Vegan Naan (Indian Flatbread) - Super Soft & Easy Recipe (2024)

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Vegan Naan – Easy to make at home, skillet cooked Indian style bread is soft, fluffy and delicious! Perfect for snacking, soaking up soups and stews, or using as a base for mini pizzas and wraps!

Vegan Naan (Indian Flatbread) - Super Soft & Easy Recipe (1)

Naan is a popular Indian flatbread served as a snack or part of a main meal. It’s either used to scoop up food or is filled and served stuffed. It’s making me hungry already! :)

Naan dough is leavened with yeast and made with yogurt for a super soft texture. Traditionally it’s baked in a clay oven called a Tandoori. The dough is prepped and slapped across the inside of the hot oven wall, bubbling as it cooks.

If you’ve ever had naan, you know just how delicious it is!

And now you can make it at home with this simple vegan naan recipe complete with full step by step photos to guide you. Homemade naan is super easy to make and so much better than restaurant or store-bought!

What to serve with naan? Use your homemade naan to scoop up Chickpea Hummus or White Bean Hummus, serve alongside Chana Masalaor Spicy Red Lentil Dal, make a wrap and fill it with the ingredients for this Falafel Salad, use for this White Flatbread Pizza + Zucchini, or simply eat it as is.

Vegan Naan (Indian Flatbread) - Super Soft & Easy Recipe (2)

Table of Contents show

Ingredients You’ll Need

In this recipe, flour, yeast, sugar, salt, yogurt is combined into a dough, left to rise and then rolled and cooked, creating an incredibly soft and flavorful Indian flatbread.

Here is everything you’ll need, plus substitution ideas:

  • Flour – I’ve used all-purpose flour, bread flour, spelt flour and a mixture of the last two. All flours worked well, the only difference being the color with spelt baking up darkest. A gluten free flour blend is doable too, although I haven’t tested it myself.
  • Yeast – We’ll be using rapid-rise fast acting yeast. If you only have active dry yeast see notes in the recipe card.
  • Sugar – Organic pure cane sugar or pure maple syrup will be fine. Sugar is necessary to help activate the yeast.
  • Salt – Pref. mineral or sea salt.
  • Water – Unsweetened plant-milk will also work. Just be sure it’s lukewarm before using.
  • Vegan Yogurt – I used Kite Hill’s unsweetened plain yogurt here, use your favorite non-dairy yogurt. In a pinch use vegan buttermilk or vegan mayo works well too (see below).
  • Oil – Use your favorite olive oil, but really any oil will do. Try a garlic infused olive oil for added flavor.

Vegan Naan (Indian Flatbread) - Super Soft & Easy Recipe (3)

How To Make Vegan Naan

  • In a large mixing bowl, add the flour, yeast, sugar and salt, mix to combine.

Vegan Naan (Indian Flatbread) - Super Soft & Easy Recipe (4)

  • In a medium bowl or 2 cup measuring cup, combine the 3/4 cup warm water (between 105 and 115ºF.) with the yogurt and oil.
  • Pour wet ingredients into the dry ingredients.

Vegan Naan (Indian Flatbread) - Super Soft & Easy Recipe (5)

  • Mix the wet and dry ingredients together. Dough will be rough & shaggy looking and tacky to the touch.

Vegan Naan (Indian Flatbread) - Super Soft & Easy Recipe (6)

  • Knead the dough by pulling the dough ball onto itself about 5 times, and form a ball. It doesn’t have to be a tight ball.

Vegan Naan (Indian Flatbread) - Super Soft & Easy Recipe (7)

  • Tightly cover the bowl with saran wrap and let rest in a warm area away from drafts for about 60 – 90 minutes. The warmer the area, the faster the dough will rise.

Tip for faster rising dough: Heat your oven to 200 degrees F, then turn off the oven. Place the dough in the oven, on the center rack, close the door and let the dough rise without disturbing it for 30 minutes or so.

Vegan Naan (Indian Flatbread) - Super Soft & Easy Recipe (8)

  • Once dough has risen it will have doubled in size, as shown above left.
  • Fill a small bowl with flour and lightly sprinkle a flat surface with flour. Turn dough onto the flat surface and sprinkle with flour (pictured above right). Dough will be tacky.

