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
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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
- 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
My first attempt was a bit of a fail, but I nailed it the second time. When baking I always use the weight measurements when provided as it’s typically the most accurate – but that was not the case with this recipe. I used 375g all-purpose flour (King Arthur) without measuring how many cups this was, resulting in a dough so sticky that it was impossible to work with. I added a few handfuls of flour without measuring and was able to mostly save it, but the naan ended up very small and fat as they were difficult to roll out thin.
I decided to try again but this time measuring out 3 cups of flour to see how much the weight differed. My scale read 475g. The dough was easy to work with and the naan came out wonderfully! Just one additional note – I didn’t need to oil my non-stick pan.
Overall, 5 stars from me for a non-dairy naan recipe that doesn’t call for dairy-free yogurt, hallelujah! Unsweetened, plain non-dairy yogurt isn’t available where I live and making my own coconut yogurt at home means needing to plan and prep 2+ days in advance to make naan. My naan-loving, dairy-eating boyfriend loves them too!
★★★★★
Hi K! So glad it worked out great in the end, though I use weight measurements myself and definitely use the 375g in this recipe and it works great for me. Thanks for the feedback and the great review! 🙂
So good & so easy!! I used 1/2 Tablespoon of honey (I know it’s not vegan. The only animal product I eat ocassionally) as the sweetener & half the amount of salt. Thank you for this wonderful recipe!
★★★★★
Awesome Rainie, so glad you like the recipe! Thanks for the wonderful review.
Can stevia be subbed for the maple syrup?
Hi Lisa, I think you could, or you could try leaving it out. 🙂
J’aimerais faire cette recette avec une farine sans gluten, laquelle/lesquelles me conseilleriez-vous pour réussir la recette svp?
Hi Sonia, I’m not sure if this works as gluten-free. But if you do try one any gluten free all purpose blend that replaces regular flour cup for cup would be a good one to try.
Absolutely gorgeous naan bread: thank you for the recipe! Super-light.
Glad you enjoyed it Sophie! 🙂
I made this recipe gluten free by using 2 cups white rice flower and 1 cup potato starch and I added 3 tsp of xantham gum. Everything else in the recipe was the same except I used 1 Tbsp organic raw sugar instead of the syrup. It turned out so perfect! Thanks for the recipe!
★★★★★
Awesome! Thanks so much for sharing! 🙂
Super easy recipe and the results are amazing! I may never buy naan again. I ate 3 in one night along with spicy red lentil curry and by itself (late last night after making them) because they were just so good. No substitutions were made and I think next time i wont put any oil in my pan. They really don’t need it especially after sitting in an oiled dish for 30 minutes. Simply delicious, light and addictive! Thanks for a great recipe.
★★★★★
So happy to hear Deb! Thanks for the awesome review! 🙂
I agree with all the comments! We haven’t been able to find naan, let alone vegan naan where we are living in Spain. I have had a go at making them before, not a success! This recipe, though, worked like a dream. I halved it to make enough for two and they were perfect.
Muy, muy rico! Gracias!
★★★★★
Wonderful to hear it worked out well! Thanks so much for the awesome rating! 🙂