I was never really a yogurt person before going vegan, and now I’m definitely not a yogurt person.
But I am a naan person. And let’s be honest, I bread person in general. One time I ate so much bread, that …
But enough about me. If you don’t usually keep soy yogurt around, but want to eat naan without ordering take out, I have a secret for you:
You don’t need yogurt to make naan.
The trick is to make your own buttermilk using plant milk and vinegar or lemon juice. This step only takes a few minutes and can be done while you are waiting for the yeast to activate.
You do have to wait a little bit for the dough to rise (or badabing badaboom, you can make it the day before and let it rise in the fridge overnight), but otherwise, this bread comes together in a snap. You can eat it by itself, with a saucy curry, or–if you love that sticky mouth feel like I do–smothered with some peanut butter.
Go for it. Nothing is stopping you.
Makes 6-8 Naans
Total Time: 2 hours, Active Time: 30 minutes
3/4 cup warm water
1 teaspoon sugar
2 teaspoons active yeast
1/4 cup unsweetened plant based milk
1 teaspoon vinegar or lemon juice
1 teaspoon oil of choice
1/2 teaspoon salt
2 cups all purpose flour
Optional garnish: parsley or cilantro
- Mix warm water and sugar in a large bowl. Sprinkle yeast into the sugar water mixture and let sit for about 10 minutes.
- Meanwhile, make the buttermilk. Mix the plant based milk with vinegar or lemon juice in a separate bowl and also let sit for 10 minutes.
- Once the yeast gets a little frothy,* add the buttermilk, oil, and salt to the large bowl.
- Add in the flour 1/2 cup at a time. Once the dough becomes too firm to mix, start kneading with your hands. Knead for 5-10 minutes, or until dough becomes tacky and does not stick to your hands. Add more flour as needed.
- Place dough in a lightly wet bowl and cover with a towel. Allow to sit for 1 hour (or, if you are making the dough in advance, let it sit in the fridge overnight). The dough should double in size.
- Once the dough has doubled in size, you are ready to roll out your naan! But, first, grab a nonstick pan out of your totally not cluttered cabinet, and set it on the stove on medium heat.
- Separate your dough into 6-8 pieces. On a lightly floured service with a lightly floured rolling pin, roll out each piece until it is about 1/2 thick.
- Place the naan on the pan one piece at a time.** Cook for 1-2 minutes on each side. (To save time, you can roll out the other pieces while you are waiting for one to cook). You will know when the naan is ready to flip when you see little air bubbles forming on the dough.
- When all the naan is done cooking … do whatever the heck you want! Sprinkle with some parsley or cilantro, drizzle some olive oil, dip it into some curry, or go crazy and spread some peanut butter on that shiz!
*If your yeast does not get frothy, it might be bad yeast! Try again and make sure the water is not too hot as this can kill yeast.
**I cook these one at a time because in my trials and errors, they cook more evenly this way. However, if you have a big pan and are in a hurry, you can cook more than one at a time.
***This will keep for 2-3 days in a container at room temperature, but it usually gets gobbled up long before that.