Name: Vegan Naan Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 3 h 40 min
Cuisine: Indian
Ingredients: ¾ cup warm water; 3 tablespoons plant-based milk (soy milk works best); 1 teaspoon apple cider vinegar; 5 tablespoons olive oil, divided; 1 teaspoon sugar; 2 cups all-purpose flour; 1 teaspoon instant yeast; 1 teaspoon salt; 1 tablespoon baking powder

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Introduction

Vegan naan is a soft, fluffy flatbread perfect for scooping up your favorite curries or enjoying on its own. Made without any dairy, this version uses simple plant-based ingredients to achieve that classic naan texture and flavor.

A close-up view of a single flatbread cooking in a black skillet on a stove. The flatbread is oval shaped with an uneven surface, light beige in color, and has several small, scattered golden-brown spots where it has been cooked. The skillet shows a light dusting of flour or cornmeal around the flatbread, enhancing the texture contrast. The image captures the flatbread in the center of the pan, showcasing its slightly puffed and soft appearance, while the dark surface of the skillet provides a strong contrast to the light bread. The photo was taken from above, with a white marbled surface visible at the edges. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup of warm water
1 teaspoon of instant yeast
1 teaspoon of sugar
2 cups of all-purpose flour
1 teaspoon of salt
1 tablespoon of baking powder
3 tablespoons of plant-based milk (soy milk works best)
1 teaspoon of apple cider vinegar
5 tablespoons of olive oil (divided)

Instructions

Step 1: Add the warm water to a cup and mix in the yeast and sugar until fully dissolved. The water should be comfortably warm, around 110°F if using a thermometer. Cover and set aside for 5 minutes.
Step 2: In a large bowl, combine the flour, salt, and baking powder. Mix well and set aside.
Step 3: In a small cup, mix the plant-based milk with the apple cider vinegar until it thickens slightly.
Step 4: Check the yeast mixture; if it’s foamy, it’s ready. Add the milk mixture and 2 tablespoons of olive oil to it, then pour all wet ingredients into the bowl with the dry ingredients.
Step 5: Stir the mixture with a spatula. The dough will be sticky and slightly broken down.
Step 6: Lightly flour a clean surface, transfer the dough and any bits onto it. Knead gently for about 6 turns until smooth. If sticky, add up to 1 tablespoon more flour. Form a loose ball and set aside. Avoid over-kneading.
Step 7: Drizzle 2 tablespoons of olive oil inside a clean bowl. Place the dough ball inside and spread 1 tablespoon oil over it. Cover with a warm damp towel and leave in a warm spot for 3 hours until doubled or tripled in size.
Step 8: Once risen, flour your workspace again. Remove the dough carefully and knead gently for 40 seconds. Shape into a ball and divide into 8 equal pieces. Form each into a ball and rest for 10 minutes.
Step 9: Preheat a large cast iron pan over medium heat for 2 minutes.
Step 10: On a floured surface, roll out one dough ball as thin as possible without tearing.
Step 11: Place the rolled dough onto the hot pan. Cook for about 20 seconds until bubbles appear and the bottom is golden with light char spots.
Step 12: Flip and cook the other side for 10 to 20 seconds until golden and lightly charred.
Step 13: Repeat with remaining dough balls. Keep cooked naan warm in a toaster oven or wrapped in a clean towel. Once cooled, store airtight.

Tips & Variations

Use soy milk for best texture, but any plant-based milk works well.
For extra flavor, brush cooked naan with garlic-infused olive oil or sprinkle with fresh herbs.
If you don’t have a cast iron pan, a non-stick skillet will work too.
Don’t skip resting the dough; it helps develop softness and flavor.

Storage

Store naan in an airtight container once completely cooled. It keeps well at room temperature for up to 2 days or in the refrigerator for 4 days. Reheat on a skillet or in a toaster oven for best results to restore softness.

How to Serve

A pile of seven layered flatbreads with a light beige color and slightly charred brown spots, stacked on a white cloth on a white marbled surface; the flatbreads have uneven round shapes with soft, puffy textures showing some folds and bubbles. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze vegan naan?

Yes, you can freeze cooked naan. Wrap each piece individually in plastic wrap or foil, then place them in a freezer bag. Thaw and reheat in a skillet or oven before serving.

Why isn’t my naan fluffy?

Fluffy naan depends on the yeast activation and proper resting time. Make sure your water is warm, the yeast is foamy before mixing, and allow the dough to rise fully covered in a warm environment.