Homemade vegan naan is better than any store-bought flatbread! This soft pliable bread is irresistible with dips, curries, soups and more! The dough easily freezes so fresh vegan naan can be enjoyed anytime!
Although vegan naan is mostly enjoyed at restaurants or prepackaged from the store, it can easily be made at home. And trust me, fresh homemade naan is definitely better!
Plus it’s freezable! So there is no fuss if you’re making it for 1 or a whole family. Simply pop the leftovers in the freezer until you’re ready to enjoy more naan.
• • •
Naan is typically served alongside a curry dish. However, I am NOT a fan of curry, which is why you won’t find any curry dishes here, but that doesn’t mean I don’t like naan. I guess I just like to enjoy it in more creative ways.
I love soft naan slathered with hummus and avocado slices for a quick snack. Or topped with chickpea salad, and sweet relish for an easy vegan lunch. It’s also an amazing appetizer paired with my spinach artichoke dip.
And recently, I found out naan makes a great pizza crust! Just add marinara sauce and your choice of toppings for an individual pizza!
How to make easy vegan naan
- In a large bowl, mix together the warm water, sugar, and yeast.
- Allow the yeast to foam and activate. This should take 5-10 minutes.
- Once activated, mix in the yogurt, oil, salt, garlic, and parsley, if using.
- Then add 2 and 1/2 cups of flour.
- Mix until the dough comes together.
- Using the last cup of flour, knead the dough adding flour to your hands and dough as needed.
- Shape the kneaded dough into a soft, slightly sticky ball. Brush the bowl and dough ball with oil.
- Cover and set aside to rise and double in size.
- After rising, remove the dough from the bowl and divide into 8 equal portions.
- Roll one of the sections of dough into an oval about 1/4-inch thick.
- Place the dough in a hot dry (no added oil) cast-iron skillet. Cook until bubbles begin to form on top. You can also cook the naan in a non-stick skillet, but since it will cook slower, I suggest coving the pan with a lid while the naan cooks.
- Flip and cook on the other side until the bubbles are browned/blackened (depending on your preference). Repeat until all the dough is cooked.
Tips for working with dough
Tip 1: Don’t add too much flour. When working with dough this is very important to remember. Adding too much flour will lead to dense tough naan. The dough consistency should be slightly sticky, but smooth and still hold a ball shape.
Tip 2: Altitude and humidity play a big part in dough making. If your environment is dry the dough will be drier. Therefore 3 cups of flour may be all that is needed. However, if the humidity is high the dough will stay moist. Knead in just enough flour to form a slightly sticky dough ball.
What if I don’t have yogurt?
Traditional Indian naan is made with yogurt which is why I used non-dairy yogurt in this recipe. I wanted to keep the ingredients authentic but in a vegan way.
If non-dairy yogurt is unavailable in your area, or you don’t have any on hand AND you really want soft fresh naan, I’ve got you covered! Simply omit the yogurt and water and replace them with non-dairy milk.
Follow these simple steps to replace the yogurt and water
- Replace the water and yogurt with 1 and 1/4 cups warm non-dairy milk, divided.
- To replicate the “tang” of yogurt separate 1/2 cup of the non-dairy milk and add 1 Tablespoon lemon juice. Let sit for 3-5 minutes.
- Add the remaining 3/4 cup of warm milk to a large bowl and mix in the yeast and sugar. Set aside to activate the yeast.
- Then proceed with the remaining steps in the instructions.
How to freeze vegan naan dough
I love having warm vegan naan bread on hand which is why I created this recipe to make up to 8 flatbreads. But sometimes it can be too much and I’ll freeze a portion of the dough or any leftover naan.
To freeze the dough: divide the dough into 8 equal portions. Place the dough to be frozen spaced out on a baking sheet, lined with parchment paper. Freeze for at least 2 hours before transferring to an airtight zipper bag or container. Keeps for up to 2 months in the freezer.
To thaw the dough: bring the frozen naan dough to room temperature on the counter, about 2-3 hours. Proceed with the cooking instructions below.
To freeze the cooked naan: Lay the naan single layer on a baking sheet or equivalent. Place the baking sheet in the freezer for 1-2 hours. Transfer the frozen naan to a freezer-safe bag or container. Reheat in the oven or on a pan. No need to thaw first.
• • •
We’d love to hear from you!
If you loved this recipe, please leave a 5-star rating in the recipe card and share your thoughts in the comments below. Also, if you snap a photo be sure to share it with us! We love to see your creations! You can find us on Pinterest, Facebook, and Instagram.
- 3 and 1/2 cups all-purpose flour, divided
- 1 cup warm water
- 2 teaspoons coconut sugar, or granulated sugar
- 1 and 1/4 teaspoon active dry yeast, or 1 packet
- 1/3 cup plain unsweetened non-dairy yogurt
- 3 Tablespoons olive oil
- 1 teaspoon Himalayan pink salt
- 2 teaspoons garlic powder
- Optional mix-in: handful of fresh chopped parsley or 1 Tablespoon dried parsley
- In a large bowl mix together the warm water, sugar, and yeast. Set aside for 5-10 minutes and allow the yeast to activate and become "foamy".
- Once the yeast is activated mix in the yogurt, oil, salt, garlic, and parsley if using.
- Mix in 2 and 1/2 cups of flour until well combined.
- Using the last cup of flour dust your work area. Turn the dough out onto the floured surface and knead for 2-3 minutes. Dust the dough and your hands with more flour as needed. Knead until the dough is slightly sticky but smooth and holds a ball shape. Tip: I never use the entire last cup.
- Brush the bowl and dough ball with oil. Cover and let the dough rise until doubled in size, about 45 minutes to an hour.
- Turn the risen dough out onto a floured surface and divide into 8 equal portions.
- Roll a portion of dough into an oval about 1/4-inch thick.
- Place the dough in a hot dry (no added oil) skillet and cook until bubbles begin to form on top. Flip and cook on the other side until the bubbles are browned/blackened (depending on your preference). Repeat until all the dough is cooked.
- Optional: Brush with olive oil and sprinkle with fresh parsley and coarse sea salt.
- Serve Immediately.
A heated cast iron skillet will quickly cook the naan so there is no need to cover the pan. (but you can if you'd like) If you're using a non stick pan I suggest covering it with a lid or piece of foil while the naan cooks. This will help keep it soft and pliable.
Nutrition Information:Yield: 8 naan breads Serving Size: 1 naan bread
Amount Per Serving: Calories: 153 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 2mg Sodium: 27mg Carbohydrates: 21g Fiber: 1g Sugar: 3g Protein: 4g