Easy Vegan Naan

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Wood cutting board stacked with Vegan Naan flatbreads

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!

Glass mixing bowl with dough for making our fluffy Vegan Naan recipe

Origins of Naan

Naan is believed to date as far back as 1300 AD when it was mentioned in the notes of an Indo-Persian poet. Then, around 1526 it became popular among royals of the Mughal era in India. Because naan contained yeast (which was very expensive), it was reserved for royalty. (source)

How much times can change! Once yeast became more readily available, naan’s popularity spread throughout India and to other parts of the world.

Our version strays a bit from traditional, but is inspired by the concept and texture. You can find an authentic recipe here.

How to Make Vegan Naan

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?

Wood cutting board with rolled out dough for Perfect Vegan Naan

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!

Vegan Naan flatbreads stacked on a wood cutting board and sprinkled with fresh cilantro

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 DalSweet 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!

Torn pieces of fluffy Vegan Naan ready to be dipped into curry or soup

Easy Vegan Naan

Fluffy, tender, vegan naan made with 7 simple ingredients! The perfect snack or side to Indian dishes like curry, lentil soup, or chutney. Also makes a delicious wrap!
Author Minimalist Baker
Print
Cutting board with a stack of Vegan Naan topped with fresh parsley
4.93 from 93 votes
Prep Time 2 hours 30 minutes
Cook Time 10 minutes
Total Time 2 hours 40 minutes
Servings 6 (naan)
Course Side, Snack
Cuisine Indian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 2 Days

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)
  • 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

  • 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.
  • In the meantime, add flour(s), salt, and baking powder to a large mixing bowl and whisk to combine.
  • 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.
  • 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.)
  • 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.
  • 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.
  • In the meantime, prepare any garnishes for topping (i.e. melted vegan butter or coconut oil, sea salt, minced garlic, or cilantro).
  • 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.
  • 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.
  • 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.
  • 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 (1 of 6 servings)

Serving: 1 naan Calories: 175 Carbohydrates: 33.7 g Protein: 4.8 g Fat: 2.3 g Saturated Fat: 0.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 315 mg Fiber: 1.5 g Sugar: 0.8 g

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  1. Brooke says

    As usual, this recipe from you was AMAZING. Like another commenter, I didn’t have yogurt so I used canned coconut and it came out fabulous. I decided to melt vegan butter in my cast iron first and it made the naan that much better. My husband said it was the best naan he’s ever had in his life! Will make again!

  2. Nina in Portland says

    It you have unsweetened oat milk(instead of light coconut milk) , bob’s 1:1 Gluten free baking flour (instead of coconut) and kite hill Greek style plain yogurt… Unreal good! And dead ringer for the real thing! Very curious to try Manini’s GF all purpose the next time.
    We made it again tonight as I made sure to get the proper ingredients but was a much drier outcome. Next time I will Increase the light coconut milk amount and try again. But I am curious if the sweetness from the oat milk also made it so delicious the first time it was made.
    Thank you for the awesome recipe!!

  3. Morgan says

    This naan recipe is so good! The naan was light and fluffy and perfect and so easy to make. I’m not vegan so I did use greek yogurt instead of plain dairy-free yogurt (mainly because I had greek yogurt on hand) but the naan still turned out amazing! I definitely recommend this recipe and will make it again.

  4. Glenn Isaacs says

    Great recipe! I made this spontaneously and didn’t have yogurt so I used coconut cream. Worked perfectly!

  5. Donna says

    WOW this recipe was surprisingly easy to make and it came out fantastic!!!! I used a non-stick pan with a little spray and it worked like a charm. I also opted to roll out the dough with my hands floured, when I tried with a rolling pin I made a mess. Hand rolled and they were perfect. Light, airy and so delicious! I did wish there was mention of when to add in the cumin but it tastes amazing without it. Thank you for this!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Donna! We’ll take another look at the recipe and get that added. Thanks for letting us know!

  6. Jasmine says

    I’ve made this a bunch of times now and it’s a go to fave!!! I crave it regularly, it’s so so good.

