Easy Vegan Naan

We have just started excluding dairy due to my daughter having an allergy. This is the first time I’ve made dairy-free naan bread and it was delicious! The recipe was simple to make and the family ate all 6 pieces at dinner. Definitely saving this recipe!

Absolutely delicious! It was soft yet slightly crunchy on the outside. My boyfriend is Indian and he has totally approved your recipe! Thanks a lot!

I made this recipe using instant yeast which does not need to be activated first, i just included the specified amount of warm water, i did find that I needed considerably more flour to make it into a workable dough but they came out lovely! I brushed them with garlic butter once they came out of the pan, will defo make them again :)

I have made this recipe several times now and the naan always turns out PERFECT!! Thank you so much!! I ended up using half white flour and white spelt flour and just added two tsp baking powder instead of one. They were just as fluffy and delicious! :)

This recipe was absolute perfect. Made the most delicious, light fluffy naan. Thank you for sharing your incredible expertise, Dana. I love your website and your cookbook. 5 stars!!

Made this last night as an attempt at my first intentionally vegan meal. I failed at making it vegan because I didn’t know that regular sugar isn’t vegan (seriously? Sugar?). I wanted it to be plain and simple to accompany my super flavorful saag with tofu, so I didn’t add any of the optional items, but otherwise followed the recipe as given with 2 exceptions; I doubled it, and I used fast acting yeast. Oh, and I didn’t pat water on the dough before putting it on the skillet. It came out wonderful and I will absolutely make it again. Make sure you get your skillet screaming hot. Like let it heat up until you think it’s hot enough, then give it 5 more minutes. Don’t use any oil in the pan. You absolutely do not need it. Really well done recipe. Bravo.

This is soo good and just what I needed, since naan is normally not vegan. This will be my go-to naan recipe. It was easy to follow and indistinguishable from the real thing. One question: how big should the pieces be when you roll them out? I ended up rolling them out to about the size of my hand, but my first piece was too thick.

Made this last night as part of a vegan Indian feast… so easy to make and came out really well! Light, fluffy and delicious. I’ll definitely be making these again :)

This… naan… OMG, you could put mud in it and it would be delicious!!!😂 Made buttr chikkin and it was a match made in food heaven!

👌I doubled the recipe and it came out just perfect!

* I did use vanilla yogurt (Kevilla brand?), but it didn’t leave a vanilla taste – fwiw

Made this recipe today and it turned out great!!

To speed up the 2-4hr rise of the dough, I put it in the oven at the lowest setting for abt an hour, and it did very well.

My kid wants me to make it everyday now.

I made this recipe twice a few years ago (when i had all the ingredients) and it turned out perfectly— my whole family loved them. We served the naan with the “30 minute moroccan-spiced lentils” on your site— so good!

Why I’m here to review though is because I made the recipe last night and, despite estimating the ingredient amount (to make half the recipe…I don’t have a proper way to measure 0.38 tsp baking powder), not having a key ingredient, and other things going wrong, it STILL turned out! I realized halfway through that I didn’t have yogurt. Subbed (as others recommended) 2 TBS milk (oat) with a splash of ACV. Also, my yeast didn’t seem to be activating, even after waiting 15 minutes, so I put it in the microwave for 20 seconds until it was bubbling. Not sure if that is “allowed” in the cooking world, but it seemed to do the trick! I also don’t have a cast-iron skillet at the moment, but I used a regular non-stick pan with coconut oil before each naan, and just made them slightly smaller. Thanks for a great recipe!!!

This recipe is amazing! I subbed garlic powder for minced garlic and blended water and cashews in my Magic Bullet to sub for the vegan yogurt. Turned out perfect!

I made these yesterday and cooked them on my grandmother’s griddle that must be well over 100 years old. They were so good! And so easy to make.
As we are self isolating I needed to use what I have in stock. I used quick acting dried yeast (the sort recommended for a breadmaking machine) so just added it dry to the flour and as I didn’t have coconut yoghurt I used the Alpro soy that my son prefers. We follow a low sodium diet so I reduced the salt (pink Himalayan rock salt) to just a quarter of a teaspoon. Served with a Vegetable Korma curry they didn’t last long!
This recipe will now be a regular feature on our menu. Son would like me to make a batch every day!

