Homemade vegan naan bread that’s oil-free and basically fool proof. All you’ll need is seven ingredients! Yes!
Everyone has been very into making bread lately and don’t get me wrong.
I. Love. Bread. I really do.
But for some reason I really love naan bread a whole lot more. Sometimes when I am feeling really lazy and don’t want to cook anything I’ll just stand in the kitchen and eat several pieces of naan bread (yes, several) with an entire container of hummus. There’s honestly nothing better!
homemade naan bread is easier than you think!
Until a couple weeks ago, making homemade naan bread has always been super intimidating to me! It seemed like it would take a lot of work and effort to get right and buying it at the store just seemed so much easier.
I was so wrong! This is actually so easy I don’t think it would be difficult to prepare it on a busy weeknight. And a big plus for me is it doesn’t require any oil. Of course it’s delicious when it’s slathered with butter, but it was pretty important to me to create a recipe that didn’t require it!
preparing the dough
I made the dough for this naan bread in my stand mixer with a dough hook and really do recommend it if possible.
First add in the yeast, warm water, and coconut sugar. Let it sit for 5-10 minutes until the yeast has created a dark circle floating on top of the water. It will smell pretty yeast-like as well!
Next add in the flour, baking powder, baking soda, salt, and coconut milk. Mix with the dough hook until combined into a slightly sticky dough ball!
Now for the best trick!
Allow the dough to double in size in your Instant Pot on the yogurt setting!
All the dough recipes I’ve seen call for leaving your dough in a warm spot to rise but my house really doesn’t have a consistently warm spot. All of our flooring is tile which keeps the house pretty cold even on warmer days and our oven doesn’t even have a light inside (so odd!). So in search of a warm spot to put the dough, I stumbled upon the idea of putting it in the Instant Pot on the Internet!
It’s the PERFECT place to allow dough rise because the yogurt setting heats it just enough, it’s consistent, and you can rest easy knowing your dough is being well taken care of!
Once the dough has doubled in size, spread some flour out onto your working surface and divide the dough into 4 balls.
Roll each dough ball out until it is very thin. You may need to add extra flour to prevent the dough from sticking to your rolling pin or work surface.
It really does not matter if they are uniform in shape! As long as they are thin (about ¼ inch thick) and will fit in your skillet, you are good to go!
Add in optional minced garlic for a garlic naan!
If you’re a garlic lover (who isn’t), you can press some minced garlic into the dough at this point.
Once you have spread the garlic on and lightly pressed it into the dough, fold the dough back on top of each other and roll out a second time so all garlic is inside! If you cook it on the skillet with the garlic exposed, it will burn very quickly and not taste good!
Add your naan to a hot, dry skillet (no oil needed) and wait a minute or so. Your bread should start to form large bubbles. This means it’s time to flip!
Do this step with all 4 pieces and then you are ready to eat! Enjoy with fresh herbs, dipped in Vegan Butter Chicken with Cauliflower and Chickpeas, with your favorite hummus, or as a flatbread pizza! The options are endless!
This vegan naan bread is really best fresh right off the skillet, but store in an airtight container at room temperature if needed. I recommend reheating by toasting in the toaster! Yum.
I hope you guys love this one. I promise it’s actually so much easier than you think and made with staples I hope you already have on hand!
If you try this recipe, please leave us a comment! We love your feedback and it helps others who are interested in trying the recipe also.
Recipe adapted from: Half Baked Harvest
- ½ teaspoon instant yeast
- ¼ cup warm water bath temperature
- 1 tablespoon coconut sugar
- 2 cups all purpose flour
- ¾ cup canned coconut milk I used full fat
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 5 cloves garlic minced (optional if you want to make garlic naan)
- In a stand mixer with the dough hook attachment, add in the yeast, water, and coconut sugar and allow to sit 10 minutes. It should form a clouded, brown colored ring at the top of water.
- Next, add in the flour, coconut milk, baking powder, baking soda and salt and mix for 2 minutes with dough hook attachment or until it forms a sticky ball (see photo for reference).
- Cover the mixing bowl with a plate or a piece of saran wrap and allow to double in size in a warm place. If you have an Instant Pot, I recommend moving the dough into the Instant Pot and covering with a plate. Turn on yogurt setting and allow it to proof in there! It's the perfect spot to allow dough to rise!
- Once dough has doubled in size, remove and cut into 4 even pieces on floured work surface.
- Roll out each dough ball until it is very thin (about ¼" thick). It does not matter if they are not perfectly shaped. See notes for garlic naan bread instructions.
- On a very hot, dry, cast iron skillet add your dough and wait a minute or two until it forms large bubbles (see photo for reference). When you see large bubbles it is time to flip. Cook for a minute more on the other side.
- Enjoy naan immediately with fresh herbs, butter, hummus or with your favorite meal!
- This naan bread stores well in an airtight container at room temperature. Reheat in the toaster or microwave!
- To make garlic naan bread! - Once you have rolled out your naan bread, lightly press minced garlic evenly into the dough (see photo in post for reference).Then fold dough back up and roll out again so the garlic is inside the naan. This will prevent the garlic from burning on the hot skillet.