This easy vegan naan is better than any store-bought version. The soft, pliable flatbread is irresistible with dips, vegetable curries, soups, and more. It's freezer-friendly, so you can enjoy homemade naan anytime.
Although naan is often enjoyed at Indian restaurants or purchased prepackaged from the store, it isn't always vegan.
Traditional naan is typically made with yogurt or milk, eggs, and is sometimes brushed with melted butter.
That's why this vegan naan is my go-to whenever I'm craving fresh, soft, pillowy bread to serve with hummus, Marry Me Chickpeas, or other Indian-inspired dishes. It's easy to make and cooks up beautifully in a cast-iron skillet, with golden brown spots and those classic airy bubbles.
Best of all, it's freezer-friendly. Whether you're making it for yourself or feeding the whole family, you can freeze any leftovers and enjoy fresh naan whenever the craving strikes.
Jump to:
What is Naan?
Naan is a pillowy-soft, teardrop-shaped Indian flatbread. This bread is made with yeast and traditionally baked in a tandoor.
It is sometimes mistaken for pita bread or Indian roti. However, there is a difference.
Pitas are rounder and flatter with a pocket perfect for stuffing with hummus, veggies, or falafels.
Unlike pita and naan, which are leavened bread (using yeast), Indian roti is an unleavened bread meaning it is made without yeast. The lack of yeast in roti creates a dense and thin texture, while naan is thick, soft, and bubbly.
Ingredients You'll Need
This recipe comes together using these 8 simple ingredients.
- Flour - Use all-purpose flour for the best results. For a gluten-free option, use all-purpose gluten-free flour.
- Sugar - I used coconut sugar. Use any granulated sugar you have on hand.
- Yeast - Dry active yeast is what you'll need for this recipe.
- Yogurt - Any brand of dairy-free, plain, unsweetened yogurt will work.
- Olive oil - For the best taste, use olive oil. If needed, you can use a neutral vegetable oil as a substitute.
- Garlic powder - I went with garlic powder for an easy vegan naan recipe. If you have fresh garlic available, feel free to use about 3-4 cloves minced.
- Remaining ingredients - Salt and Water.
Tip: To add extra protein to this recipe, replace up to ½ cup of flour with your favorite unflavored vegan protein powder.
What if I don't have yogurt?
If you don't have any non-dairy yogurt on hand, no problem. Simply replace both the yogurt and water with dairy-free milk. (See the recipe card below for exact measurements.)
The naan will still turn out soft and fluffy.
That said, traditional naan is typically made with yogurt, which is why I chose to use non-dairy yogurt in this recipe. It helps keep the ingredients closer to the traditional version while making the recipe completely vegan.
How to make vegan naan?
Follow these easy step-by-step instructions to make this warm soft Indian flatbread.
Step 1: In a large bowl, mix together the warm water, sugar, and yeast.
Step 2: Allow the yeast to foam and activate. This should take 5-10 minutes.
Step 3: Once activated, mix in the yogurt, oil, salt, and garlic.
Step 4: Then add 2 and ½ cups of flour.
Step 5: Mix until the dough comes together.
Step 6: Use the last cup of flour to knead the dough. Add flour to your hands and the dough to keep it from sticking.
Step 7: Shape the slightly sticky dough into a ball. Brush the bowl and dough ball with oil.
Step 8: Cover and set aside to rise and double in size.
Step 9: After rising, remove the dough from the bowl and divide it into 8 equal portions.
Step 10: Use a rolling pin to roll out one of the sections.
Step 11: Roll it out into an oval shape about ¼-inch thick.
Step 12: Place the dough in a hot dry (no added oil) cast-iron skillet. Cook until bubbles begin to form on top.
Tip: You can also cook the naan in a non-stick skillet, but since it will cook slower, I suggest covering the pan with a lid to keep it from drying out.
Step 13: Flip and cook the vegan naan on the other side until the bubbles are browned to your liking. Repeat steps 10-13 until all the dough is cooked.
Serving Suggestions
For a hearty dinner, serve naan alongside curries, soups, stews, or Marry Me Chickpeas.
For an easy lunch, enjoy this soft naan slathered with hummus and topped with avocado slices. It's also delicious topped with chickpea salad and a spoonful of sweet relish.
This easy vegan naan also makes the perfect appetizer when paired with spinach artichoke dip.
Lately, I've been using it to make quick flatbread pizzas for dinner. Top the naan with marinara sauce and your favorite toppings for easy individual vegan pizzas!
To Store Leftovers
Store any leftover naan in a sealed bag or airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. For longer storage, freeze it.
How to Freeze Vegan Naan
I love having warm vegan naan on hand, which is why this recipe makes up to 8 flatbreads. If I know I won't use them all, I freeze either a portion of the dough or the cooked naan for later.
To Freeze the Dough
Divide the dough into 8 equal portions (as shown in step 9 above) and place them on a parchment-lined baking sheet, leaving a little space between each piece. Freeze for at least 2 hours, or until solid. Transfer the frozen dough portions to a freezer-safe bag or airtight container and freeze for up to 2 months.
To Thaw the Dough
Place the frozen dough on the counter and let it come to room temperature for 2-3 hours. Then proceed with the cooking instructions in the recipe card below.
To Freeze Cooked Vegan Naan
Allow the naan to cool completely. Arrange them in a single layer on a baking sheet and freeze for 1-2 hours, or until firm. Transfer the frozen naan to a freezer-safe bag or airtight container and freeze for up to 2 months.
