Easy Vegan Naan
This Easy Vegan Naan is soft, fluffy, and perfectly golden—made right on the stovetop with simple pantry ingredients. No yogurt, no dairy, and no oven required. It’s the perfect vegan flatbread for curries, wraps, and dipping.
Ingredients
- Main Ingredients
- 3 cups all-purpose flour
- 1 cup warm water not hot
- 2¼ tsp instant or active dry yeast 1 packet
- Seasonings & Flavor Base
- 1 tbsp sugar
- 1 tsp salt
- Pantry Staples
- 2 tbsp olive oil or neutral oil
- 1 tsp baking powder
- Optional
- Minced garlic for garlic naan
- Vegan butter or extra olive oil for brushing
- Fresh herbs like cilantro or parsley
Instructions
- Activate yeast: In a small bowl, mix warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.
- Mix dry ingredients: In a large bowl, whisk together flour, salt, and baking powder.
- Form dough: Add yeast mixture and oil to the dry ingredients. Stir until a soft dough forms.
- Knead: Knead by hand for 5–7 minutes until smooth and elastic.
- Rise: Cover and let rise in a warm place for 45–60 minutes, until doubled in size.
- Shape: Divide dough into equal balls. Roll each into an oval or round about ¼-inch thick.
- Cook: Heat a dry skillet or cast-iron pan over medium-high heat. Cook naan 1–2 minutes per side until bubbles form and golden spots appear.
- Finish: Brush with oil or vegan butter. Add garlic or herbs if desired. Keep covered until serving.
Notes
- Dough should be soft but not sticky—add a little flour if needed.
- High heat is key for proper puffing and charred spots.
- Cover cooked naan with a towel to keep them soft.