Easy Homemade Vegan Naan: The Ultimate Pillowy Soft Indian Flatbread (Plant-Based Recipe!)
Discover the secret to making incredibly easy vegan naan from scratch! This homemade Indian flatbread is exquisitely pillowy soft, delightfully fluffy, and irresistibly delectable. Perfect as a versatile side for everything from rich curries and hearty soups to creative wraps and pizzas, this plant-based naan recipe will quickly become a cherished favorite in your kitchen.
For many, Indian cuisine holds a special place, and for us, vegan naan is an absolute treasure. There’s nothing quite like that moment when the warm, soft, and slightly charred flatbread arrives, promising a delightful journey for your taste buds. This recipe brings that beloved experience right into your home, ensuring you’ll never run out of this delicious bread again. We often find ourselves ordering extra naan when enjoying takeout, precisely because its versatility extends far beyond a single meal. Imagine having freshly made naan to pair with a comforting chickpea curry, a flavorful lentil curry, or simply as a satisfying flatbread on its own.
This homemade vegan naan recipe elevates your dining experience, turning ordinary meals into extraordinary feasts. It’s a testament to how simple and rewarding baking can be, especially when the result is so profoundly delicious. Forget about store-bought options; once you taste this warm, garlic-infused, herb-dusted naan, there’s no going back. Its distinct chewiness and pillowy softness are unparalleled, making it a perfect accompaniment or even a standalone snack.
Why Choose Easy Homemade Vegan Naan?
Before we dive into the specifics, let’s appreciate what makes naan so special. At its core, naan is characterized by its delightful chewiness, incredible pillowy softness, and perfectly balanced seasoning. Dusted with aromatic herbs like cilantro or parsley and pungent garlic, this bread is truly irresistible. While this recipe is fully plant-based, those who enjoy it can even sprinkle a little vegan parmesan for an extra layer of flavor.
Making your own bread might seem daunting, but this vegan naan recipe truly exemplifies how easy, rewarding, and incredibly delicious homemade baking can be. What makes this particular recipe stand out is its efficiency. It requires just a little over an hour to prepare, with the majority of that time dedicated to passive rising. This means you can easily fit making fresh naan into your weekly routine, transforming everyday meals into something special without a significant time commitment. The satisfaction of pulling warm, fresh naan directly from your skillet is an experience every home cook deserves.
Understanding Naan Bread: History and Modern Preparation
Naan is a cherished leavened flatbread, typically made with yeast, known for its fluffy texture and chewy bite. Traditionally, naan is baked in a tandoor oven, a cylindrical clay oven that provides intense, even heat, resulting in its characteristic bubbly texture and slightly charred spots. This method imparts a unique flavor and texture that is highly sought after. While it’s a staple in Indian cuisine, naan has found its way into many cultures worldwide due to its delicious taste and versatility.
This recipe, however, offers a fantastic adaptation for the home cook. We’ll be making our vegan naan in a cast-iron skillet, eliminating the need for a special tandoor oven or even preheating your conventional oven. This technique makes the process incredibly accessible and allows you to achieve beautifully cooked naan with a lovely char and soft interior right on your stovetop. The subtle sweetness, combined with a blend of herbs and spices, makes naan a truly delightful bread.
Beyond its role as a curry accompaniment, naan is a wonderfully versatile bread to have on hand. Enjoy it simply as-is for a satisfying snack, use it as a base for quick pizzas, create delicious sandwiches or wraps, or tear pieces to scoop up savory stews and dips. Its soft, pliable nature makes it perfect for soaking up rich sauces, enhancing the flavors of any dish it accompanies.
Essential Ingredients for Perfect Vegan Naan
Creating these delightful loaves of vegan naan bread requires only a few common ingredients. Nothing too complicated or hard to find, just simple staples that, when combined, create something truly magical. Here’s a breakdown of everything you’ll need to gather before you begin, along with some helpful notes:
- All-Purpose Flour: This forms the foundation of our naan. All-purpose flour yields a soft and pliable dough. Remember to keep an extra 1-2 tablespoons on hand for dusting your work surface and hands during kneading, which prevents sticking without making the dough too stiff.
- Brown Sugar: A touch of brown sugar not only adds a subtle sweetness that complements the savory seasonings but also aids in activating the yeast, giving your naan a beautiful golden-brown color and richer flavor.
- Baking Powder: Working in conjunction with the yeast, baking powder helps give the naan an extra lift and contributes to its light, airy texture. Ensure your baking powder is fresh for optimal results.
- Active Instant Yeast: Yeast is the star of any leavened bread, responsible for the wonderful rise and fluffy texture of the naan. Using instant yeast means you don’t need to activate it separately in water; it can be mixed directly with the dry ingredients. Make sure your yeast is fresh and active for the best rise.
- Seasoning: We’ll use a classic blend of garlic powder for an aromatic depth, sea salt to enhance all the flavors, and a hint of ground black pepper for a subtle warmth. Feel free to adjust these to your personal preference.
- Warm Vegan Milk: Plant-based milk, warmed gently, is crucial for activating the yeast and creating a soft dough. Any unsweetened vegan milk (almond, soy, oat) will work well. Just warm it slightly in the microwave or on the stovetop until it’s lukewarm, not hot, to avoid killing the yeast.
