Easy Dairy-Free Naan (Vegan)
Soft, pillowy, and perfectly chewy vegan naan made with silken tofu for the most tender texture. Ideal for soaking up your favorite curry or serving fresh from the pan.
Servings
Ingredients
Dough
- 3.5 oz silken tofu mashed with a fork
- 1 ½ cups all-purpose flour
- 1 cup whole wheat flour
- 2 tsp instant dry yeast
- ¼ tsp baking powder
- ½ tsp sea salt flakes
- 4 cloves garlic minced, optional
- ½ cup warm water not boiling
- 1 tbsp olive oil plus more to cook
Optional Toppings
- vegan butter or avocado oil for brushing
- cilantro chopped
- nigella seeds
Instructions
- In a large mixing bowl, add the tofu and mash it with a fork. Add the all-purpose flour, whole wheat flour, instant dry yeast, baking powder, salt, garlic, and warm water. Mix with a fork (the dough will be quite crumbly), then use your hands to shape it into a ball. Once it holds together, add the oil and rub it over the dough. Sprinkle a little extra flour onto a flat surface, then transfer the dough and knead for 5 minutes.
- Divide the dough into 8 balls and place them on an oiled flat surface, such as a baking tray or chopping board. Cover with a clean kitchen cloth and let rise until doubled in size (around 1 hour, depending on the temperature).
- Transfer a ball of dough onto a lightly floured surface and roll it out to about 1/3 inch (1 cm) thick. Heat a pan with oil, making sure the pan is hot before adding the naan. Cook for about 2 minutes on each side, until slightly golden. Repeat with the remaining dough, keeping the rest covered with a cloth to prevent drying out.
- Brush with melted butter or oil, add your toppings of choice, and enjoy!
Notes
If you’re cooking several naans in a row, the pan may get very hot halfway through, lower the heat slightly to prevent burning.
Nutritional Information - Per Serving
Calories 167kcal | Carbohydrates 30g | Protein 6g | Fat 3g | Sodium 166mg | Fiber 2g | Calcium 25mg | Iron 2mg