Try this delicious homemade dairy-free vegan naan bread! A perfect addition to any Indian meal and so versatile, it goes with everything.
Ingredients
- lukewarm water: 0.5 cup
- white sugar: 2 tsp
- active dry yeast: 1 Tbsp
- ½ cups bread flour: 4 piece
- salt: 2 tsp
- baking powder: 1 tsp
- baking soda: 0.25 tsp
- coconut oil: 0.25 cup (melted)
- plain non-dairy yogurt: 0.75 cup
- canola oil: 2 Tbsp
Metric Conversion
Stages of cooking
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Mix water and sugar in a bowl; whisk until dissolved. Sprinkle yeast over water; let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
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Combine flour, salt, baking powder, and baking soda in a separate bowl. Add 4 cups flour mixture, coconut oil, and yogurt to yeast mixture; mix until well combined. Add remaining flour mixture, 1 tablespoon at a time, until dough comes together. Knead until dough is soft and elastic, 3 to 4 minutes. Place dough in a large, lightly oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour.
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Preheat oven to 450 degrees F (220 degrees C). Heat a pizza stone.
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Divide dough into 8 pieces on a floured surface. Roll dough slightly and place over parchment paper. Cover with a towel and let rise for 20 minutes. Roll into 8-inch ovals. Transfer to the preheated pizza stone; sprinkle with water and brush with canola oil.
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Bake in the preheated oven until golden and puffy, 2 to 3 minutes.
