• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Oh My Veggies logo

  • Recipes
    • Vegetarian Recipes
    • Vegan Recipes
    • Vegetarian Main Dishes
    • Vegetarian Appetizers
    • Vegetarian Breakfast Recipes
    • Vegetarian Side Dishes
    • Dessert Recipes
    • Snack Recipes
    • Drinks
    • Sauces, Spreads and Condiments
    • Holiday Recipes
    • From our Readers
  • Cooking Tips & Hints
    • Cooking Tips
    • Plant-Based Nutrition
    • Product Reviews
  • Shop Cookbooks
  • About Us
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Find Recipes
  • Cookbooks
  • About Us
  • Free Meal Plan
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Find Recipes
    • Cookbooks
    • About Us
    • Free Meal Plan
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Oh My Veggies » Vegan Recipes » Vegan Bread

    Vegan Naan

    Published: Oct 18, 2021 · by Nicole · Updated: Mar 5, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    This vegan naan bread is fluffy, soft, buttery and easy to make from scratch! You need just a few simple ingredients to make it for a perfect side dish. Serve it as a side dish for curries and stews, or eat with a dip of your choice. You can even turn naan bread into a pizza!

    Vegan naan bread

    Amazing vegan naan bread

    There’s nothing quite like making bread from scratch. It always tastes so much better than store-bought, and it’s also so much fun to do. And this vegan naan bread has been one of my favourites these days!

    Naan is an Indian flatbread that’s typically made in a tandoor (large outdoor oven). Most versions you find in stores and restaurants contain egg and/or milk. But it’s also super easy to veganise! I’m so excited to share my favorite dairy-free and eggless naan recipe, and I hope that you love it as much as I do. 

    Vegan naan bread on a table

    This vegan naan bread is soft and fluffy, with a texture that practically melts in your mouth. The flavor is buttery, with a hint of garlic. I’ve been making it on repeat because it’s exactly the sort of flavor and texture I adore in a homemade bread.

    You need just simple and accessible ingredients to make this wonderful bread from scratch. After making the dough, the naan is cooked in a skillet and gets from skillet to table in no time. It’s ideal for a weekend project to serve as part of an Indian-inspired plant based dinner.

    Ingredients for eggless naan bread

    Ingredients for vegan naan bread

    Plant based milk of your choice. Ensure that it’s at room temperature (around 85 degrees F/30 degrees C) which will allow the yeast to activate.

    Dry, inactive yeast. You can also use the instant yeast variety for this recipe. If you do so, you can skip the yeast activation process (where you set the liquid mixture aside for 5-10 minutes).

    Sugar. This is a necessary ingredient to allow the yeast to activate.

    Dairy-free yogurt. I would recommend using a thick and creamy soy yogurt variety (such as a Greek yogurt alternative) for the best chewy texture. Make sure that it’s unsweetened and unflavoured. You can also replace this with vegan buttermilk - see the ‘recipe tips’ section for instructions on how to do so.

    Flour. I typically use plain all-purpose flour to make vegan naan bread. It also works really well with wholegrain flour, or a half and half mixture. I’ve not tried a gluten-free flour mix, but I’m sure it would achieve similar results.

    Eggless naan bread on a table

    Vegan butter. You can also use olive oil or avocado oil.

    Baking powder. Adding this as well as the yeast gives the best results in terms of texture and fluffiness.

    Garlic powder and/or onion powder. The addition of garlic powder helps to add a subtle, yet distinctive flavor.

    How to make vegan naan bread

    Make the dough

    Start by blooming the yeast. Add the plant based milk, yeast, salt and sugar to a mixing bowl and stir together well. Cover with a kitchen towel and set aside for 5-10 minutes. You know that it’s ready when the mixture develops a foamy, bubbly consistency.

    Inactive yeast mixture
    Yeast mixture after blooming

    After 5-10 mixture, add the vegan yogurt to the wet ingredients and mix together thoroughly. In a different bowl, mix together the flour, baking powder and garlic powder.

    Now add the wet ingredients to the dry and mix together using a spoon or a spatula. When the dough starts to clump together, add the vegan butter and mix it in thoroughly.

    Dry ingredients for vegan naan
    Vegan dough after proofing

    Now knead the dough for around 5 minutes, until it becomes smooth. If it’s too dry and doesn’t stick together well, add a little bit more plant based milk, 1-2 tbsp at a time. If it’s too wet and clings to your hands excessively, add a little bit more flour. Cover and set aside to proof for an hour. The dough should at least double in size during this time.

    Shape the naan bread

    Transfer the dough onto a large, lightly floured worktop. Divide it into 4 equally-sized sections using a bench scraper and roll each one into a sphere. Arrange them on a floured wooden board, cover with a kitchen towel and allow to proof for a further 10 minutes. During this time, they should double in size once more.

