Easy Vegan Naan (Indian Flatbread)

Easy Vegan Naan – if you’re into super fluffy flatbreads, then this is THE recipe for you! The dough is just a simple yeast dough, which you can keep in the fridge for up to 3 days.

Course Basics

Cuisine Indian, Vegan

Prep Time 15

Cook Time 10

Resting Time 2

Total Time 2 25

Servings naans

Calories 303kcal

Author Bianca / Elephantastic Vegan

Equipment

Ingredients

2 1/2 cups all-purpose flour + more to dust the dough and surfaces
1 teaspoon instant yeast
1/3 teaspoon salt
1 teaspoon olive oil + more to coat the dough and for the pan
2/3 cup water

US Customary - Metric

Instructions

In a large mixing bowl, combine the flour, salt, and instant yeast. Then add the olive oil and water. Stir to combine, then knead with your hands (or use a kitchen machine with a dough hook) until it's a smooth dough. If the dough is too sticky, add more flour; if it's too crumbly, add more water.
Coat the ball of dough in a drizzle of olive oil. Cover the bowl with a clean kitchen towel and let it sit in a warm place until the dough doubles in size (for about 2 hours).
Divide the dough into 4 equal pieces (about 100g each). Roll out each piece on lightly floured parchment paper.
Heat a flat pan (a crepe-pan works best) until really, really hot! Lay the first flatbread into the hot pan with a bit of oil until it's you can see bubbles on the bread. Then, for the second side, add a bit more oil to the pan, let the other side of the bread cook for 1-2 minutes. Repeat for the other naans.
Sprinkle the naans with salt, fresh parsley and enjoy!

Nutrition