiana
The first thing you will notice when you look at this recipe for vegan Aubergine Parmigiana is that I haven’t used any vegan parmesan cheese. This was a personal choice because I thought the cheese I was using (vegan Cathedral City) had an intense enough flavour that I didn’t need it. That doesn’t mean that…
20
20
20
20
Pingback: Vegan Mushroom Korma with Tenderstem Broccoli - Richard Church UK
Pingback: Stuffed Naan Breads with Vegan Mince and Spinach - Richard Church UK
Pingback: Vegan ‘Chicken’ Rogan Josh - Richard Church UK