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Vegan Whole Wheat Naan

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Versatile, easy, tasty, and healthy. These naan are a weekly staple in my kitchen. I bet after you make them once, they will be in yours too.

  • Author: Kristine
  • Prep Time: 20 minutes
  • Wait time: 90 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 16 1x
  • Method: Bread machine

Ingredients

Scale

1 cup plain, vegan yogurt (I like Kite Hill plain, unsweetened, almond milk yogurt)

3/4 cup soy milk or oat milk

1/4 cup warm water

2 cups whole wheat flour

2 cups all-purpose flour

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1 tablespoon sugar

3/4 teaspoon active dry yeast

1 1/2 sticks vegan butter (I like Miyoko’s European-style cultured vegan butter)

Salt

Instructions

Add all of the ingredients from the yogurt through the yeast into a bread machine. Select the dough setting and press start. Cycle times will vary; mine takes 90 minutes.

When the dough is finished you have a choice. You can cook the naan straight away, or toss the dough in a gallon zipper bag and refrigerate for 2 to 3 days until you have time for cooking.

When you’re ready for the next step, divide the dough into 16 equal pieces. My full batch of dough weighed 37 ounces, which meant 2.3 ounces for each piece. I used a bench scraper and a food scale to make this work out but I’ve also just eye-balled it before. Since they’re cooked one at a time, the bread will come out perfectly even if they’re slightly different sizes.

Roll each piece into a ball with your hands. Or don’t. It can be roughly a circle, teardrop, or oval once it’s rolled out. Whatever you like.

With a rolling pin, roll out the balls, one at a time, on a generously floured surface, to about 1/8-inch thickness. If you use enough flour, you can just stack the uncooked naans on a plate to carry over to the stove and they’ll come apart easily.

Melt butter in a small bowl in the microwave or in a small saucepan over medium heat.

Heat a skillet or griddle over medium-high heat. I like using a cast-iron skillet or cast-iron griddle. For my stove, medium-high is at 6 or 7 out of 10.

Using a heat-resistant pastry brush, cover the center of the skillet with a thin coating of melted butter, about the size of one naan bread. Carefully lay the first piece of naan dough over the melted butter. Quickly brush (or dab if the dough is too soft for brushing) the top of the dough with melted butter. Flip the dough after 45 seconds or after you can see it puffing up. Brush the cooked side of the naan with butter and sprinkle with salt while you’re cooking the second side. It will cook faster, in about 20 seconds this time. Remove from skillet and repeat with remaining dough.

I like to place a cooling rack on a cookie sheet, and place the naan on the rack to cool. To fit 16 naan, it takes two racks and two cookie sheets.

See notes for storing suggestions.

 

Notes

When I’ve made this with regular butter, I just stick 8 naan each in a gallon zipper bag and toss them in the fridge. But when I switched to the vegan butter they stuck together with this method. So your best bet to is slip a piece of parchment or wax paper in between each piece before refrigerating.

The prep and cook times are hard to clarify. It takes about 5 minutes to put the ingredients in the bread machine, followed by 90 minutes of waiting. It takes about 15 minutes to divide up and roll out the dough, and another 20 minutes to cook.

 

Nutrition

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