This vegan naan is soft, pillowy, slightly chewy, and beautifully blistered. It cooks quickly in a skillet and is perfect with curries, soups, dips, or wraps.

Yield

• 8 medium naan

Prep Time

• 20 minutes

Rise Time

• 1–1½ hours

Cook Time

• 15–20 minutes

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Ingredients

Dough

• 3¾ cups (470 g) all-purpose flour
• 2¼ tsp (7 g) instant yeast (1 packet)
• 1 tbsp sugar
• 1 tsp salt
• ¾ cup (180 ml) warm water (105–110°F / 40–43°C)
• ¾ cup (180 ml) unsweetened plant-based yogurt (soy or coconut works well)
• 2 tbsp olive oil or neutral oil

Vegan Garlic Butter (Optional)

• 3 tbsp vegan butter, melted
• 2 cloves garlic, finely minced
• 1 tbsp chopped fresh cilantro or parsley

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Equipment

• Large mixing bowl
• Rolling pin
• Cast-iron skillet or heavy frying pan
• Clean kitchen towel

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Step 1: Activate the Yeast

If using instant yeast, you can mix it directly with the flour.

If using active dry yeast:

1. Combine warm water, sugar, and yeast.
2. Let stand for 5–10 minutes until foamy.

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Step 2: Mix the Dough

In a large bowl combine:

• Flour
• Salt
• Yeast (if using instant)

Add:

• Warm water
• Plant-based yogurt
• Oil

Mix until a shaggy dough forms.

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Step 3: Knead

Transfer dough to a lightly floured surface.

Knead for 8–10 minutes until:

• Smooth
• Soft
• Slightly tacky

If the dough is sticky, add flour 1 tablespoon at a time.

Avoid adding too much flour or the naan may become dense.

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Step 4: First Rise

1. Lightly oil a bowl.
2. Place dough inside and turn once to coat.
3. Cover with a towel or plastic wrap.

Let rise in a warm place until doubled in size:

• About 1–1½ hours

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Step 5: Divide the Dough

Punch down the dough gently.

Divide into 8 equal pieces.

Shape each into a ball.

Cover and rest for 10 minutes.

This makes rolling easier.

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Step 6: Prepare Garlic Butter

Combine:

• Melted vegan butter
• Garlic
• Chopped herbs

Set aside.

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Step 7: Roll the Naan

On a lightly floured surface:

1. Roll each ball into an oval or teardrop shape.
2. About ¼ inch (6 mm) thick.

Do not make them too thin or they’ll lose their fluffy texture.

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Step 8: Heat the Pan

Heat a cast-iron skillet over medium-high to high heat.

The pan should be very hot before cooking.

No oil is needed.

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Step 9: Cook the Naan

Place one naan in the hot skillet.

Cook for:

First Side

• 1–2 minutes

Large bubbles should appear.

Second Side

• Flip and cook another 1–2 minutes.

Brown spots and charred blisters are desirable.

Repeat with remaining dough.

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Step 10: Brush and Keep Warm

Immediately brush hot naan with garlic butter.

Stack cooked naan and cover with a clean towel to keep soft.

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Optional Variations

Garlic Naan

Sprinkle minced garlic directly onto rolled dough before cooking.

Press lightly so it adheres.

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Whole Wheat Naan

Replace up to 50% of the all-purpose flour with whole wheat flour.

Add 1–2 extra tablespoons of water if needed.

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Herb Naan

Add:

• 1 tbsp chopped cilantro
• 1 tsp dried oregano
• 1 tsp dried parsley

to the dough.

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Stuffed Naan

Fill with:

• Mashed potatoes
• Vegan cheese
• Spiced vegetables

Seal edges before rolling gently.

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Storage

Room Temperature

• Up to 1 day in an airtight container.

Refrigerator

• Up to 4 days.

Freezer

• Up to 2 months.

Place parchment paper between pieces before freezing.

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Reheating

Skillet

• 30–60 seconds per side.

Oven

• 350°F (175°C) for 3–5 minutes.

Microwave

• Wrap in a damp paper towel and heat 15–20 seconds.

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Tips for Extra Soft Naan

1. Use plant-based yogurt for tenderness.
2. Don’t add too much flour while kneading.
3. Cook on a very hot skillet.
4. Cover immediately after cooking.
5. Brush with vegan butter while still hot.