Easy Vegan Naan

Learn how to make vegan naan from scratch! This Easy Vegan Naan Recipe is made with 8 simple ingredients and gives you soft and fluffy Indian flatbread that’s perfect for serving with your favorite Indian-inspired dishes, from curry to dal to chana masala.

Pair your fluffy vegan naan with my Tofu Palak Paneer, One Pan Tofu Curry, Chickpea Tikka Masala, and more Indian-inspired meals!

Have you ever tried to find vegan naan at the grocery store? It’s harder than you think. The last time I checked, I couldn’t find a brand made without eggs, milk, yogurt, or all three.

Luckily, this Vegan Naan recipe is surprisingly easy to make from scratch with just 8 everyday ingredients!

Just like what you’d find in an Indian restaurant, this vegan naan is chewy and soft, with an almost elastic texture. This makes it sturdy enough to scoop or dunk in your favorite Indian meals (so much more fun than using a fork or spoon!). I’ll whip up a batch whenever we’re having curry or tikka masala for dinner because the meal just isn’t complete without it.

What is naan?

Naan is a type of leavened Indian flatbread. Traditionally, the naan dough is broken into small pieces and cooked in a tandoor oven (a very hot clay oven) until they bubble and are lightly charred. It’s crisp on the outside, pillowy soft on the inside, and super pliable, making it great for tearing and scooping up your favorite Indian recipes.

How to make vegan naan

Find the complete recipe with measurements in the recipe card below.

Combine the yeast, sugar, and warm water in a large bowl. Set the mixture aside for a few minutes until it’s frothy on top.

If the yeast mixture does not bubble or froth, it means your yeast is dead. It’s best to start the recipe over with fresh yeast.

Stir the flour, salt, baking powder, coconut cream, and olive oil into the yeast mixture until the dough is shaggy.

Transfer the dough to a lightly floured surface and knead until it’s a smooth and soft ball. Add more flour if it’s too sticky or hard to work with.

Place the dough in a large bowl, cover, and set it aside to rise until it’s doubled in size. Afterward, flatten the risen dough and cut it into 8 pieces.

In a rush? You can skip the rise if you’d like. The naan will still be quite good!

Heat a large cast iron skillet over medium heat.

Meanwhile, use your hands or a rolling pin to roll a piece of dough into a circle or oval. Each piece should be about 1/4 inch thick.

Place the dough in the preheated pan and cook until large bubbles appear and the bottom is golden brown. Flip and cook for another 1 to 2 minutes. Repeat with the remaining pieces.

Place the cooked naan on a plate and cover it with a clean kitchen towel to keep it warm. Serve the pieces plain or brush them with melted vegan butter and top with fresh parsley or cilantro. Enjoy with your favorite Indian-inspired recipes!

Serving suggestions

Naan is traditionally served as a side dish with curry, korma, butter “chicken”, and endless other vegan Indian dishes. Use the torn pieces of naan to scoop up every bite! I especially love serving naan with my Red Lentil Dahl, Vegetable Korma, Chickpea Curry, Vegan Butter Chicken, and Chana Masala recipes.

But that’s not all it’s good for! Check out these other fun ways to use naan:

It’s great for vegetable wraps since it’s so soft and pliable. Spread some hummus over the bread, fill it with falafel, curry tofu salad, and/or vegetables, wrap it up, and enjoy.
Top the dough with pizza sauce, vegan pepperoni, shredded vegan cheese, and vegetables for an easy vegan personal pizza.
Use it instead of pita bread with your favorite dips, like hummus, spinach artichoke dip, or baba ganoush.
Enjoy the warm naan by itself! It’s too heavenly to resist.

Frequently asked questions

Is naan vegan?

Traditionally, no, naan is not vegan because it’s made with yogurt, milk, and/or eggs and is sometimes brushed with melted butter or ghee. Thankfully, you can buy vegan naan at some well-stocked grocery stores or South Asian markets or make it yourself with simple dairy-free and egg-free substitutes.