Vegan Naan (Indian Flatbread) - Super Soft & Easy Recipe (9)

  • Dust fingers with flour and shape the dough into a rectangle, it doesn’t have to be a perfect shape.
  • Cut the dough into 6 pieces, making them as even as possible (again it doesn’t have to be perfect).

Vegan Naan (Indian Flatbread) - Super Soft & Easy Recipe (10)

  • When ready to bake, roll a piece into a ball.
  • Using a lightly floured rolling pin, roll the dough into an oval shape (about 9 x 4 inches), flatting to about 1/8 inch thick. Add more flour as needed to your work area and fingers.

Vegan Naan (Indian Flatbread) - Super Soft & Easy Recipe (11)

  • Get the skillet nice and hot by heating over medium-high heat. Place dough onto the un-greased skillet surface. When bubbles start to appear (above left), flip the naan and cook the other side (above right).
  • Once done brush with melted vegan butter or olive oil (shown below).

Now your vegan naan is ready!

Vegan Naan (Indian Flatbread) - Super Soft & Easy Recipe (12)

What If My Dough Doesn’t Rise?

If dough doesn’t rise, let it rest a little longer until it does. There could be few reasons for this. Yeast has expired, liquids were too hot, not warm enough spot for rising, or maybe one of the ingredients was too cool and the yeast didn’t activate right away. This happened on my last batch, but ultimately the dough rose after about 2 – 2 1/2 hours.

What If I don’t Have Yogurt?

You can use vegan mayo or vegan buttermilk in place of yogurt. I’ve tried both replacements with perfect results.

  • If using vegan mayo, let it come to room temp and use in a 1 to 1 ratio. For acidity, add 1 tablespoon lemon juice or 1/2 – 1 teaspoon apple cider vinegar.
  • For vegan buttermilk, replace the 3/4 cup + 2 tablespoons warm water using warm unsweetened plant milk (almond, coconut milk, soy or oat) instead. Add 1 tablespoon lemon juice or 1 teaspoon apple cider vinegar and let rest for 10 minutes to curdle. Use more acid for a tangier buttermilk.

How To Store Leftovers

  • Counter: Once the naan has cooled completely, keep it stored in an airtight container on the counter for up to 3 days.
  • Refrigerator: Store in the refrigerator for up to 6 days, in a covered container or ziplock bag.
  • Freezer: Naan can be frozen in freezer safe containers or plastic bags for up to 2 months. Let thaw before using.
  • Reheat: Warm naan in a toaster oven or microwave.

Serving Suggestions

Soft and chewy naan is super versatile and can be eaten in a variety of ways. Here a few of my favorite options:

  • Flatbread pizza: Use naan to make zucchini flatbread, like this Vegan White Flatbread Pizza.
  • Indian Cuisine: Serve with Indian dishes like this Chana Masala, Chickpea Tikka Masala or Spicy Red Lentil Dal.
  • Snacks: Serve with veggie sticks and Classic Hummus or White Bean Hummus for a light snack or meal.
  • Soups: Pair with soups like this Vegetable Quinoa Soup, Lemon Chickpea Orzo Soup or Lemony Kale + White Bean Soup.
  • Salads: It’s great with this Falafel Salad, Green Salad + Chickpeas + Lemon Tahini Dressing or Mediterranean Kale Salad.

Vegan Naan (Indian Flatbread) - Super Soft & Easy Recipe (13)

More Homemade Bread Recipes

  • Artisan Bread
  • No Knead Dutch Oven Bread
  • Vegan Cornbread
  • Socca (GF)
  • See all vegan baked goods on TSV for even more bread recipes.

If you try this Indian flatbread recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

Print

VEGAN NAAN

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 19 reviews

Easy to make at home, vegan naan bread bakes up pillowy soft and delicious! Perfect for soaking up soups & stews, and as a base for mini pizzas and wraps.