    Question, though! I made it again today and changed oils from Avocado to Olive. It’s the only change I made, but my naan ended up oddly yellow and tasting a lil different. Not bad but… not quite right, either. Any ideas why? 😭

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jasmine, Hmm, was the oil fresh? Or maybe just a really strong one? We’d suggest a lighter olive oil or avocado oil for next time.

  7. Roz says

    This looks amazing, and I love your recipes! But there’s no vegan yogurt in my neighborhood. Would you happen to know a decent vegan alternative? I can get oat/soy/almond milk, and I make a decent vegan mayo if that’s any help?

    Thank you so much!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Roz, We haven’t tried those, so we’re not certain. But another reader used soy yogurt. We’d suggest whichever one seems to have the least added sweetener. Let us know how it goes!

  8. Cassie says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Cassie. We are so glad you enjoyed everyone enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  9. Morgane says

    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!

  10. Bev Zam says

    Smells and looks absolutely wonderful and the taste is good! Didn’t give it the 5 stars because I followed the recipe and it came out on the dry side. Any suggestions for next time? Would love to give it another go!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Bev, thanks for sharing! We’d suggest starting with less flour next time. Also, try cooking for slightly less time. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried it and aren’t sure it would work. We do have a gluten-free naan recipe on the way though =) Stay tuned!

  11. Rou Iris says

    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 :)

  12. Maggie says

    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! :)

  13. Madde says

    If I have the yeast that doesn’t require water do I still follow the recipe? I’m so confused but I really want to make it. Help me.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I’m not familiar with that yeast. If you try it without water let us know how it goes!

    • Vee Glessner says

      You must mean instant yeast, right? The kind that doesn’t require “proofing” in water to activate it? If so, just proceed with the recipe and substitute your yeast 1:1 for active dry. I only bake with instant yeast and it works just fine in every recipe I’ve tried, with the bonus of eliminating the need to wait for the yeast mixture to bubble.

  14. Amber says

    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!!

  15. Loren Ethington says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Progress is much better than perfection =) We’re so glad you enjoyed it and thanks for sharing your tips!

  16. Rachel says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Rachel! We’d suggest rolling to ~1/8 inch thickness.

    • Donna says

      I made this recipe but I forgot about the dough and left it to proof at room temp overnight and currently it’s still out since I’m at work. Can I still use this dough or do you think it’s gone bad ?

  17. Zoë says

    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 :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Pascale, we didn’t have success with making it gluten-free. But let us know if you do some experimenting!

  18. Lori says

    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!

    • Britt says

      This recipe is perfection every time I make it. I swapped out the oil for melted butter once as I didn’t have any oil and found it gives a much richer flavour so have been sticking with that. I sometimes add in garlic powder or substitute a garlic salt as well

  19. Alexandra P. says

    👌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

  20. Jiman says

    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.

  21. maggie says

    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!!!

  22. Sabrina says

    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!

    • D says

      how much water and cashews did you use? i have no vegan yogurt on hand and JUST went to the store. :(

  23. Helen Kitching says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing, Suzanne. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Hmm, make vegan buttermilk with canned coconut milk + a dash of lemon juice or apple cider vinegar and let it rest for 10-15 minutes?

  24. Chelsea says

    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.

  25. Sarah says

    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.

  26. Lindsey Diercksen says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi there, we didn’t have success with making it gluten-free. But let us know if you do some experimenting!

  27. Rachel says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Eden. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  28. Alexi Glines says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for the feedback, Alexi! We’ll take another look at the recipe and see if we can make it more clear.

  29. Lori M says

    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 ?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing, Lori. We are so glad you enjoyed it and were able to modify with what you had! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  30. JiLL says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Maria, we didn’t have success with making it gluten-free. But let us know if you do some experimenting!

  31. Alek says

    Wanted to make extra so we don’t have to proof again. Can the extra dough be stored after?? Also very delicious and super easy to make!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alek, if only for a day or so, that should work. Just let the dough warm / soften before using the next day (1-2 hours out of the fridge should be fine). Otherwise, we would recommend cooking them and freezing for longer term storage.

  32. Kate says

    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.

