Vegan Naan Bread

vegan naans stacked on a metal plate and served with onions and lemon wedges

Print Recipe

5 from 1 vote

Softest, fluffiest and easiest vegan naans you can ever make. Instant Pot proofing method included.

Prep Time45

Cook Time2

Resting Time1 20

Course: Breads, Main Course, Mains, Sides

Cuisine: Indian

Servings: Naans

Calories: 158kcal

Equipment

Stand mixer
Mixing bowl
Instant Pot
Rolling Pin
Rolling board
Cast iron skillet

Ingredients

2 tsp Instant yeast
1 tbsp sugar
2 tbsp vegan butter
1/2 cup warm water
3 cup unbleached all purpose flour
3/4 cup Unsweetened almond milk

Vegan garlic butter spread

2 tbsp melted vegan butter
1 tbsp grated garlic

Instructions

Blooming the yeast

To the bowl of your stand mixer, add yeast and sugar .
Add warm water and whisk well. Cover and let it sit in a warm place for 15 minutes.
After 15 minutes, the mixture will be frothy and the yeast will have bloomed.

Making the dough

Now, add the flour, vegan butter and salt.
Fix the dough hook attachment to your mixer.
Pulse the dough once or twice gently.
Now, add 3/4th of the almond milk to the flour.
Begin mixing the dough on the lowest speed for 1 to 2 minutes.
Wait for the mixture to just come together.
Scrape down the sides and add the remaining almond milk.
Continue to knead on the lowest speed until the dough comes together to form a smooth non sticky ball.
If you are doing this by hands, you will have to knead for about 4 to 6 minutes for the dough to reach this consistency.

How to proof dough in Instant Pot?

Once the dough is ready, grease your inner pot of the Instant pot with olive oil or vegan butter.
Now, place the ball of dough in the inner pot.
Insert the inner pot into the Instant pot, cover with a glass lid and plug in.
Set the Instant Pot to YOGURT MODE for 1 HOUR.
After an hour, the dough will have doubled up.
Punch the dough down to deflate it.
Remove it from the inner pot and turn it onto a lightly floured surface.
Roll the dough into a long log.
Now, using a dough scraper, divide the dough into 10 equal pieces.

Second rise

Place each of these shaped pieces in to the inner pot again and cover with a shower cap
Wait for 20 mins for the dough to rise again.
After 20 mins, the balls of dough will have become puffy.

Rolling the naans

Now, shape each piece of dough into a smooth ball.
Dust with flour and gently flatten.
Roll this into a tear drop shape with a rolling pin.
Roll them into 2 mm thick tear drop shaped discs.

Cooking the naan

Heat a cast iron griddle.
Now, place the rolled naan on the griddle.
Cook on medium heat for 20 t.o 30 secs until you see small bubbles appear on the surface.
Flip. You will see some golden spots on the top.
Continue to cook the bottom side for 30 seconds on low heat.
Flip again and brush with the vegan garlic bread.
Continue to cook until the naan fluffs up.
Once done, serve hot with any curry of your choice.

Notes

Proofing Dough without Instant Pot

If you do not have an instant pot, simply place the dough in an oiled bowl. Cover with a shower cap. Place it in a warm place or in the oven with the lights on. Allow the dough to rise until double in volume.

This may take anywhere between 2 hours to 4 hours depending on the weather conditions.

Nutrition values mentioned here are an approximate value and provided as a courtesy. Please consult a certified nutrition expert for more information.

Instant Pot timings may vary based on your geographic location.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Tried this recipe?Mention @tomatoblues or tag #tomatoblues!