Vegan Naan Recipe

Introduction

Vegan naan is a soft, fluffy Indian flatbread perfect for scooping up curries or enjoying with dips. This easy recipe uses simple plant-based ingredients and requires no special equipment, making it ideal for home cooks who want a delicious dairy-free alternative.

Ingredients

• ¾ cup warm water
• 1 teaspoon instant yeast
• 1 teaspoon sugar
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon baking powder
• 3 tablespoons plant-based milk (soy milk works best)
• 1 teaspoon apple cider vinegar
• 5 tablespoons olive oil (divided)

Instructions

1. Step 1: In a cup, combine the warm water with yeast and sugar. The water should be comfortably warm—not hotter than 110°F (43°C)—to activate the yeast without killing it. Stir until dissolved, cover, and let it sit for 5 minutes until foamy.
2. Step 2: In a large bowl, mix the flour, salt, and baking powder. Set aside.
3. Step 3: In a small cup, whisk together the plant-based milk and apple cider vinegar. Let it thicken for a minute.
4. Step 4: Once the yeast mixture is foamy, add the plant milk mixture and 2 tablespoons of olive oil. Stir well, then pour into the dry ingredients.
5. Step 5: Using a spatula, mix until the dough comes together. It will be sticky and slightly broken down.
6. Step 6: Lightly flour a clean surface and turn the dough onto it. Knead gently for about 6 turns until all lumps are incorporated. If sticky, sprinkle with up to 1 tablespoon more flour. Form a loose ball—do not overwork the dough.
7. Step 7: Coat the large bowl with 2 tablespoons of olive oil. Place the dough in the bowl, drizzle 1 tablespoon of oil over it, and spread it around. Cover with a warm, damp towel and let rise in a warm place for about 3 hours, until doubled or tripled in size.
8. Step 8: Once risen, flour your work surface generously. Remove the dough and knead gently for 40 seconds. Shape into a ball and divide into 8 equal pieces. Form each piece into a ball and rest for 10 minutes.
9. Step 9: Preheat a large cast iron pan or heavy skillet over medium heat for 2 minutes.
10. Step 10: On a floured surface, roll out one dough ball as thinly as possible without tearing.
11. Step 11: Place the rolled dough onto the hot pan. Cook for about 20 seconds, watching for golden brown spots and bubbling. Flip only when the underside is golden and lightly charred.
12. Step 12: Cook the other side for 10–20 seconds until golden and spotted with light char marks.
13. Step 13: Repeat with remaining dough balls. Keep cooked naan warm in a covered toaster oven or wrapped in a kitchen towel. Let cool completely before storing in an airtight container.

Tips & Variations

• For a garlic naan variation, brush the cooked naan with garlic-infused olive oil and sprinkle with fresh chopped cilantro before serving.
• If you don’t have a cast iron pan, a heavy nonstick skillet over medium heat works well.
• Using soy milk gives the best texture, but any plant-based milk like almond or oat works fine.
• Do not over-knead the dough, or it can become tough instead of soft and fluffy.

Storage

Store cooled naan in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm gently in a hot skillet or toaster oven until soft and heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise in the refrigerator overnight. Bring to room temperature before dividing and rolling out.

What if my dough doesn’t rise?

If the dough doesn’t rise, check that your yeast is fresh and that the water was the right temperature (warm but not hot). Using expired yeast or water that’s too hot or too cold can prevent proper rising.

Vegan Naan Recipe

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★★★★★

4.8 from 64 reviews

This Vegan Naan recipe offers a soft, fluffy, and flavorful Indian flatbread made entirely plant-based. Using simple pantry staples like all-purpose flour, plant-based milk, and olive oil, this naan is perfectly tender with a slight char from stovetop cooking in a cast iron pan. It’s an ideal accompaniment to curries, soups, or can be enjoyed on its own with dips. The dough rests and rises to develop perfect texture without any dairy or eggs, making it suitable for vegans and those seeking dairy-free bread options.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 3 hours 35 minutes
• Yield: 8 naan breads 1x
• Category: Bread
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegan

Ingredients

Scale 1x2x3x

Dough Ingredients

• ¾ cup warm water
• 1 teaspoon instant yeast
• 1 teaspoon sugar
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon baking powder
• 3 tablespoons plant-based milk (soy milk works best)
• 1 teaspoon apple cider vinegar
• 5 tablespoons olive oil (divided)

Instructions

1. Activate Yeast: Add the warm water to a cup and mix in the yeast and sugar until fully dissolved. The water should be comfortably warm (around 110°F) so the yeast can activate without dying. Cover and set aside for 5 minutes until foamy.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, salt, and baking powder to combine well. Set aside.
3. Prepare Plant Milk Mixture: In a separate small cup, mix the plant-based milk with the apple cider vinegar. Stir well until the mixture thickens slightly, resembling buttermilk.
4. Combine Wet Ingredients: Once the yeast mixture is foamy, add the plant milk mixture and 2 tablespoons of olive oil. Mix thoroughly to combine all wet ingredients.
5. Form Dough: Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, mix well until a sticky, slightly broken down dough forms.
6. Knead Dough Lightly: Lightly flour a clean surface and transfer the dough there. Knead gently for about 6 turns, incorporating any small chunks into a uniform dough. Add a tablespoon of flour if dough is too sticky. Form the dough into a loose ball without overworking.
7. First Rise: Add 2 tablespoons of olive oil into a clean bowl, coating the inside. Place the dough ball in the bowl and coat it with 1 tablespoon of olive oil on top. Cover with a warm, damp towel and let rise in a warm place for 3 hours, until doubled or tripled in size.
8. Divide Dough: After rising, flour your work surface again. Remove dough from bowl gently and knead slowly for about 40 seconds. Shape into a ball and divide into 8 equal portions. Form each into a small ball and rest for 10 minutes.
9. Preheat Pan: Heat a large cast iron skillet over medium heat for 2 minutes to ensure it’s hot enough for cooking the naan.
10. Roll Out Dough Balls: Take one dough ball and place it on a floured surface. Using a rolling pin, roll out as thinly as possible without tearing the dough. The thinner the naan, the better the texture and cooking.
11. Cook First Side: Place the rolled dough onto the hot cast iron pan. Cook for about 20 seconds, then gently lift the edge to check the underside. Look for golden spots and light charring. Expect bubbles to form quickly.
12. Flip and Cook Other Side: Flip the naan and cook for an additional 10-20 seconds until golden with some lightly charred spots. Remove from pan.
13. Repeat and Serve: Continue rolling out and cooking remaining dough balls. Keep cooked naan warm by placing them in a toaster oven set to low heat or wrapping them in a clean kitchen towel. Once cooled, store in an airtight container.

Notes

• Warm water temperature is crucial to activate yeast without killing it; aim for about 110°F.
• Do not over-knead the dough to keep naan soft and tender.
• Using a cast iron pan helps achieve traditional charring and texture similar to tandoor-cooked naan.
• Soy milk is recommended for best results as a plant-based milk substitute.
• Allowing the dough to rise for 3 hours enables proper fermentation and flavor development.
• Roll the dough thinner for a lighter naan with nice bubble formation.
• Serve naan warm for the best texture and flavor experience.

Keywords: vegan naan, plant-based naan, Indian bread, vegan flatbread, dairy-free naan, homemade naan