Uploaded August 2022 | Updated September 2026, 1 week ago
Indian takeout is one of my favorite treats! Restaurant naan usually contains dairy, so for the past few years I’ve been making my own. It’s a little time-consuming but not too difficult — and it’s very worth it!
You can use pretty much any highly-rated naan recipe and simply sub in nondairy alternatives for the yogurt and butter, but here is what I use:
→ Ingredients:
1/2 cup warm water
1 tsp sugar
1 packet (2 1/4 tsp) active dry yeast
2 1/2 cups all-purpose flour
1/2 cup nondairy yogurt
1/2 tsp salt
1 tablespoon oil or melted vegan butter
Whisk the sugar into the warm water, then sprinkle the yeast over top and give it about 5 minutes to proof. Add in the remaining ingredients and mix to form a dough.
Turn out onto a lightly floured surface and knead for about 5 minutes, adding extra flour as needed till the dough is slightly sticky but workable.
Transfer to an oiled bowl, cover, and allow to rise for about an hour (or until doubled in size).
Punch down the dough, divide into 8 pieces, and roll each into a ball. Let the dough rest for about 10 minutes to relax the gluten so they’re easier to roll out.
Now roll each piece out to about 1/8” thickness. Sprinkle your surface and rolling pin with flour as needed to keep from sticking.
Heat up a skillet over high heat. Add the naan and flip when it’s puffed up and just starting to blister. It should only take a few minutes (1-3) per side.
Brush with melted butter, sprinkle with extra salt and fresh cilantro if you like. Enjoy.
#veganfood #foodporn #naan #indianfood #homecooked
Indian takeout is one of my favorite treats! Restaurant naan usually contains dairy, so for the past few years I’ve been making my own. It’s a little time-consuming but not too difficult — and it’s very worth it!
You can use pretty much any highly-rated naan recipe and simply sub in nondairy alternatives for the yogurt and butter, but here is what I use:
→ Ingredients:
1/2 cup warm water
1 tsp sugar
1 packet (2 1/4 tsp) active dry yeast
2 1/2 cups all-purpose flour
1/2 cup nondairy yogurt
1/2 tsp salt
1 tablespoon oil or melted vegan butter
Whisk the sugar into the warm water, then sprinkle the yeast over top and give it about 5 minutes to proof. Add in the remaining ingredients and mix to form a dough.
Turn out onto a lightly floured surface and knead for about 5 minutes, adding extra flour as needed till the dough is slightly sticky but workable.
Transfer to an oiled bowl, cover, and allow to rise for about an hour (or until doubled in size).
Punch down the dough, divide into 8 pieces, and roll each into a ball. Let the dough rest for about 10 minutes to relax the gluten so they’re easier to roll out.
Now roll each piece out to about 1/8” thickness. Sprinkle your surface and rolling pin with flour as needed to keep from sticking.
Heat up a skillet over high heat. Add the naan and flip when it’s puffed up and just starting to blister. It should only take a few minutes (1-3) per side.
Brush with melted butter, sprinkle with extra salt and fresh cilantro if you like. Enjoy.
#veganfood #foodporn #naan #indianfood #homecooked
