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A plate stacked with vegan naan bread

How to Make Perfect Vegan Naan Bread

Author Chef Summer Storm - garden grub
This homemade vegan naan is perfectly soft, fluffy, chewy, and slightly crispy. It's relatively neutral in flavor with a hint of tang. This naan can be eaten in several different ways. I often eat it with a bowl of curry or turn it into a flatbread pizza!
5 from 1 vote
Prep Time 30 mins
Cook Time 10 mins
Rest Time 1 hr
Total Time 1 hr 40 mins
Course Appetizer, Dinner, Lunch, Side Dish
Cuisine American, Indian
Servings 4 naan


  • Standing mixer with dough hook attachment (BUT, read "tiparooskis" to see how to make this recipe by hand!)
  • Rolling Pin



  • One 1/4 ounce (7 gram) packet active dry yeast
  • 1 tbsp organic cane sugar
  • 1/2 cup water, warmed to 110 degrees Fahrenheit- important!
  • 1/2 cup of your favorite plain, unsweetened vegan yogurt (I use Kite Hill's plain, unsweetened almond milk yogurt)
  • 1 tbsp olive oil, extra virgin (Plus more for greasing the bowl and cooking)
  • 2 1/4 cups all-purpose flour
  • 1 tsp kosher salt

Garlic Butter

  • 2 tbsp vegan butter
  • 3 fresh, peeled garlic cloves, minced
  • Pinch sea salt
  • Optional: 1 tbsp parsley or cilantro, finely chopped



  • Into the bowl of your standing mixer, stir together the active dry yeast, sugar, and the warmed water. Let this rest for 10 minutes so it can become frothy.
  • Now, add the rest of the ingredients into the bowl. Use the mixer's dough hook attachment and turn the mixer onto the lowest speed. Allow this to mix until all of the ingredients are mostly combined. Scrape down the sides and bottom of the bowl a few times to help speed the process up.
  • Once everything is mostly combined, allow it to knead for 10 minutes, still on the lowest speed.
  • Lightly grease a large mixing bowl with olive oil. Scrape the sticky dough into the bowl and then flip it over, so both sides of the dough are lightly greased with the oil.
  • Place a piece of plastic wrap directly onto the dough and then wrap the top of the bowl in plastic wrap as well. Place the mixing bowl in a dark warm place to rest for 1 hour so the dough can double in size.
  • Lightly flour your countertop. Cut the dough into 4 equal-sized pieces.
  • Place a large saute pan over medium heat. (I love using my cast-iron skillet for this recipe!)
  • Now, roll out one piece of dough at a time into a 1/4th of an inch thick circular shape.
  • Once the saute pan is hot, add roughly 2 teaspoons of olive oil into the pan and tilt the saute pan around to coat it with the oil evenly. Gently place the rolled piece of dough into the pan.
  • Cook the dough for 1 to 1 1/2 minutes, or until the underside is nice and golden brown and the top has several air bubbles.
  • Brush or drizzle roughly 2 teaspoons more of olive oil onto the top of the dough. Then, gently flip the naan over using a spatula. Cook the second side for another 1 to 1 1/2 minutes.
  • Remove the naan from the pan, and, if so desired, brush a little bit more olive oil onto both sides.
  • Repeat the last 5 steps of the instructions with the other pieces of dough!

Garlic Butter

  • Melt the vegan butter in a small saute pan over medium-low heat.
  • Once it is melted, add in the minced garlic. Saute this for about 1 minute or until the garlic has softened.
  • Add in a pinch of salt and the parsley if so desired, stir, and turn the heat off.
  • Drizzle this over the prepared naan.
Tried this recipe?Let me know how it was!