I prepared those naan bread with the marvelous cauliflower massala I did last week.
My husband is the number one fan of naan bread whenever we go to an Indian restaurant, its the first thing he orders.
I take it a “little bit” personal when it comes to MY husband liking a restaurant food more than mine! Am I right or no?! How could he?! 😛
So I wanted to make this naan bread since forever but I am always a little bit intimidated when it comes to bread recipes. I finally googled it and did some research to check out the recipe and it all turned out to be with dairy . I wanted something vegan for my 40 days of lent; so I started tweaking and mixing recipes “AS USUAL” I added some extra few ingredients to compensate the buttery flavor.
However the most important thing I noticed about this Indian bread is how easy it is and fast to make! There are no complicated ingredients or steps. Just the basic stuff, a heated pan and you have a stack of naan bread!
So here it is my Vegan version of Indian Naan bread.
Full of flavors, easy and very fast to prepare with less than 10 ingredients! This naan bread is amazingly good with my cauliflower vegan massala, also with my butter chicken recipe and my chicken mushroom pilau recipe for a non-vegan option! and you can just enjoy it as snack with my delicious chutney recipe!
If you like bread recipes you can check out my other bread recipes over here!
There are no complicated ingredients or steps. Just the basic stuff, a heated pan and you have a stack of naan bread!
So here it is my Vegan version of Indian Naan bread. Full of flavors, easy and very fast to prepare with less than 10 ingredients.
- 1.5 tsp instant dry yeast (1 package)
- 2/3 cup warm water (room temperature)
- 1 tbsp brown sugar
- 1 tbsp olive oil
- 1 tbsp sesame oil
- 1 tsp salt
- 2 cups whole wheat flour
- 2 tsp onion powder
mix yeast, sugar and warm water with a wooden spoon and set it aside to proof. (until some kind of foam start forming on the top )
after the yeast mixture proof. add olive oil , sesame oil and salt and mix it all together.
in another glass deep bowl , make a small hole in the middle of the flour and add the liquid mixtures.
mix it with your hands , wooden spoon or silicon spatula until you have some kind of dough and all incorporate together. move it to your clean counter top and start kneading , work it well with your hand until you have a firm dough.
it will take you for about 10 minutes to work it well, don;t rush into adding flour if you feel it is too wet or water if you feel it is too dry , work it minimum for 5 minutes before adding anything. and after that if it needs add 1 tbsp spoon after another don’t add to much .
after kneading between 5 to 10 minutes, form it into a ball , brush it with some olive oil , put back into the glass bowl , cover and let it rise in a warm place. I usually put it in the microwave or the oven with the light on. it need for about 30 min to 1 hour , depend on how warm is the place. but for me it needed 30 minutes .
check on it after 30 minutes if it doubled the size , you know it is good to go , if not give it 30 minutes more.
after rising. spread the dough a little bit with your hands and divide it into 8 pieces, and let it rest for 30 minutes covered.
after the 30 minutes , spread each pieces until you have until you have a 15 cm diameter circle approx.
on high-medium heat , brush a non-stick skillet with little bit of oil and cook each naan for 4 minutes flipping each 1 minute.
serve with your favorite Indian food and enjoy!
you can store in an air-tight container in the fridge for up to 1 week and you can store it in the freezer for up to 6 months.