3 Ingredient Vegan Naan

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A super simple and quick vegan naan bread

Prep Time 25

Cook Time 3

Servings

Calories 248kcal

Puree the tofu in a food processor until smooth.
In a large bowl mix the dry ingredients. Add in the tofu mixture and mix with your hands.
The dough should come together but might be a little sticky. After all the flour is incorporated, form the dough in to a ball. Add additional flour to your hands and dough if to sticky to handle.
Once you form the dough into a ball cut into 4 even pieces for large naan or 6-8 pieces for smaller naan
Roll the dough out on a floured surface until it is about 1/4 in. thick and about 6-10 in long in a rectangle shape depending on how wide you shape it. There is no right shape
Heat a skillet on medium high heat. Spray some avocado oil and once the pan is hot place the naan on the skillet. Let cook for about 2 min and flip and cook for another 1-2 minutes until the bread is golden and the bubbles turn dark brown.
Remove the naan from the skillet. Melt the butter and add the parsley, garlic, and salt. Then brush one side of each piece of naan with the spread if desired
Keeps for 3-4 days in an airtight container or freeze up to 3 months

Nutrition facts calculated without toppings