Vegan Butter Naan
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Learn more →Ingredients
6 servings
For the dough
- 1 tsp active dry yeast
- 1 tsp granulated sugar
- ¼ cup warm water (about 110°f / 43°c)
- 2 ½ cups all-purpose flour, plus more for dusting
- 1 tsp salt
- ½ tsp baking powder
- ⅓ cup plain whole-milk yogurt
- 2 tbsp whole milk
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - 1 tbsp neutral oil (such as canola or vegetable oil)
For finishing
- 3 tbsp unsalted butter, melted
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ¼ tsp flaky sea salt
- 2 tbsp fresh cilantro, finely chopped (optional)
Instructions
- 1
Combine the warm water, sugar, and yeast in a large mixing bowl and stir briefly. Let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
- 2
Add the yogurt, milk, and oil to the yeast mixture and stir to combine. Add the flour, salt, and baking powder, then mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 4–5 minutes, until the dough is smooth, slightly tacky, and springs back slowly when poked.
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