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Square photo of some slices of vegan naan
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5 from 2 votes

Vegan Naan

Vegan naan, absolutely delicious and ready with only 7 ingredients. A wonderful side dish to plenty of vegan Indian main courses!
Prep Time45 minutes
Cook Time15 minutes
Total Time1 hour
Course: How to, Side Dish
Cuisine: Indian
Diet: Vegan
Servings: 8
Calories: 185kcal
Author: Iosune

Ingredients

  • 2 teaspoon active dry yeast
  • 1 teaspoon granulated sugar
  • ½ cup warm water about 110ºF or 40ºC
  • 2 and ½ cups all-purpose flour
  • 1 teaspoon salt
  • ½ cup unsweetened plant-based yogurt I used coconut yogurt
  • 2 tablespoon oil I used extra virgin olive oil

For serving (optional):

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

Instructions

  • 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. 
  • Mix the flour and salt in a large mixing bowl and add all the remaining ingredients (yogurt, oil, and the yeast mixture). 
  • 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).
  • 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. 
  • 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 ¼-inch thick (about 0.6 cm). If using garlic, press the garlic onto one side so it sticks.
  • Heat a large cast-iron or non-stick skillet over medium-high heat until it’s hot.
  • 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.
  • Serve your vegan naan warm and plain, brush it with melted vegan butter or coconut oil, and sprinkle with fresh parsley or cilantro.
  • You can also serve it along with your favorite veggies and a bowl of chickpea curry, for example.
  • 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.

Notes

  • 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.

Nutrition

Serving: 1serving | Calories: 185kcal | Carbohydrates: 31.7g | Protein: 4.35g | Fat: 4.5g | Saturated Fat: 1g | Sodium: 304mg | Fiber: 1.8g | Sugar: 0.7g