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).
Can you leave out the sugar and it keep it integrity? Or do I need to use it?
No, you can leave it out.
I used the Bob’s Redmill gluten free flour with 2 tsp of Bob’s Redmill xanthan gum & used 3 TBSP of Nancy’s Oatmilk plain yogurt & they came out perfect! My partner is leery of gluten free anything & he even gave them 5 stars!
It hasn’t been easy making anything gluten free that doesn’t come out dense & dry but this was my first try at a gluten free yeast recipe & I’m so excited it turned out! Your recipes are all so amazing, I have yet to find one we didn’t like—even my non vegan family & coworkers are impressed at the ones we make for gatherings. Thanks, Nora!
You are welcome, Amy! Your feedback truly is encouraging! I’m excited you are able to enjoy my recipes! Thanks for your wonderful review, and wishing you lots of happy cooking!
This recipe is so easy and turned out so good! I was a little worried about my dough bc it seemed a bit tough, not so bouncy at first but after it rested for 30 minutes it softened up. Very easy to roll out and cooked fast. I made the bread to go with a chickpea curry. Def saving this recipe. 😊
I have made this so many times. I’m making some meals for my daughter-in-law for when she has her baby. Have you ever froze this?
Hi Karen. Congratulations to all of you! Yes, the naan can be frozen. Wrap the cooked naan well with freezer quality Saran Wrap, then wrap in foil to prevent freezer burn. Reheat in an air fryer, microwave, or wrapped in foil in the oven on low heat. I hope this helps! Best wishes, and happy cooking!
Wow! What a wonderful recipe. So simple and excellent! I mixed mine in the kitchen aid and they were the best. I will make these again and again.
Can you give further explanation for the part that says “Stir with a wooden spoon until it becomes difficult.” I have no experience with bread making so I’m not sure when exactly its difficult? Is there a more precise way to word this?
Stir until the dough comes together in the bowl, but it will still be quite messy (not a perfectly round smooth ball of dough). And it will become hard to stir with a spoon. It should be thick and sticky, because if you add too much flour the naan will be dry. You really just stir it until it comes together, then knead it for a few minutes with your hands. Or use a stand mixer with the dough attachment if you have one. Hope that helps!
This was my first time making naan. The first few were failures (although my husband says he will eat the two burnt ones) but then I got the hang of it. Thank you for your recipes. I always know I can trust yours to be good! Tonight I am making the chickpea curry to go with the naan.
That’s wonderful to hear! You’re going to love the naan paired with the curry 🙂
Nora – your recipes are fabulous. Simple and easy to follow. And delicious. Made this tonight for the first time and it was a hit! Thank you sooooo much!!!!!!
I am thrilled you are loving my recipes! Thanks for your wonderful review! Your feedback is so encouraging!
Made with the Red Lentil Dahl. So easy and delicious. I used plain cashew yogurt and only 1 Tbsp of oil (that’s all I had left) and they turned out tasty. Not bad for my first naan!!
Thanks Nora!!
This is my favorite naan recipe, and I like to tell anyone who will listen! 🫶🏻😋
Thanks for you wonderful review and fun feedback! Happy cooking!
My dough is resting right now! I was so excited to see such an easy recipe. Can the naan be stored for a few days? What would be the best method?
Hi Megan. I’m glad you’ve checked out the recipe! Then naan is easy and wonderful! 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!
Edit: I meant to say I used thinned out vegan sour cream in place of the coconut cream
Perfect! The only change I made was to use a vegan sour cream thinned down with water in place of the yogurt since that is what I had on hand. Easy to make and even easier to eat. 🙂
Not only was this naan soft, easy and vegan, it was the best naan that I ever had! I’ll make it again and again. I had leftover garlic confit, dicing the soft garlic for use on the naan with cilantro and flakey sea salt, then lightly brushed the finished naan with the garlic-infused olive oil. This is THE recipe for naan, whether you’re vegan or not!
Yummm, that sounds so delicious! Thank you so much for the wonderful review and feedback!
Just excellent and so easy! I used vegan coconut keffir instead of coconut cream just because I had it on hand and it worked beautifully. I have kept the raw dough in the fridge for 5 days and cooked it up as needed. The entire family loves it slathered with hummus.
This bread is delicious with hummus! I’m so glad you and your family are loving it! Thank you for your positive review and feedback!
I could eat the entire plate. One of the best recipes I’ve made this year. And super easy! Yum!
Thanks for your wonderful review and feedback! I’m thrilled you love the naan!
Amazing.
Excellent result, super easy, delicious, soft, 1st time using yeast for a long time.
How wonderful this turned out fabulous for you! Thanks for sharing your fabulous feedback and review!
Making now but won’t cook till later. Is it ok to proof for a few hours vs 1/2 hr?
Yes, that’s totally fine. Enjoy!
I love love love this recipe! It finally gave me a reason to use the can of coconut cream I’ve had in my pantry, and now I always keep coconut cream on deck. These are a staple in my house now.
Hi Shannon! That is so awesome you love the naan! Thanks for your fabulous review ad feedback! Wishing you happy cooking!
This bread is so easy and so delicious. I have not made bread before, and this turned out like I was a pro. Thank you Nora!
That is so awesome! You bet! Thank YOU for your stellar review!
10/10 from my husband and I! Thank you for another great recipe Nora! I added two cloves of minced garlic and 2 tsp of parsley and it’s so good!!! I didn’t have coconut cream so skipped that but it was still pillowy soft! Do you think these will freeze well? If kept frozen, would microwave be the only option to reheat?
You are welcome, Carrie. I’m so glad you and your husband 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 up to 3 months. You could reheat in an air fryer, microwave, or wrapped in foil in the oven on low heat. I hope this helps!
Wow! So good. I had to adjust the flour because my coconut cream was runny but so, so good and easy! This will be my go to recipe from now on. The dough is BEAUTIFUL!
I am so thrilled you love the naan and it is now your go to recipe! I appreciate you taking time to share you awesome feedback!
I use this recipe a lot . .you can sub coconut powder/milk for the cream part or like the author says any plant based milk. I just add a bit more oil .. I also add pepper flakes into the batter.
Plan to make this soon but I have a quick question: is it possible to use good quality, vegan creamer (like Country Crock plant cream) instead of the coconut cream?
Creamer should be fine here but I would suggest using only 2 tablespoons instead. Hope this helps!
This was great! And so easy to make and turned out fantastic. I did not have true can of coconut cream but I had a can of Coconut Milk, did not shake it and scooped off the 3 TBSP of coconut cream from the top. Five stars and will make again for sure!