Naan Recipe without Yogurt
This Naan Recipe without Yogurt is naturally vegan and dairy-free and is made with just 7 ingredients! It's a fool-proof recipe that is super easy to make even for beginners. This homemade naan is light, fluffy, flaky, and delicious.
Equipment
- Rolling Pin
- Casti-iron skillet
- Mixing bowls
- Thermometer optional
Ingredients
- ½ cup (125 ml) lukewarm water (100-110ºF)
- 2 teaspoon granulated sugar
- 1 ½ teaspoon active dry yeast
- 2 cups (240g) all-purpose flour
- ½ teaspoon salt
- 2 ½ tbsp (37 ml) unsweetened almond milk
- 1 tbsp (15 ml) olive oil plus more for greasing your hands
- ½ teaspoon lemon juice (optional, for adding tanginess)
Instructions
- Bloom the yeast. In a small bowl, dissolve the sugar in lukewarm water. At the yeast and whisk until it dissolves as well. Set it aside for 10-15 minutes or until the mixture becomes foamy and bubbly. If that doesn't happen, your yeast is expired and you need new one.
- In the meant time, in a large mixing bowl, measure the flour and stir in the salt. When the yeast mixture is ready, add it to the bowl with the dry ingredients, alongside the olive oil, almond milk, and lemon juice if using. (If you don't want to mix the dough by hand, you can use a stand mixer with a dough hook).
- Using a fork, mix until the dough becomes so sticky that you can't continue with the fork anymore. Then grease your hands and mix until the dough forms into a bowl.
- Transfer the dough to a clean surface and grease your hands again. Start kneading it for 5-6 minutes, or until it becomes smooth, elastic, and soft. At first, it may stick to the counter and your hands, but don't worry, just keep greasing your hands and kneading. Just don't add more flour!
- Rise the dough. After a few minutes, the dough should be no longer sticky. Grease a large bowl with some oil and transfer the dough (I use the same bowl from before and wash it). Cover it with a clean kitchen towel. Set it aside in a warm place for at least 90 minutes, or until it has doubled in size. If it's a particularly cold day, put the bowl in the oven and turn on the light.
- After rising, lightly punch down the dough to release air. Then grease your hands, and knead it for 1-2 minutes, or until it forms a smooth ball again. Using a knife or a bench scraper, divide the dough into 8 balls (make sure to not tear the dough, but to cut it).
- Proof the dough. Transfer the dough balls to a plate or a piece of parchment paper, and rest for 20 to 30 minutes to rise a second time.
- When ready, sprinkle a little bit of flour onto a clean surface. Using a rolling pin, roll each dough ball into an oval shape about 8″ long and 5″ wide (20 cm x 13 cm). Roll from the center to the edges, instead of rolling back and forth at the same spot. Dampen your finger in water and pat some all over one side of the dough. This will help it stick to the pan.
- Heat a cast-iron skillet over medium-high heat, for about 5 minutes. To test if the pan is hot enough, add a few drops of water. If they disappear right away, your pan is ready. Using damp fingers, carefully transfer the dough to hot the skillet, watered side down. Cook for 40-60 seconds, or until bubbles appear all over the naan.
- Flip the naan and cover the skillet with a lid to steam it. Cook for 30 more seconds, then transfer to a plate. Repeat the same process with the rest of the dough, making sure to lower the heat if the bread starts charring too quickly. Serve warm!
Notes
- Use lukewarm water to activate the yeast. Cold water won't activate the yeast and hot water will kill it. Make sure your water is between 100-110ºF (38-43ºC).
- Use a digital scale. It's essential to be as accurate as possible with the measurement when making yeast dough. If you're using cups to measure the flour, it's easy to end up adding more than needed, which will result in a dry and tough naan.
- Give the dough enough time to rise. This is important in order to end up with fluffy and light naan bread with air pockets inside. If the dough has not risen properly, you'll end up with flat naan bread.
- Don't add more flour while kneading. The dough can be very sticky at first but don't be quick to add more flour. This will just make the naan dry! Continue greasing your hands and kneading, and the dough will eventually become smooth and elastic.
- Oil your hands as needed. As mentioned in the previous tip, instead of adding flour to prevent the dough from sticking, oil your hands regularly.
- Roll out the dough thin. If the dough is too thick it will prevent the naan from forming air pockets while cooking. Those air pockets are exactly what make this naan recipe without yogurt light and fluffy.
- Use a cast-iron skillet. Naan is traditionally cooked in a tandoori oven, which gives it that charred and smoky flavor. The closest thing you can use at home is a cast-iron skillet. A non-stick pan won't give you the same results.
Storage
Let it cool to room temperature, then transfer it to a ziptop bag or an airtight container, and store it at room temperature for 1-2 days, or in the fridge for 3-4 days. Freeze for up to 2 months.
*This recipe was adapted from Rainbow Plant Life's vegan naan recipe.
Nutrition
Serving: 1naanCalories: 131kcalCarbohydrates: 24gProtein: 3gFat: 2gMonounsaturated Fat: 1gSodium: 151mgPotassium: 41mgFiber: 1gSugar: 1gCalcium: 13mgIron: 1mg
Tried this recipe?Let us know how it was!