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
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.
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.
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.
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.
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.
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.
Easy Vegan Naan
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).
I really wanted to love these but they were a little dry and dense. I followed the recipe to a T. I’m not sure if maybe my baking powder was old or because I’m at altitude and need to adjust some how.
It’s possible that the dough was overworked/kneaded too long, which can make the naan dry and dense. The altitude could have been a factor too, but it’s hard to know without actually being there.
I subbed the coconut cream with vegan sour cream and it turned out beautifully!
Have you had luck adjusting this recipe to be gluten free?
Hi Julie. I haven’t tested this with gluten free flour, but it would probably work. I would use a gluten free mix, such as Bob’s Red Mill 1:1. Happy cooking!
Delicious fresh. I didn’t have coconut cream but it still worked out well. Tried leaving some of the leftover dough in the fridge. Flavourful was even nicer the next day – more yeasty.
I’m thrilled you loved the naan, Ollie! Thanks for sharing your fantastic feedback and tips!
Hi Nora!! I love your recipes and can’t wait to try this one. Do you think I could use a a stainless steel pan or should I go with the oven method?
Hi Nat. The naan might not stick if the pan is hot enough, but I haven’t tried using stainless steel so I’m not entirely sure. If it doesn’t work, use the oven method! 🙂
This is a go to Naan recipe but I don’t make et frequently. But every time I make et, the dough is extremely sticky, there’s no way to kneed et. I feel like I add almost another whole cup of flour getting the dough to de-stick from hands and counter top. Is this to be expected or am I doing something wrong. I measure my flour with the spoon in and level method. Do I need 2 compact* cups of flour initially?
Thank you for all your recipes!
Hi Rayanna. The dough should be a little sticky, but not so much that you can’t handle it. You just have to handle it gently, work it out on a floured surface and flour your hands and even the rolling pin if needed. If it’s still too sticky, mix in 1 tablespoon of flour at a time until it’s easier to handle.
Hey! This naan is delicious and loved by our vegan and non-vegan eaters alike. I live in a place with high humidity and especially on rainy days I have to add quite a bit more flour (at least a 1/2 cup more). I found watching the video was really helpful to make sure my dough looked the same (and in my case that meant adding more flour, which is really common when I make yeast doughs where I live). This recipe is a keeper for sure. I always come here first when looking for new vegan recipes. Thank you so much for posting delicious recipes!
You bet, Lindsey! I appreciate your tips on baking in high humidity! I’m thrilled you love the naan recipe! Thank you for sharing your terrific feedback and review! Happy cooking!
I’ve made this many times for all my coworkers! Wondering if maybe I could make the dough the day before?
Hi Lily. Yes, you could make the dough ahead of time, even freeze it if you wanted to. Enjoy!
This was delicious and easier to make than I would expect, it was great with biryani and raita!
So fast and easy!
I was so proud of myself!
Used vegan sour cream in place of yogurt and I think it turned out just fine!!
Hi Kim. Awesome! I’m so glad the naan turned out great for you! I’m proud of you too! Thanks for sharing your wonderful feedback and tip about the sour cream!
Hi Nora! Love the ease of this recipe with simple ingredients. However , they never get the dough to “puff up” with bubbles. It stays flat like a pancake. Am I doing something wrong? Thanks, Marie
Are you using regular flour? They should puff up somewhat in the pan and form the large bubbles. Are you making any substitutions or forgetting anything at all?
I have been making this recipe repeatedly for a year or more. Marie, are you sure your pan is hot before you add the rolled dough? It is definitely trial and error. There are so many factors, such as humidity, heat, pan, etc. Let it cook undisturbed for about 3 mins, and then just lift up the edge to make sure it isn’t getting too dark. Good luck! It is so cool when you get the bubbles, though it probably tastes fine without them. 🙂
This recipe is the best! I’ve made it 5 times in 3 weeks. It’s been a life saver in my dairy free, soy free, egg free breastfeeding journey. So thank you!!
Could I freeze it ready made? We have been eating Indian food on repeat and making this every couple days is getting exhausting. How would it hold up in the freezer?
Hi Sarah. I’m so glad you loved the naan so much! Thanks for your amazing feedback! Yes, wrap the cooked naan well with freezer quality Saran Wrap, then wrap in foil to prevent freezer burn. You can also store the raw dough in the fridge for 3-4 days or in the freezer for 3 months. Hope this helps!
Great!! Loved it! I used active dry yeast and just let it rise a bit longer.
Thanks for sharing your fabulous review and feedback! I’m glad you loved the naan!
Divided the dough into 6 pieces. Hubs ate 4 naan! So good and so easy. Thanks, Nora – another great recipe.
