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Vegan Naan Recipe. This is a super puffy soft Best Vegan Naan bread. Make plain Naans, Garlic Naans or Avocado Naan or stuffed. Bake it in an oven or cook on stove top. Cauliflower Stuffed Naan is like a paratha calzone. Dairy-free Indian flat bread Recipe Jump to Recipe
There are several types of indian flat breads.. some leavened like Naan, some unleavened like Roti/Chapati or stuffed unleavened like Parathas. The flatbreads that are served with everyday Indian food at home are generally simple Roti and Parathas. There are very few days when I make Naan at home, usually special occasions. Naan is a soft bread that uses yeast to leaven and generally contains yogurt, butter and other additions as eggs depending on the restaurant and the recipes. This vegan naan uses non dairy yogurt to make an amazing vegan version. It is soft, fluffy and a perfect carrier for all curries and spicy dishes. Naans can be baked or made on a skillet (tawa) on the stove. See all options in the recipe.
You can make your own vegan yogurt, or get plain non dairy versions from the store. Yogurt is one of the main reasons the Naan stays soft and the reason for the authentic texture. Additional fat/oil can also help keep it soft, but the texture will be slightly different. I also often use mashed avocado(make sure to use very ripe mashed avocado), to sub the yogurt. The texture is slightly different and obviously the color. But it makes for a sturdy, soft and fluffy flatbread. Make this Vegan Naan and let me know in the comments how they turned out!
Below is Avocado Naan with Tempeh Tikka Masala. These Naan recipes and 2 more Naan recipes that are gluten-free are in my Cookbook! which is Available Internationally. I also have 2 Gluten-free Naan Recipes in my book.
Serve the Naan breads with Curries and Dals. See video above the Recipe widget. Let me know in the comments how it turned out and also rate the recipe!
Yogurt Sub: If you cannot use Vegan yogurt, subs like coconut cream, cashew cream, silken tofu, mashed ripe avocado, softened or thinned out vegan sour cream will work. Start with less flour and add more as needed to make a soft and slightly sticky dough. Proceed with the rest of the recipe.
If you plan to use thin non dairy milk (you can use it since naan is a bread after all), let the dough rest for longer for the first rise (overnight the fridge, then on the counter for an hour to come to room temp, then make flatbreads), for that additional moisture and flavor. Eventually you can make the flatbread with just flour yeast, salt, water and oil, Or just flour, yogurt, water, oil and salt (no yeast). The recipe on this post is one of the common traditional versions for the soft, chewy, moist texture and flavor.
Oil-free: You can make these oil free, use more yogurt to sub the oil and keep the dough sticky/more on the wet side. Once cooked, immediately store them under a heavy towel to retain moisture as they will tend to dry out without the oil.
To store the Naans, store the dough or naan as you would Pizza dough or rolled out Pizza. After the first rise, divide the dough into individual balls, coat in oil and freeze in sealed ziplock. To use, let it thaw for an hour at room temp, roll out and make Naan breads.
The dough can be rolled out and cooked partially and frozen as well. To reheat, brush with some oil or vegan butter and reheat on a skillet to char.
The dough can be rolled out and cooked partially and frozen as well. To reheat, brush with some oil or vegan butter and reheat on a skillet to char.
Pictured below. Naan Stuffed with grated cauliflower
For a Glutenfree version See here or check the 2 versions in my book.
Cooking time and appearance depends on the oven and pan used. You will have a better idea after making the first Naan in terms of how you like yours, cooked to a dark char spots or golden like a pita. You can also put the rolled out Naan bread on a grill. Grill one side, flip and cook the other side. Make a Naan Pizza by topping it with Indian Curries or Roasted Veggies and vegan cheese.
Video:
Vegan Naan Recipe - Plain, Garlic or Avocado Naan bread. Dairy-free Indian flatbread
This is a super puffy soft Vegan Naan flat bread. Make plain Naans, Garlic Naans or Avocado Naan! Vegan Naan Recipe. Bake it in an oven or cook on stove top. Garlic Naan. Avocado Naan. Cauliflower Stuffed Naan. Dairy-free Indian flatbread. Makes 8 to 10 Naans
Ingredients
- 1/2 cup (120 ml) warm water
- 2 tsp sugar
- 1 Tbsp active dry yeast
- 4 cups or more, (550+ gms) bread flour or unbleached white flour
- 1.5 teaspoon salt
- 1 teaspoon baking powder
- 1/4 tsp baking soda
- 1/4 cup (60 ml) organic canola, safflower or coconut oil
- 3/4 cup (6.5 oz) plain non dairy yogurt, unsweetened or lightly sweetened, at room temperature for plain naan, , Or use 3/4 cup very well mashed very ripe Avocado for Avocado Naan
- 1 to 2 Tbsp canola or coconut oil for cooking
- Nigella seeds for garnish
Instructions
Vegan Naan Dough:
- In a large mixing bowl, pour warm water and stir in the sugar. Sprinkle yeast on the water and let sit for 10 minutes or until frothy.
