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    Home » Sides » Vegan Naan – Super Easy, Soft and Fluffy!

    Vegan Naan – Super Easy, Soft and Fluffy!

    Published: Jun 30, 2018 Modified: Aug 8, 2019 by Alison Andrews This post may contain affiliate links

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    23.7Kshares
    Vegan Naan

    Super easy vegan naan bread. The perfect accompaniment to a delicious curry or just as is! Soft, fluffy and wonderfully flavorful!

    Vegan Naan and cilantro in a basket lined with blue paper.

    I am honestly thrilled about this vegan naan recipe because it is sooo easy.

    We love a good curry and when you have a good curry, well, a delicious naan bread is the perfect companion.

    And when it’s this easy to make it yourself, there’s really no reason not to.

    That being said, it’s not super quick to make these, but it is super easy. 

    Flour, salt and yeast in a mixing bowl with a wooden spoon. A ball of dough for vegan naan, in a blue and white mixing bowl.

    How to make vegan naan

    It’s 5 easy ingredients that you mix up in a bowl, knead a bit (not long at all) and then leave to rise for 30 minutes.

    A big ball of dough on a parchment lined wooden board. Dough divided up into 8 pieces for vegan naan.

    Then you divide the dough up into 8 pieces, roll each one out until it’s nice and thin and then fry it in a very hot pan with a teeny tiny bit of oil.

    Vegan Naan in a frying pan. Vegan Naan in a frying pan.

    It only takes 2-3 minutes for the vegan naan breads to brown nicely on both sides, so the cooking part only takes around 20 minutes.

    So all in all, you can have hot and delicious freshly made vegan naan breads within an hour (or a little over an hour) if you started right now!

    I went with the easiest version of this recipe that I could, I didn’t want to add any bells and whistles because it’s not really necessary.

    However, you can definitely fancy up these naan breads by adding crushed garlic or cilantro or even turn them into butter naans by brushing on some melted vegan butter and then adding a sprinkle of sea salt (yum!).

    Vegan Naan and cilantro in a basket lined with blue paper.

    I hope you’ll love this vegan naan bread! It is:

    • Super easy
    • The perfect accompaniment to curry!
    • Ideal for dipping
    • Soft and fluffy
    • Flavorful!

    Serve them nice and warm! If you have leftovers, store them at room temperature where they will stay good for up to 2 days. They’re easy to reheat, you can microwave them or warm them in the oven until heated through.

    Vegan Naan in a basket with the top naan folded over.

    More Vegan Indian Inspired Recipes!

    1. Vegan Butter Chicken
    2. Vegan Tikka Masala
    3. Vegan Korma
    4. Vegan Chickpea Curry
    5. Vegan Potato Curry
    6. Vegan Curry

    A piece of vegan naan dipping into a bowl of curry.

    Print
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    Vegan Naan

    Vegan Naan


    ★★★★★

    5 from 52 reviews

    • Author: Alison Andrews
    • Prep Time: 45 mins
    • Cook Time: 20 mins
    • Total Time: 1 hour 5 minutes
    • Yield: 8
    • Diet: Vegan
    Print Recipe
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    Description

    Super easy vegan naan bread. The perfect accompaniment to a delicious curry or just as is! Soft, fluffy and wonderfully flavorful!


    Ingredients

    • 3 cups (375g) All Purpose Flour
    • 2 tsp Instant Yeast
    • 1 tsp Salt
    • 1 cup (240ml) + 2 Tbsp (30ml) Warm Water (Not Hot)
    • 1 Tbsp (15ml) Maple Syrup
    • Olive oil (for oiling the dish and for frying)

    Instructions

    1. Add the flour, yeast and salt to a mixing bowl and mix together.
    2. Add the maple syrup to the warm water and mix in.
    3. Pour the warm water over the flour mix and stir in with a spoon. Flour your hands and a work surface and get in there with your hands, kneading the dough about 20 times so that it forms into a nice big ball. The dough will be quite soft.
    4. Place the ball of dough into an oiled dish and turn it over a couple of times so that the dough is lightly coated in the oil, then cover the bowl with a cloth and leave to rise on the countertop for 30 minutes.
    5. After 30 minutes bring out the ball of dough and place onto a parchment lined board. Alternatively use a floured baking mat. Cut the dough into 8 roughly even sized pieces.
    6. Heat up a non-stick frying pan with a tiny bit of olive oil – it really must be a very small amount, like a half a teaspoon.
    7. Roll out the first naan into roughly an oval sort of shape and place into the hot frying pan. Allow to cook until nicely browned on each side (if the pan is hot enough, it should only be 2-3 minutes before it’s perfectly done both sides).
    8. Repeat for the rest of the naan breads.
    9. Add more oil as needed if your pan starts to look too dry, but use only a small amount at a time.
    10. If you would like to make garlic naan, then once you’ve rolled out your naan bread, dip your finger in water and lightly dab the water onto the surface of the naan bread, add crushed garlic and press it in, it will stick because of the dampness of the dough from the water. Then fry it as usual.
    11. If you want to make a butter naan, then melt some vegan butter and brush it onto the naan bread during cooking or just after it’s finished cooking. A sprinkle of sea salt on top of the vegan butter is also delicious to add.

