Vegan Naan – Easy to make at home, skillet cooked Indian style bread is soft, fluffy and delicious! Perfect for snacking, soaking up soups and stews, or using as a base for mini pizzas and wraps!
Naan is a popular Indian flatbread served as a snack or part of a main meal. It’s either used to scoop up food or is filled and served stuffed. It’s making me hungry already! :)
Naan dough is leavened with yeast and made with yogurt for a super soft texture. Traditionally it’s baked in a clay oven called a Tandoori. The dough is prepped and slapped across the inside of the hot oven wall, bubbling as it cooks.
Vegan Naan Bread
And now you can make it at home with this simple vegan naan recipe complete with full step by step photos to guide you. Homemade naan is super easy to make and so much better than restaurant or store-bought!
What to serve with naan? Use your homemade naan to scoop up Chickpea Hummus or White Bean Hummus, serve alongside Chana Masala or Spicy Red Lentil Dal, make a wrap and fill it with the ingredients for this Falafel Salad, use for this White Flatbread Pizza + Zucchini, or simply eat it as is.
In this recipe, flour, yeast, sugar, salt, yogurt is combined into a dough, left to rise and then rolled and cooked, creating an incredibly soft and flavorful Indian flatbread.
Gluten Free Naan Bread Recipe Using 3 Ingredients (vegan, Low Fodmap)
Tip for faster rising dough: Heat your oven to 200 degrees F, then turn off the oven. Place the dough in the oven, on the center rack, close the door and let the dough rise without disturbing it for 30 minutes or so.
If dough doesn’t rise, let it rest a little longer until it does. There could be few reasons for this. Yeast has expired, liquids were too hot, not warm enough spot for rising, or maybe one of the ingredients was too cool and the yeast didn’t activate right away. This happened on my last batch, but ultimately the dough rose after about 2 – 2 1/2 hours.
Soft and chewy naan is super versatile and can be eaten in a variety of ways. Here a few of my favorite options:
Super Easy Vegan Naan Recipe [with Video]
If you try this Indian flatbread recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
Easy to make at home, vegan naan bread bakes up pillowy soft and delicious! Perfect for soaking up soups & stews, and as a base for mini pizzas and wraps.
Mix wet ingredients: In a medium bowl or 2 cup measuring cup, combine the 3/4 cup warm water (between 105 and 115ºF.) with the yogurt and oil.
Naan Recipe No Yeast (with Yogurt)
Combine dry & wet: Pour wet ingredients into the dry ingredients. Mix the wet and dry ingredients together. Dough will be rough & shaggy looking and tacky to the touch.
Quick knead: Knead the dough by pulling the dough ball onto itself about 5 times, and form a ball. Doesn’t have to be a tight ball.
Cover and let rise: Tightly cover bowl with saran wrap and let rest in a warm area away from drafts for about 60 – 90 minutes. The warmer the area, the faster the dough will rise. Once dough has risen it will have doubled in size.
Homemade Vegan Naan Bread With Garlic Oil
Turn dough out: Fill a small bowl with flour and lightly sprinkle a flat surface with flour. Turn dough onto the flat surface and sprinkle with flour. Dough will be tacky.
Roll & flatten: When ready to bake, roll a piece into a ball. Using a lightly floured rolling pin, roll the dough into an oval shape (about 9 x 4 inches), flatting to about 1/8 inch thick. Add more flour as needed to your work area and fingers.
Heat skillet and bake: Get the skillet nice and hot by heating over medium-high heat. Place dough onto the skillet surface. When bubbles start to appear (above left), flip the naan and cook the other side.
Easy Vegan Naan Bread Recipe
Store: Leftover naan can be stored in an airtight container for up to 3 days on the counter. To keep longer, freeze for up to 2 months.
Dough didn’t rise: If dough doesn’t rise, let it rest a little longer until it does. There could be few reasons for this. Yeast is expired, not warm enough spot, or maybe the one of the ingredients was cool and the yeast didn’t activate right away. This happened on my last batch, but ultimately the dough rose after about 2 – 2 1/2 hours.Happy Weekend everyone! Where did this week go? As my last recipe was a vegan saag paneer curry recipe featuring homemade naan and I remembered that one of my readers asked me to publish a vegan naan recipe ages ago and I failed to deliver one then, I rush to correct this oversight straight away. The trouble, you see, is that I have more recipe ideas than I know what to do with, my food obsessed brain hardly ever stops thinking about what to eat next…
While a traditional naan – made in a proper Tandoori oven – is hard to beat, it is not difficult to make a good enough vegan naan at home at all. I have tried buying vegan naan a few times and while it often looks the part, it hardly ever tastes it. I guess it’s bread after all so it’s one of these things that doesn’t keep. The good news is that making a vegan naan from scratch is really easy and not that labour intensive either. All you need is a few common ingredients, a few minutes of kneading and 20 minutes of frying while your curry reheats.
Easy Gluten Free Naan Bread (no Yeast)
If you make this recipe please tag me on Instagram using the # hashtag and @. I love seeing your takes on my recipes!
SUGAR: a small amount of sugar is used to give the yeast a helping hand and a touch of flavour but I don’t think it’s necessary – your naan will still work well without it.
YEAST: yeast is what gives naan its puffiness and softness. I used instant yeast, which does not require any activation – it is directly added to the dry ingredients. The other two types of yeast – active dry yeast (which looks very much like instant yeast, but needs a different treatment altogether) and fresh yeast (which comes in a block) require activation in liquid first. Follow instructions on the packet and use a portion of liquid allocated for the recipe.
Vegan Spelt Naan
SALT: salt is used to give naan flavour and the amount can be ajusted to taste of course! I feel that just under a teaspoon of it for this amount of flour is perfect and I also sprinkle my naan with some salt flakes after glazing – what can I say, I am a salt fiend!
OIL: oil is what gives naan its flexible texture. I use mild olive oil, but any neutral flavoured vegetable oil or even melted vegan butter will work just as well.
VEGAN YOGHURT: yoghurt is what gives naan dough its softness. Use any neutral vegan youghurt you enjoy or simply have in your fridge already. We only use a small amount of it here so its flavour doesn’t come through very strongly. I used thick coconut yoghurt as that’s the type I enjoy to eat with my granola yet coconut flavour is not detectable in the end product.
Vegan Garlic Naan
Mix all of the dry ingredients in a medium bowl – be sure to use the correct type of yeast if you don’t want the hassle of activation. Instant yeast is the only type that can be added directly to the dry ingredients. The other two types – active dry yeast (which looks the same as instant yeast) and fresh yeast need to be activated in liquid first. Make a well in the centre and add all of the wet ingredients.
Use a spoon first and then your hands to mix all of the ingredients together. You want a soft and quite sticky dough – high hydration of naan dough means that the naan will come out soft and chewy, rather than dry and crispy.
Knead the dough on a lightly floured surface for 5-10 minutes, use as little extra flour as possible. Once your dough is smooth, form it into a ball and place in a warm place to proof – double in size. Proofing usually takes between 1-2 hours but it depends on ambient temperature.
Ingredient Dough Naan (no Yeast!)
Once the dough has proofed, punch the air out of it with your hand and divide into 6 or 5 equal pieces. Shape each piece into a ball and then roll out into a naan shape on a lightly floured surface.
Cook your naan on a pre-heated skillet (cast iron is best) for about 1-2 minutes on each side. You want the first side lightly browned and once the naan becomes puffy, flip it and allow the air pockets to char gently (or a lot!). If you like a very chewy naan, cook it until the hotspost are only just light-medium brown.
*YEAST: make sure to
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