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. Perfect with Vegan Butter Chicken.
Click here for the printable recipe.
Video Tutorial for Easy Naan Bread Recipe
Ingredients for the EASIEST Vegan Naan
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 because I love to save my good cooking oils for recipes that REALLY need them, I’ll generally omit the oil while still really enjoying the fluffy naan. So these two ingredients are optional.
Having trouble using yeast? Check out my Troubleshooting Yeast and Bread Dough guide.
How to make Easy Vegan Naan
First make the dough by mixing all the ingredients together to form a dough ball. Let the ball of dough proof (aka sit in a warm, draft-free location while covered), then divide the dough and hand-pull the pieces into shape.
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 non-stick 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.
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.
What to eat with this Easy Vegan Naan?
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
- 1 1/4 cup water (300ml)
- 4 cups all purpose flour* (480g), plus more for kneading
- 2 1/4 teaspoons instant yeast
- 1/2 teaspoon salt
- Optional: 1 - 2 tablespoon oil or vegan yogurt
Make the dough
- 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 manageable.
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.
Punch down the dough and divide it into 8 - 10 pieces, depending on the size you want.
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. When all of your pieces have been shaped, either cook the naan on the stove OR in your oven.
Cook on the stove
- 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
- 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.
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
- Wrap the naan up in a clean kitchen cloth to keep in the heat and moisture. Serve them right away.
- To store at room temperature, let them cool to room temperature and store in an air tight container for up to 3 days.
- 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.
*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.
Serving Size:1 eighth of recipe
Amount Per Serving: Calories: 275Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 1mgSodium: 150mgCarbohydrates: 50gFiber: 2gSugar: 2gProtein: 8g
Nutritional Information automatically calculated by a plugin and may not be correct.