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Vegan Naan

Homemade vegan naan triangles stacked in a basket
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Forget store-bought! Whip up incredibly soft, slightly chewy vegan naan right in your own kitchen. It’s easier than you think and perfect for scooping up your favorite curries or dips. Let’s bake some magic!

Ingredients

Scale
  • For the Yeast:
    • 110 mL (approx. ½ cup) Lukewarm Water (like a baby’s bath!)
    • 2 tsp Sugar
    • 1 tsp Active Dry Yeast
    • Optional: 1 Tbsp Vegan Powdered Milk (soy/coconut)
  • For the Dough:
    • 200g (approx. 1 ½ cups) All-Purpose Flour (spooned & leveled)
    • ½ tsp Baking Powder
    • ½ tsp Fine Sea Salt
    • 2 Tbsp Olive Oil (plus more for cooking/brushing)
    • 3 Tbsp Plain Vegan Yogurt (unsweetened, thick style is great!)
  • For Finishing:
    • 3 Tbsp Chopped Fresh Cilantro (plus more for topping!)
    • Melted Vegan Butter or Olive Oil for brushing
    • Optional: Minced garlic, flaky sea salt

Instructions

  1. Wake Up the Yeast: In a small bowl, gently stir sugar, yeast, (and vegan milk powder, if using) into the lukewarm water. Let sit for 10 mins until it’s foamy. If not foamy, start again with fresh yeast!
  2. Mix Dry Stuff: In a big bowl, whisk together flour, baking powder, and salt.
  3. Combine & Knead: Pour the foamy yeast mixture, olive oil, and vegan yogurt into the flour bowl. Mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic (a little tacky is okay!).
  4. First Rise: Place dough in a lightly oiled bowl, cover tightly, and let rise in a warm spot for 2 hours, or until doubled in size.
  5. Shape & Rest: Gently punch down the dough. Divide into 4 equal balls. Cover and let rest for 10 minutes.
  6. Roll ‘Em Out: On a lightly floured surface, roll each ball into a rough oval or teardrop shape, about ¼ inch thick. Sprinkle with cilantro and gently roll again to press it in.
  7. Cook Hot & Fast: Heat a cast iron skillet (or heavy pan) over high heat for 3-4 mins until very hot. Reduce heat slightly to medium-high. Add a tiny bit of oil. Carefully lay one naan in the pan. Cook 1-2 minutes per side, until puffed up with golden-brown spots. Watch closely – they cook fast!
  8. Finish & Serve: As each naan comes off the heat, immediately brush generously with melted vegan butter or olive oil. Sprinkle with more cilantro, minced garlic (if using), or flaky salt. Stack them under a clean towel to keep warm and soft.

Notes

  • Serving Ideas: Perfect alongside curries (like chana masala or vegan butter chicken!), soups, stews, or with dips like hummus. Best served warm!
  • Key Tips:
    • Make sure your water is lukewarm, not hot, for the yeast.
    • Get your pan really hot before cooking for the best puff and bubbles!
    • Stack and cover cooked naan right away to keep them super soft.
  • Variations: Mix minced garlic into the topping butter, knead in red pepper flakes for spice, or top with nigella seeds!
  • Storage: Store completely cooled leftovers in an airtight container at room temp for 1-2 days.
  • Reheating: Warm gently in a dry skillet, wrap in foil in a low oven (300°F/150°C), or microwave briefly (careful not to make it tough).
  • Freezing: Freeze cooled naan (with parchment between layers) in a freezer bag for up to 3 months. Thaw at room temp and reheat.

Enjoy your delicious homemade naan!

Find it online: https://recipesh.com/vegan-naan/