I think you’ll be pleasantly surprised with how easy it is to throw together. Let’s do this!
Origins of Naan
Naan is believed to date as far back as 1300 AD when it was mentioned in the notes of an Indo-Persian poet. Then, around 1526 it became popular among royals of the Mughal era in India. Because naan contained yeast (which was very expensive), it was reserved for royalty. (source) How much times can change! Once yeast became more readily available, naan’s popularity spread throughout India and to other parts of the world. Our version strays a bit from traditional, but is inspired by the concept and texture. You can find an authentic recipe here.
How to Make Vegan Naan
This recipe is simple, requiring just 7 basic ingredients you likely have on hand right now. And the method is easier than baking a loaf of bread. There’s hardly any kneading; just mix, rise, roll, and cook on the stovetop. You’re so close to having fresh naan at your fingertips. Can you feel it? This recipe is plant-based but not gluten-free. I tested many gluten-free versions but couldn’t get them to where I wanted (UPDATE: we now have a gluten-free version!). I hope you all LOVE this naan. It’s: TenderFluffyFlavorfulEasy to make& So delicious This would make the perfect snack or side to dishes like my Spicy Red Lentil Curry, Lentil Dal, Sweet Potato Kale Curry, or Chana Masala. I could also see this working well as a wrap with crispy chickpeas or as flatbread for a quick pizza. And I wouldn’t judge you if you just slathered it in peanut butter and jelly and went to town (Minimalist Baker approved). If you try this recipe, let us know! Leave a comment, rate it, and tag any photos #minimalistbaker on Instagram so we can see what you came up with. Cheers, friends!