I mad it with half oat half spelt flour mixture! Turned out fantastic!!! Yum

so good! I am quarantined and ran out of regular flour, so I subbed in some chickpea flour, and it gave the naan a really savory, rich taste! Maybe a little denser than traditional naan though. For my first try, pretty great and easy.

Loved these! I made a batch subbing soy milk for the yogurt and they were wonderful. I will use this recipe often.

I took a chance and made a second batch the same way but with with GF flour (King Arthur 1:1) and they didn’t quite turn out. The dough didn’t rise as much, it didn’t have the same pliability in kneading, and cooked up dense. Not inedible but not what you’d expect with naan. Hope this helps future experimenters.

These turned out so well! I used cashew yogurt and sprinkled a little flakey sea salt after they were cooked and buttered. Gave it a bit of an extra kick!

This was incredible and easy!

Love this Naan Bread!

Looking forward to trying more of your yummy vegan recipes!!

I love this recipe! It was so nice to have home cooked naan. The recipe took 2.5 hours total to make and was as easy as promised. The changes I made were minor– I used silken tofu instead of yogurt (1:1 ratio) and I only had a non-stick griddle to use to cooking. The changes worked without issue! I will definitely make this again. Thank you Minimalist Baker, you’re amazing.

Thanks for sharing! It was super yummy and easy!

I made this, subbing out 3/4 cup of whole wheat flour because that’s what I had on hand. I found the directions a little confusing, and the water method wasn’t terribly effective for me. Instead, I brushed one side with melted vegan butter and set that side down to cook. Then I brushed the other side with more vegan butter and sprinkled with garlic + cilantro, and then flipped. They turned out pretty well!

So I didn’t have vegan yogurt & used “soured” almond milk (happened to be unsweetened vanilla) ??‍♀️ What i had on hand
3/4 c vegan milk with 1-2 tsp ACV (lemon juice would probably work also)
Maybe dough was a little stickier & has to use maybe a couple extra tbsp flour but the end result was still GREAT!
Used olive oil/ vegan butter, garlic & cilantro for toppings ?

Love this! I also used the suggestion of almond milk and apple cider vinegar (3 tbsp unsweetened almond milk + 1/4 tsp acv), and that seems to work. Thank you!

Very yummy and easy to make! I didn’t have any vegan yogurt in the fridge (currently in the Coronavirus quarantine woohoo), so I did as someone below suggested and made “buttermilk” with almond milk and ACV. Cooked in the cast iron skillet and then reheated on top of the flame. Will definitely make these again with some minced garlic! Yum yum.

Wonderful recipe, worked like a charm, thank you very much

This is a great recipe! I’ve made it twice now, and the naan has come out great both times. The first time, I inadvertently bought blueberry-flavored vegan yogurt, and since I didn’t have any other yogurt in hand, I used it. There was a slightly blueberry-ish essence to the naan, especially when it was fresh. Would have been great for breakfast, I think!

Made this today. Used coconut cream 3 tablespoons at room temperature since I did not have yogurt. I used my Instapot to proof on the yogurt setting for 1 hour. This was on the table in about 90 minutes thanks to the instant pot proofing. Make sure your pan is super hot to start. I add some garlic and butter. Great recipe.

I made this and it turned out really well! I didn’t have the yogurt so I substituted 3 tbsp unsweetened unsweetened almond milk whisked with a little apple cider vinegar (for a “buttermilk”). I also didn’t have a cast iron skillet so I used my nonstick “green pan” and a put a tsp of coconut oil in the pan before putting each dough down. That worked well, especially after the pan was really well heated (2nd+ dough, etc). I noticed rolling the dough to as thin as possible helped a lot to keep the bread less bulky in places. Thank you for this recipe! I love your site and make the vegan biscuits all the time! Will be making this vegan naan very often thanks to you!

Made this recipe tonight to go with a vegan curry dish. It was easy and delicious! I had all of the ingredients sitting in my cupboards so it was a last minute addition. I cooked it on a non stick skillet because I don’t have a cast iron pan and it turned out just fine!

