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!
I think you’ll be pleasantly surprised with how easy it is to throw together. Let’s do this!
This recipe is simple, requiring just 7 basic ingredients you likely have on hand right now. And the method is easier than baking a loaf of bread. There’s hardly any kneading; just mix, rise, roll, and cook on the stovetop.
You’re so close to having fresh naan at your fingertips. Can you feel it?
This recipe is plant-based but not gluten-free. I tested many gluten-free versionS but couldn’t get them to where I wanted. But, if you give this recipe a try with gluten-free flours, let me know how it goes in the comments!
I hope you all LOVE this naan. It’s:
Tender
Fluffy
Flavorful
Easy to make
& So delicious
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 wrap with crispy chickpeas or as flatbread for a quick pizza. And I wouldn’t judge 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 #minimalistbaker on Instagram so we can see what you came up with. Cheers, friends!
Easy Vegan Naan
Ingredients
NAAN
- 3/4 cup warm water
- 1 tsp active yeast (if using fast acting, cut rise time in half)
- 1 tsp organic cane sugar
- 2 cups unbleached all-purpose flour (sub up to 1/2 with spelt or see notes* for whole-grain blend)
- 1 tsp fine sea salt
- 3/4 tsp baking powder
- 3 cloves garlic, minced (optional)
- 1/4 tsp ground cumin or curry powder (optional)
- 3 Tbsp plain dairy-free yogurt (coconut is best - I like COYO brand best or So Delicious)
- 2 Tbsp olive or avocado oil
FOR SERVING optional
- 2 Tbsp vegan butter or coconut oil (melted)
- Sea salt
- 3 cloves minced garlic
- Fresh cilantro
Instructions
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Measure out warm water (3/4 cup as original recipe is written // ~110 degrees F or 43 C to properly activate yeast) and add yeast and sugar. Stir and set aside until frothy and foamy - about 10 minutes.
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In the meantime, add flour(s), salt, and baking powder to a large mixing bowl and whisk to combine.
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Once the yeast mixture is foaming, add the vegan yogurt and oil* and stir to combine. Add to dry ingredients and use a fork to mix - the dough will be sticky.
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Turn onto a floured surface and add just enough flour to gently knead for 5 turns and form into a loose ball. Place back in mixing bowl and rub with a bit more oil and turn to coat. Cover with a damp towel or plastic wrap and set in a warm place for at least 2 hours (up to 4 hours). (I like setting it in a sunny spot in the kitchen or in the laundry room.)
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Remove dough from bowl and turn onto a floured surface. Knead for 30 seconds (adding additional flour if sticky). Then divide into 6 even pieces with hands or a knife.
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Lightly knead each ball until it forms a loose ball (15 seconds) and set on a clean surface. Repeat until all dough is formed into balls. Then cover with plastic wrap again and let rest for 10 minutes.
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In the meantime, prepare any garnishes for topping (i.e. melted vegan butter or coconut oil, sea salt, minced garlic, or cilantro).
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Once the dough has rested, begin heating a cast-iron pan (not non-stick) over medium heat. Take a piece of dough and lay it on a floured surface. Then roll out into an oval or circle with a rolling pin. Carefully flip over and pat the dough with a bit of water so it doesn’t stick to the pan. At this time, press the garlic and cilantro onto one side so it sticks. Then place the wet-side down on the hot pan.
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Cook for 1 minute or until the edges of the dough look dry and it’s beginning to bubble. Then flip the dough with a spatula and cook until the underside is dark brown. If using a gas range, you can put the naan directly over the flame when cooking the second side, but be careful, as it goes fast and the naan can burn much more easily.
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Repeat until all naan is cooked. Then brush with melted vegan butter or coconut oil and sprinkle with cilantro and sea salt (optional). Serve immediately.
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Cover leftovers and store at room temperature for about 2 days or in the freezer up to 1 month. Reheat in the microwave or oven until warmed through.
Notes
*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)
*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.
