Indian · Dinner
Butter Naan (Dairy-Free)
Soft, chewy leavened flatbread cooked in a hot skillet and brushed with melted dairy-free butter for a golden, glossy finish. Made with coconut yogurt for tenderness and tang, it puffs and blisters over direct heat, served warm alongside curries, dals, or grilled meats.
$2
15 minsPrep
4 minsCook
19 minsTotal
MediumLevel
Nutrition per serving
392Calories
8.9gProtein
11.2gFat
66.4gCarbs
4.9gSugar
3.1gFiber
825mgSodium
0mgChol
5.8gSat Fat
180mgPotassium
95mgCalcium
3.1mgIron
0mcgVitamin B12
1.2mgVitamin C
vegetarian
vegan
low-calorie
dairy-free
Instructions
1
Prep
Whisk together flour, baking powder, baking soda, sugar, and salt in a medium mixing bowl until evenly combined.
2
Knead
Add coconut yogurt and melted dairy-free butter to the bowl, then gradually add water 1 tablespoon at a time, kneading by hand for 5 minutes until a smooth, soft dough forms.
3
Rest
Cover the bowl with a damp cloth and set aside at room temperature for 90 minutes until the dough has visibly puffed by about half its size.
4
Cook
Heat a cast-iron skillet over medium-high heat until a water drop sizzles instantly, lay the naan in the dry skillet, and cook 2 minutes until large bubbles form and the underside shows golden spots.
5
Plate
Flip with tongs and cook the second side 1 to 2 minutes over medium-high heat until puffed with charred brown spots, then brush immediately with melted dairy-free butter and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 1/2 cup190g all-purpose flour
- 4 tbsp60g coconut yogurt (unsweetened, dairy-free)
- 1/2 tsp1/2 tsp baking powder
- 1/4 tsp1/4 tsp baking soda
- 1 tsp1 tsp sugar
- 1/2 tsp1/2 tsp salt
- 4 tbsp60ml water, as needed for kneading
- 2 tbsp28g dairy-free butter, melted, plus extra for brushing