Is naan gluten-free?

No, because it’s usually made with all-purpose or whole wheat flour. I haven’t tested this recipe with gluten-free flour but it would probably work with a quality gluten-free all-purpose flour, such as Bob’s Red Mill 1:1.

What can I use instead of coconut cream?

You can simply leave it out or replace it with unsweetened, non-dairy yogurt instead. I found that the naan is fluffier and richer with the coconut cream but is still soft and delicious without it.

How do you make vegan garlic naan?

You can press 1 or 2 minced garlic cloves into the naan dough as you’re shaping each piece. Alternatively, brush the freshly cooked pieces with melted vegan garlic butter as soon as they come out of the pan.

Can I make the dough ahead of time?

Sure! Prepare the dough and place it in a covered bowl as normal, but instead of setting it aside to rise, transfer it to the fridge. You can let it chill for up to 2 days.

Before forming and cooking the naan, let the chilled dough rest on the kitchen counter for 30 minutes so it can come down to room temperature. It will be easier to handle this way.

How long does it last? Can I freeze naan?

Personally, I think freshly cooked, warm naan is the best! The pieces do tend to dry out quickly, so try to eat the bread the day it’s made.

Otherwise, leftover naan will keep for up to 2 days at room temperature, in the fridge for 3 to 4 days, or in the freezer for up to 2 months. Wrap the pieces in plastic wrap and aluminum foil to prevent them from drying out.

square image of stacks of vegan naan with parsley

4.90 stars (128 ratings)

Easy Vegan Naan

Prep: 40

Cook: 20

Total: 1

Servings: 8 servings

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Ingredients

▢ 1 teaspoon instant yeast
▢ 3/4 cup warm water
▢ 1 teaspoon granulated sugar
▢ 2 cups all purpose flour
▢ 1 teaspoon salt
▢ 3/4 teaspoon baking powder
▢ 3 tablespoons coconut cream or plain non-dairy yogurt
▢ 2 tablespoons olive oil
▢ Optional: melted vegan butter for serving, minced garlic or fresh herbs

Instructions

Add the yeast and sugar to a large bowl and pour the warm water on top (think bath temperature, not too hot or it will kill the yeast). Let sit for a few minutes until it is frothy on top.
Now add the flour, salt, baking powder, coconut cream and olive oil. Stir with a wooden spoon until it becomes difficult, then turn the ball of dough out on a lightly floured surface (I just use my countertop). Knead the ball of dough for about 2-3 minutes, until the ball of dough is smooth and soft. If it is too sticky, add a little more flour.
Place the dough in a large bowl, cover with a tea towel and let it rise for about 30 minutes. If you are in a hurry, you can skip the rising part. It will still come out quite good!
After it rises, flatten the dough and divide into 8 pieces.
Heat a large, heavy bottomed pan (cast iron preferred) over medium heat. Take a piece of the dough and roll it on a lightly floured surface into a circle or oval shape (about 1/4 inch thick). If using garlic, gently press a little minced garlic onto one side so it sticks at this point.
Place the dough on the heated pan and cook until large bubbles have formed and the bottom is golden brown. Flip and cook 1-2 minutes more until that side is golden brown as well.
Repeat with the remaining pieces. Cover the naan with a towel or wrapped in foil to keep warm until ready to serve. Serve plain or brush with melted vegan butter and sprinkle with fresh herbs, such as cilantro or parsley.

Video

Notes

For the coconut cream, open a can of full fat coconut milk or coconut cream, and scoop out 3 tablespoons of the white, thick creamy part. May also substitute plain non-dairy yogurt (soy, almond, or coconut). Or leave it out, I have done this in a pinch and it worked fine.
I haven’t tested this with gluten free flour, but it would probably work ok. I would use a gluten free mix, such as Bob’s Red Mill 1:1.
If you only have regular active yeast, that is fine, you will just need to let the dough rise for longer (1-1 1/2 hours).

Nutrition

Course: Side Dish

Cuisine: Indian

Author: Nora Taylor

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