Easy Vegan Naan

This naan bread is so delicious and easy to make. I have been making it at least once a week if not twice ever since I found the recipe last month. I have even chopped up garlic and put it directly into the dough when I mix it up. . . . I don’t know why I just don’t make an extra batch and freeze it so it is readily available!

These were the BOMB! Like all MB recipes, this one was fool proof to make and oh so yummy. :D To my fellow bakers out there, I used organic coconut sugar and it worked perfectly.

I love this Naan recipe and so does everyone I make them for! So I can be sure to always have some on hand – I’ve been making them ahead. I follow the recipe through cutting the dough into individual size sections; but instead of letting them rest, I wrap them in oiled plastic wrap and then pop them in the freezer. The day I want to use them, I take out only the number I need and let them thaw on the counter, then I roll them out and cook them as instructed. The are always perfect and a lovely side to any curry, stew, etc.

I have made this receipt SO MANY TIMES using gluten free flour!!! i buy it at whole foods it’s all purpose in a tan and blue package the brand escapes me right now lol. But my gluten free friends know this is just as amazing gluten free too! My boyfriend and I are obsessed. Thank you for all the recipes you’ve posted over the years Dana i love them <333

The naans were really delicious, better than the easy peasy ‘yoghurt plus flour’ ones I’ve made before. However, I had to add a huge amount of flour at each stage after the initial mix to get the dough to come off the surfaces… probably an extra 50% on top of what was stated. It was quite frustrating! Perhaps this was something to do with the conversion, I used metric scale and adjusted for 4 naans using the toggle on the site.
I enjoyed the recipe, but a note saying how much flour can be added would be helpful – with every extra tablespoon I kept thinking I was making my naans worse and worse, though I needn’t have worried in the end.

So yummy and easy! Couldn’t believe these were homemade bc they tasted as good as my fave Indian takeout. I’d make sure to roll them out pretty thin (about the size of a hearty pancake) to get them cooked with the beautiful bubbles on them.

This recipe is absolute perfection! I always avoid baking with yeast because I’m scared of failing, but I followed this recipe to a T and it turned out amazing!! Thank you!

This recipe is perfection. Make it all the time and love love love it. First time today trying with Bob’s Paleo flour for my aunt 💕 she is gf; so I do love to try and gf when I can 😂 breads are tough. Your naan recipe is still amazing with this flour replacement but it tasted almost like grilled cheese ( as a vegan I use almond and coconut based cheeses all the time so my guess is the flour was so similar and with the yogurt and olive oil the cheesy bread quality just shined through) The roll out process also varies from the original recipe; I followed the flatbread method on the back of the Paleo flour bag; take two pieces of parchment paper ;lightly oiled and with your round lil naan dough balls between the parchment; use the rolling pin and try not to flatten too much you will get very little rise back 😂 Then take the top parchment off, pick up the naan with the bottom parchment and flip it into the hot pan 😂 i KNOW lol
Anyways 100% recommend making it with all purpose to have quality authentic naan fluffy pillow goodness; and use gf flour for those in your life you love enough to struggle 😂

I love this recipe! I used Lava original vegan yogurt and it gives the naan a nice tangy taste.

My husband and I made this tonight and it was incredible! We followed the recipe almost exactly – used instant yeast and let it rise for 2 hours, then cooked in a stainless steel skillet. My husband said this was the best food he’s ever eaten (and we make A LOT of amazing breads!).

Just started cooking more plant based food and starting to compile some recipes. This recipe was such great encouragement that cutting out dairy and other animal based products is no problem at all! Delicious and my family wants me to make this recipe every time now. Thanks for helping us get our kids on board for a more vegan lifestyle!

I just made this naan. It was just about too good because our family of three ate the entire thing at one sitting. I probably doubled the amount of garlic and cilantro. I used a cast iron pan like you said and it came out perfectly! Thank you. I have been thinking about making this for years now but never found a good recipe.

