.

Easy Vegan Naan

This vegan naan is very simple and easy to make. The inspiration was the naan from my favourite Indian restaurant in Vancouver from my pre-vegan days. It was puffy and soft, stretchy as you pulled it apart, with some charring on the outside so there were crispy bits as well. This naan is made to be the same.
Click here for the printable recipe.

Video Tutorial for Easy Naan Bread Recipe

 

The ingredients are simple: water, yeast, flour and salt. Sometimes I add oil and/or vegan yogurt. Oil changes the texture; makes it chewier, gives the crust more crisp. The yogurt gives the naan a tangy flavour. But most days when I make this, I don’t have vegan yogurt handy. And for health reasons, on weeknights, I omit oil as much as I can while still enjoying my food. So these two ingredients are optional.

Having trouble using yeast? Check out my Troubleshooting Yeast and Bread Dough guide.

Simply mix the ingredients together to form a dough ball, let it proof, then divide the dough and pull the pieces into shape.

easy vegan naan dough

You can roll them flat with a rolling pin but I prefer to hand pull the pieces to give them a rustic look.

Then you can cook them on a grill pan, a regular nonstick pan, or use a pizza stone in the oven. When I’m cooking dinner, I’ll just use any method that’s convenient at the time.

cooked easy vegan naan bread stack

After the naan is cooked, you can brush on some garlic infused oil or melted vegan butter. Or have them as is. They are delicious either way.

Have this easy vegan naan with curry like my Cheater Butter Chicken or Bean Vindaloo.

Or make a naanwich. This is your vegan naan bread and there are no rules!

This recipe originally appeared in WHAT I ATE #84.

Printable recipe for Easy Vegan Naan – US

Easy Vegan Naan - US
Yields 8
This easy to make vegan naan bread comes out soft, stretchy, chewy and delicious! A good recipe for first time bread bakers, this recipe can be used as a pizza base as well. You can make them in an hour for quick results, an hour and a half for better results, or proof the dough overnight in the fridge for even more flavour development. It's up to you.

This recipe uses US measurements. Click here for metric amounts.
Write a review
Print
Prep Time
1 hr
Cook Time
30 min
Prep Time
1 hr
Cook Time
30 min
Ingredients
  1. 1 1/4 cup water
  2. 4 cups all purpose flour*, plus more for kneading
  3. 2 1/4 teaspoons instant yeast
  4. 1/2 teaspoon salt
  5. Optional: 1 - 2 tablespoon oil or vegan yogurt
Make the dough
  1. Combine water, yeast, flour and salt (plus optional oil or yogurt) and mix until dough ball forms. Process for one minute or knead by hand for 5 - 10 minutes, dusting work surface and hands with flour when necessary. If you added oil and/or yogurt, you will need to add a bit of additional flour. Just add it a tablespoon at a time until the dough is managable.
  2. Cover dough and let rise for at least half hour. You may let it rise for an hour or until doubled in size for better results. Or you may store it in the fridge to slowly ferment overnight for more flavour development.
  3. Punch down the dough and divide it into 8 - 10 pieces, depending on the size you want.
  4. Shape the dough into flat pieces, gently pulling along the whole pieces to stretch out for a rustic look. Or you can roll them flat with a rolling pin. I usually make them about a quarter inch thick.
Cook on the stove
  1. Heat a nonstick pan over medium high heat. When the pan is hot, add once piece of dough. Cook for 30 seconds on one side, then flip and cook 30 seconds on the other side. Then flip again and repeat a few times until both sides have nice char marks. Each piece of naan may take a total of 3 to 5 minutes to cook. The first piece usually takes longest, and each piece afterwards gets done faster so adjust your heat as necessary.
Cook in the oven
  1. To cook in the oven, preheat with a pizza stone or baking sheet to 450°F. Then, use a cutting board or pizza peel to place a couple pieces of naan on the stone/sheet. Watch the naan puff up through the oven window if you can! It should only take a 2-3 minutes for it to puff up. Flip the naan; the bottom should have some light browning. Continue to cook for about 2-3 minutes or until the other side is browned too. Remove the naan. Let it cool and sacrifice one of the pieces to check for doneness. Continue with the rest, adjusting the cook time as needed.
  2. During cooking, your dough may puff up like a balloon. That's good so the naan will have a pocket like pita bread. But it might not happen either. Which is ok; the naan will still be cooked nicely.
Serving and storing
  1. Wrap the naan up in a clean kitchen cloth to keep in the heat and moisture. Serve them right away.
  2. To store at room temperature, let them cool to room temperature and store in an air tight container for up to 3 days.
  3. To freeze, let them cool, place in a freezer bag, press out the air and seal. The naan can be stored this way in the freezer for up to 2 months. Thaw at room temperature or microwave using 15 second intervals until warmed.
Notes
  1. *Fluff/sift flour before measuring or measure by weight for best results. When in doubt, use less flour at first. It's easy to add more flour if the dough is too sticky but if you add too much flour at once, your dough will be tough and more difficult to save.
Mary's Test Kitchen http://www.marystestkitchen.com/

Printable recipe for Easy Vegan Naan – Metric

Easy Vegan Naan Recipe - metric
Yields 8
This easy to make vegan naan bread comes out soft, stretchy, chewy and delicious! A good recipe for first time bread bakers, this recipe can be used as a pizza base as well. You can make them in an hour for quick results, an hour and a half for better results, or proof the dough overnight in the fridge for even more flavour development. It's up to you.