    Dough pieces on a wooden board
    Dough balls on a wooden board

    Now, it’s time to roll out and shape the naan bread. Transfer each ball to a floured worktop and roll it out into a tapered rectangle. Flip, and continue rolling out until around a cm in thickness. Make sure to add a light dusting of flour each time you roll to prevent sticking.

    Cook the vegan naan in a skillet

    Now heat a couple tbsp olive oil in a large frying pan or skillet over a medium-high heat. Add the naan bread one at a time and cook for 3 minutes, or until bubbles start to form on the surface. Flip, then cook for around 90 seconds more.

    Eggless naan on a wooden board before cooking
    Vegan naan in a skillet

    Transfer the naan to a warm plate and brush with extra vegan butter before serving. Garnish with fresh cilantro and/or parsley.

    Recipe tips

    As with all other bread and vegan baking recipes, I would strongly encourage you to weigh out the ingredients for best results.

    Instead of vegan yogurt, you can make vegan buttermilk. Use half of the milk to make the yeast mixture. Stir 1 tbsp apple cider vinegar into the rest of the milk and set aside for around 10 minutes, then add to the dough as normal.

    Vegan naan on a table

    Instead of garlic powder, you can add fresh minced garlic cloves into the dough, or even roasted garlic to make garlic naan.

    Make sure to roll out the naan thin enough because this will ensure that the bubbles form on the surface.

    While cooking the naan, ensure that you cover the rest of the dough balls with a kitchen towel. This will prevent them from drying out.

    I like naan bread to be on the bigger side, so I used the recipe as written below to make 4 breads. You can, however, divide each section into 2 once more and make 8 smaller ones.

    Storage instructions

    Vegan naan bread is best eaten immediately and you most likely won't have any leftovers! However, it can be:

    Eggless naan bread resting on a table next to curry and yogurt
    • Stored on the counter covered with a dish cloth for up to 2 days.
    • Stored in the fridge in an airtight container for up to 6 days.
    • Frozen for up to 2 months. Freeze the naan in individual freezer-friendly bags, and allow to thaw fully before reheating. You can reheat them either on the stove in a frying pan or skillet, or by microwaving them on 80% power for 2-3 minutes.

    How to serve vegan naan bread

    What I love about naan bread is just how versatile it is as a snack or a side dish. You can serve it together with your weeknight dinners for a meal that's comforting, wholesome and impressive.

    • Serve it with a curry recipe of your choice together with crispy vegan samosas. For instance, I serve it all the time with my jackfruit curry and vegan tikka masala. If you're making my vegan butter 'chicken' or potato curry, be sure to make naan to take the whole meal to the next level!
    • Make my red lentil cauliflower Dahl and pair it with naan bread for a dinner that's ideal for any day of the week.
    • It also goes extremely well with dishes such as my vegan tomato soup, or a simple, yet incredible chickpea stew.
    • Serve naan with a dip of your choice such as hummus, tzatziki, or baba ghanoush.
    • Turn it into a pizza base! Add toppings of your choice such as vegetables, tofu/tempeh and vegan cheese, and then simply bake for 10-15 minutes for a fun twist on pizza.

    Other homemade bread recipes

    If you loved this vegan naan, you will love my other vegan breads! How about trying out my simple tomato focaccia, dinner rolls, or cinnamon bagels? They're all perfect for beginners, and come with detailed instructions to ensure it's a success every time.

    Eggless naan with cilantro

    If you give this vegan naan bread a go, be sure to tag me on Instagram (earthofmariaa) so I can see your creations, and leave your feedback in the comments below together with a star rating! I love hearing from you.

    Vegan Naan Bread

    This vegan naan bread is fluffy, soft, buttery and easy to make, even as a beginner in the kitchen!! You need just a few simple ingredients to make it for a perfect side dish or snack. Serve it with curries and stews, or eat with a dip of your choice. You can even turn naan bread into a pizza!
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 1 hour 30 minutes
    Cook Time: 5 minutes
    0 minutes
    Total Time: 1 hour 35 minutes
    Course: Side Dish
    Cuisine: Indian, Vegan
    Diet: Vegan, Vegetarian
    Keyword: bread, Dough, earth of maria, homemade bread, naan bread, to move, vegan naan bread
    Servings: 4 large naan breads (or 8 small)
    Calories: 399kcal
    Author: Oh My Veggies

    Equipment

    • Small mixing bowl x 2
    • Dish cloth
    • Large mixing bowl
    • Bench scraper
    • Rolling Pin
    • Frying pan or skillet