Nutrition Per Serving (1 of 6 naan)
- Calories: 175
- Fat: 2.3g
- Saturated fat: 0.2g
- Sodium: 315mg
- Carbohydrates: 33.7g
- Fiber: 1.5g
- Sugar: 0.8g
- Protein: 4.8g
I made this tonight with regular plain flour and natural coconut yoghurt. I usually hate making bread because it rarely works out for me but this worked perfectly first go! It was delicious and easy to make!!! Thank you!!
Thanks for sharing!!
My new go-to naan recipe, thank you! I switched out the yogurt for almond milk, because that’s all I had on hand. I also used a non-stick pan… I’m not sure why the recipe specifically says not to use non-stick, but it worked perfectly. Overall, super yummy and will make again.
Thanks for sharing, Jen!
Question! is the yeast is it the dry one or fresh one? It varies the amount depending which one using right?
Dry. Hope that helps!
I made this cup for cup with whole wheat spelt flour and it turned out beautifully. So light and tasty and paired wonderfully with the tofu palak paneer! I will definitely be working this into my Indian cooking repertoire, I was hesitant about using yeast too, but it was so easy, thanks!
I made this along with your Palaak paneer with curried tofu. The naan is amazing. While time consuming, it was really easy to make. And I was so surprised that it actually looked exactly like the naan at a restaurant, even though I didn’t use cast iron (I used nonstick). I used oat yogurt (the only plain I could find) and even though the oat yogurt itself was kind of gross, it worked perfectly in the recipe. Thanks!
I made the gluten-free version with Bob’s Red Mill Gluten-Free All-Purpose Flour, following Aif Ryan’s above suggestion to keep the naans small so they stay together. This was my first time making anything like this, and they did fall apart on me, but I put them back together and they came out great. Thanks for the recipe!
This recipe is amazing! My whole (non-vegan) family loved them and have been asking for them all the time since I first made them! So easy and so so yummy.
This was so easy and so good. My family had no idea it was vegan and ate it up. No need to order take out – this is better.
I used Bobs Red Mill Gluten gluten free cup-for-cup, and it worked! The only change I made to the process was skipping the sprinkle with water. I did that to the first one and the dough just fell apart before I could get it in the pan. I did have to lift all of them with a spatula. But I had no trouble with the naans sticking in the pan, they bubbled up and ended up soft and stretchy. Pretty good for GF! They were delicious too. Next time I will try the garlic version, definitely plan to make them again. Thank you!
This looks amazing! Going to be making this tonight. Guacamole is actually on the menu but this will go no worries ;-)
Did not modify! Made as is with quick rising yeast. Good thing too! I made a chickpea curry and my the time my curry was done, it was time to put the naan in the pan! Husband absolutely devoured it!
I’ve made this a few times and have substituted the vegan yoghurt for full-fat coconut milk and it worked great! Thanks for the recipe, it is DELICIOUS! :)
Has anyone tried this with gluten free flour? Thank you
Oh, and it’s definitely worth keeping the oven on warm for the naan as it’s being made, it makes it that much better when served at the right temperature!
This is our go-to recipe for naan and our whole family loves it so much that we have to portion it out so we all get our fair share – and we make a generous amount! My eight year old says he would rather eat this naan than dessert. It’s absolutely incredible. We pair it with a lot of Vegan Richa’s Indian recipes and it’s made homemade Indian food nights more exciting than ordering in (which is so much salt and fat and plastic packaging). This indulgent naan plus a whole foods based entree makes for a balance of health and indulgence that cannot be beat!
Hello! I love all your recipes and have your wonderful cookbook, but I had some trouble with this recipe. I’m sure it’s something I did wrong, but was hoping you’d help troubleshoot. I made the naan and followed directions, but didn’t use any of the optional ingredients. My naan came out crisp and firm, not soft and fluffy. Any idea when I could have done wrong?
Thanks so much!
