Vegan Naan with Spelt Flour

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5 from 3 votes

Otherwordly fluffy, chewy, and buttery Vegan Naan, perfect for pairing with your favorite curries and Indian dishes! If you're new to bread making, this recipe is a great introduction. It's leavened with yeast and baking soda, making it forgiving and perfectly risen every time. The vegan naan bread is cooked on the stovetop until crisp with golden brown bubbles. Quite simply my favorite flatbread recipe!

This vegan naan recipe was adapted from Rainbow Plant Life's recipe.

Prep Time5

Cook Time15

Proofing Time1 30

Total Time1 50

Course: Side Dish

Cuisine: Indian

Servings: naan flatbreads

Author: Jenné Claiborne

Equipment

food thermometer

Ingredients

2 tsp organic cane sugar
2/3 cup warm water reading 100°-110°F with a food thermometer
2 tsp active dry yeast
1 1/2 cup all-purpose flour
1/2 cup spelt flour
1/2 tsp fine sea salt
1/4 tsp baking powder
4 tbsp melted vegan butter divided
chopped cilantro for garnish
flaky sea salt to garnish

Instructions

Before you start, read through the list of ingredients and all the recipe steps 1-2 times and watch the video for clarity.
Dissolve 2 teaspoons of cane sugar in 2/3 cup of warm water (between 100°-110°F). Stir well to dissolve the sugar, then add 2 teaspoons of active dry yeast. Stir gently to combine. Set the mixture aside for 15 minutes until it is foamy (or it has "bloomed").
Sift the all-purpose and spelt flour into a large mixing bowl, then add salt and baking powder. Stir well.
Add the bloomed yeast mixture and 1 tablespoon of melted butter to the dry ingredients. Stir with a fork or wooden spoon until it forms a sticky mass. Transfer the dough to a lightly floured workspace.
Grease your hands with a little vegan butter residue or cooking oil. Knead the dough on the floured work surface (using your palm to slightly flatten the dough and your fingers to fold it back over itself) for 3-5 minutes until it is a smooth ball. You may need to grease your hands again to keep the dough from sticking to them.
Transfer the dough ball to a greased bowl and cover with a clean cotton kitchen towel. Place it in a warm area and let it rise for 60-90 minutes or until it the dough has doubled in size
Punch the dough down and transfer it to a floured workspace. Use a pastry cutter or knife to cut the round ball into eight pieces. Roll the eight pieces into smaller dough balls and place on a baking sheet lined with parchment paper or a silicone baking mat. Cover the balls with a kitchen towel and let them rise for 15 minutes or until puffy.
Once the balls of dough have rested for 15 minutes, roll each out into a flat oval shape (about 1/5-inch thick) on a floured work surface.
Prepare your cooking workspace: Preheat a large cast iron skillet over high heat, set a small bowl of water and a separate small bowl of 3 tablespoons of melted vegan butter next to the stove.
Once the pan is hot enough that water sputters when flicked on it, cook the naan. Gently pick up a piece of the dough, dampen your fingers, and rub a bit of water onto one side. Place the dough, wet side down, onto the hot pan. Cook for about a minute, until air bubbles form on top of the flatbread. Flip and cover. Reduce to medium-high heat or medium heat (depending on your stove). Cook for another 30 seconds. Remove the naan from the heat, transfer it to a plate or platter, and brush it with vegan butter.
Repeat the cooking process with the remaining balls of dough.
Sprinkle the finished naan with flaky sea salt and minced cilantro and enjoy hot!

Video

Notes

Storage Directions:

Storing: Once cooled to room temperature, the vegan naan can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Freezing: The cooled bread can be stored in a freezer-safe container for up to 3 months. Defrost it at room temperature for 30 minutes until thawed through.

Reheating: Enjoy the dairy-free naan at room temperature or reheat it (from room temperature or frozen) in a toaster oven for 2-4 minutes or until hot.

Recipe Pro-Tips

Mind the water temperature. The water temperature must be between 100°-110°F when you add the yeast. Any cooler and the yeast may not activate, any warmer and it may die. For the most accurate temperature measurement, use a food thermometer.
Using active yeast. If the yeast and water mixture isn't foamy after 15 minutes, it hasn't appropriately bloomed, indicating that the yeast is no longer good. Try this step again with new yeast.
Proofing. Place the covered dough in a warm but not hot area, such as a sunny corner, the top of the refrigerator, the oven with just the oven light on, or a proofing drawer.
Kneading alternatives. For hands-off kneading, place the dough in a stand mixer fitted with a hook attachment or a food processor fitted with the kneading insert. Knead for 3-5 minutes or until the dough is elastic and stretches easily without ripping.
Prepare your cooking station. The cooking process moves quickly. For the smoothest experience, place a small bowl of water and a separate bowl of melted vegan butter near the stove to access them easily.
Keeping the naan warm. If not serving immediately, transfer the cooked pieces of naan to an oven preheated to 200°F for up to 30 minutes.
Making garlic naan. To make garlic naan, add 1 minced garlic clove to the butter before brushing it onto the freshly cooked flatbreads.

Nutrition