Vegan Naan Recipe

1Bloom the yeast. Add the plant based milk, yeast, salt and sugar to a mixing bowl and stir together well. Cover with a dish towel and set aside for 5-10 minutes. You know that it’s ready when the mixture develops a foamy, bubbly consistency.

2Add the soy yogurt to the wet ingredients and mix together thoroughly.

3In a different bowl, mix together the flour, baking powder and garlic powder.

4Add the wet ingredients to the dry and mix together using a spoon or a spatula. When the dough starts to clump together, add the vegan butter and mix it in thoroughly.

5Knead the dough for around 5 minutes, until it becomes smooth. If it’s too dry and doesn’t stick together well, add a little bit more plant based milk, 1-2 tbsp at a time. If it’s too wet and clings to your hands excessively, add a little bit more flour. Cover and set aside to proof for an hour. The dough should at least double in size during this time.

6Transfer the dough onto a large, lightly floured worktop. Divide it into 4 equally-sized sections using a bench scraper and roll each one into a sphere. Arrange them on a floured wooden board, cover with a kitchen towel and allow to proof for a further 10 minutes. During this time, they should double in size once more.

7Transfer each ball to a floured worktop and roll it out into a tapered rectangle. Flip, and continue rolling out until around a cm in thickness. Make sure to add a light dusting of flour each time you roll to prevent sticking.

8Heat a couple tbsp olive oil in a large frying pan or skillet over a medium-high heat. Add the naan bread one at a time and cook for 3 minutes, or until bubbles start to form on the surface. Flip, then cook for around 90 seconds more.

9Transfer the naan to a warm plate and brush with extra vegan butter before serving. Garnish with fresh cilantro and/or parsley.