- In another bowl, combine, the flour with salt, baking powder and baking soda.
- Add 3 cups of the flour mixture, 3 Tbsp oil and 3/4 cup yogurt to the yeast bowl. Mix well to combine. Add more flour a few Tablespoons at a time to make a soft lightly sticky dough. Knead in the bowl or on a floured surface for 2 mins. The dough will get stickier if you knead too long.. (For Avocado Naan, start with 3 cups of flour. If your avocado was not ripe or moist enough, you might need some water while kneading.).
- Place the dough in the bowl. Drizzle a Tbsp of oil on the dough. Roll the dough to coat in oil. Cover the bowl with plastic wrap or heavy kitchen towel and let sit to rise for 1.5 hours or until it doubles.
- Punch the dough down and use a Tbsp or more flour if needed to work for half a minute. Divide the dough into 8 pieces. Roll the dough balls lightly in flour and place on parchment. Cover with towel or another parchment and let sit for 20 to 30 minutes.
- Take each piece of dough, and roll/shape into 8 to 9 inch oval shape. roll and handle lightly to keep the dough airy. Dust lightly with flour to help with the rolling.
- Spritz the top of the Naan with water. Sprinkle Nigella seeds. Then brush or spray oil.
To Cook the Naan
Oven Method
- Pre-heat the oven to 450 degrees F. Place a pizza stone in the oven and let heat for half an hour.
- Place as many breads as the stone can accommodate. Bake 2-3 minutes till the breads puffs and top gets golden. Broil for half a minute to crisp/char.
Stove top (Tawa Naan)
- Use any cast iron girdle/skillet/grill pan, which can withstand high heat. Heat it on medium high until heated evenly.
- Place the naan with bottom on the pan.
- Cover with a lid (optional) and let cook on medium high till it starts to puff. 2 to 3 minutes. Flip and cook for another minute.
- To get charred Naan, hold the Naan directly over the gas flame with tongs for a few seconds to cook and char some spots.
- Serve hot, topped with vegan butter or canola oil, with any Indian curry, Daal and veggies. To store for a short time, wrap in a clean kitchen towel. To store for longer, cool completely and place in an airtight bag. Keep on the counter for upto 2 days and in the refrigerator for upto 7 days.
For garlic Naan
- Spritz water on the rolled Naan. Press 2 tsp of finely chopped garlic and a Tbsp chopped cilantro on the top along with the nigella seeds. Spray oil on the garlic. Cook according to instructions.
Video
Notes
Yogurt Subs:
Coconut cream, cashew cream, silken tofu, Mashed ripe avocado, softened or thinned out vegan sour cream will work. Start with less flour and add more as needed to make a soft and slightly sticky dough. Proceed with the rest of the recipe. For storing instructions, oilfree option, see the second paragraph of the post.
Coconut cream, cashew cream, silken tofu, Mashed ripe avocado, softened or thinned out vegan sour cream will work. Start with less flour and add more as needed to make a soft and slightly sticky dough. Proceed with the rest of the recipe. For storing instructions, oilfree option, see the second paragraph of the post.
Nutrition
Calories: 276kcal, Carbohydrates: 43g, Protein: 7g, Fat: 7g, Sodium: 427mg, Potassium: 113mg, Fiber: 1g, Sugar: 2g, Vitamin C: 2.5mg, Calcium: 53mg, Iron: 0.6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
Old recipe on this post. See updated recipe above in the recipe widget.
Vegan Naan- Indian flat bread
Allergy Information: Dairy, egg, corn free recipe. Can be made soy and nut free.
Allergy Information: Dairy, egg, corn free recipe. Can be made soy and nut free.
You can make these with all bread flour or all Wheat flour. I usually dont put more than half whole wheat flour.