This was a HUGE hit with my students at our end-of-semester party! Like Miranda, it was my first time working with yeast, but it became a living thing of beauty, and the flavor and texture was so great. Thank you for one amazing website.
Dana, this naan was INCREDIBLE! It was actually my first time ever to work with yeast and I was intimidated, but I followed your directions exactly and was in naan heaven!! My children and husband loved the naan on the side of your one pot red lentil dal. I was just so impressed that my naan turned out looking just as beautiful as your pictures. Thank you, thank you!
This naan was super tasty! A little thicker than most naan I’ve had from Indian restaurants but I think that was due to me flattening with my hands and without a rolling pin, I was unable to make them thin enough. 10/10 will make again.
After watching the great British bake off I decided to make this for my boyfriend tonight! I dont have a cast iron so I copied how they made it on the show. I lightly greased a baking pan and heated it up in the oven at 450. When preheated I placed them on the pan and baked just a couple min each side. They came out perfect!
Thank you. I also don’t have a cast iron pan so was reading the comments to see if if could be adapted to the oven :)
This was great! I only have a small cast-iron, so the pieces ended up a bit fluffier/thick than I think I’d aim for with a larger pan next time.
Hi l made this last night. I am not a very confident cook so was a bit nervous. Wow they came out fab!!! Very easy to make and l think tasted better than my local indian!!! I used the yogurt not the oil. I was really pleased and BF kept nicking chunks whilst l was still cooking them!!! Thanks xx
Yay! We are so glad, Sarah!
This recipe is fool-proof! And so delicious despite my several mistakes. (I accidentally doubled the yeast because I thought it said 1 packet rather than 1 tsp, I also only let this rise for only about 45 minutes because that’s all the time I had). I made this in the food processor which made the mixing and kneading even faster. I used only King Arthur’s white bread flour because that’s what I had. But the best part for me is spraying the bread with water before cooking. All other recipes I’ve used in the past instruct you to put some oil in the pan. While I don’t have any issues with fat, I do have issues with all of the smoke that is so easily produced when doing it that way. Besides the flavor and texture, this is what makes this recipe a winner for me!
Great recipe!
This naan recipe was soooo delicious! Made it to pair with some butternut squash- leek- curry soup I made. I followed the recipe exactly, and added the cilantro and garlic toppings. They came out so tasty that my mom ate a few without the soup 😂. Thank you for such an awesome recipe! Made mine gluten free by using gluten-free all purpose flour.
Great! Thanks for sharing! :D
O my god! I just made this to go with a butternut squash curry and it was the best naan ever. I used a loooot of garlic and vegan butter :) thank you for this amazing recipe!
Yay! Glad to hear it, Jasmine!
I made it and it was just great. I did cheat a little, used a whole packet of yeast and the whole canister of the cashew yogurt. Also, I had to use a little oil to cook it but it was FABULOUS!!! I’m making again tonight. Plus, I had an event catered recently and asked them to make the whole meal vegan by using your recipe…and they did. (or at least they used the non-dairy yoghurt!
Thanks so much for all your fantastic recipes!
Making this recipe in Germany and don’t know how to find active yeast here. Will fresh yeast (kind that’s refridgerated) work? Thanks!
Ok, made it with fresh yeast and as long as you properly activate it (very important to do it at the right temp, took me 2 tries), the recipe comes out great!
Made this yesterday, added 1/4 tsp of yellow curry and 1/4 teaspoon turmeric to the dough, came out a nice golden color with just a hint of flavor. Will definitely be making this again.
Smart! Thanks for sharing, Patrick!
Hi! I’ve made this before and it was amazing, but at the moment I only have Whole wheat flour and no all-purpose. Do you know what the results would be like if I used whole wheat instead or if there is a measurement modification needed? Thanks so much!
Hi Morgan! While we haven’t tried it, others in the comments above have and had success with whole wheat! Take a scan through for tips :D
This dough was perfect, really easy to form and tasted amazing! Will make again!
Yay! Glad to hear it, Haley!
