Learn how to make easy vegan naan (Indian flatbread), homemade! It’s soft and fluffy and so delectable! It’s the perfect side for everything from curries to soups and you can even use it for wraps!
Vegan Naan is a treasured side dish in our household. Indian food has always been one of my favourite cuisines, and needless to say, whenever I order, I ask for extra naan. I love to because it means that after the rest of the takeout is finished, I have extra naan to eat with my chickpea curry, my lentil curry and even as a flatbread. Win, win, right? When I found out how easy it was to make at home, I was delightfully pleased. Happy dance pleased. Let’s get to it!
Naan really shows how easy, delicious and rewarding homemade bread is. I love this recipe in particular because it only takes a bit over an hour (and is resting for the majority of that time) so it really is possible to do often!
How to Make Vegan Naan
Vegan Naan is like an Indian flatbread (I know, it’s more complicated than that, but if you need a reference) and is made pretty easily. You start by mixing the dry ingredients together, adding the wet to it, and making a dough. A bit of mixing, kneading and rising later, you get a fragrant and easy dough to work with.
After you split the dough into a few pieces, the fun starts. Making the signature naan brown spots is as easy as firing up your cast iron pan (or another large pan) and cooking it on both sides. I absolutely love those soft, dimpled brown spots, they’re my favourite bits. Try not to eat them all as you’re making the rest. There’s very little on time, and it’s a fun and satisfying and rewarding process. What you get it soft, warm, fluffy, seasoned, pull-apart bread. They freeze beautifully, too!
Can I get a whopping yes for Naan?!
What To Eat Naan With?
The beauty of naan is its versatility as a side dish. You can eat naan:
Freezing Naan is so simple. I recommend flash-freezing it, or wrapping it separately in parchment paper, cling film or foil, then into a freezer-safe bag. Thaw them in a toaster oven or on the counter or in the fridge.
Enjoy friends! If you make this Vegan Naan Recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much! P.S. – do you know that we have an entire blog dedicated to low carb recipes named Low Carb Vegan Recipes?! Be sure to check it out!
Vegan Naan Recipe
Learn how to make easy vegan naan (Indian flatbread), homemade! It's soft and fluffy and so delectable! It's the perfect side for everything from curries to soups and you can even use it for wraps!
2cups (240g) all-purpose flour+ an extra up to 2 tablespoons for kneading and flouring
1teaspoonactive instant yeast
1 1/2teaspoonsgarlic powder
1/4teaspoonground black pepper
1/3cupwarm vegan milkyou can warm it in the microwave
1/2cupgreek vegan yogurtor thick coconut cream from a can of coconut milk (see notes below)
1 1/2tablespoonscoconut oil or olive oilfor brushing
optionalvegan parmesan cheese, extra garlic, parsley or cilantro, for topping
In a bowl, add the flour, brown sugar, baking powder, yeast, garlic powder, salt and pepper. Whisk the ingredients together.
Create a well in the centre of the flour. Slowly add the vegan milk and vegan yogurt to the dry ingredients, and then mix together with a spatula until just incorporated. The dough should look shaggy.
Flour a clean surface, and then pour/add the dough onto the surface. Flour your hands and fold the dough together. Knead the dough for about 3 minutes with your hands and knuckles. The dough will be sticky at first, but you add up to 2 tablespoons while flouring and kneading to make it easier to manage.
Lightly grease the ball of dough with some oil and place back into the bowl. Cover the bowl with a plastic wrap or a kitchen towel and let it sit for 30 minutes on the counter in a warm area. The dough should rise and double in size.
Divide the dough into 6 equal balls and roll each into a circle. On your floured surface, press each circle down with your palm, then roll into a slightly oblong shape using a floured rolling pin. It should measure about 6-8 inches. I like to do this one at a time.
Over medium-high heat, heat a cast-iron skillet (preferably) or a regular large skillet. Brush both sides of the naan with a bit of the oil and here you can add even more seasonings on the outside of the naan.
Add a teaspoon each per naan of coconut oil into the hot skillet, and add the naan. Fry up for about 30 seconds to 1 minute, until you see bubbles starting to form. They will puff up a little bit, but the indicator is the slightly darkened spots.
Turn the naan over and cook for another 30 seconds to 1 minute on the other side, looking again for the slightly darkened spots.
Remove from heat and place on a wire rack to let the naan cool. Sprinkle with vegan parmesan cheese, garlic, cilantro or parsley and a dash more of salt if needed. Continue with the other naan pieces of bread until finished.
Serve and enjoy!
As with all bread recipes, ensure your yeast is fresh & active and your baking powder is fresh, too!Yogurt SubstitutionsIf you don't have vegan yogurt, no problem! Stick a can of high quality full fat coconut milk (don't shake it) in the freezer for about 30 minutes or in the fridge overnight, then scoop the thick part of to the equivalent (1/2 cup). It should be as thick as the consistency of yogurt.You can also sub vegan sour cream, buttermilk or mayonnaise! For the buttermilk you can use the vegan milk + 1 tbsp of vinegar to the ½ cup mark & let it sit until it gets like buttermilk. Start with 1/4 cup buttermilk (& follow the photos) then add in the rest if the dough needs it!