It’s been a while since I shared a simple recipe so I wanted to do so today! This naan recipe is so good and made with clean ingredients. It reminds me of Lebanese bread I grew up eating as a kid but tastier. Whenever I make it, it is devoured by the family and kids before end of day!!! Great with butter of choice or with an Indian dish. I usually make it when we are having tikka masala which I make using plant ingredients and tofu :).
Recipe is below and takes all but 15 minutes to prep and then adding in resting time for the dough to rise. It is totally worth it!
Recipe and Instructions
Servings: 6-8 naans
Prep Time: 15 minutes Cook Time: 20 Minutes Total Time: 35 minutes plus 1 hour rising time
- 2 Cups organic flour
- 1 Tsp Himalayan salt
- 1 Tbsp coconut or cane sugar
- 1 Tsp dry yeast (or homemade sourdough starter)
- 3-4 Tbsp coconut yogurt (or other plant based yogurt of choice)
- 2 Tbsp olive oil
- 3/4 cup lukewarm water
- Garnish: 2 Tbsp soft plant butter (I use Miyokos organic plant milk butter), and 1-2 Tbsp chopped fresh Italian parsley
- In a large bowl, whisk together the dry ingredients (minus the yeast and sugar) and set aside
- In a medium bowl, add the yeast and sugar to the lukewarm water. Mix it well and set aside for 5 minutes.
- Whisk together the yogurt and olive oil, and add to the dry ingredients. After 5 minutes, add the yeast and sugar water mix to the ingredients. Mix well.
- The dough will be sticky. If it is too wet and sticky, add a little flour to the dough mix until it is soft but not sticky.
- Put the dough in a clean glass bowl, and cover with a plastic wrap or kitchen towel. Let it rest for 45 minutes to an hour.
- Once the dough rises, fill a small bowl with a 1/2-1 cup of flour. Dust a clean work surface with some of the flour and take small rounded pieces of dough to shape with your hands. Roll out each portion of the dough into a round shape. Pick up the dough and flip it back and forth a couple times to remove any excess flour from rolling.
- On a hot skillet or non-stick griddle, gently lay the naan and cook for about 1-2 minutes until the bottom is lightly browned. Flip it to the opposite side and cook again until there are lightly browned blistered spots (tip: I like to add a little plant butter to the griddle before doing the second flip, I notice that it makes the naan more tasty and extra buttery). Remove the naan from the skillet and while hot, lightly brush with the room temperature plant butter of choice.
- Repeat for the remaining naan. You can also garnish with freshly chopped Italian parsley for more flavor.
- Serve warm. You can store any leftovers in a ziplock bag for 2-3 days and reheat when ready but I doubt you will have any leftovers because they are simply delicious!
I hope you try making this naan bread. If you do, let me know what you think.