Easy Vegan Naan

Easy vegan naan is better than any store-bought version! This soft pliable flatbread is irresistible with dips, vegetable curries, soups, and more! It's easily freezable so homemade naan can be enjoyed anytime!

Although naan is mostly enjoyed at Indian restaurants or prepackaged from the store, it usually isn't vegan.

Traditional recipes are made with yogurt or milk, eggs, and sometimes brushed with melted butter.

So when I want fresh, soft, pillowy naan to dip into hummus this vegan alternative is my go-to. It's easy to make and cooks up with beautiful crispy brown air bubbles in a cast iron skillet.

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.

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

This recipe comes together using these 8 simple ingredients.

• Flour – Use all-purpose flour. Or 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 – Use a dry active yeast for best results.
• Yogurt – Any brand of dairy-free, plain, unsweetened yogurt will work for this recipe.
• Olive oil – For best taste use olive oil. Or, you can use a neutral vegetable oil if that is all that is available.
• 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 as a substitute.
• 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 leave out the yogurt and water and replace them with dairy-free milk. (full details in the recipe card below)

The bread will still be just as soft and fluffy.

However, 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.

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

Naan is commonly served alongside curries. 

For an easy lunch, this soft naan is delicious slathered with hummus and topped with avocado slices.  It's also amazing topped with chickpea salad and sweet relish. 

This easy vegan naan is the perfect appetizer when paired with spinach artichoke dip.

And recently, I've been making easy flatbread pizzas for dinner! Simply top the naan with marinara sauce and your choice of toppings for individual vegan pizzas!

To store leftovers

Store any leftover bread in a sealed bag or storage container at room temperature for up to 3 days. After that, it is best to store it in the freezer.

How to freeze vegan naan

I love having warm vegan naan on hand which is why I created this recipe to make up to 8 flatbreads. When I know I'm not going to use them all I freeze a portion of the dough or any leftover naan.

To freeze the dough. divide the dough into 8 equal portions. Place the dough 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 there.

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.

To freeze cooked vegan naan. Lay the cooked and fully cooled 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 for 5-8 minutes in the oven or in a pan on the stovetop.  No need to thaw first.

Tips for making dough

• Don’t add too much flour. This is very important to remember. Adding too much flour will cause the cooked naan to become dense and tough. The dough consistency should be slightly sticky, but smooth and still hold a ball shape.
• Altitude and humidity play a big part in dough making. If your environment is dry the dough will be drier. Therefore you may only need 3 cups of flour. However, if the humidity is high it will stay moist. Knead in just enough flour to form a slightly sticky dough ball.
• Roll the dough out in an oval shape no thinner than ¼-inch thickness for soft and fluffy vegan naan.

Recipe

Easy Vegan Naan

prep time: 20 minutes minutes

cook time: 15 minutes minutes

Rise Time: 45 minutes minutes

total time: 1 hour hour 20 minutes minutes

servings: 8 naan

Homemade vegan naan is better than any store-bought flatbread! This soft pliable bread is irresistible with dips, curries, soups, and more! It's easily freezable so vegan naan can be enjoyed anytime!

4.91 stars (21 reviews)

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Ingredients

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• ▢ 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

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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 Freeze the Naan

• To freeze the dough. divide the dough into 8 equal portions. Place the dough 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 for about 2-3 hours. Proceed with the cooking instructions in the recipe card below.
• To freeze cooked vegan naan. Lay the cooked and fully-cooled bread in a single layer on a baking sheet or equivalent.  Now, place the baking sheet in the freezer for 1-2 hours.  Then, transfer the frozen naan to a freezer-safe bag or container. Reheat for 5-8 minutes in the oven or in a pan on the stovetop.  No need to thaw first.

Notes

To Freeze Naan

• To freeze the dough. divide the dough into 8 equal portions. Place the dough 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 for about 2-3 hours. Proceed with the cooking instructions in the recipe card below.
• To freeze cooked vegan naan. Lay the cooked and fully-cooled bread in a single layer on a baking sheet or equivalent.  Now, place the baking sheet in the freezer for 1-2 hours.  Then, transfer the frozen naan to a freezer-safe bag or container. Reheat for 5-8 minutes in the oven or on a pan on the stovetop. No need to thaw first.

Other Notes

• 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 nonstick pan I suggest covering it with a lid or piece of foil while the naan cooks. This will help keep it soft and pliable.
• Replace the yogurt and water with a total of 1 and ¼ cups of warm non-dairy milk, divided. Separate ½ cup of milk and add 1 Tablespoon of lemon juice to it--this is the yogurt replacement. Allow the mixture to 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 to activate the yeast. Once the yeast is foamy pour in the milk and lemon juice mixture. Then proceed with step 2 in the instructions.
• For protein naan replace up to ½ cup of flour with your favorite unflavored protein powder.
• Store any leftover bread in a sealed bag or storage container at room temperature for up to 3 days. After that, it is best to store any leftovers in the freezer.

Nutrition

Serving: 1naan | Calories: 153kcal | Carbohydrates: 21g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 27mg | Fiber: 1g | Sugar: 3g

**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**

course: Side Dishes

cuisine: Indian

author: Marlena Luna

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