Super easy vegan naan bread. The perfect accompaniment to a delicious curry or just as is! Soft, fluffy and wonderfully flavorful!
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.
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.
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.
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!).
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.
More vegan sides!
- Baked Potato Fries
- Vegan Cornbread
- Rosemary and Olive Oil Roasted Eggplant
- Easy Vegan Dinner Rolls
- Vegan Mashed Potatoes
So let us know what you think of these vegan naan breads! Comment below and please rate the recipe too! Thanks so much.
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Vegan Naan
- Prep Time: 45 mins
- Cook Time: 20 mins
- Total Time: 1 hour 5 minutes
- Yield: 8
Print Recipe
Pin RecipeDescription
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
- Add the flour, yeast and salt to a mixing bowl and mix together.
- Add the maple syrup to the warm water and mix in.
- 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.
- 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.
- 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.
- 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.
- 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).
- Repeat for the rest of the naan breads.
- Add more oil as needed if your pan starts to look too dry, but use only a small amount at a time.
- 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.
- 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
- 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
Anna Andrews says
June 30, 2018 at 4:33 pmSuper bread, ideal for curry
★★★★★
Sheri says
July 1, 2018 at 4:19 amSO good! Thank you so much!
★★★★★
Alison Andrews says
July 1, 2018 at 9:25 amYou’re so welcome! 🙂 Thanks for the awesome rating!
Dimitra says
July 2, 2018 at 7:11 amSounds great – we’ll definitely try it.
For a non-vegan version, do you think it would be fine to use honey instead of maple syrup?
Alison Andrews says
July 2, 2018 at 10:50 amSure!
Casandra says
July 9, 2018 at 2:30 pmCan I use rice flour?
Alison Andrews says
July 10, 2018 at 12:08 pmNo, using a different flour here would be very risky and unlikely to work.
Mary says
July 17, 2018 at 8:35 pmI have made this three times now. It is delicious and surprisingly easy. I cannot thank you enough for your amazing recipes. You have revived my love of cooking and meal time is much more tasty thanks to you!
★★★★★
Alison Andrews says
July 18, 2018 at 9:21 amThat is the best comment to read today! I am so pleased you like the recipe. Thank you so much for sharing Mary! 🙂
Val says
August 5, 2018 at 9:11 amIt looks really delicious! Although, I don’t eat refined flour. So is it possible to try this recipe with any whole one?
Thank you for inspiring us!
★★★★
Alison Andrews says
August 6, 2018 at 8:29 amHi Val, I haven’t tested this recipe with different flours, but I am thinking a wholewheat flour might also work, as long as it is a gluten containing flour. If you were to make this gluten-free I think that would require a lot of changes to the recipe and probably best to just look for a gluten-free recipe. But a gluten flour like wholewheat might be great for this! Let us know how it goes if you try it like that! 🙂
Moko says
August 9, 2018 at 2:32 pmOh my, these were so good! I made these with my kid today and we ate them all, couldn’t stop eating! I’ll definitely try your other recipes too 🙂
★★★★★
Alison Andrews says
August 9, 2018 at 2:39 pmFantastic! Thanks for sharing! 🙂
Danielle says
December 13, 2018 at 2:07 pmMy husband and I tried this recipe last night and loved it! I am curious … can you use active dry yeast instead of instant? Does that change the finished product at all? Would we need to make changes to the recipe? Already excited to make this again!
★★★★★
Alison Andrews says
December 13, 2018 at 2:35 pmHi Danielle, so glad you enjoyed it! Thanks for the great review. Regarding active dry yeast vs instant yeast, I have had comments on other recipes of mine (like our wholewheat bread) saying that people used active dry yeast instead of instant yeast and it worked fine. I wouldn’t think it would change the recipe at all, you would just need to follow the usual instructions for using active dry yeast (which I think is a little different than instant yeast).
Alison Andrews says
December 13, 2018 at 2:36 pmI found an article about it, saying they can be used interchangeably. 🙂
Vanessa says
January 20, 2019 at 5:38 pmNext batch of curry I make, I’ll be giving them a shot. My New Year’s “Resolution” (of sorts) is to stop buying things that I can make easily at home… these don’t look too difficult, I’m kind of mad at myself for being too intimidated to even look at a recipe, lol.
Do you happen to know if these are freezable?
Alison Andrews says
January 21, 2019 at 11:08 amHi Vanessa! Cool, hope you’ll enjoy the recipe. They are very easy. 🙂 And yes they are freezable!
Rainie says
January 20, 2019 at 9:06 pmSoooo perfect! I did use honey instead of syrup, but everything else according to recipe. I appreciate that there isn’t any fat in the recipe, and so few ingredients. Thank you!
★★★★★
Alison Andrews says
January 21, 2019 at 11:06 amSo glad you enjoyed it, thanks for the great review. 🙂
The Book of Food says
February 5, 2019 at 11:55 amI way prefer this recipe over the regular ones ! Thank you very much. It’s simple and yet just perfect. Thanks again.
★★★★★
Alison Andrews says
February 5, 2019 at 12:20 pmWonderful! Thanks for the great review. 🙂
Eileen says
February 14, 2019 at 10:35 pmThese were so easy and fun to make and tasted great we all enjoyed them, we have missed naans since going vegan I thought I would be more complicated. Will definitely try other of you recipes. Thank you x
★★★★★
Alison Andrews says
February 15, 2019 at 8:39 amWonderful! So happy you found them easy to make and they tasted good! Thanks so much for the awesome review. 🙂
Sarah Mabbott says
February 20, 2019 at 6:58 pmHi. Can I make these in advance and warm them up?
Alison Andrews says
February 21, 2019 at 8:08 amHi Sarah, yes you can, they stay good for around 2 days. You can reheat them in the oven or in a pan or in the microwave.
Alanna says
February 28, 2019 at 7:08 amThese were delicious and so easy to make!!
★★★★★
Alison Andrews says
February 28, 2019 at 9:05 amSo happy to hear that! Thanks so much Alanna! 🙂
Ria says
March 12, 2019 at 1:11 amI made these with a combination of wholewheat flour and spelt. More water was required. I incorporated garlic, dried parsley, salt, carom seeds and a splash of sunflower oil.
It was delicious and I have extra for tomorrow.
Thank you.
★★★★★
Alison Andrews says
March 12, 2019 at 9:56 amFantastic! Thanks so much for sharing your adjustments and for the great review Ria! 🙂
Sue says
April 15, 2019 at 2:15 pmSimple and delicious. Husband couldn’t stop eating it!
★★★★★
Alison Andrews says
April 16, 2019 at 9:24 amSo happy to hear that Sue! Thanks for the wonderful review. xo
Chery wells says
April 15, 2019 at 4:41 pmHow do I keep them fresh if I don’t use them all today. My dough is rising as I type!
Alison Andrews says
April 16, 2019 at 9:28 amHi Chery, you can keep leftovers for a couple of days at room temperature and then reheat, either microwave them or warm them in the oven until heated through.
K says
May 1, 2019 at 3:25 pmI made this the other night and it was easy, quick, and turned out delicious! I used active yeast with no issues. Thanks for the awesome recipe!
★★★★★
sandy says
May 11, 2019 at 3:39 pmI grow blue jade heirloom corn that is used, or used to be for flour 100 or so years ago. Do you believe this might work? If I try this soon, I will post how it goes but had hoped for a yea or nay on this. 🙂
★★★★★
Alison Andrews says
May 11, 2019 at 3:53 pmHi Sandy! I have absolutely no idea! Sorry! My feeling is that it would be very different, but let us know how it goes. 🙂