This vegan naan is soft, fluffy and so flavorful. It’s also so easy to make and the perfect accompaniment to a delicious curry.
I am honestly thrilled about this vegan naan recipe because it is sooo easy.
We love a good vegan curry and when you have a good curry, well, a delicious naan is the perfect companion.
And when it’s this easy to make it yourself, there’s no reason not to.
That being said, it’s not super quick to make these, but it is super easy and really worth it.
Naan is an Indian style flatbread that is usually baked in Tandoor ovens in India. But a homemade version can be done in a hot frying pan or skillet on the stovetop too, and it’s really, really good.
And there’s nothing like the pride you get from making things yourself from scratch.
To make these vegan naan you simply mix up the dough, let it rise for 30 minutes, cut it into 8 pieces and then roll each piece out and fry it up with a tiny bit of oil in a hot pan. It only takes 2-3 minutes for the vegan naan bread 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 within an hour (or a little over an hour) if you start right now! Serve it alongside a vegan potato curry (pictured at the bottom of the page) or a vegan korma.
And if you love super easy bread recipes then you’ll also love our vegan focaccia and vegan tortillas.
How To Make Vegan Naan
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add all purpose flour, instant yeast (rapid rise yeast) and salt to a mixing bowl and mix together.
- Mix maple syrup with warm water and pour it over the dry ingredients. Stir it 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 it onto a parchment lined board. Alternatively use a floured baking mat.
- Cut the dough into 8 roughly even sized pieces.
- Roll each piece of dough into a roughly oval shape and then fry it in a very hot pan with a teeny tiny bit of oil.
- 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).
Garlic Naan or Butter Naan
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.
Garlic naan. 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.
Butter naan. 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.
Storing Tips
These vegan naan are best served fresh. However, 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.
Serve This Vegan Naan Alongside These Recipes
- Vegan Butter Chicken
- Vegan Tikka Masala
- Vegan Korma
- Vegan Chickpea Curry
- Vegan Potato Curry
- Vegan Chana Masala
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Naan
Ingredients
- 3 cups All Purpose Flour (375g)
- 2 teaspoons Instant Yeast
- 1 teaspoon Salt
- 1 cup + 2 Tablespoons Warm Water (270ml) must be warm and not hot
- 1 Tablespoon 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 them together. Pour it over the dry ingredients 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 it 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 (*see notes).
- 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.
- 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, dip your finger in water and lightly dab the water onto the surface of the naan, 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 vegan butter and brush it onto the naan during cooking and just after it's finished cooking. A sprinkle of sea salt on top of the vegan butter is also delicious to add.
Video
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.
- These vegan naan are best served fresh. However, if you have leftovers, store them at room temperature where they will stay good for up to 2 days.
- Prep time includes the time spent rising.
Mark says
Made these tonight with my 9 year old daughter and she did an amazing job! Soft, delicous naan and tastes very authentic, i have been ordered to make them again with her tomorrow!! Thanks very much.
Alison Andrews says
Awesome! Thanks Mark! 🙂
Alice says
This was so delicious and easy. I used fresh yeast – about 10g and it worked perfectly. My whole family really liked them
Alison Andrews says
Awesome! Thanks for sharing and the great review Alice! 🙂
Val says
I’m of Indian descent and although I’ve never been to India, I grew up eating various Indian meals and naan was a staple (along with chapati and other roti). Therefore, I’ve tried many, many naan recipes in my own kitchen in the US, but I never found one that was really good yet easy to make regularly. This naan recipe was easy to make, tasted authentic, and best of all it was soft and fluffy, not hard and dry like many others I’ve tried. Three days later, I was still eating the same soft, fluffy naan. As another reviewer stated, it was good to find a naan recipe that didn’t require any yogurt. My mom makes naan but she too was interested in your recipe, so I’ve forwarded it to her. I’m making it again today, and this time I’ll make a curry flavored one, as well as some with garlic, and all with your wonderful recipe. Thank you for an amazing, authentic vegan naan recipe!
Alison Andrews says
This is awesome Val, thanks so much for your wonderful comment and review! 🙂
K says
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!
Alison Andrews says
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! 🙂
Rainie says
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!
Alison Andrews says
Awesome Rainie, so glad you like the recipe! Thanks for the wonderful review.
Lisa says
Can stevia be subbed for the maple syrup?
Alison Andrews says
Hi Lisa, I think you could, or you could try leaving it out. 🙂
Sonia says
J’aimerais faire cette recette avec une farine sans gluten, laquelle/lesquelles me conseilleriez-vous pour réussir la recette svp?
Alison Andrews says
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.
Sophie says
Absolutely gorgeous naan bread: thank you for the recipe! Super-light.
Alison Andrews says
Glad you enjoyed it Sophie! 🙂
Ella says
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!
Alison Andrews says
Awesome! Thanks so much for sharing! 🙂
Deb says
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.
Alison Andrews says
So happy to hear Deb! Thanks for the awesome review! 🙂
Lynette Smith says
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!
Alison Andrews says
Wonderful to hear it worked out well! Thanks so much for the awesome rating! 🙂
Lesley says
Hi Alison,
Another great recipe for my vegan granddaughter and me (a non vegan) who actually enjoys vegan/vegetarian foods. Simple, quick and a great side to chickpea curry. I’d happily make and serve them to non vegans who would be none the wiser! 😉 Thanks for sharing!
Alison Andrews says
So happy to hear that Lesley! Thanks for the wonderful review. xo
sandy says
I 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
Hi Sandy! I have absolutely no idea! Sorry! My feeling is that it would be very different, but let us know how it goes. 🙂
K says
I 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!
Chery wells says
How do I keep them fresh if I don’t use them all today. My dough is rising as I type!
Alison Andrews says
Hi 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.
Sue says
Simple and delicious. Husband couldn’t stop eating it!
Alison Andrews says
So happy to hear that Sue! Thanks for the wonderful review. xo