This was my first time making naan (or any bread). I had to look up how to “turn” the dough. This came out amazing, I added way more than 3 cloves of garlic. I am definitely going to make this again (tomorrow haha)!

I made this exactly as written and they turned out great! Next time I would definitely top with the garlic as suggested but other than that I wouldn’t change a thing. I served these to my incredibly picky boyfriend and his dad – who said he’d only ever had naan once before – and they both loved it. In fact, I think it is the only time his dad has ever complimented my cooking 😂 lol

My town doesn’t sell plain vegan yogurt, but they do have vegan mayo. I substituted the yogurt with the vegan mayo and it came out great!

These turned out way better than I could ever have expected! I am never buy naan again! My boyfriend was so doubtful of these and now he can’t stop eating them! Thanks for sharing!

So delicious and easy to make! I followed the recipe on the dot, but used oat yogurt. It was delicious, I will definitely make this again!

Just made this recipe and it was incredible! I hadn’t made it in the past since I don’t usually have vegan yogurt on hand- but in the future I’ll be buying some specifically to make this recipe. It is SO fluffy and paired amazingly with the vegan palak tofu “paneer” dish, which I love. Both the dish plus the naan took time to put together but it was a straightforward recipe that turned out great.

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!

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!!

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.

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

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!

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

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

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

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

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

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

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

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

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

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

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

Made this recipe today and it turned out great!!

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

My kid wants me to make it everyday now.

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

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

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

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

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

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

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

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

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

This was incredible and easy!

Love this Naan Bread!

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

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

Thanks for sharing! It was super yummy and easy!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Easy, chewy, crispy, delicious!!!

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

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

I made this tonight with regular plain flour and natural coconut yoghurt. I usually hate making bread because it rarely works out for me but this worked perfectly first go! It was delicious and easy to make!!! Thank you!!

My new go-to naan recipe, thank you! I switched out the yogurt for almond milk, because that’s all I had on hand. I also used a non-stick pan… I’m not sure why the recipe specifically says not to use non-stick, but it worked perfectly. Overall, super yummy and will make again.

I made this cup for cup with whole wheat spelt flour and it turned out beautifully. So light and tasty and paired wonderfully with the tofu palak paneer! I will definitely be working this into my Indian cooking repertoire, I was hesitant about using yeast too, but it was so easy, thanks!

I made this along with your Palaak paneer with curried tofu. The naan is amazing. While time consuming, it was really easy to make. And I was so surprised that it actually looked exactly like the naan at a restaurant, even though I didn’t use cast iron (I used nonstick). I used oat yogurt (the only plain I could find) and even though the oat yogurt itself was kind of gross, it worked perfectly in the recipe. Thanks!

I made the gluten-free version with Bob’s Red Mill Gluten-Free All-Purpose Flour, following Aif Ryan’s above suggestion to keep the naans small so they stay together. This was my first time making anything like this, and they did fall apart on me, but I put them back together and they came out great. Thanks for the recipe!

This recipe is amazing! My whole (non-vegan) family loved them and have been asking for them all the time since I first made them! So easy and so so yummy.

This was so easy and so good. My family had no idea it was vegan and ate it up. No need to order take out – this is better.

I used Bobs Red Mill Gluten gluten free cup-for-cup, and it worked! The only change I made to the process was skipping the sprinkle with water. I did that to the first one and the dough just fell apart before I could get it in the pan. I did have to lift all of them with a spatula. But I had no trouble with the naans sticking in the pan, they bubbled up and ended up soft and stretchy. Pretty good for GF! They were delicious too. Next time I will try the garlic version, definitely plan to make them again. Thank you!

Did not modify! Made as is with quick rising yeast. Good thing too! I made a chickpea curry and my the time my curry was done, it was time to put the naan in the pan! Husband absolutely devoured it!

I’ve made this a few times and have substituted the vegan yoghurt for full-fat coconut milk and it worked great! Thanks for the recipe, it is DELICIOUS! :)