These were very tasty! They were definitely time consuming to make though. Also, I struggled to get the dough to not become one with the rolling pin… how do you get your dough not stick to your rolling pin?! The only thing that seemed to help was dousing the pin in water before each roll. This was a huge challenge. I also didn’t have yogurt since I used it all to make the Tzatzski, so I added 3 TBS of the Tzatzski sauce… and it turned out edible so I guess it worked. I also used a non-stick pan because I don’t have a cast iron and it worked okay. They did turn out super crunchy, and would snap in half when we tried to make sandwiches out of them, but the naan overall was pretty good so we are happy! Perhaps trying it again will help fine tune these problems.

This recipe is insanely simple and superbly delicious! I was skeptical that it would make naan in a fry pan that weren’t solid rocks BUT …it did! There is no point in looking at any other recipe – this was amazing!
I didnt have dairy free yoghurt on hand so just used the same quantity of almond milk and it worked well. I also added a sprinkle of fennel seeds to add a little something different.
The only problem with this recipe is that it is SO delicous and simple that I’m gonna want to make it regularly!
Thanks Dana :-)

Oh my!!
I’ve never tried to make Naan before cos I was intimidated, but this recipe is fantastic!
I subbed 1/2 cup of plain for wholemeal spelt flour and they turned out great!
Just tried the first one and i don’t know how I’m going to stop eating them.
I’ve finished mine with some vegan margarine and minced garlic.
I added in the pan to make them extra crispy.
Thanks so much for sharing!

I just made this tonight, having very recently switched to a 100% plant-based diet and wanted to change off my old standby recipe that relied heavily on yogurt and butter. I used King Arthur bread flour and omitted the baking powder, while upping the optional spice to 1.5 tsp of vadouvan spice blend . Given I live in a very low-humidity area, I had to add nearly 100g of extra flour to make the dough workable. All in all, a wonderfully easy recipe that turned out light and fluffy. Thanks for posting it!

This is a great recipe. I make it on a regular basis. After making quite a few batches, I found that the best surface for rolling out the naan is a baking mat that I got on Amazon.

Great recipe! I worked at an Indian restaurant in college, so I have high standards ?. Tasted authentic and easy to prepare!

This recipe was incredible. I’m obsessed with Indian food and I live in a tiny town with only one grocery store and very few restaurants so getting to eat naan was awesome. I probably won’t make this again, unless it’s a rainy day because it’s a bit of work (all bread making is) but it felt so incredible to successfully make naan bread on my own stove. I learned a lot through this recipe and pretty much everything Dana presents is delicious, easy and surprising. 3 Cheers for stove-top Naan!

Easy, chewy, crispy, delicious!!!

Wow! These were amazing – fluffy, light, irresistible.
I used ‘fast action’ yeast so simply put all the dough ingredients straight in a bowl together and mixed to a dough. The dough was very sticky to handle so I had to use quite a bit of extra flour. I didn’t use a rolling pin but rather let the dough stretch into shape as you might a pizza base. I cooked them on a cast iron skillet on a gas stove which seemed to work well as the year puffed up beautifully. I simply topped with coconut oil and black onion seeds. Definitely recommend and as good as, if not better than, any non-vegan recipe.

This was the best naan recipe I’ve tried! I didn’t have vegan yogurt so I used Fage Greek plain yogurt. I also let the dough rise for a full four hours ? My kids helped me make this so we made the pieces of bread much smaller than what you have pictured. We also roasted up minced garlic and brushed it on top of the naan with som Earth Balance. Incredible! The kids loved it, too! We had it as a side to some pesto pasta we made for dinner. Thank you so much! We will be making this again ?

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!!

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.

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!

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! :)

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!

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!

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

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.

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!

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!

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.

This dough was perfect, really easy to form and tasted amazing! Will make again!

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 :)

Fabulous results. So easy yet so tasty! Thankyou ?

It was amazing – fantastic everyone loved it. Thanks so much for working so hard to perfect this excellent recipe.

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?

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.

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. ?

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.

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!

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.

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!

This was a hit, even though I bought wrong type of flour (with seeds :D)! Thank you.

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!

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.

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!

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!

Flavor and texture was absolutely perfect! We ate 2 batches this weekend!

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!

This is a great recipe! I used unsweetened soymilk instead of yogurt, so for anyone wondering, that substitution works.

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!

I added a bit of turmeric. I used kefir, and it worked well. Great recipe! Easy. Delicious.

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