  33. Deborah C LeClercq says

    Ok, I am a great cook and transitioning to a vegan or mostly vegan GF diet. However, I’ve done very little baking in my life. I love Naan is this a good baking beginner recipe? Any tips ahead of time? baking from scratch is a bit intimidating to me – so much technique involved!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It is a good recipe for beginners but it’s unfortunately not gluten-free. I’ll have to play around with it more to provide recommendations! If you try anything let us know!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jim, we haven’t experimented with a bread machine. Let us know if you give it a try!

  34. Mariah says

    I made this and it was great!! I have a lot of left over yogurt though and don’t want it to go bad. Do you think I could freeze the dough?

  35. Emily says

    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!

  36. Frances says

    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.

  37. Cindy says

    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!

  38. Kelsey says

    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!

  39. Suzy Atkins says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Suzy, we’re so glad you enjoyed them! If you sprinkle the rolling pin with flour, that should help prevent sticking.

  40. Marty says

    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 :-)

  41. Peregrine says

    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!

  42. Josh says

    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!

  43. e paez says

    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.

  44. Lindsay says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks, Lindsay! So glad you enjoyed it. Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  45. Lisa Goertz says

    Hello, looks amazing! One question, can we prepare the dough the day before and put it in the fridge abd fry them the next day as we have a big event.

    Thank you

    Lisa

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Should work! Just let the dough warm / soften before using the next day (1-2 hours out of the fridge should be fine).

  46. Jaime Tollefson says

    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!

  47. Lindsay says

    Hi Dana! My dough was very sticky, even after rising time. It was so sticky that it was hard to handle/ spread because it ended up sticking to my fingers. I was wondering if you had any tips to reduce this stickiness in the dough? It still ended up tasting delicious! Thanks xo

      • Vee Glessner says

        This recipe turned out great. I made it as a low calorie option, not for a vegan diet, so I used regular dairy greek yogurt. I also substituted a tablespoon of the oil for more yogurt and I’ll try using no oil next time. Can’t believe how great they turned out! I added a bit more flour until the dough was workable but pretty much as sticky as I could manage and it took a lot of flour to roll them out too. However, these are much better than the high calorie version I have been making, and so fluffy! You could easily make 8 naan with this recipe, these are pretty large and thick too. I will be switching to this recipe from now on!

  48. Sita says

    Hi!

    I want to make this but I do not have a cast iron pan. Would a ceramic nonstick pan be ok? I’m really looking forward to making this as I haven’t had naan in forever (dairy & egg allergies).

  49. Heather Allwood says

    I’m really keen to try to make GF naan.
    Can you please let me know which GF flours you have already tried so I won’t waste time trying the same things that you have already found to be unsuccessful.
    Thanks
    Heather

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, we haven’t tested too much. I know that our GF blend doesn’t work 1:1 in this recipe. I personally would think a blend of coconut flour, rice flour, and arrowroot might be a good place to start!

  50. Carol Gray says

    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.

  51. Ashley says

    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 ?

  52. Kristen says

    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!!

  53. Jen says

    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.

  54. Ana Maria Porras says

    Question! is the yeast is it the dry one or fresh one? It varies the amount depending which one using right?

  55. Cori says

    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!

  56. Rebecca says

    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!

  57. Raffi says

    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!

  58. Isabelle says

    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.

  59. Elaine Morse says

    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.

  60. EnaKate says

    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!

  61. Sharon says

    This looks amazing! Going to be making this tonight. Guacamole is actually on the menu but this will go no worries ;-)

  62. Elizabeth says

    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!

  63. Jules says

    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! :)

  64. Kelly Caiazzo says

    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!

  65. Kelly Caiazzo says

    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!

  66. Val says

    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!

  67. Deborah says

    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.

  68. Miranda B. says

    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!

  69. Sarah says

    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.

  70. Ashley R Landwehr says

    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!

    • Alexis says

      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 :)

  71. jackie says

    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.

  72. Sarah says

    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

  73. Sarah Perez says

    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!

  74. Nice Ice says

    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.

  75. Jasmine says

    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!

  76. Laura Hunter says

    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!