This recipe uses metric measurements. Click here for US amounts.
Write a review
Print
Prep Time
1 hr
Cook Time
30 min
Prep Time
1 hr
Cook Time
30 min
Ingredients
  1. 300ml water
  2. 480g all purpose flour, plus more for kneading
  3. 7g (11ml) instant yeast
  4. 2.5g salt
  5. Optional: 15-30ml oil or vegan yogurt
Make the dough
  1. Combine water, yeast, flour and salt (plus optional oil or yogurt) and mix until dough ball forms. Process for one minute or knead by hand for 5 - 10 minutes, dusting work surface and hands with flour when necessary. If you added oil and/or yogurt, you will need to add a bit of additional flour. Just add it a tablespoon at a time until the dough is managable.
  2. Cover dough and let rise for at least half hour. You may let it rise for an hour or until doubled in size for better results. Or you may store it in the fridge to slowly ferment overnight for more flavour development.
  3. Punch down the dough and divide it into 8 - 10 pieces, depending on the size you want.
  4. Shape the dough into flat pieces, gently pulling along the whole pieces to stretch out for a rustic look. Or you can roll them flat with a rolling pin. I usually make them about a quarter inch thick.
Cook on the stove
  1. Heat a nonstick pan over medium high heat. When the pan is hot, add once piece of dough. Cook for 30 seconds on one side, then flip and cook 30 seconds on the other side. Then flip again and repeat a few times until both sides have nice char marks. Each piece of naan may take a total of 3 to 5 minutes to cook. The first piece usually takes longest, and each piece afterwards gets done faster so adjust your heat as necessary.
Cook in the oven
  1. To cook in the oven, preheat with a pizza stone or baking sheet to 230°C (450°F). Then, use a cutting board or pizza peel to place a couple pieces of naan on the stone/sheet. Watch the naan puff up through the oven window if you can! It should only take a 2-3 minutes for it to puff up. Flip the naan; the bottom should have some light browning. Continue to cook for about 2-3 minutes or until the other side is browned too. Remove the naan. Let it cool and sacrifice one of the pieces to check for doneness. Continue with the rest, adjusting the cook time as needed.
  2. During cooking, your dough may puff up like a balloon. That's good so the naan will have a pocket like pita bread. But it might not happen either. Which is ok; the naan will still be cooked nicely.
Serving and storing
  1. Wrap the naan up in a clean kitchen cloth to keep in the heat and moisture. Serve them right away.
  2. To store at room temperature, let them cool to room temperature and store in an air tight container for up to 3 days.
  3. To freeze, let them cool, place in a freezer bag, press out the air and seal. The naan can be stored this way in the freezer for up to 2 months. Thaw at room temperature or microwave using 15 second intervals until warmed.
Notes
  1. *Fluff/sift flour before measuring or measure by weight for best results. When in doubt, use less flour at first. It's easy to add more flour if the dough is too sticky but if you add too much flour at once, your dough will be tough and more difficult to save.
Mary's Test Kitchen http://www.marystestkitchen.com/
Showing 14 comments
  • Susan Ponce
    Reply

    Hi Mary. I wonder if it would be possible to convert the recipe to Whole Wheat flour. The few times I have tried to bake with it the product came out super dense, not soft like store bought. Any suggestions?

    • Mary
      Reply

      Whole wheat absorbs more water so use about 25% less volume than you would with regular flour. The other thing some bakers do is sift the flour to separate some of the bran. Then make the dough, take it through one proofing stage, then knead the bran back in later. This allows the gluten to develop without the bran cutting into the strands. Personally, I just do 50% whole wheat and 50% regular all-purpose; 100% whole wheat just isn’t enjoyable enough for me.

  • Birjees
    Reply

    hi, how come there’s no sugar in this recipe. won’t that retard the yeast?

    • Mary
      Reply

      Flour is all the food the yeast needs 🙂 Sugar can help speed up the process in some recipes but it’s not necessary here.

  • John Kilbourne
    Reply

    Watching that bread tear in the video was very exciting :-).

    The right pillowy, stretchy texture of non-tandoori homemade naan has been out of reach for me so far; looking forward to trying this one.

    • Mary
      Reply

      haha I’m glad you enjoyed it! 🙂

  • kayla
    Reply

    I love this recipe! I tried it today and it was perfect. Thank you for such a great recipe!

    • Mary
      Reply

      Yay! I’m so glad to hear that, kayla 🙂 Thank you so much for sharing
      – Mary

      • Fran
        Reply

        Hi
        Looks delicious. Don’t suppose you’ve tried gluten free flours by any chance? Fluffy, soft bread is what I miss the most!!

        • Mary
          Reply

          I’m so sorry. Gluten-free flour will not work for this recipe. For successful gluten-free bread, you should seek out a recipe that is specifically formulated to be gluten free since straight substitutes never work in yeasted wheat-based bread recipes in my experience.

  • Umi
    Reply

    Ive tried it too ! It was really good even without yogurt because in my country yogurt is pretty expensive this is better

  • Laura Lennuyeux-Comnene
    Reply

    Tried this today, and it was really good – and satisfying to make! I used soya yogurt (the brand was alpro, as that is all that is available near me), and added onion seeds to the mix (sometimes these are called Nigella seeds) – it was really delicious!
    Thanks about the tip re: wholemeal flour. I was thinking of making some with wholemeal – removing the ‘husks’ and adding them after makes sense. Thanks again for the recipe!

  • sharon
    Reply

    my hubby use to buy the large naan u can get from supermarket, the garlic and corriander ones, i found your recipe and he hasnt bought any since he actually said they were restraunt standard , so thank yoi for the recipe , im in the process of making more today for the freezer. My hubby now wants some for tea filled with salad mayo and a meat substitute lol. I only made 10 three weeks ago

    • Mary
      Reply

      aww what a lovely comment to read, Sharon. Thank you so much for sharing. I’m so happy that you (and your hubby) are finding this recipe so useful <3
      Stay well and safe,
      Mary

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.