Learn how to make fluffy, flavorful vegan naan bread at home using simple ingredients like active yeast, fresh coriander, and garlic. This easy recipe yields warm, tender naan perfect for pairing with your favorite dishes.
Warm 2 to 3 cups of water until lukewarm, then pour it into a bowl. Stir in 2 teaspoons of cane sugar until dissolved.
Add 1½ teaspoons of active dry yeast to the water and let it sit for 15 minutes until the yeast activates and becomes foamy.
In a separate bowl, mix 2 cups of all-purpose wheat flour, ½ teaspoon of sea salt, and ¼ teaspoon of baking powder.
Combine the activated yeast mixture with the flour mixture, add 1 tablespoon of a neutral oil such as avocado oil, and stir with a fork until the dough becomes very sticky.
Transfer the dough to a clean work surface, oil your hands, and start kneading. Add a few drops of lukewarm water if the dough feels dry.
Knead the dough for about 5 to 6 minutes until it is soft, elastic, and only slightly sticky to the touch.
Lightly oil a large bowl, place the dough inside, and coat it with oil on all sides. Cover with a clean towel and let it rise in a warm oven (with the light on) for approximately 1½ hours.
Once risen, gently press the dough to release air, fold it lightly, and divide it into 8 evenly sized portions. Shape each piece into a ball.
Place the dough balls on parchment paper, cover them with a towel, and let rest for 10 to 15 minutes for a second rise.
Roll each ball out on a floured surface into an oval roughly 20 cm long and 12 cm wide, rolling thinly. Press chopped fresh coriander onto the surface with the rolling pin to help it stick.