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Naan Bread [Vegan]

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Homemade naan is generally cooked in a cast iron skillet or a non-stick pan. It does miss out the charred flavor of the clay oven but is soft and very tender, blistered here and there and very delicious. It goes very well with soups, curries and Indian-style curry dishes with gravies.

Naan Bread [Vegan]

This Recipe is :

Dairy Free Vegan


  • 2 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup vegan yogurt
  • 1/3 cup warm water
  • 1 teaspoon instant dry yeast
  • 2 teaspoons sugar
  • 1 tablespoon oil
  • Some oil for greasing the pan and for cooking naan
  • Some butter to brush naan


  1. Mix sugar and yeast in warm water. Cover and keep for 10 minutes or until frothy.
  2. Mix flour and salt on a large plate. Make a well in the center. Add yogurt, oil, yeast mixture and knead till the dough becomes smooth, supple and shiny. This will take about 10 minutes.
  3. Cover the dough with a damp cloth and leave it to rise in a warm place for about 1 hour or until double.
  4. Divide dough into 8 pieces. Work on one piece at a time. Cover the rest.
  5. Heat up a cast iron skillet or a non-stick pan. Brush the surface with oil. Roll out one piece of dough into an oval or a round naan. Brush the rolling surface with oil if the dough is sticking.
  6. Place the rolled dough in the hot pan.
  7. When it puffs up and bubbles appear on top and brown spots appear on the bottom, flip it over and cook the other side.
  8. Repeat with the remaining pieces of dough.
  9. Brush hot naan liberally with butter. Serve.





I live in the Himalayas in India. I have grown up in the midst of nature and this simplicity and love reflects in my recipes on my blog Ambrosia Soulful Cooking. Love for Mother Earth, love and respect for all those whom we share our planet with makes me a partial vegan. Love nurtures, compassionate living brings joy. A simple vegetarian diet encourages the development of higher qualities of peace, love, and awareness. Veganism promotes a more humane and caring world.



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