I made this gluten free and it was great! Mixed 2 cups of Bob Red Mill’s GF flour with 2 1/2 tsp of xanthan gum. Turned out great :)
hii,
I have a question when you say Tsp and tsp what was the teaspoon and the tablespoon? :)
(Sorry if my english is wrong beacausz I’m French hihi) :)
Hi Vanessa! Tbsp = tablespoon and tsp = teaspoon. Hope this helps!
Fabulous results. So easy yet so tasty! Thankyou ?
Glad you enjoyed it, Lorraine!
I’ve made these a few times and they always turn out well. One question though, my dough is always SOOOOOOO sticky and wet and I have to add LOADS of extra flour (at least another 50%) to get it to combine into something that I can knead. Is there anything I could be doing wrong?
Hmm are you adding too much liquid to begin with possibly? Also, if the dough is too sticky rather than adding more flour, knead it and that will help more.
It was amazing – fantastic everyone loved it. Thanks so much for working so hard to perfect this excellent recipe.
Glad it was a hit!
I’ve just made this and I’m waiting for the 1st rise. In the future, I’ll double the recipe because this recipe as is, is too small for my 6qt mixer. I had to lift the bowl an inch or so (which I hate doing because it may dent the bowl) to get the dough hook to reach the dough. I’m sure it’s going to be delicious.
Absolutely loved this recipe. All members of family loved it. Will need to make double quantity next time. Thankyou so much, minimalist baker. Have tried quite a few if your recipes. Some fails, some successes but the naan was a big hit?
Lovely recipe! I am looking forward to making this for a 12-13 people dinner. Would you doubling the recipe would be accurate?
You bet!
I made the naan for a dinner party yesterday and was amazed with how perfectly they turned out. They were delicious and fun to make. The recipe instructions were detailed and helped me turn my first attempt into a success. I made them in the afternoon and heated them in the oven a few minutes before serving. This recipe is going into my “go-to” favorites. Thank you so much.
Absolutely love this recipe. Made it for an office potluck everyone loved it.
Made these with whole grain spelt flour and coconut milk, turned out fantastic.
Ate it with your 1 pot lentil recipe and quinoa. Was delicious as ever.
Five stars.
Oh wow. I am going to try it. Same measurements?
I used a little more flour (until the texture was good, if you’ve made it before you know how it should look like).
Other than that I followed the recipe.
Used fresh yeast and accidentally added 1 tbsp bakingpowder not tsp.
I’m going to try and make it again today or tomorrow with the right amount of bakingpowder. All though letting it rise long enough I don’t think it will make a big difference. Good luck!
Is there a video of you preparing this? I have never made bread and don’t understand the instructions about kneading for “5 turns.” Thanks.
Hi Denise! No video (yet) but what we mean by “5 turns” is this: Your naan should be fairly circular so imagine turning it in your hands five times clockwise until you get back to your starting point. Does that makes sense? Hope this helps!
This was my second time making Naan, but first time using this recipe and it turned out perfect (so much better than the first recipe I used)! I live in Denmark so we use fresh yeast. I used about 15 g and added the water, sugar and oil (that’s how we always start all our doughs). I also didn’t have any yogurt, so I substituted coconut milk as suggested. We don’t have bleached all purpose flour either, so I used wheat flour. I made the mistake of not reading the whole recipe first and didn’t realize the length of time for rising. I managed to just cover the dough and place in our warm oven with the light on. It quickly rose in an hour (maybe due to the fresh yeast). Perfect texture and taste! Thanks for an easy and delicious recipe!
This was absolutely delicious. I couldn’t find non fruity yogurt so I just used plain soy milk. I made it to go with Vegan Tikka Masala Sauce and it was wonderful to scoop up every last bit of sauce. One of my family’s favorite meals in awhile. Will definitely put in a regular rotation.
This is perfection! It has become a regular in my home. We make it at least once a week. ?
