Homemade Vegan Naan Recipe

Pan-cooked vegan naan: Indian flatbread
Pan-cooked vegan naan: Indian flatbread photo by Dorling Kindersley / Getty Images
  • 96 mins
  • Prep: 90 mins,
  • Cook: 6 mins
  • Yield: about 8 naans (serves 8)
Ratings (27)

A homemade dairy-free vegan naan bread recipe. Naan, Indian flatbread, is served with many Indian meals, but in Indian restaurants, naan often contains butter or sometimes even yogurt. If you're making homemade Indian food, add this homemade vegan naan recipe to your menu. I like to add chunks of minced garlic to the top of my naan just before cooking. 

Naan is unique in that it is a leavened bread, which uses yeast, but it is also a flat bread, which means that the perfect naan bread should soft, like white bread, but flat, like a pita bread. 

Scroll down for a few more of my favorite vegetarian and vegan homemade Indian food recipes to try to make yourself an easy and complete Indian-style vegetarian and vegan dinner.

What You'll Need

  • 1 tsp. active dry yeast (1/2 package)
  • 1/2 cup warm water
  • 1 tbsp. sugar
  • 3 tbsp. soy milk
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1 tsp. salt
  • 1 3/4 to 2 cups bread flour
  • 1 tbsp. olive oil (or as needed for cooking plus more to brush the top of the naan)

How to Make It

  1. In a large bowl, dissolve the yeast in warm - but not hot - water. Let this stand for about 10 minutes, until the yeast becomes frothy.
  2. One the yeast has become frothy, add in the sugar, soy milk, onion powder, garlic powder, and salt, to the bowl, and then add in just enough flour to make a soft dough, about 1 3/4 to 2 cups. On a lightly floured surface, knead the dough for about 6 to 8 minutes, or until smooth.
  1. Next, lightly oil a separate bowl, then place the naan dough in the bowl, cover with a damp cloth and set it aside. Let the dough rise for about one hour or until the dough has doubled in volume.
  2. After rising, punch down the dough and then break off chunks of dough and roll into golf ball-size pieces and place on a baking sheet. Cover the dough balls with a towel and allow to rise again until doubled in size again, about 30 minutes.
  3. Pre-heat a baking pan or baking tray to high heat and cover it with a light layer of oil (I like to use a paper towel for this, but a pastry brush will also do the trick - but of course be careful if the pan is hot!).
  4. Roll each ball of dough into a thin circle then add to pan one at a time. Cook for 2 to 3 minutes, or until bubbles begin to brown and brush the top side with additional olive oil. Turn and cook for 2 to 3 minutes on the other side.

Recipe note: Naan can also be cooked on a grill for about 2-3 minutes on each side over very high heat. 

Here's a few more homemade vegetarian and vegan Indian food recipes to try: