It can be difficult to find vegan naan. Restaurants that serve it usually make it with dairy milk, and same for the supermarket varieties. Luckily it’s very easy to make your own! Here’s a recipe I make all the time.
2 cups flour
½ tsp salt
½ tasp baking powder
140mL plant-based milk (water will work too)
2 tbsp oil
Mix the flour, salt and baking powder in a bowl.
In a separate bowl, mix the milk and oil.
Make a well in the dry ingredients and pour in the wet ingredients. Mix until a dough forms. It should be neither too dry nor too wet. Add more milk or flour if necessary.
Knead for 4-5 mins.
Let sit in a covered bowl for 10-15 mins.
Cut into 4-6 pieces and roll out into a circular-ish shape on a floured board (about 20-30cm diameter depending on the size of the piece of dough and the size of your pan).
Heat a non-stick pan to high heat. It needs to be quite hot.
Cook each naan for about 1 min on one side and 30 seconds on the other. You should see bubbles on the surface, some will be huge!
Use for dipping in curries or as wraps.
They are best eaten fresh but can be ok the next day. The dough will keep for a few days in the fridge.