Everyone is having such success but I can’t seem to get past the first step of getting the sugar, water and yeast frothy and foamy :( I wonder what Im doing wrong….
My family and I loved this recipe! Delicious with garlic added and tasted very authentic to me!! Nothing like fresh naan and curry on a chilly Canadian day!
Thank you ?
Ok I have been in love with your blog for years now and simply had to let you know that this recipe is EPIC. My hubby and I are *often* in the kitchen making a new batch LOL. Keep up the awesome work, love from Canada x
I followed this recipe as is. The naans were phenomenal!!!
This is my go-to naan recipe. It can be pretty sticky, I just add flour while kneading until it feels about right. My husband and I love it! Makes enough for 4-6 people.
Is the dough to rise very much? Does it double in size?
Just made this recipe for the first time, and it was AMAZING! My wife and I couldn’t believe how good the naan came out. We also made a Sri Lanken lentil curry and coconut dish that went PERFECTLY with the naan. Thanks so much for creating such a delicious recipe!
Goodness, this website is so annoying! It keeps resetting itself and moving the page away from where I’m reading or typing. You really need to look into whatever advertising you’re using — they’re making your EXCELLENT content extremely difficult for readers to use. I’m going to attempt to print and save the recipe, but I don’t know if I’ll be able to tolerate coming back to this site in the future. Do you have another way to access your EXCELLENT content? The constant reloading of advertisements is darn near unbearable. I know, first world problem and all, but seriously you are trying to create a business venture here, right? Your web hosting company is doing you no favors, that is for certain!
Hi! Thank you for letting us know, this should be resolved now as we were working on it yesterday!
Yes!! It is all fixed now. Thank you for the super-fast response.
Yay! Glad to hear, Meg!
Just made these and they were fantastic, had them with Vegan curry and it was amazing… My partner said he could eat them everyday, and I must say it was my 1st attempt at these and they were awesome.. Can’t wait to make them again.. Thanks so much.. :-)
Made it and loved it. Thanks again!
I made this tonight and put grilled eggplant on top with a tzaziki and ate it like a gyro and it was so delicious! The naan tasted like restaurant quality! I’m never disappointed with your recipes Dana!
Hello! This was very great recipe! Only change I made, that I baked breads in oven, about 240°C in fan-assistent oven, little bit too long, 10 minutes. I think, that taking fan off, rising temperature to 250°C, and 8 minutes is fine. And after taking breads out from oven, some garlic oil to the top :)
Just made this. It’s amazing.
I made these with gluten free flour. They were delicious! Very light, somewhere in between bread and pancake.
Hi! I’m curious what brand of gf flour you used and if you made any adjustments to the recipe?
I used Dove’s Farm gf flour. I had to make the naan small, like pancakes as they fell apart otherwise.
Hello Dana,
Love the recipe! I doubled the recipe and substituted 1/2 cup flour with semolina and since I didn’t have access to any vegan yogurt, I used kambucha out of the fridge. The dough was fantastic to work with due to the semolina and the texture was amazing, and I also added fresh finely chopped coriander seeds to the cilantro along with fresh garlic which just took the naan to the next level. The feedback was five star all the way.
Thank you for sharing.
Made these to accompany a Keralan beetroot curry last night and was short on time, so I put all the ingredients into my bread maker on the dough setting and crossed my fingers. They were fluffy, bubbly, and absolutely perfect! My guests were stunned and loved every bite. This is now officially a household staple for me! Thanks a million ??
I’m about to make the third batch this week! Lol
I’ve been cooking it on the BBQ since we don’t have cast iron and it’s turned out AMAZING both times! I did spray the BBQ with a little PAM just before setting the dough down because the very first one I made got a little stuck despite wetting it as instructed.
I brushed melted vegan butter & fresh garlic over the top when finished. I can’t say enough how fantastic this recipe is!! Thank you!!!!!
I followed the recipe! It is delicious? By mistake, I added the garlic and cumin to the dry ingredients…. and it turned out great! I love all your recipes! Thank you for sharing.
