Easy Vegan Naan Bread, which is super simple, yet flavourful. Serve them with a dahl, bean stew, or make a sandwich with hummus and falafels.
I’ve been on a total bread kick the past few weeks. My latest favourite being naan bread.
Have you ever tried making your own Naan bread? I hadn’t until two weeks ago. Turns out it’s super easy.
All you need for these are 11 basic ingredients and 45 minutes (including resting time).
The base of these easy vegan naan bread is white and whole grain spelt flour, which is mixed with dried yeast, soy yogurt, apple cider vinegar, coconut sugar, and water. For extra flavouring, I added cumin, cayenne pepper, and garlic powder. These are optional, but highly recommended!
Here’s why I LOVE these naan bread:
They’re flavourful. Cumin, cayenne pepper, and garlic powder add a nice savoury flavour to these naan bread but even without those, they’re still delicious!
They’re easy to make. Mix the dry ingredients, mix the wet, then mix them together. Let the dough rest for 20 minutes before frying them on a dry pan for about 5 minutes. I’d say it’s almost bullet proof.
The texture is lovely! The edges are slightly crispy, while the middle is soft and airy.
If you try these Easy Vegan Naan Bread, let me know! Leave a comment or share a picture on Instagram using the hashtag #themostlyhealthy.
- 3/4 cup plain white flour (95 g)
- 1/2 cup whole grain spelt flour (60 g)
- 1 tbsp coconut sugar (7 g)
- 1 tsp dried yeast (3 g)
- 1/2 tsp salt
- Optional: 1/2 tsp cumin
- Optional: 1 tsp garlic powder
- Optional: 1/2 tsp cayenne pepper
- 1/3 cup soy yogurt (90 g)
- 1 tbsp cider vinegar (12 g)
- 1/8 cup water (30 ml/22 g)
In a large bowl, mix the flours with the coconut sugar, dried yeast, salt, cumin, garlic powder, and cayenne pepper.
In a separate bowl, mix the soy yogurt, apple cider vinegar, and the water.
Combine the dry and wet ingredients. The dough should not be overly sticky, a little stickiness is best. If too sticky, add more flour. If too dry, add a little more water.
To properly combine, either use a dough machine or your hands. I lightly dusted my kitchen table with flour and mixed the dough by hand. Knead the bread for 5-8 minutes.
Put the dough back into the bowl, cover with a kitchen towel, and let it rest for 20-30 minutes or until slightly expanded. The longer you let it rest, the more the dough will expand. I found that around 25 minutes was perfect.
Divide the dough into 3-4 equal portions, dust your kitchen table with a little flour and use a baking roller or empty can to roll the dough into a flat, round/oval shape. Aim for a thickness of about 1/4 inch (about 5 cm).
Heat a large nonstick pan over medium-high heat. Once hot, add 1 naan bread and let it cook for 2-3 minutes on each side. The bread should be easy to flip. If you do not have a non-stick pan, I recommend adding a bit of oil to the pan to prevent it from burning or sticking to the pan.
Once the first naan bread is done, repeat the cooking process for the remaining 2 or 3 bread.
Can be served both hot and room temperature.
Store leftovers in a plastic bag for 1-2 days on the kitchen counter and a few weeks in the freezer.