This easy vegan naan is so easy and so delicious with coconut milk and garlic. I got the basis of this recipe from “The Curious Chickpea“.
I really like the site because I am new to the vegan world and I don’t want to sacrifice eating great food and I find a lot of great recipes on the site.
Stovetop or Oven
I made this easy vegan naan two different ways. I made one stovetop in a very hot pan and I made one in a 550 degree oven on the back of a cookie sheet on the top shelf.
Which one was better? They were both great. The stovetop was softer and better to soak up a curry. The oven one was nice and crisp and great on it’s own, it would make a great flatbread to put a salad or curry on top.
Easy Instructions
This garlicky coconut naan is extremely addicting!
OK! So mix your dry ingredients including the finely minced garlic. Mix the wet ingredients in a separate bowl then combine them. Knead for a couple minutes until smooth. If it is too wet add a little more flour. This recipe is not fussy.
Let it rise in a warm place for one half hour. Knead again and let it rise another half hour.
Rolling
For the oven-heat oven to 550 and put an upside down cookie tray on the top shelf (if you have a stone heat it on top shelf). The high heat will make a crusty outside and a soft interior. The top of the oven will reflect heat so you don’t have to flip it.
Divide your dough into 4 pieces. Roll your naan about 1/8 thick into a teardrop (triangle) shape
If you want a topping it is best to do it in the oven. Chop some extra garlic and cilantro, brush the rolled out naan with oil and sprinkle the topping on it.
Slide your rolled out dough onto the heated upside down sheet pan with the toppings on the topside. Let it go for about 3-4 minutes. That’s it.
Cover the naan with a kitchen towel while you cook the rest and wait to eat.
Stovetop
Stovetop is very quick and easy and the way I do it 75% of the time. Heat a skillet until it is very hot. Drop your rolled out dough in the pan. It will start to have bubbles. Turn it over and watch for browning. Then turn it back over to finish.
The first turn is to seal the dough so you can get a pocket pita effect by trapping air in the dough.
Easy Garlic Vegan Naan
Ingredients
- 1.5 cup AP Flour adjust so so dough isn't too wet. The recipe isn't fussy
- 1 tsp yeast
- 1 tsp sugar
- 1/2 tsp salt
- 1/2 cup coconut milk You can use any milk substitute or dairy free yogurt substitute. Just adjust your flour so the dough isn't too wet.
- 1/4 cup warm water
- 1.5 tbsp coconut oil or neutral oil
- 1 tsp finely minced garlic
Instructions
- Mix everything but the flour.
- Add the flour and knead for a couple minutes. If it is too wet add a little flour.
- cover and let it rise in a warm place for 1/2 hour
- knead the dough again for 3 or 4 minutes
- let dough rise another half an hour.
- Oven-Heat oven to 550 degrees with an upside down sheet pan (cookie pan) or stone on the top shelf. The high heat will make a crusty outside and a soft interior. The top of the oven will reflect heat so you don't have to flip it.
- Stovetop- heat a skillet on medium high.
- divide dough into 4 pieces
- roll out to 1/8 inch into a shape of a teardrop
- toss dough onto sheet pan or skillet.
- Sheet pan-cook 3 or 4 minutes until the bubbles brown
- Stovetop- toss in skillet, wait a minute to seal, flip it wait a couple minutes for it to bubble and brown, flip again, wait for bubbles to brown. Read above
- cover cooked naan with towel while cooking the rest of them
/Try this beautiful Vegan Butternut squash soup