So I used GF all purpose flour from King Arthur and it worked! I am making it again tonight, thank you for the recipe!
i wish your recipes were actually ‘easy’ to make, any more than 4 ingredients and 15 minutes, im out. But i do enjoy the pictures :)
This was a hit, even though I bought wrong type of flour (with seeds :D)! Thank you.
I can’t wait to try this! I’ve recently become addicted to making homemade naan, and I’m supposed to be cutting down my cholesterol, so I was looking for a good vegan recipe, and yours was the best I’ve found! I’ll definitely report back when I’ve tried it! I want to make a bunch of your other recipes too!
Hi Dana! Can i use coconut cream instead of yogurt?
Hi Laura! We haven’t tried it, but if you do, report back on how it goes!
Would using wheat flour for this recipe work?
I used 1 3/4c white whole wheat flour with 1/4c vital wheat gluten, & homemade cashew cream yogurt (plus an extra couple of tablespoons in lieu of oil). Came out delicious.
Will the naan come out alright if I use the plain regular dairy yogurt that I have on hand? I was thinking I might make some naan to be the wrapping for your chickpea shwarma recipe that I love so much.
Yep!
My girlfriend makes chickpea curry every other week. I’ll have to try this out next time she does it. I LOOOOVE NAAN. And the pictures make it look soo good!
I’ve made this now more times than I’m proud to admit. It is SO GOOD. I made it for my parents while visiting and they loved it too. Thanks for another hit recipe!
Hello, Im actually in the middle of making this right now and tried to substitute half the flour for spelt, the other half all purpose and the dough is more than a little sticky; Im still adding flour in order to get a ball. What could have gone wrong?
Hi Monique! Spelt is more water-soluble than wheat, so you may need less liquid than with whole wheat flour. The higher level of gliadin, the protein that makes dough stretch, also means that the dough can spread a lot. Using less liquid can help prevent this. You can try using 25% less liquid than the recipe states but you will do best by judging the texture and consistency of the dough. This may explain why you found that your dough is quite sticky. Hope this helps!
This was so delicious! I made these last week used them as pizzas!
Great recipe! I used coconut milk in place of the yogurt and that worked well. I will definitely make this again.
I never imagined naan to be vegan but this recipe looks solid!
it usually is not, due to the yoghurt
O M G. I just made this Vegan Naan along with your 1-Pot Lentil Dal and cauliflower rice. Don’t even get me started on your cauliflower rice. So tasty! Ok focus. Naan. I’m literally in heaven. Heaven! This will definitely be a regular us. So easy to make and full of flavor. Thank you Dana!
Looks great!! I love naan, but never tried to make it. Can I let the dough rest for more than 4 hours? I would need to make it in the morning before work…
Yes! Overnight would be fine. But after 3 hours at room temp, I would move it to the fridge so it doesn’t rise too much.
Thanks for your reply. I didn’t see it until after I made the dough, so I just wanted to follow up. I left the dough on the counter for ~9 hours. It was cold (and snowing!) where I live, so I think that helped prevent it from rising too much. But it still turned out wonderful and bubbled up beautifully when cooking! I will definitely be making this again.
Also, I mixed the chopped garlic into the dough when I made it, because I didn’t read through all the directions. I really liked it that way and it was super garlicky! My fave :)
Love the recipe, will try it this weekend. I’m already excited for all the coriander. :D
And the pictures are gorgeous.
Had this tonight along with 1-Pot Lentil Dal from the Minimalist Baker. It was my first time making something like this and it actually turned out super well and was easy to make! Big win.
I’m not vegan, neither is my family so I used regular yogurt and it worked just fine. I used fast acting yeast and let it rise about 2 hours. I didn’t include any of the optional garlic, cumin or curry powder in the dough. I did put minced garlic and cilantro on top to serve though, like the recipe says. Dana’s method for cooking the naan in a cast-iron skillet worked perfectly for me. I found a medium, medium-high heat was the cooking sweet-spot for my electric stove.
