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
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
Equipment
- Large mixing bowl
- Rolling pin
- Cast-iron skillet or heavy frying pan
- Clean kitchen towel
Step 1: Activate the Yeast
If using instant yeast, you can mix it directly with the flour.
If using active dry yeast:
- Combine warm water, sugar, and yeast.
- Let stand for 5–10 minutes until foamy.
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.
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.
Step 4: First Rise
- Lightly oil a bowl.
- Place dough inside and turn once to coat.
- Cover with a towel or plastic wrap.
Let rise in a warm place until doubled in size:
- About 1–1½ hours
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.
Step 6: Prepare Garlic Butter
Combine:
- Melted vegan butter
- Garlic
- Chopped herbs
Set aside.
Step 7: Roll the Naan
On a lightly floured surface:
- Roll each ball into an oval or teardrop shape.
- About ¼ inch (6 mm) thick.
Do not make them too thin or they’ll lose their fluffy texture.
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.
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.
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.
Optional Variations
Garlic Naan
Sprinkle minced garlic directly onto rolled dough before cooking.
Press lightly so it adheres.
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.
Herb Naan
Add:
- 1 tbsp chopped cilantro
- 1 tsp dried oregano
- 1 tsp dried parsley
to the dough.
Stuffed Naan
Fill with:
- Mashed potatoes
- Vegan cheese
- Spiced vegetables
Seal edges before rolling gently.
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.
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.
Tips for Extra Soft Naan
- Use plant-based yogurt for tenderness.
- Don’t add too much flour while kneading.
- Cook on a very hot skillet.
- Cover immediately after cooking.
- Brush with vegan butter while still hot.
