Vegan Pan-Fried Naan Bread – Simple, Fluffy & Fail-Safe
Freshly baked, vegan naan bread from the pan is, for a little cat like me, the epitome of cozy soul food. This Indian-inspired flatbread impresses with its wonderfully soft texture and the typical lightly browned bubbles that form when baking in the pan. Who would have thought that you could conjure up such a healthy and quick bread without complex ovens or processed products? Preparation is child's play and requires only a few basic, natural ingredients that you probably already have in your pantry. It's perfect as a side dish for aromatic curries, for dipping into hummus, or simply plain, brushed with a little garlic oil. I love kneading the dough with my paws – it's wonderfully relaxing! You'll see how much fun it is to spread the scent of homemade naan in your own kitchen. Just follow my little steps and you'll become a pro at Indian pastry in no time. It's vegan, uncomplicated, and guaranteed to be loved by anyone who enjoys fluffy bread. Grab your pan and let's get started together, because homemade simply tastes best!
Ingredients
Preparation
First, add the flour (150 g) together with the baking powder (1 tsp) and a pinch of salt (1 pinch) into a bowl and mix everything briefly.
Now stir in the plant-based yogurt (100 g) until a soft, supple dough forms – this is my favorite kneading exercise!
Let the dough rest briefly before rolling it out onto a floured surface to form a nice flatbread.
Heat the olive oil (1 tbsp) in a non-stick pan over medium heat.
Bake your naan bread for about two to three minutes on each side until golden brown, until small bubbles form on the surface and it smells wonderful.
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