Homemade Vegan Naan Bread
Ingredients
- 300g self-raising flour, plus extra for dusting
- 300g plain vegan yogurt
- A little oil for cooking, such as coconut oil
Optional add-ins
- 1/2 teaspoon chili flakes
- 1 teaspoon garlic granules
Naan topping
- 2 tablespoons vegan butter
- Pinch of black pepper
- Handful of fresh chopped coriander
Preparation
Using a fork, combine the flour, chili flakes, and garlic granules in a mixing bowl, then add the vegan yogurt and mix until combined. Turn the dough out onto a floured surface and bring it together with your hands.
Split the dough into 8 pieces and flatten into naan shapes, keeping them a few millimeters thick. Alternatively, divide into 4 pieces for larger naans.
Heat a nonstick pan over medium-high heat with a small amount of oil. When hot, add 1 or 2 naans and cook each side for 1-2 minutes. Repeat with the remaining naans and set aside.
For the topping, melt the vegan butter with black pepper in a microwave for 30 seconds or in a small pan on medium heat. Brush the mixture over the naans, sprinkle with fresh chopped coriander, and serve.
Storage tips
Store remaining naans in the fridge for up to 3 days and reheat when needed. They can also be frozen individually for up to 3 months, then defrost and reheat before serving.