Will for sure make again!
So kind! Thanks Lydia!! xoxo
Flavor and texture was absolutely perfect! We ate 2 batches this weekend!
Very tasty delicious
Looks lovely, can’t wait to give it a go the next time i’m making curry!
Thanks for sharing!
My oh my! I’d been looking for naan recipes and I saw yours. As a longtime follower, I felt compelled to try your recipe. Incredibly easy to prepare and you’re right, the naan doesn’t take long to cook. My husband was eating almost off the stove and same for myself. I love the flavor and the pliability. This recipe goes perfectly well with your One Pot Lentil Dal. My only change would be to decrease the amount of garlic I used or omit. This was a real hit at my house!
hyyee! Dana Shultz Thanks for this Delicious naan. I do lots of love indian food . Can You post Indian Dal Makhani recipe. :)
Thank you very much…
Made this naan to fix my 11pm naan craving and it satisfied me beyond expectations! I was wondering what a gluten free friend of mine would do to make this amazing recipe GF?
Thank you!
Oops just saw your comments on the bottom! You think of everything, thank you loads!
This is a great recipe! I used unsweetened soymilk instead of yogurt, so for anyone wondering, that substitution works.
Thanks for this!
AMAZINGLY AWESOME!!! I made the naan bread yesterday to go with a vegan dal makhani my family loves and this recipe exceeded all of our expectations. My husband said they were better than the naan at our local Indian restaurant. Although it takes a couple of steps and a lot of prep time, they are totally worth the effort. I followed the recipe exactly and added the optional garlic and cilantro toppings. They looked beautiful and tasted delicious. Thank you Dana for another banger!
Oh yay! Thanks for sharing!!! xoxo
Looks so good!
Will try to supplement the yeast. Thanks for sharing :)
I can’t wait to try this naan recipe. It looks fabulous!
Yum!! Love naan. We have been eating so much of it that its about time I try to make it at home! I’m curious to try some flavor additions as one of the previous commenters suggested adding turmeric. That sounds like a great idea!
I added a bit of turmeric. I used kefir, and it worked well. Great recipe! Easy. Delicious.
Awesome, thanks Marianne!
I only have 2% greek yogurt in the fridge, will this work? I’m so looking forward to trying this recipe!! <3
Yep!
I swear, I want to try every one of your recipes (I have your cookbook). Naan is one of my favorite things – thank you!
My mom taught me to make these using our traditional tawa.
I holding one side with an oven mit i slide it a bit of the flame then place the naan after its been cooked on both sides on the open flame to char and rise. I grew up eating it this way and my mom would put a teaspoon of ghee on top to melt.
You make naan look so good! And i didnt know it was quite this easy to make! Thanks for the recipe!! And i tried it to make sure it was as easy as I thought so, and it really was! Hope you wont mind me sharing this with my bloggers, (full credit no worries) on my website healthybeautifullives.com
Thanks for sharing! xoxo
Would love to see a butter tofu recipe to go with this!! Yum yum yum
Ooh, smart idea! Adding it to the list.
I was hoping that it did not contain yoghurt. Vegan yoghurt is not easily available where I live in South Africa – and if I can find it it is loaded with sugar.
Please work on one without yoghurt :).
I would suggest substituting full fat coconut milk in place of the yogurt!
Thanks for the reply. Will definitely try that. I always have the full fat coconut milk in the pantry :).
Is the yoghurt just for fat? I’m reading the comments and wondering if I could use a cashew cream/coconut cream combo for a tasty richness and balance….?
While we haven’t tried either, I think both of them could potentially work. If you give it a try, report back on how it goes, Jenn!
Thank you for sharing this amazing recipe for vegans. People is thinking that is easy to be vegan but is not. With this kind of recipes, you make our life easier.
So kind! Thanks Katelyn.
