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Square photo of some slices of vegan naan

Vegan Naan

  • Author: Iosune
  • Prep: 45 mins
  • Cook: 15 mins
  • Total: 1 hour
  • 8 1x
  • How to, Side Dish
  • Indian
  • Vegan

Servings 8 1x

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Vegan naan, absolutely delicious and ready with only 7 ingredients. A wonderful side dish to plenty of vegan Indian main courses!


  • 2 tsp active dry yeast
  • 1 tsp granulated sugar
  • ½ cup warm water (120 ml), about 110ºF or 40ºC
  • 2 and ½ cups all-purpose flour (315 g)
  • 1 tsp salt
  • ½ cup unsweetened plant-based yogurt (120 ml), I used coconut yogurt
  • 2 tbsp oil, I used extra virgin olive oil 

For serving (optional):

  • 2 tbsp vegan butter or coconut oil, melted
  • 4 cloves of garlic, minced 
  • Fresh parsley or cilantro, finely chopped


  1. Mix the active dry yeast, sugar, and warm water in a small bowl and let the mixture rest for 5-10 minutes until the yeast is foamy. 
  2. Mix the flour and salt in a large mixing bowl and add all the remaining ingredients (yogurt, oil, and the yeast mixture). 
  3. Stir with a wooden spoon until it becomes difficult. Then transfer the ball of dough to a lightly floured surface and knead it for about 2-3 minutes or until the ball of dough is smooth and soft. Add more flour if needed (if the dough is too sticky).
  4. Place the dough in a greased large bowl, cover with a damp towel, and place the bowl in a warm location. Let it rise for about 30 minutes to 1 hour or until the dough has nearly doubled in size. 
  5. Once the dough is ready to go, transfer it to a floured work surface, flatten it, and divide it into 8 pieces. Roll each piece into a ball with your hands and use a rolling pin to roll out the dough ball until it forms an oval about 1/4-inch thick (about 0.6 cm). If using garlic, press the garlic onto one side so it sticks.
  6. Heat a large cast-iron or non-stick skillet over medium-high heat until it’s hot.
  7. Place the dough on the heated skillet and cook until the bottom is golden brown and large bubbles have formed. Flip and cook for 1-2 more minutes or until that side is also golden brown. Repeat with the remaining dough until all of the naan pieces are cooked.
  8. Serve your vegan naan warm and plain, brush it with melted vegan butter or coconut oil, and sprinkle with fresh parsley or cilantro.
  9. You can also serve it along with your favorite veggies and a bowl of chickpea curry, for example.
  10. Store the leftovers in an airtight container at room temperature for up to 3 days or in the freezer for up to 2 months. The simplest way to defrost naan is to leave the bread on the counter the night before. To reheat, cook on a skillet onto medium heat, and when it’s hot, add the flatbreads into it. Give the skillet a shake every 20 to 30 seconds to make sure the bread doesn’t stick. After 2 to 3 minutes, your naan bread should be warmed up. Then flip them and heat up for another 1-2 minutes on the other side to make sure they’re evenly warmed.


  • I’ve only made this vegan naan recipe using all-purpose flour, but you could probably try it with a different type of flour, such as this gluten-free flour blend. However, keep in mind that you may need to adjust the amount of it.
  • Any type of salt, yogurt, or oil will work.
  • Nutritional info has been calculated without the toppings.


  • Serving Size: 1/8 of the recipe
  • Calories: 185
  • Sugar: 0.7 g
  • Sodium: 304 mg
  • Fat: 4.5 g
  • Saturated Fat: 1 g
  • Carbohydrates: 31.7 g
  • Fiber: 1.8 g
  • Protein: 4.35 g