Vegan Whole Wheat Naan from Vegan Libre

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 187.1
  • Total Fat: 4.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 298.7 mg
  • Total Carbs: 33.4 g
  • Dietary Fiber: 5.5 g
  • Protein: 6.5 g

View full nutritional breakdown of Vegan Whole Wheat Naan from Vegan Libre calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 8



    * 3/4 cup warm water (approximately 120 degrees Fahrenheit)
    * 1/4 cup unsweetened soy milk
    * 1 tbsp apple cider vinegar
    * 2 tbsp extra virgin olive oil, divided
    * 1 tsp sugar
    * 1 tsp baking powder
    * 1 tsp active dry yeast
    * 1 tsp ground coriander
    * 1 tsp salt
    * approximately 3 cups of whole wheat pastry flour (or unbleached all-purpose flour if you donít have whole wheat pastry flour)
    * all-natural cooking spray


Start by proofing the yeast: combine sugar, yeast, and water in a bowl, whisk, cover, and let rest for about 10 minutes. After that, you should see a layer of foam on top - if not, check the expiration date on the yeast, or try again. Add salt, coriander, 1 tbsp olive oil, and whisk. Add 1 cup of flour and the teaspoon of baking powder. Whisk together soy milk and vinegar, then pour into mixing bowl on top of flour. Mix well to combine. Add another cup of flour and combine well. Then, empty the contents of the mixing bowl onto a flat floured surface and knead in about 1 more cup of flour, or until the dough is only slightly sticky (it should be easy to remove from the surface even if it sticks a little.) Form the dough into a ball. Pour the rest of the olive oil into a bowl, and put the dough ball on top of it. Turn the dough over so it gets completely coated in oil. Cover and let rest for about 1 hour at room temperature.

After the hour is up, remove dough, and punch out the gases. Separate into 8 equal parts, and roll into small spheres.

Heat a skillet over medium flame. You can try non-stick, but I prefer a cast iron skillet. Spray it well. Once hot, flatten one sphere of dough into a disc, and cook in skillet for about 45-60 seconds on each side. You can press it down with a spatula to flatten it if you like. Repeat for each sphere - make sure you spray the skillet in between each one, especially if itís not non-stick.

You can experiment with adding a bit of ground cumin to the dough as well, but youíll find that the coriander gives it a delicate but interesting flavor.

Enjoy with just about anything - a great combination is with Masoor Dahl!

Number of Servings: 8

Recipe submitted by SparkPeople user TVQUEEN6833.

Rate This Recipe