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!
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?
This recipe is plant-based but not gluten-free. I tested many gluten-free versions but couldn’t get them to where I wanted (UPDATE: we now have a gluten-free version!).
I hope you all LOVE this naan. It’s:
Tender
Fluffy
Flavorful
Easy to make
& So delicious
This would make the perfect snack or side to dishes like my Spicy Red Lentil Curry, Lentil Dal, Sweet Potato Kale Curry, or Chana Masala. I could also see this working well as a wrap with crispy chickpeas or as flatbread for a quick pizza. And I wouldn’t judge you if you just slathered it in peanut butter and jelly and went to town (Minimalist Baker approved).
If you try this recipe, let us know! Leave a comment, rate it, and tag any photos #minimalistbaker on Instagram so we can see what you came up with. Cheers, friends!
Easy Vegan Naan
Ingredients
NAAN
- 3/4 cup warm water
- 1 tsp active yeast (if using fast acting, cut rise time in half)
- 1 tsp organic cane sugar
- 2 cups unbleached all-purpose flour (sub up to 1/2 with spelt or see notes* for whole-grain blend)
- 1 tsp fine sea salt
- 3/4 tsp baking powder
- 3 cloves garlic, minced (optional)
- 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, garlic, 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.
Video
Notes
*Looking for a gluten-free version? Check out our Fluffy Gluten-Free Naan (Yeast-Free, 20 Minutes!)
*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.
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!
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!
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!
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.
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!
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.
Alli says
For future reference, you can use a wine bottle wrapped in plastic wrap as a rolling pin!
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 :)
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.
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
Yay! We are so glad, Sarah!
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!
Mathieu says
Great recipe!
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.
Great! Thanks for sharing! :D
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!
Yay! Glad to hear it, Jasmine!
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!
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!
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.
Smart! Thanks for sharing, Patrick!
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!
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
Haley says
This dough was perfect, really easy to form and tasted amazing! Will make again!
Yay! Glad to hear it, Haley!
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 :)
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) :)
Hi Vanessa! Tbsp = tablespoon and tsp = teaspoon. Hope this helps!
Lorraine says
Fabulous results. So easy yet so tasty! Thankyou ?
Glad you enjoyed it, Lorraine!
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?
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.
Sharon Ruben says
It was amazing – fantastic everyone loved it. Thanks so much for working so hard to perfect this excellent recipe.
Glad it was a hit!
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.
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?
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?
You bet!
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.
Arlene Colon says
Absolutely love this recipe. Made it for an office potluck everyone loved it.
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.
Arlene Colon says
Oh wow. I am going to try it. Same measurements?
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!
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.
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!
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!
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.
SageMarie Ingersoll says
This is perfection! It has become a regular in my home. We make it at least once a week. ?
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….
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 ?
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
Hamsini says
I followed this recipe as is. The naans were phenomenal!!!
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.
Cheryl says
Is the dough to rise very much? Does it double in size?
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!
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!
Hi! Thank you for letting us know, this should be resolved now as we were working on it yesterday!
Meg says
Yes!! It is all fixed now. Thank you for the super-fast response.
Yay! Glad to hear, Meg!
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.. :-)
Bartica Gyal says
Made it and loved it. Thanks again!
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!
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 :)
alex says
Just made this. It’s amazing.
Aifric says
I made these with gluten free flour. They were delicious! Very light, somewhere in between bread and pancake.
Rachael says
Hi! I’m curious what brand of gf flour you used and if you made any adjustments to the recipe?
Aif Ryan says
I used Dove’s Farm gf flour. I had to make the naan small, like pancakes as they fell apart otherwise.
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.
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 ??
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!!!!!
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.
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!
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 :)
mira says
This was a hit, even though I bought wrong type of flour (with seeds :D)! Thank you.
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!
Laura says
Hi Dana! Can i use coconut cream instead of yogurt?
Hi Laura! We haven’t tried it, but if you do, report back on how it goes!
Nicole says
Would using wheat flour for this recipe work?
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.
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.
Yep!
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!
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!
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?
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!
Kaitlyn says
This was so delicious! I made these last week used them as pizzas!
Erica says
Great recipe! I used coconut milk in place of the yogurt and that worked well. I will definitely make this again.
Shikha @ Shikha la mode says
I never imagined naan to be vegan but this recipe looks solid!
Ian says
it usually is not, due to the yoghurt
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!
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…
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 :)
Neni says
Love the recipe, will try it this weekend. I’m already excited for all the coriander. :D
And the pictures are gorgeous.
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!
So kind! Thanks Lydia!! xoxo
Ashley says
Flavor and texture was absolutely perfect! We ate 2 batches this weekend!
Rashmi says
Very tasty delicious
Clare Knighton says
Looks lovely, can’t wait to give it a go the next time i’m making curry!
Thanks for sharing!
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!
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…
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!
Caroline says
Oops just saw your comments on the bottom! You think of everything, thank you loads!
Ashlee says
This is a great recipe! I used unsweetened soymilk instead of yogurt, so for anyone wondering, that substitution works.
Miranda B. says
Thanks for this!
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!
Oh yay! Thanks for sharing!!! xoxo
Stephan says
Looks so good!
Will try to supplement the yeast. Thanks for sharing :)
Liz says
I can’t wait to try this naan recipe. It looks fabulous!
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!
Marianne says
I added a bit of turmeric. I used kefir, and it worked well. Great recipe! Easy. Delicious.
Awesome, thanks Marianne!
Megan says
I only have 2% greek yogurt in the fridge, will this work? I’m so looking forward to trying this recipe!! <3
Yep!
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!
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.
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
Thanks for sharing! xoxo
Zoe says
Would love to see a butter tofu recipe to go with this!! Yum yum yum
Ooh, smart idea! Adding it to the list.
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 :).
I would suggest substituting full fat coconut milk in place of the yogurt!
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….?
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!
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.
So kind! Thanks Katelyn.
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.
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
Madeline says
Can i use Kefir instead of vegan yogurt? (It’s all i have in the fridge)
Of course!
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!
Hope you love it, Mimi!
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.
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.
ingrid says
Yeast is not an animal product, so it fits perfectly in a vegan diet ?
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’!
That should work! The higher the temp the better (so it will bubble and slightly char).
s says
If using the optional ingredients for the top, do you put the side with the toppers down first or after you flip?
Toppers down first! But really, it doesn’t matter. Good luck!
Mark says
I was confused about that as well. Thanks for asking. I’m about to heat my pan.
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
Probably just any finely milled glutenous flour. Do you have all purpose?
Lisa says
Yup – in the UK it’s called Plain Flour.
Looking forward to trying this recipe ?
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.
Mina Hogan says
Hey Dana! This looks delicious! Is there a way to adapt it to be gluten-free? Thanks!
In the post I mentioned testing it GF but not loving the results. Stay tuned for other adaptations. Or if you try making it GF with success, let me know!
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 :)
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.
Hmm, I’d suggest full fat coconut milk. Good luck!
Carole says
I used silk tofu, you need to blend it in then mixer and it is like yogourt ?
Jenna says
This looks soooo good! Is there an alternative option for cooking without a cast iron skillet, I don’t have one :/
A metal one or non stick should do fine!
Margo says
you can also use a barbeque ;-) It’s the only way I make naan, as I have one of those flat top stoves that are a pain in the butt
Tatiana says
This is what I’ve done both times.. perfection!!??
Natalie says
Ignore that and feel free to delete… loading now! Off to make it :)
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.
Hmm, looking fine here. Try refreshing / a different browser?