    Ingredients

    • ⅔ cup plant based milk
    • 1 tbsp yeast
    • 1 tsp salt
    • 1 tbsp sugar
    • ½ cup soy yogurt unsweetened
    • 2 ½ cups flour plus more for dusting
    • ½ tsp baking powder
    • 1 tsp garlic powder
    • 2 tbsp vegan butter melted
    • 1 tbsp olive oil to cook
    • ½ cup cilantro finely chopped, to garnish
    US Customary - Metric

    Instructions

    Make the dough

    • Bloom the yeast. Add the plant based milk, yeast, salt and sugar to a mixing bowl and stir together well. Cover with a dish towel and set aside for 5-10 minutes. You know that it’s ready when the mixture develops a foamy, bubbly consistency.
      ⅔ cup plant based milk, 1 tsp salt, 1 tbsp sugar, 1 tbsp yeast
    • Add the soy yogurt to the wet ingredients and mix together thoroughly.
      ½ cup soy yogurt
    • In a different bowl, mix together the flour, baking powder and garlic powder.
      2 ½ cups flour, ½ tsp baking powder, 1 tsp garlic powder
    • Add the wet ingredients to the dry and mix together using a spoon or a spatula. When the dough starts to clump together, add the vegan butter and mix it in thoroughly.
      2 tbsp vegan butter
    • Knead the dough for around 5 minutes, until it becomes smooth. If it’s too dry and doesn’t stick together well, add a little bit more plant based milk, 1-2 tbsp at a time. If it’s too wet and clings to your hands excessively, add a little bit more flour. Cover and set aside to proof for an hour. The dough should at least double in size during this time.

    Shape the naan

    • Transfer the dough onto a large, lightly floured worktop. Divide it into 4 equally-sized sections using a bench scraper and roll each one into a sphere. Arrange them on a floured wooden board, cover with a kitchen towel and allow to proof for a further 10 minutes. During this time, they should double in size once more.
    • Transfer each ball to a floured worktop and roll it out into a tapered rectangle. Flip, and continue rolling out until around a cm in thickness. Make sure to add a light dusting of flour each time you roll to prevent sticking.

    Cook the naan

    • Heat a couple tbsp olive oil in a large frying pan or skillet over a medium-high heat. Add the naan bread one at a time and cook for 3 minutes, or until bubbles start to form on the surface. Flip, then cook for around 90 seconds more.
      1 tbsp olive oil
    • Transfer the naan to a warm plate and brush with extra vegan butter before serving. Garnish with fresh cilantro and/or parsley.
      ½ cup cilantro

    Video

    Notes

    As with all other bread and vegan baking recipes, weigh out the ingredients for best results.
    Yeast: You can also use instant yeast for this recipe. If you do so, skip the 5-10 minutes needed to set aside and bloom the yeast,
    Yogurt substitute: Instead of vegan yogurt, you can make vegan buttermilk. Use half of the milk to make the yeast mixture. Stir 1 tbsp apple cider vinegar into the rest of the milk and set aside for around 10 minutes, then add to the dough as normal.
    Size: The recipe as written below makes 4 large naan breads. You can, however, divide each section into 2 more and make 8 smaller ones.
    Storage: You can keep the naan bread on the countertop, covered with a dish towel, for up to 2 days, or in the fridge for up to 6. You can also freeze it for up to 2 months.
    Reheating: If frozen, allow to thaw fully in the fridge before reheating. Then, warm up either on the stove, or in the microwave.

    Nutrition

    Calories: 399kcalCarbohydrates: 67gProtein: 10gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 688mgPotassium: 165mgFiber: 3gSugar: 5gVitamin A: 402IUVitamin C: 4mgCalcium: 123mgIron: 4mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Garlic Confit Recipe
    Vegan Pulled Jackfruit (Pulled 'Pork') »

    10 Ingredients or Less, Earth of Maria, Nut Free Vegan Recipes, Vegan Baking, Vegan Bread, Vegan Recipes, Vegan Side Dishes, Vegetarian Recipes Dough, Flour

    Reader Interactions

    Something to say? Leave a comment. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    image of the author

    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

    signature of author

    get a free 5 day vegetarian meal plan

    shop our vegetarian and vegan cookbooks

    Trending Recipes

    • Strawberry Mojito Popsicles (Don't Forget the Rum!)
    • Thai Veggie Pizza
    • Strawberry Cheesecake Overnight Oats
    • Spinach Mushroom Frittata

    Footer

    ↑ back to top

    • Shop Cookbooks
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.

    link to VegKitchen.com - vegan recipes website
    link to deliciouseveryday.com - a vegetarian and vegan recipes website
    link to allshecooks.com - a food blog
    link to wandertooth.com - a travel website

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media