  • Author: Julie | The Simple Veganista
  • Prep Time: 75 min
  • Cook Time: 5 min
  • Total Time: 1 hour 20 minutes
  • Yield: Makes 6
  • Category: Bread, Snack
  • Cuisine: Vegan, Indian

Ingredients

Units Scale

  • 2 cups flour (all-purpose, white whole wheat, spelt or gluten-free flour blend)
  • 2 teaspoons organic pure cane sugar or pure maple syrup
  • 1 teaspoon rapid-rise fast acting yeast (if using active yeast see notes)
  • 1/2 teaspoon mineral salt
  • 3/4 cup warm water (between 105 and 115ºF.)
  • 4 tablespoons unsweetened non-dairy yogurt, at room temp
  • 2 teaspoons olive oil

garnish

  • melted vegan butter or garlic infused olive oil
  • freshly chopped parsley or cilantro

Instructions

Mix dry ingredients: In a large mixing bowl, add the flour, yeast, sugar and salt, mix to combine.

Mix wet ingredients: In a medium bowl or 2 cup measuring cup, combine the 3/4 cup warm water (between 105 and 115ºF.) with the yogurt and oil.

Combine dry & wet: Pour wet ingredients into the dry ingredients. Mix the wet and dry ingredients together. Dough will be rough & shaggy looking and tacky to the touch.

Quick knead: Knead the dough by pulling the dough ball onto itself about 5 times, and form a ball. Doesn’t have to be a tight ball.

Cover and let rise: Tightly cover bowl with saran wrap and let rest in a warm area away from drafts for about 60 – 90 minutes. The warmer the area, the faster the dough will rise. Once dough has risen it will have doubled in size.

Turn dough out: Fill a small bowl with flour and lightly sprinkle a flat surface with flour. Turn dough onto the flat surface and sprinkle with flour. Dough will be tacky.

Shape dough: Dust fingers with flour and shape the dough into a rectangle, it doesn’t have to be a perfect shape.

Cut dough: Cut the dough into 6 pieces, making them as even as possible (again it doesn’t have to be perfect).

Roll & flatten: When ready to bake, roll a piece into a ball. Using a lightly floured rolling pin, roll the dough into an oval shape (about 9 x 4 inches), flatting to about 1/8 inch thick. Add more flour as needed to your work area and fingers.

Heat skillet and bake: Get the skillet nice and hot by heating over medium-high heat. Place dough onto the skillet surface. When bubbles start to appear (above left), flip the naan and cook the other side.

Garnish: Once done brush with olive oil or melted vegan butter and enjoy!

Makes 6

Store: Leftover naan can be stored in an airtight container for up to 3 days on the counter. To keep longer, freeze for up to 2 months.

Notes

If using active dry yeast instead of rapid rise:

  • Mix wet: In a medium bowl, dissolve 1 teaspoon of active dry yeast and 1 teaspoon of the sugar with 3/4 cup warm water (about 100°F). Let set for 10 minutes, or until frothy. Once the liquid is frothy, add the yogurt and olive oil.
  • Mix dry: In a large bowl combine the flour, salt and remaining 1 teaspoon sugar.
  • Combine the wet ingredients to the dry and follow remaining instructions as directed.

Yogurt substitute: You can use vegan mayo or vegan buttermilk in place of yogurt. I’ve tried both replacements with perfect results.

  • If using vegan mayo, let it come to room temp and use in a 1 to 1 ratio. For acidity, add 1 tablespoon lemon juice of 1/2 – 1 teaspoon apple cider vinegar (the full tsp. of vinegar will make it tangier).
  • For vegan buttermilk, replace the 3/4 cup + 2 tablespoons warm water using warm unsweetened plant milk (almond, coconut milk, soy or oat) instead. Add 1 tablespoon lemon juice or 1 teaspoon apple cider vinegar and let rest for 10 minutes to curdle. Use more acid for a tangier buttermilk.

Dough didn’t rise: If dough doesn’t rise, let it rest a little longer until it does. There could be few reasons for this. Yeast is expired, not warm enough spot, or maybe the one of the ingredients was cool and the yeast didn’t activate right away. This happened on my last batch, but ultimately the dough rose after about 2 – 2 1/2 hours.

