Vegan Caramelized Onion Naan – Stuffed Naan

This Vegan Caramelized Onion Naan brings you the delightful flavors of caramelized onions encased in soft, pillowy naan, garnished with peppery Nigella seeds, and made with vegan-friendly ingredients. Perfect as a side dish or a standalone treat (with a little dip), this stuffed naan is sure to impress.

Whether served as a side dish or enjoyed on its own, this stuffed naan is sure to impress with its delectable taste and inviting aroma. The vegan-friendly ingredients make it a guilt-free indulgence, perfect for anyone looking for a yummy treat.

The term “naan” itself refers to a type of flatbread, so saying “naan bread” is a bit redundant. “Naan” is sufficient to describe the bread. Using “naan bread” is a common occurrence, especially in regions where the word “naan” might not be as familiar, to specify that it is a type of bread. It’s fine if you’ve been saying it this way btw! We keep learning every day 😀

Naan vs paratha (both are flatbreads)

Naan is a soft and leavened flatbread that originated in South Asia, particularly the Indian subcontinent. It is made from a simple dough consisting of flour, water, yeast, yogurt, salt, and sometimes ghee or butter for added flavor. Traditionally, it is baked in a tandoor, a clay oven that reaches high temperatures, giving the bread its characteristic blistered and slightly charred appearance.

However, modern adaptations often involve using conventional ovens or stovetops to cook the bread.
On the other hand, paratha, an unleavened flatbread, is primarily crafted from whole wheat flour and water. Cooked on a griddle or tawa with added oil, parathas have a layered and flaky texture. While naan is known for its tenderness, parathas offer a heartier consistency with layers that pair well with various savory fillings. Try out my Caramelized Onion Stuffed Paratha before making this recipe.

Naan comes in various shapes, such as teardrop or oval. My favourite way of having naans is to have it with vegan chicken curry.

The exact origin of naan is uncertain, but it is believed to have originated in South Asia, particularly in the Indian subcontinent. The word “naan” comes from the Persian word “non,” meaning bread. Over time, naan has become a staple in various South Asian cuisines, including Indian, Pakistani, and Afghan cuisines. Historically, naan is thought to have been introduced to South Asia by Central Asian and Middle Eastern nomadic tribes.

What are the varieties of Naan?

There are several varieties of naan, each with its own unique flavor and ingredients. Naan variations have emerged due to regional influences, historical trade routes, ingredient availability, culinary innovation, and local preferences.

1. Plain Naan: The basic and most common form of naan, made with a simple dough of flour, water, yeast, yogurt, and salt. It is typically baked until it puffs up and has a soft texture.
2. Garlic Naan: Infused with minced garlic and sometimes topped with fresh coriander or parsley, garlic naan adds a flavorful twist to the traditional bread.
3. Butter Naan: Brushed with melted butter or ghee (use vegan butter or vegan ghee) after baking, butter naan is rich and has a slightly glossy finish. It adds an extra layer of richness to the bread.
4. Cheese Naan: Grated cheese is added to the dough to create a cheesy variation of naan (there are so many Vegan cheeses available these days!). This type of naan is especially popular in fusion dishes.
5. Keema Naan: Stuffed with a spiced minced meat mixture (keema), keema naan is a flavorful and hearty option. The meat filling can be veganized with Vegan Chorizo or use meat-free “meat” options like Beyond meat.
6. Peshawari Naan: Originating from the Peshawar region, this naan is stuffed with a mixture of nuts, coconut, and sometimes raisins or dried fruits. It has a sweet and nutty flavor profile.
7. Naan with Nigella Seeds (Kalonji Naan): Nigella seeds (kalonji) are added to the dough, imparting a unique flavor to the naan. The seeds add a slightly bitter and peppery taste.
8. Caramelized Onion Stuffed Naan: A variation featuring naan dough filled with a savory mixture of caramelized onions.

Ingredients and Substitutes for Vegan Caramelized Onion Naan

Ingredients:

• All-Purpose Flour
• Instant Yeast
• Salt
• Olive Oil
• Warm Water
• Soy Yogurt (or any plant-based yogurt)
• Onions
• Balsamic Vinegar
• Ground Cumin
• Ground Coriander
• Vegan Butter (for garnish)
• Nigella Seeds (for garnish)
• Chopped Cilantro/Coriander Leaves (for garnish)

Substitutes:

• All-Purpose Flour: Whole wheat flour, bread flour
• Instant Yeast: Active dry yeast (proofed in warm water)
• Olive Oil: Vegetable oil, canola oil
• Soy Yogurt: Any plant-based yogurt (almond, coconut, etc.)
• Balsamic Vinegar: Red wine vinegar, apple cider vinegar
• Ground Cumin: Cumin seeds (grounded), ground coriander
• Ground Coriander: Coriander seeds (grounded), garam masala
• Vegan Butter: Margarine, coconut oil
• Nigella Seeds: Sesame seeds, black mustard seeds
• Chopped Cilantro/Coriander Leaves: Parsley, chives

Instructions to make Vegan Caramelized Onion Naan

Prepare the Dough:

In a large mixing bowl, combine the flour, and salt. In another bowl, combine the water and instant yeast, soy yogurt and olive oil and pour it onto the flour mix (or the other way round).

Then gradually mix in until a soft dough forms. Knead the dough on a floured surface for about 10 minutes, until smooth and elastic.

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Caramelize the Onions:

While the dough is rising, heat olive oil in a pan over medium heat. Add the sliced onions and salt, stirring until the onions are fully coated with oil.

Reduce the heat to low and cook the onions slowly, stirring occasionally, for about 20-25 minutes, or until they are soft and golden brown.

You can speed up the process by adding a pinch of baking powder to this.

Stir in the balsamic vinegar (if using), brown sugar, ground cumin, and ground coriander. Cook for another 2-3 minutes, then remove from heat and allow to cool.

Assemble the Naan:

Once the dough has risen, punch it down gently and divide it into 6 equal portions.
Roll each portion into a ball, then flatten it into a disc on a floured surface.

Place a spoonful of the caramelized onion mixture in the center of each disc, then gather the edges and pinch them together to seal the filling inside. Sprinkle it with extra flour.

Gently flatten the stuffed dough ball and roll it into an oval shape, being careful not to let the filling spill out.

Cook the Vegan Caramelized Onion Naan:

Preheat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Lightly grease the pan with a bit of oil.

Place one stuffed naan in the hot skillet and cook for about 1-2 minutes, or until bubbles form on the surface and the bottom has golden brown spots.

Flip the naan and cook for another 1-2 minutes on the other side. Repeat with the remaining naan, greasing the skillet as needed.

Once the Vegan Caramelized Onion Naan are cooked, you can optionally brush the surface with oil and sprinkle some nigella seeds on top.

Serve the vegan caramelized onion stuffed naan warm, with a simple dip or as an accompaniment to curries, soups, or salads.

How to store Vegan Caramelized Onion Naan?

Storing Vegan Caramelized Onion Naan:

Refrigerate in an airtight container for short-term storage. Place parchment paper between naans to prevent sticking. Reheat before serving.

Freezing Caramelized Onion Stuffed Naan:

1. Cool completely before freezing. Wrap each naan in parchment paper to prevent sticking.
2. Place wrapped naans in an airtight container. Label with freezing date.
3. Freeze for up to three months. Thaw in the refrigerator and reheat when ready to eat.

Check out my other recipes:

1. Caramelized Onion Stuffed Paratha
2. Mooli Paratha (Raddish stuffed flatbread)
3. Aloo (potato) Paratha
4. Besan ka Chilla (savoury pancakes)