    Notes

    *The reason for only using a tiny bit of olive oil when frying is so that your naan doesn’t end up oily, as it tends to soak up the oil. However if you like them like that then go ahead and use more.

    *Prep time includes time spent rising.

    • Category: Side, Savory
    • Method: Stovetop
    • Cuisine: Vegan, Indian

    Nutrition

    • Serving Size: 1 Naan (of 8)
    • Calories: 211
    • Sugar: 1.8g
    • Sodium: 296mg
    • Fat: 3.8g
    • Saturated Fat: 0.5g
    • Carbohydrates: 37.9g
    • Fiber: 1.4g
    • Protein: 5.4g

    Keywords: vegan naan

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    23.7Kshares
    Alison Andrews

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.
    Previous Post: « Vegan Shawarma with Seitan Strips and Tzatziki
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    Reader Interactions

    Comments

    1. AvatarKrista Roberts says

      April 11, 2021 at 10:38 pm

      I make this almost every time I make a curry or dhal etc. It’s so easy and delicious!

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        April 12, 2021 at 11:41 am

        Awesome! Thanks so much Krista!

        Reply
    2. AvatarKelly Mullins says

      March 08, 2021 at 12:54 am

      The title of the recipe is spot on! Simple, soft, fluffy! My whole family LOVED it and were impressed I made it myself. I will never use store bought naan again when it’s this easy to make a much more delicious naan! Thanks so much for another great recipe!

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        March 08, 2021 at 9:33 am

        Awesome! Thanks so much Kelly!

        Reply
    3. AvatarBianca says

      February 04, 2021 at 12:37 am

      The perfect naan to eat with my daal. Thank you for this recipe, Alison. It is delicious and incredibly easy to make.

      Reply
    4. AvatarSarah says

      February 03, 2021 at 11:44 am

      Fantastic recipe, brilliantly explained. I’m thinking of making these this evening to go along with a curry. Do you know if once they have been made, if the naan bread is able to be frozen?

      Thank you,

      Sarah

      Reply
      • Alison AndrewsAlison Andrews says

        February 03, 2021 at 12:11 pm

        Thanks Sarah! yes, I think it would be fine to freeze them once made. Thaw in the fridge and then reheat however you like.

        Reply
      • AvatarMaureen Cram says

        February 04, 2021 at 7:04 am

        I freeze the dough before I cook it, then just thaw it out and finish it off when I want to eat it. It doesn’t take long to thaw out if you pack it in small freezer bags in individual portions.

        ★★★★★

        Reply
    5. AvatarRachel says

      January 27, 2021 at 7:41 pm

      Everyone was very sceptical when I told them I was making naan bread. But I proved them all wrong😉
      Thanks for this recipe!

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        January 28, 2021 at 9:24 am

        Awesome!

        Reply
    6. AvatarShira says

      December 29, 2020 at 9:39 pm

      Hi Alison,
      Is there a way to make the dough ahead of time? How should I store it? I made the dough and am letting it sit, but don’t want to cook them until this evening (in 3hrs).
      Can’t wait to eat them!

      Reply
      • Alison AndrewsAlison Andrews says

        December 31, 2020 at 10:31 am

        If it’s just a few hours I would probably just leave it on the counter. I’m not sure about storing it for any longer than that.

        Reply
      • AvatarBridget says

        January 06, 2021 at 5:16 pm

        You can make ahead and put it in a bowl with wrap over the top. Let it come back to room temp before carrying on with the recipe. You can also freeze the dough, thaw and let come back up to room temp before continuing with recipe

        Reply
    7. AvatarAminata says

      December 29, 2020 at 6:27 pm

      This recipe was really good and very simple to make. will be my go-to naan recipe

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        December 31, 2020 at 10:31 am

        Thanks Aminata!

        Reply
    8. Avatarraiana says

      November 21, 2020 at 1:48 am

      Can this be made with active (not instant) yeast? How would you do that? That’s what I have on hand.

      Reply
      • Alison AndrewsAlison Andrews says

        November 21, 2020 at 12:11 pm

        Hi Raiana, I believe it can but I haven’t made it that way so I can’t advise on how it might change the process.

        Reply
    9. Avatarplant-based girl says

      November 18, 2020 at 11:49 pm

      I made this so many times, and it’s never failed me! Would it be possible with whole wheat flour? Are there any adjustments I should make?

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        November 19, 2020 at 9:53 am

        So happy to hear that! I think it would work with whole wheat flour though the texture would be a little different! Let us know how it goes if you try it that way. 🙂

        Reply
    10. AvatarSFrench says

      November 14, 2020 at 7:30 pm

      Super easy and delicious. I forgot the maple syrup but I didn’t miss it. Will make again, for sure. Thanks for the recipe!

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        November 16, 2020 at 12:21 pm

        Awesome! Thanks for the wonderful review!

        Reply
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    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

    More about me →

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