Nutrition

  • Serving Size:
  • Calories: 159
  • Sugar: 1.5 g
  • Sodium: 9.9 mg
  • Fat: 2.7 g
  • Saturated Fat: 0.4 g
  • Trans Fat:
  • Carbohydrates: 30.5 g
  • Fiber: 4.5 g
  • Protein: 5.6 g
  • Cholesterol: 0 mg

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Vegan Naan (Indian Flatbread) - Super Soft & Easy Recipe (2024)

FAQs

How do you soften naan bread? ›

Dampen it with water and then microwave for 10 seconds at a time and check how it's doing. You can usually salvage any type of hard bread like this.

How do you keep naan bread soft? ›

Perhaps wetting the naan first or introducing some steam during the reheating process in the oven could have made a difference. Placing a tray of water beneath the naan while it's baking might infuse the necessary moisture to retain its softness, all while achieving that desired crisp exterior.

What is difference between naan and flatbread? ›

Naan and pita are similar in that they are both flatbreads, but naan contains butter and yogurt, whereas pita does not. As stated earlier, naan is high in fat, and specifically high in saturated fats. Pita on the other hand is considered to be a low fat food.

Why is naan not vegan? ›

Unfortunately, the majority of naan isn't suitable for vegans as they often contain ghee (clarified butter), yoghurt, milk or even eggs. However, it's not impossible to find vegan-friendly naan in supermarkets, it's just worth double-checking ingredients lists.

Why do you put yogurt in naan bread? ›

The extra protein from the yogurt eliminates the importance of advanced gluten development. The yogurt also adds some fat. The fat keeps the dough nice and soft and prevents the naan from hardening too much during the cooking process.

Which is softer naan or pita? ›

While both naan and pita bread are delicious in their own way, naan bread has a softer texture and richer flavor profile that makes it a versatile option for any range of dishes.

Why is my naan not soft? ›

Flour: Naan is always made with all-purpose flour (or maida). For health reasons please choose organic or atleast unbleached flour. You can substitute all-purpose flour with wheat flour but you will surely not get the kind of fluffy, soft and chewy texture in your naan.

Is it better to make naan with milk or water? ›

Some naan recipes do have milk and/or egg, but after extensive testing, I found that this simpler recipe using just yogurt and water provides the perfect dough texture to make super soft naan that still puffs beautifully. The more rich ingredients you add (like oil, milk and egg), the denser the naan bread becomes.

Is yeast or baking powder better for naan? ›

I also found the baking soda doughs burned more easily. The baking powder-yeast dough compared to the yeast-only dough were nearly identical — similar air bubbles in the pan, similar dough texture, similar flavor — so, in the end, I stuck with yeast alone as a leaven.

Which is healthier, pita or naan? ›

Both have comparable amounts of sugar ( 2 , 9 ). With naan, you get more carbs, but also much more protein and fiber, both essential in keeping you feeling full while maintaining a healthy weight. On the other hand, naan contains about 80% more carbs and roughly 200% more protein than a 45-gram serving of pita.

What is the best type of naan bread? ›

Some of the most popular flavoured variations are plain naan, Peshwari naan, garlic and coriander naan and cheese naan. A good plain naan dough needs strong bread flour, yeast, black onion seeds, milk, and yoghurt – to give the naan that tanginess.

What Indian flatbread is similar to naan? ›

Kulcha. This next bread is often confused with naan due to its similar appearance. While naan is usually made with yeast and yogurt or milk, kulcha is usually made with baking powder and baking soda.

Is Trader Joe's naan vegan? ›

If you're looking for a more substantial meal then I highly recommend the Trader Joe's Tandoori Garlic Naan. It's in the bakery section (the frozen garlic naan isn't vegan).

What is good to eat with naan? ›

Tandoori dishes, such as tandoori chicken or tandoori vegetables, also pair excellently with naan bread. The smoky flavors from the tandoor oven complement the warm, chewy texture of the naan, creating a balanced and satisfying meal.

How do you make bread soft after hardening? ›

If your bread is especially hard, brush the outside with water before wrapping it. Then, heat it on the center rack of your oven for about 30 minutes for a whole loaf; or 15 to 20 minutes for a partial loaf, or if you have a long, skinny loaf like a baguette.

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