For 4-5 Naans
Ingredients:
2+ cups flour( I used 1.5 cups bread flour and 0.5 cups whole wheat flour)
1.5 teaspoon active dry yeast
1 teaspoon salt
2 teaspoons raw sugar
1/2 teaspoon baking powder
2 Tablespoons Oil (I use a combination of coconut and olive or organic canola)
3 tablespoons Soy yogurt or Cashew Yogurt Or Coconut milk yogurt, Or 4 Tablespoons Mashed Avocado mixed with 1 teaspoon lemon juice.
3/4 cup lukewarm water
Seeds for topping: Nigella(Kalonji), black Sesame(til), Carom(Ajwain)
Directions:
Dissolve active dry yeast and sugar in 1/4 cup lukewarm water and let it sit for 10 minutes or until frothy.
Add salt and baking powder to 2 cups flour and mix well.
Add the oil and yogurt Or avocado and mix into the flour.
Add the water/yeast mixture and knead. Add a 1/4 cup water at a time to make into soft dough.
Knead for 5-6 minutes until smooth and non sticky. Place in greased container, spritz top with oil and let rise for 2 hours or until doubled.
Knead the dough for a minute, use a little flour to help reduce stickyness, and divide the dough into 5 equal parts.
Take each piece of dough, one at a time, and roll/shape into 8-inch oval shape. Dust lightly with flour to help with the rolling.
Cook:
Oven Method:
Heat the oven to 450 degrees F with pizza stone for at least half an hour.
Next turn the oven to high broil.
Before putting the Naan in oven, pat some sesame or nigella seeds on the top. Lightly spritz/spray the naan on both sides with water and place onto your baking/pizza stone into the oven.
Bake 2-3 minutes till it puffs and top gets golden.
Serve hot, topped with vegan butter or olive oil.
Stove top:
Use any large pan/skillet which can withstand high heat. Heat it on medium high heat until hot.
Pat some nigella, sesame or carom seeds on top and spritz the bottom with a little water.
Place the naan with bottom on the pan.
Cover and let cook on medium high till it starts to puff.
Flip after 1-1.5 minutes, and cook for half a minute( for pita style)
If you like a charred Naan, then instead of flipping to cook the other side, hold the uncooked side of Naan over the flame with tongs for a few seconds to cook and char some spots.
Serve hot, topped with vegan butter or olive oil with any Indian curry, Daal lentils, vegetables, salad and pickle.
For garlic Naan:
Press finely chopped garlic and cilantro on the top along with the seeds of choice and roll the rolling pin over it, so everything gets embedded in the dough and then proceed with the cooking step as above.
Liked this recipe? Get this and 2 more Naan (gluten-free) recipes in my Cookbook! Now Available Internationally!
Pictured below- inside of the Stuffed Naan.
Stuffed Naan:
Stuffing( can be any stuffing you use in Parathas.. some grated veggies, herbs and spices)!
Pictured stuffing
1.5-2 cups Grated cauliflower
1 green chili chopped
1 teaspoon ginger grated
1/4 cup cilantro chopped
1/2 teaspoon salt
1/4 teaspoon black salt(kala namak)
1/2 teaspoon carom seeds(ajwain)
1/2 teaspoon cumin powder
Add 1/2 cup finely chopped greens like spinach, Kale, Chard to amp up the nutrition.
Mix everything and use. If the stuffing feels too damp, you can dry roast it for 2 minutes or microwave for a minute so the veggies absorb the moisture. The moisture is not a problem in Naans, but creates rolling problems when used for parathas(unleavened flat bread), because the dough is rolled quite thin.
Other stuffing ideas: mashed boiled potatoes, grated broccoli, zucchini, potato mixed with Beet, potato and Kale/spinach, grated radish, squash and lots more.
For Stuffed Naan:
Roll out the dough into a circle and place the stuffing like a calzone on one side, half inch away from the edge.
Apply a little water on the edge, Fold the other side and seal. press edges well.
Roll out this semicircle a little to form an oval and also distribute the stuffing.
Proceed to cook like regular Naan above.
I had the exact same problem. I need to ok add about half a cut of additional water just to get all the flour to absorb (white all purpose)
Did you start with just 3 cups of flour?
