For as much Indian food as we eat in our home (takeout and homemade), it was about time I knew how to make a good vegan naan. I’ve been working on this recipe for a while now, and it’s finally ready to be released into the world!
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.
Vegan Naan • The Curious Chickpea
Our version strays a bit from traditional, but is inspired by the concept and texture. You can find an authentic recipe here.
This recipe is simple, requiring just 7 basic ingredients you likely have on hand right now. And the method iseasier than baking a loaf of bread. There’s hardly any kneading; just mix, rise, roll, and cook on the stovetop.
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!).
Garlic Vegan Naan Bread Recipe
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 wrapwithcrispy chickpeasor as flatbread for a quick pizza. And I wouldn’tjudge 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 # on Instagram so we can see what you came up with. Cheers, friends!
Fluffy, tender, vegan naan made with 7 simple ingredients! The perfect snack or side for Indian dishes like curry, lentil soup, or chutney. Also makes a delicious wrap!
Quick, Easy And Delicious Home Made Vegan Naan Recipe
*Alternative Whole Grain Flour Blend (use in place of all purpose): 1 cup + 1 Tbsp (127.5 g) unbleached all purpose flour, 1/2 cup (60 g) spelt flour, 1/3 cup (40 g) oat flour, 2 Tbsp (6 g) cornstarch (or arrowroot starch) *Looking for a gluten-free version? Check out our Fluffy Gluten-Free Naan (Yeast-Free, 20 Minutes!) *If omitting oil, sub additional vegan yogurt. I haven’t tested it this way but think this would be the best way to keep it oil-free. *Recipe loosely adapted from Food Network. *Nutrition information is a rough estimate calculated without optional ingredients.
Serving: 1 naan Calories: 175 Carbohydrates: 33.7 g Protein: 4.8 g Fat: 2.3 g Saturated Fat: 0.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 315 mg Fiber: 1.5 g Sugar: 0.8 gEasy vegan naan- soft, fluffy flatbread perfect for serving alongside Indian inspired dishes or even using as a wrap or pizza crust. Only 7 ingredients and easy to make!
Last week I made Vegetable Korma for dinner, and I thought it would be fun to have naan to go with it. Have you ever tried to buy naan at a store? For the life of me, I couldn’t find a brand that didn’t have eggs, milk or both of those in it! So what did I do? I decided to make my own, a vegan version, and wow am I glad I did!
Vegan Naan Breads (garlic And Herb)
Naan is basically an Indian style flatbread, that is soft, pillowy with beautiful bubbles from cooking it on the stovetop. There is yeast involved, but it’s quite failproof, unlike making a loaf of bread which is a bit harder to get right.
In a large pan (cast iron preferred) over medium-high heat, place the flattened dough. This is kind of like cooking pancakes, and you don’t need to oil your pan. Once bubbles appear, flip it over and cook for another minute or two. Repeat with the remaining dough.
Don’t have coconut cream? No problem! You can simply leave it out, or use unsweetened non-dairy yogurt instead. I have made it without and it was fine. It’s just a bit fluffier and richer with it.
Vegan Naan (with Garlic Herb Butter)
Naan goes great with any Indian inspired dish, such as Quick and Easy Vegetable Korma, Cauliflower Sweet Potato Curry Soup, Chickpea Curry, and especially Vegan Butter Chicken!
Serving: 1 serving | Calories: 170 kcal | Carbohydrates: 26 g | Protein: 4 g | Fat: 6 g | Saturated Fat: 2 g | Sodium: 294 mg | Potassium: 104 mg | Fiber: 1 g | Sugar: 1 g | Vitamin C: 1 mg | Calcium: 21 mg | Iron: 2 mg
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Read my full disclosure here.I recently rounded up 40 vegan Indian recipes, and this vegan naan recipe is exactly what you need to pair with all of those incredible, flavor-packed dishes. I know I’m not alone in saying naan is my favorite Indian bread. It’s simultaneously fluffy, airy, chewy, and crisp, and when served warm, it’s like biting into a slice of buttery heaven.
Gluten Free Naan Bread Recipe Using 3 Ingredients (vegan, Low Fodmap)
Unfortunately, most naan you’ll get at Indian restaurants is not vegan, as the dough often contains yogurt (or milk) and it’s brushed with melted butter. While there are a handful of store-bought vegan naan options, they are pretty lackluster and taste more like store-bought pita bread. Not a bad option if you need something, but incomparable to freshly made naan.
I’m proud to report that after a dozen and a half recipe tests, I’ve developed a naan recipe that is just as good as if not better than the naan you’ll find at a good Indian restaurant. Please enjoy!
Naan is an Indian leavened flatbread traditionally baked in a tandoor oven (a very hot clay oven). If you’ve been to an Indian restaurant, you’ve probably had the pleasure of eating naan. While there are dozens of amazing Indian breads, naan is probably the most well-known in the West. You’ll also find naan (and variations thereof) in the cuisines of Western and Southern Asia, Myanmar, Indonesia, and parts of the Caribbean.
Ingredient Vegan Naan
Texturewise, naan is somewhat similar to Middle Eastern pita, but usually softer and thicker yet also more airy at the same time, thanks to its uneven gas pockets.
Most naan recipes start with all-purpose flour, salt, active dry yeast, and water. Yogurt or milk is often (though not always) added, and occasionally egg is added to the dough. The dough is kneaded by hand and then set aside to rise. In restaurants, the naan is usually baked in a tandoor oven, but in homes, it’s typically cooked in a very hot pan on the stove. The traditional Indian pan used is an iron tawa, but well-seasoned cast iron skillets also work well. Naan is almost always brushed with butter or ghee before serving.
Note: if you’re curious if you can make this recipe with whole wheat flour, the answer is yes! Read more in the “Frequently Asked Questions” section.
Super Easy Vegan Naan Recipe [with Video]
Texture heaven. This naan has all the best textures: it’s pillowy, puffy and fluffy, soft and chewy yet crisp and flaky in some spots. And when you eat it warm (as you should), it basically melts in your mouth. The combination of a well-hydrated soft dough + resting in a warm place + briefly cooking in a very hot pan = basically all you need for the best texture.
Minimal ingredients. After a dozen and a half recipe tests, I came to the conclusion that vegan naan does not need a vegan yogurt or milk substitute. There’s simply too much variation across plant-based yogurts and milks to guarantee it will work.
Even just within coconut yogurts, there was too much variation across brands that it didn’t make sense to include vegan yogurt as an ingredient. A few of the yogurts worked well, others made the dough too sticky, others made the dough hard to roll. And the amount of yogurt was very finicky, a result of how the various active cultures interact with the yeast (2 tablespoons of yogurt wasn’t enough to make a difference, but 3 tablespoons was slightly too much).
Ingredient Vegan Naan Bread
And when using a plant-based milk, the doughs seem to get either sticky or tough (soy milk basically turned the dough into a semi-hard rock).
So, really, all you need to make great naan is: flour, salt, yeast, water, and oil. The only “specialty” ingredient you need is a few tablespoons of vegan butter for brushing on at the end (please don’t skip that part, and make it even better by grating fresh garlic into the butter for garlic naan). Okay two more things: some cilantro to roll into the dough for extra flavor and flaky sea salt for sprinkling on that end. That’s it!
Restaurant-Quality. This naan recipe is as good as Indian restaurant naan or even better (I think it’s even better, especially when served warm). Even without using yogurt or a tandoor oven, this naan is incredible and melts in your mouth. And of course, it’s the perfect vehicle for scooping
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