I haven’t tried it yet, but based on the success of all your other recipes I’ve tried, thank you. Thank you. Thank you. Thank you.
This is a great recipe to save a bit of time, have a healthy carb and look good on the table!-Laurel Bledsoe
Can i use Kefir instead of vegan yogurt? (It’s all i have in the fridge)
Of course!
I gasped excitedly when I saw your recipe!!!! Should one be so excited over vegan naan? I can’t wait to try this. We are having chickpea scramble breakfast burritos with your queso cheese inspired recipe tonight. Sorry, I do not recall the name of the cheese as I do my own thing now. Thanks for vegan naan!
Hope you love it, Mimi!
Do you think it would matter if I didn’t use any sugar? Just coming off whole30 and want to leave sugar out of my diet entirely.
The yeast does better if it has a source of sugar. What about maple syrup or coconut sugar maybe? If you try it without let me know how it goes!
My understanding is that the sugar is used by the yeast to grow……so it’s “eaten up”. Yeast beasties is how I’ve heard it described. Not sure how that fits in a classic vegan diet. But is how I’ve been taught. So much of the sugar is used up in the process.
I was reading up comments as I was about to share recipe. I have done these twice, sadly I twice recipes at times. Third time around I used strong bread flour and noticed that the bread raised nicely even more as it was in pan, I realised that I completely forgot the sugar! So I guess you can do nice fluffy one without. Mixture was 1/2 strong flour, 1/4 spelt and 1/4 whole meal flour. Previous time I used only spelt , white and whole meal it felt more like pitta. I do not remember using sugar either. So I guess you would have different texture but bread is still lovely and I use soya yoghurt ( always stocked up). Thanks for recipes I love it , I double up recipe and freeze so I can take some out and warm in toaster whenever Needed.
Yeast is not an animal product, so it fits perfectly in a vegan diet 😊
Hi I just discovered your site and I’m super jazzed by your recipes so far. I was wondering if I could cook this on my pizza stone in the oven instead. Thanks for your time. And keep those recipes comin’!
That should work! The higher the temp the better (so it will bubble and slightly char).
If using the optional ingredients for the top, do you put the side with the toppers down first or after you flip?
Toppers down first! But really, it doesn’t matter. Good luck!
I was confused about that as well. Thanks for asking. I’m about to heat my pan.
This looks amazing!!!
Do you know of an easy to buy UK version of all purpose unbleached flour?
Izzy | Pinch of delight
Probably just any finely milled glutenous flour. Do you have all purpose?
Yup – in the UK it’s called Plain Flour.
Looking forward to trying this recipe 😊
Hi Izzy, bleached flour is illegal in the UK, so all flours should be unbleached. All purpose flour is the same as plain flour here I believe, but some people use strong bread flour for naan bread. I always use plain flour and get great results.
Hey Dana! This looks delicious! Is there a way to adapt it to be gluten-free? Thanks!
In the post I mentioned testing it GF but not loving the results. Stay tuned for other adaptations. Or if you try making it GF with success, let me know!
Whoops, I had skipped straight to the ingredients. I’ll definitely let you know if I can figure it out though! Thank you :)
I was just talking about how much I wanted naan yesterday! I’m so glad that you came up with this recipe. Is there something else that I can use instead of the yogurt? It’s super expensive where I live.
Hmm, I’d suggest full fat coconut milk. Good luck!
I used silk tofu, you need to blend it in then mixer and it is like yogourt ?
This looks soooo good! Is there an alternative option for cooking without a cast iron skillet, I don’t have one :/
A metal one or non stick should do fine!
you can also use a barbeque ;-) It’s the only way I make naan, as I have one of those flat top stoves that are a pain in the butt
This is what I’ve done both times.. perfection!!??
Ignore that and feel free to delete… loading now! Off to make it :)
Not sure if it’s just my browser, but the images don’t exist/load in this particular recipe post, just your image tagline and hashtags. Sounds delicious though.
Hmm, looking fine here. Try refreshing / a different browser?