Vegan Naan Recipe

Authentic homemade vegan naan bread stacked in plate.

5 from 53 votes

This recipe makes authentic tasting vegan naan flatbreads with a puffy, pillowy texture and smoky flavor. They're perfect for dunking into spicy Indian curries.

Prep Time10

Cook Time20

Rise time plus resting time1 20

Total Time1 50

Course: Bread

Cuisine: Indian

Diet: Vegan, Vegetarian

Servings: vegan naan breads

Calories: 295kcal

Author: Vaishali · Holy Cow Vegan

Cost: $2.80 per recipe/$0.35 per naan

Equipment

Large mixing bowl
Cast iron griddle or skillet (or any flat, wide pan that can sustain high heat.)

Ingredients

For optional garlic butter topping:

4 tablespoons vegan butter (olive oil works too)
6 cloves garlic (crushed or put through a garlic press)
2 tablespoons cilantro (finely chopped. You can sub with another herb like mint)

For vegan naan

2¼ teaspoon active dry yeast (1 packet. Instant yeast will also work)
1 teaspoon sugar
1 to 1½ cups water (lukewarm)
½ cup vegan yogurt (preferably at room temperature)
1 tablespoon avocado oil or any neutral oil
3.5 cups unbleached all-purpose flour
1 teaspoon salt

US Customary - Metric

Instructions

Make garlic herb butter

Place the vegan butter, garlic and cilantro in a small skillet. Turn heat to low. Once the butter has melted, let the herbs infuse into the oil for 15 more minutes. Stir occasionally while cooking, then turn off heat and set aside. You can add some salt to taste to the vegan garlic herb butter if you want to.

Make vegan naan

Place yeast in a large bowl with 1 cup water and sugar. Let stand five minutes until the yeast dissolves and bubbles.
Add the yogurt and oil to the bowl followed by the flour and salt.
Mix with a wooden spoon or your hand until a rough dough comes together. You may need to drizzle between ¼ to ½ cup more water. Use warm water. The dough should be a bit wet and should stick slightly to your hands.
Turn out the dough on a lightly floured surface and knead just slightly until it's fairly smooth but still tacky. Coat the bowl with oil and place the ball of dough in it, covering the top with a bit of oil as well. Cover tightly and set aside to rise, about an hour.
After an hour the dough should have doubled. Remove it to an unfloured surface and cut into eight pieces, like you would a pizza.
Form each piece into a ball by tucking the sides under and then rolling the dough between your palms. Cover the balls of dough with a kitchen towel and let them stand 20 minutes.
To form the naan, take one ball of dough. Shape it by pressing it into a four- or five-inch disc first with your fingers, then lifting it by the edges and letting the weight of the dough and gravity pull it down. Move your fingers along the edges until the naan is roughly six inches by eight inches, The naan should be about ¼-inch thick, with some spots that are thinner. After you shape the naan, use your fingertips to make some dents in the surface. This is called "docking" and it will keep the naan from bubbling up into one large pocket.
Heat a cast-iron griddle over high heat. Place the naan on the hot griddle. It should begin to puff up and form large bubbles immediately.
Flip the naan just once. Let it cook for another 45 seconds to a minute or until char spots appear on the bottom. Brush some of the garlic herb butter or plain melted butter on the naan and remove to a plate lined with a kitchen towel. Keep the naan wrapped until ready to serve.

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