The yogurt consistency and sometimes the flour brand just throws off some moisture absorption
Oh my goodness never in my life did I think I’d ever be able to make naans let alone vegan ones! These were absolutely amazing and tasted just like restaurant quality but even better as they’re obviously vegan and I know exactly what’s gone into it. I’ve made twice now. Once exactly as per your recipe and today using spelt bread flour. Both were delicious. Thank you 🙂
It was my first time making Naan and it’s WOW!!!! My family enjoyed it a lot. Thanks Richa🥰
Have tried this recipe a few times and really love it! Lately have been using half the dough to make 5 naans and the other half for two pizza doughs. The naans and pizzas all turn out amazingly!
I’ve been wondering if I’ve been doing something wrong though, since I seem to need to add water to get the dough to hold together (even after adding just the 3 cups of the flour mix to the yeast mix along with the oil and yogurt, the dough is super dry and needs water to hold together). I see that the original recipe calls for adding water at that stage, but the new one doesn’t, so was just curious about this. Either way, turns out delish, so thanks for the recipe!
What flour do you use?
I’ve been using Bob’s Mill unbleached white all purpose flour.
Hmm it shouldn’t need too much water, maybe the flour got packed too much during measuring. It probably needs fluffing to measure. Sometimes that can lead to 1/4 cup more or less flour per cup measure.
Ahh okay, that makes sense. Very helpful, thanks for the guidance!
There are wonderful though I skipped before Because I never have yogurt , but I made cashew yogurt so now I’m freezing them. But stuffed naan? Mine blown! Tempted to make your buffalo chickpea pizza topping and do that. But the cauliflower one looks divine.
Hi Richa,
I am in love with this recipe! I tried it yesterday (pan fried) and it came out perfectly, soft and fluffy. We had it with tomato korma central asian style (my origins are from Turkmenistan/Tadjikistan).
I was wondering if you had an idea what else I can use the dough for except for stuffing the naans.
I would love to use it in different dishes, maybe scallion pancake?
Thanks in advance for any inspiration and for your amazing recipes! <3
Greetings from Berlin 🙂
It would work well for a falafel or a pizza.
Thank you so much Richa! Your recipes never fail me. No tandoor naan made in a cast iron skillet on the stove! It was amazing. Hubby was so happy to eat it. I also added garlic and cilantro topping . So delicious! Thank you.
how can i make these gluten free?
direct substitution doesnt work. try this recipe https://fettabbau-trim.today/2012/01/glutenfree-naan-flat-bread-vegan.html%3C/a%3E%3Cbr /> or try the 2 glutenfree naan flatbread recipes in my first book Indian Kitchen https://veganricha.com/vrik
Hi Richa,
I have your Indian cookbook and absolutely adore it, but I’ve tried making this naan bread 3 times without success. While the bread tastes good, the texture is always wrong and I can’t get the puffiness and bubbles that I would expect from naan. I can’t figure out what I’m doing wrong! The first two times I made it, I figured it was an issue with too much bread flour (I was using a measuring cup, so I weighed it out this time for accuracy). I was able to get the dough really smooth and it resulted in a dense dough with minimal stickiness. But it was like no matter what I did, the gluten didn’t develop properly through kneading and the dough would rip each time I stretched it. Is that normal? The dough rose fine. But I’m having also trouble figuring out how to stretch the dough from a ball into an oval without completely losing air bubbles in the process. Any ideas on how to make this successfully? Thanks!
There are a bunch of things you can try. Roll out the dough lightly witha rolling pin and let it sit for 5 mins and some air will develop. The rest of the bubbles happen while cooking. the bubbling will happen during cooking however your dough is. Its the cooking style which makes the difference. How did you cook the Naans?
Baking will not bubble.
Cooking on the skillet will bubble depending on the skillet and the heat. A really hot cast iron skillet bubbles well.
Restaurants use a a really hot oven to make the Naan. Just like Pizza. If you think about good pizzas, they have this nice bubbly soft crust, which is because of the super high temp oven. If you use the same dough recipe and cook at home in the oven or skillet, it doesnt bubble all that much and generally will be less soft because the cooking time is longer on lower heat. Restaurants cook a pizza for 3-4 mins at 700deg, we cant achieve those temps at home so we have to cook for 13 to 18 mins. Longer cooking time means more drying out.
I cook mine on cast iron (see the video, the naans bubble up). You can also place the half done naan directly on the gas flame to char more as that is higher heat. Then brush some oil immediately(this will soften the Naan) and store or serve. fresh Hot is usually the best texture. Hope this helps.
I have tried making naan in the past to no avail, but this recipe finally got it right! Must be the plain soy yogurt, which I’ve never tried. Thanks so much for making this available!
yay!