Homemade Plain Naans – soft, fluffy and perfect for scooping up your favourite curries or enjoying fresh from the pan.

Hello guys! As promised here's the recipe of how I make my vegan simple naans.

Making naans at home is really easy and very satisfying, and if you'll follow my step-by-step recipe I'm sure they're gonna come out brilliant!

Why You'll Love This Homemade Plain Naan Recipe

• No oven needed – cook them in a pan on the hob!
• Fluffy, soft texture with golden brown bubbles.
• Vegan-friendly with easy swaps if needed.
• Perfect for dipping, wrapping, scooping or snacking.
• Freezer-friendly – make a batch and save for later!

How to Make Vegan Homemade Naans

Step 1 - Make the Dough

Start making the dough of these homemade plain naans simply adding the vinegar to the oat milk, whisk well and set aside.

In a large bowl measure the flour and add into the centre of if the yeast, the baking powder and the brown sugar. Sprinkle the nigella seeds into the bowl as well. Note: if you're using the dried yeast that has to be activated just pour  warm water over it and the sugar. Wait 10-15 minutes for it to be activated.

Combine together warm water and the milk with vinegar, and gently pour it over the flour, stirring with a fork at the same time.

Step 2: Knead and Rise

Stir well then start to bring the mixture together with your hands. The resulting dough must be pretty soft (not wet though!) so it has not to come together in a ball. However, if that's too wet add a spoonful of flour, on the contrary if that results too dry, add a splash of warm water (unfortunately the perfect ratio varies according to the type of flour that one is using, hence we cannot calculate it properly universally).
Kneed the dough on the table for 10ish minutes, than place it back in the bowl and let it prove for 1 hour or until it doubles the size.

Step 3: Divide and Shape

Once the dough has risen, dust the table or surface you'll be working on with a generous amount of flour and divide it into 6 balls.

Roll every ball into a drop-shaped naan with a rolling pin flour dusted as well as this dough is quite sticky.

Step 4: Cook the Naans

Cook each naan on a very hot pan for roughly 3-4 minutes on each side. Always remember to brush away the excess of burnt flour between one naan to another.

Once the naan is cooked brush it with some vegetable oil whilst it is still hot and sprinkle over some salt (if you like), some garlic paste and/or herbs such parsley, coriander, thyme, or simply leave it plain. Pile every naan up, then cover with foil to keep the naans warm until you finish cooking the remaining ones.

These vegan homemade plain naans are best enjoyed freshly made.

Tips for Perfect Naans

• Use warm water, not hot – too hot can kill the yeast.
• For extra flavour, add minced garlic or nigella seeds before cooking.
• Resting the dough ensures a fluffier, lighter texture.
• You can freeze cooked naans and reheat in a toaster or dry pan.

How to Store Vegan Naans

They are suitable for home freezing, just make sure you place some baking paper between every naan before freezing. To use these up simply let them defrost completely at room temperature and reheat them in the oven as explained in the previous step.

How to Reheat

Reheat vegan plain naans in the oven or air-fryer the day after or up to 4 days for a couple of minutes at 200° C.

What to Serve with Homemade Naans

Pair these homemade plain naans with:

• Chickpea or Cauliflower Curry
• Dhal
• Vegan Paneer Makhani
• Potato & Spinach Curry
• Use as a base for naan pizza or wraps!

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Homemade Plain Naans

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Ingredients

• ▢ 330 g Bread Flour a strong or even plain flour will do
• ▢ 140 g Plant Milk Oat
• ▢ 110 g Water
• ▢ 7 g Dried Yeast
• ▢ 1 tablespoon Apple Cider Vinegar
• ▢ 1 tablespoon Nigella Seeds
• ▢ 2 teaspoon Brown Sugar
• ▢ ½ teaspoon Baking Powder
• ▢ Salt
• ▢ Rapeseed or Olive Oil to coat

6

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Instructions

• Add the vinegar to the oat milk, whisk well and set aside.
• In a large bowl measure the flour and add into the center of if the yeast, the baking powder and the brown sugar. Sprinkle the nigella seeds into the bowl as well. Note: if you’re using the dried yeast that has to be activated just pour warm water over it and the sugar. Wait 10-15 minutes for it activate.
• Combine together warm water and the milk with vinegar, and gently pour it over the flour, stirring with a fork at the same time.
• Stir well then start to bring the mixture together with your hands. The resulting dough must be pretty soft (not wet though!) so it has not to come together in a ball. However, if that’s too wet add a spoonful of flour, on the contrary if that results too dry, add a splash of warm water (unfortunately the perfect ratio varies according to the type of flour that one is using, hence we cannot calculate it properly universally).
• Kneed the dough on the table for 10ish minutes, than place it back in the bowl and let it prove for 1 hour or until it doubles the size.
• Once the dough has risen, dust the table or surface you’ll be working on with a generous amount of flour and divide it into 6 balls.
• Roll every ball into a drop-shaped naan with a rolling pin flour dusted as well as this dough is quite sticky.
• Cook each naan on a very hot pan for roughly 3-4 minutes on each side. Always remember to brush away the excess of burnt flour between one naan to another.
• Once the naan is cooked brush it with some vegetable oil whilst it is still hot and sprinkle over some salt (if you like), some garlic paste and/or herbs such parsley, coriander, thyme, or simply leave it plain. Pile every naan up, then cover with foil to keep the naans warm until you finish cooking the remaining ones.

Nutrition

Calories: 226kcal | Carbohydrates: 43g | Protein: 8g | Fat: 2g | Potassium: 109mg | Fiber: 2g | Sugar: 2g | Vitamin A: 93IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 1mg

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