  77. Carrie Cook says

    Making this recipe in Germany and don’t know how to find active yeast here. Will fresh yeast (kind that’s refridgerated) work? Thanks!

    • Carrie says

      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!

  78. PatrickG_ says

    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.

  79. Morgan says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  80. Irene says

    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 :)

  81. vanessa says

    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) :)

  82. Jesse says

    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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

  83. Sharon Ruben says

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

  84. Penelope says

    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.

  85. Robyn Willis says

    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?

  86. Aldis says

    Lovely recipe! I am looking forward to making this for a 12-13 people dinner. Would you doubling the recipe would be accurate?

  87. Mary RazSmith says

    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.

  88. Sara says

    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.

      • Sara says

        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!

  89. Denise Griffin says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  90. Rachel says

    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!

  91. Erin says

    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.

  92. Stelle says

    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….

  93. Heather says

    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 ?

  94. ren says

    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

  95. Camille says

    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.

  96. Dane says

    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!

  97. Meg says

    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!

  98. Tracy says

    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.. :-)

  99. Demi says

    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!

  100. Tatu says

    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 :)

  101. Aifric says

    I made these with gluten free flour. They were delicious! Very light, somewhere in between bread and pancake.

  102. Mara says

    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.

  103. Erica says

    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 ??

  104. Tatiana says

    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!!!!!

  105. Nilsa says

    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.

  106. Kasey says

    So I used GF all purpose flour from King Arthur and it worked! I am making it again tonight, thank you for the recipe!

  107. Tabitha Abbott says

    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 :)

  108. Eileen Patterson says

    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!

    • Danielle says

      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.

  109. Anna Leach says

    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.

  110. Lekan says

    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!

  111. AImee says

    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!

  112. Monique says

    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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  113. Erica says

    Great recipe! I used coconut milk in place of the yogurt and that worked well. I will definitely make this again.

  114. Rick says

    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!

  115. Stephanie says

    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…

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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.

      • Stephanie says

        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 :)

  116. Neni says

    Love the recipe, will try it this weekend. I’m already excited for all the coriander. :D
    And the pictures are gorgeous.

  117. Lydia Kenzie says

    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!

  118. Clare Knighton says

    Looks lovely, can’t wait to give it a go the next time i’m making curry!

    Thanks for sharing!

  119. Ida Moser says

    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!

  120. Franks Ross says

    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…

  121. Caroline says

    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!

  122. Ashlee says

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

  123. Alice Toth says

    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!

  124. Maria says

    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!

  125. Marianne says

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

  126. Megan says

    I only have 2% greek yogurt in the fridge, will this work? I’m so looking forward to trying this recipe!! <3

  127. Robin says

    I swear, I want to try every one of your recipes (I have your cookbook). Naan is one of my favorite things – thank you!

  128. Meera says

    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.

  129. Aleksandra says

    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

  130. Maureen Cram says

    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 :).

      • Maureen Cram says

        Thanks for the reply. Will definitely try that. I always have the full fat coconut milk in the pantry :).

      • Jenn says

        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….?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          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!

  131. Katelyn says

    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.

  132. AMY says

    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.

  133. littleblackdomicile says

    This is a great recipe to save a bit of time, have a healthy carb and look good on the table!-Laurel Bledsoe

  134. Mimi says

    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!

  135. Will says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

    • Helen in CA says

      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.

      • Delphine says

        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.

  136. Dee Dee says

    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’!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That should work! The higher the temp the better (so it will bubble and slightly char).

  137. s says

    If using the optional ingredients for the top, do you put the side with the toppers down first or after you flip?

  138. Izzy Bruning says

    This looks amazing!!!
    Do you know of an easy to buy UK version of all purpose unbleached flour?
    Izzy | Pinch of delight

    • Sarah says

      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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      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!

      • Mina Hogan says

        Whoops, I had skipped straight to the ingredients. I’ll definitely let you know if I can figure it out though! Thank you :)

  139. Jocelyn says

    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.

  140. Jenna says

    This looks soooo good! Is there an alternative option for cooking without a cast iron skillet, I don’t have one :/

  141. Natalie says

    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.