To reheat, warm the naan in a 350ºF oven for 5-8 minutes or heat it in a skillet on the stovetop until warmed through. No need to thaw first.
Bakers Tips
- Don't add too much flour. This is the most important tip for making soft, fluffy vegan naan. Too much flour can make it dense and tough. The dough should be smooth and slightly sticky while still holding its shape.
- Keep in mind that altitude and humidity can affect the amount of flour needed. In a drier environment, you may need less flour, while higher humidity can make the dough feel stickier. If needed, add a little extra flour to form a soft dough ball that is still slightly sticky to the touch.
- For the best texture, roll each piece of dough into an oval about ¼-inch thick. Rolling the dough too thin can result in naan that is less soft and fluffy.
We'd love to hear from you!
If you enjoyed this vegan recipe, please leave a 5-star rating in the recipe card and share your thoughts in the comments below.
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See ya there!
Recipe
Easy Vegan Naan
Ingredients
- 3 ½ cups all-purpose flour, divided
- 1 cup warm water
- 2 teaspoons coconut sugar, or granulated sugar
- 1 ¼ teaspoons active dry yeast, or 1 packet
- ⅓ cup plain unsweetened dairy-free yogurt
- 3 Tablespoons olive oil
- 1 teaspoon Himalayan pink salt
- 2 teaspoons garlic powder
- Optional mix-in: a handful of fresh chopped parsley or 1 Tablespoon of dried parsley
Instructions
- 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 ½ 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 your hands and dough 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 it into 8 equal portions.
- Roll a portion of dough into an oval about ¼-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
- To thaw the dough. bring the frozen naan dough to room temperature on the counter for about 2-3 hours. Proceed with the cooking instructions in the recipe card below.
Notes
- To freeze the dough. Divide the dough into 8 equal portions. Place the dough pieces on a parchment-lined baking sheet, leaving space between each one. Freeze for at least 2 hours, then transfer to an airtight freezer bag or container. Store in the freezer for up to 2 months.
- To thaw the dough. Place the frozen naan dough on the counter and let it come to room temperature for 2-3 hours. Then proceed with the cooking instructions above.
- To freeze cooked vegan naan. Arrange the cooked and fully cooled naan in a single layer on a baking sheet. Freeze for 1-2 hours, then transfer the frozen naan to a freezer-safe bag or airtight container. To reheat, warm the naan in the oven for 5-8 minutes or heat it in a skillet on the stovetop. No need to thaw first.
- A preheated cast iron skillet will cook the naan quickly, so there's no need to cover it with a lid (though you can if you prefer). If you're using a nonstick pan, I recommend covering it with a lid or a piece of foil while the naan cooks. This helps keep it soft and pliable.
- To replace the yogurt and water, use a total of 1 ¼ cups of warm non-dairy milk, divided. Separate ½ cup of the milk and mix it with 1 Tablespoon of lemon juice; this will act as the yogurt substitute. Let it sit for 3-5 minutes. Add the remaining ¾ cup of warm milk to a large bowl and mix in the yeast and sugar. Set aside until the yeast becomes foamy. Once ready, continue with step 2 in the instructions, adding the milk and lemon juice mixture in place of the yogurt.
- For protein naan, replace up to ½ cup of flour with your favorite unflavored vegan protein powder.
- Store any leftover naan in a sealed bag or airtight container at room temperature for up to 3 days. For longer storage, freeze leftovers for best results.
Nutrition
**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**
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Bailey
This was absolutely amazing!!! it turned out perfectly. I was so intimidated to try and make this because I’ve never made bread before but it was super simple and turned out amazing.
Marlena Luna
So glad the recipe was easy and delicious! Thank you for the great feedback, Bailey!
Orsolya
I didn't have yogurt, so used the milk method, turned out perfect, many thanks!
Aaron
Hi Marlena,
I just made naan using this recipe yesterday and so far it is my favorite.
Can you please tell me where the 2mg of cholesterol are coming from?
Marlena Luna
The nutrition facts can be buggy at times. I just refreshed the plugin and they seem a-ok now. Thanks for the heads-up!
Geri
Very happy with my first attempt at Naan. Used plain almond milk and the lemon juice method. I need to work on my thickness and pan temp but they turned out tasty and totally edible. I just ate one with freshly made hummus, yum. Thank you for sharing your recipe!
Gayle
This naan recipe was GREAT! We used a cast iron skillet to grill. The bread was charred but good. Now, trying a pizza stone in the oven. Highly recommend this recipe!
Lily
I can't wait to try this. However, please know that "naan" means "bread." So your recipe is "bread bread."
Marlena Luna
I hope you enjoy the recipe, Lily! I actually was aware of the meaning of naan and intended to change it a few months ago. It just slipped my mind. Thanks for the reminder!
Liana
Amazing! I used the yogurt milk substitute and vanilla unsweetened almond milk and it still worked great. Thank you! Awesome recipe
Marlena Luna
Yay! I’m so glad they were amazing and you enjoyed the recipe, Liana!
Chanan Elias
Looks yummy! Can this be done with spelt or ww flour?
Marlena Luna
I have not tried this recipe using spelt flour so I can't say for sure. I'd suggest replacing half of the ap flour with spelt for the first try, then going from there. Replacing all the may lead to dry naan breads. If you do give it a try let us know how to comes out! :)