Hi Michelle. I’m happy to hear that you both loved the naan. Thanks for your wonderful feedback and review! I appreciate you using my recipes, and wish you happy cooking!
Hi, can the mixture be frozen and used again? Thanks 🙂
Amanda
I’m not sure that would work, I’ve never tried it. The bread once cooked can be frozen.
I’ve made this recipe twice. Both times, I used avocado oil instead of olive oil. The first time I omitted the coconut cream and it came out pretty good. The second time, I added the coconut cream and it was so delicious with the perfect texture! My family couldn’t get enough — and they aren’t vegan. A huge stamp of approval from my very, very picky 16 year old, too! This will be on our menu weekly–Thank you for such a great recipe!
Hi Gina. I’m thrilled that my naan recipe will be part of your meal rotation! How wonderful that this recipe was a hit with your family! Thank you for sharing your wonderful feedback and experience! Happy cooking!
Fabulous recipe so easy and really authentic DH was delighted to have Naan with curry this evening Thank you Nora
You are welcome! I’m so glad you loved the naan. Thanks for sharing your wonderful feedback!
Hi can this naan be oven baked. Whenever i pan fry it it sticks to the pan
I haven’t tried baking the naan, but it should work well. Try baking it on a parchment-lined baking sheet or pre-heated pizza stone at 450ºF for 10 to 15 minutes (flipping halfway). I hope this helps!
This is the first time I made naan and it was so easy and turned out exactly like the photos! I made the naan to go with the artichoke hummus I made. Perfect pairs! This will be my go-to naan recipe from now on!
Hi Rebecca. I’m so thrilled the naan was easy for you! The hummus you made sounds wonderful with the naan! I’m excited this is your new go to naan recipe! Wishing you happy cooking!
This is the first time I have EVER left a review(and I’m a baker)!! I thought, why make homemade naan when it’s not that expensive? But wow! This recipe is top notch! All of my family loved it! Soft and delicious. For some reason my full fat coconut milk did not have that thick layer on top so I just used 2Tbs of the canned coconut milk, but everything else I followed the recipe exactly and it was so good! Next time I will make a double batch just to have leftovers!!
Hi Lauren. I’m so glad you and your family loved the naan. I love fresh, homemade naan – it’s the best! Thanks for taking time to share your great feedback!
These were stellar! So fluffy and soft
Been a vegan for 3 years now and this naan recipe has been a go to for six months after a friend put me onto your recipes. It’s a great recipe. Thanks.
I’m so glad you are enjoying the naan! Thank you for sharing your great feedback!
I used unsweetened coconut yogurt i stead of coconut cream and it was literally THE SOFTEST naan bread ive ever made and it was so fast to make it didn’t take me 40 minutes.
It really is the best, right?! I’m so happy you loved it, Kristal, and thank you for your amazing review!
This was probably already asked, but will I be able to use a stand mixer with a dough hook instead?
I have not tried this with a stand mixer, however, I have received comments stating that it does work with a stand mixer and dough hook. Hope this helps! Let me know how it goes for you!
Brilliant. Quick. Easy. Thank you for the recipe!
You are welcome! I’m glad you enjoyed the naan. Thank you for sharing your great feedback!
Hi!
Any tips on storing the cooked naan for leftovers?
Thank you!
Hi Angela. You can wrap them well and store at room temperature overnight. They are better the first day, however, will be good the next day as well. They do dry out quickly. It also freezes quite well! Wrap the bread in food grade plastic and aluminum foil to prevent freezer burn. I hope this helps!
Thank you for that another amazing recipe! Very simple and easy, and my non-vegan husband was blown away as well. We stuffed them with curried potatoes; delicious!
OMG! That sounds amazing with the curried potato stuffing! Thanks for sharing your wonderful feedback and ideas! I’m thrilled you love the naan!
Omg this recipe is amazing! Truly restaurant-quality naan! We made this with your Vegan Tikka Masala recipe with tofu, which is equally amazing and very easy! The naan dough was definitely very sticky, but I agree with other commenters that adding more flour (probably about 1 cup) as needed did the trick.
I couldn’t believe how easily it all came together, and how easy it was to cook–even with no oil in the pan. We made a double batch of the dough. We made naan with half, and quickly devoured those with dinner! 🙂 We’ll try making pizzas with the extra dough.
How long can the uncooked dough keep in the fridge? And is it possible to freeze the uncooked dough after it rises?
Thank you for another delicious recipe, Nora!
I’m so glad you and your family loved the naan so much, Kim! Thanks so much for your amazing feedback! Yes, you can store the raw dough in the fridge for 3-4 days or in the freezer for 3 months.