- Greek Vegan Yogurt: This is a key ingredient for achieving the characteristic tangy flavor and soft, chewy texture of naan. Greek-style vegan yogurt adds moisture and elasticity to the dough. If you don’t have vegan yogurt, a fantastic alternative is the thick coconut cream from a can of full-fat coconut milk (see tips below for preparation). Vegan sour cream or a homemade vegan buttermilk (vegan milk + vinegar) can also be used.
- Coconut Oil: Or olive oil, for brushing the naan before cooking and greasing the bowl for rising. This helps prevent sticking and adds flavor during cooking.
- Optional Toppings: Elevate your naan with delicious optional toppings like vegan parmesan cheese, extra minced fresh garlic, finely chopped fresh parsley, or cilantro. A final dash of sea salt can also enhance the flavors.
Step-by-Step Guide: Crafting Vegan Naan from Scratch
Making fresh vegan naan might seem like a labor-intensive task, but this recipe simplifies the process, making it enjoyable and achievable even for beginner bakers. Follow these detailed steps to create perfectly soft and flavorful naan:
Step 1: Combine Dry Ingredients. In a large mixing bowl, thoroughly combine the all-purpose flour, brown sugar, baking powder, instant yeast, garlic powder, sea salt, and ground black pepper. Use a whisk to ensure all the dry ingredients are evenly distributed, breaking up any lumps. This step is crucial for consistent flavor and rise throughout your naan.
Step 2: Incorporate Wet Ingredients. Create a well in the center of your dry ingredient mixture. Slowly pour in the warm vegan milk and the Greek vegan yogurt into the well. Using a spatula, gently mix these ingredients together until they are just incorporated. The dough will appear shaggy and somewhat sticky at this stage, which is perfectly normal. Avoid overmixing; we’re just bringing it together.
Step 3: Knead the Dough. Lightly flour a clean, flat work surface (like your countertop). Transfer the shaggy dough from the bowl onto the floured surface. Lightly flour your hands as well. Begin to fold the dough over itself repeatedly. Knead the dough for approximately 3 minutes, using the palms of your hands and knuckles. Initially, the dough will be quite sticky, but as you knead, it will become smoother and more elastic. If it’s too sticky to handle, add a tiny bit more flour (up to 2 tablespoons maximum) to your hands or the surface, but be careful not to add too much, as this can make the naan tough.
Step 4: Allow the Dough to Rise. Once kneaded, gently form the dough into a smooth ball. Lightly grease the ball of dough with a little coconut or olive oil, then place it back into the mixing bowl. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Place the bowl in a warm spot on your counter (e.g., near a sunny window or on top of a preheated but turned-off oven). Let the dough rest and rise for 30 minutes. During this time, the yeast will work its magic, and the dough should visibly rise, doubling in size, becoming light and airy.
Step 5: Divide and Shape the Naan. Gently punch down the risen dough to release the air. Transfer it back to your lightly floured surface. Divide the dough into 6 equal portions. Roll each portion into a smooth ball. For shaping, I find it easiest to work with one ball at a time. On your floured surface, press each dough ball down with your palm, then use a floured rolling pin to roll it into a slightly oblong or teardrop shape, approximately 6-8 inches in length. Aim for an even thickness throughout the flatbread to ensure even cooking.
Step 6: Cook the Naan. Place a cast-iron skillet (highly recommended for best results) or a regular large heavy-bottomed skillet over medium-high heat. Allow it to heat thoroughly for a few minutes. While the skillet heats, lightly brush both sides of one rolled naan with a bit of coconut or olive oil. At this point, you can also add extra seasonings like minced garlic or herbs directly onto the naan’s surface before cooking. Add about a teaspoon of coconut oil (or your preferred oil) into the hot skillet. Once shimmering, carefully place one naan into the skillet. Cook for about 30 seconds to 1 minute, or until you start to see bubbles forming on the surface and slightly darkened, charred spots appearing on the bottom. These dark spots are key indicators of proper cooking and flavor development. Flip the naan over and cook for another 30 seconds to 1 minute on the second side, again looking for those beautiful darkened spots.
Step 7: Cool and Serve. Once cooked, remove the naan from the skillet and place it on a wire rack to cool slightly. This prevents it from getting soggy. While still warm, sprinkle with your desired optional toppings: vegan parmesan cheese, extra minced garlic, fresh cilantro, or parsley. A tiny dash more sea salt can also enhance the fresh flavors. Repeat the cooking process with the remaining naan pieces, cooking one at a time for best results. Serve your homemade vegan naan warm and enjoy its incredible freshness!
Tips for Success: Mastering Your Vegan Naan
With just a little practice, you’ll be making perfect baskets of vegan naan to complement any meal. The process is straightforward, and these tips and tricks will help ensure your success and make your kitchen experience even smoother:
- Ensure Your Yeast is Fresh and Active: This is arguably the most critical tip for any yeast-leavened bread. If your yeast is old or inactive, your dough won’t rise properly, resulting in dense naan. Always test your yeast if you’re unsure, and ensure your baking powder is also fresh. Fresh ingredients lead to successful results!
- Possible Vegan Yogurt Substitutions: If you don’t have vegan yogurt on hand, don’t fret! A fantastic alternative is the thick, creamy part from a can of high-quality, full-fat coconut milk. For the best results, place an unshaken can of coconut milk in the freezer for about 30 minutes, or refrigerate it overnight. This will cause the thick cream to separate and solidify at the top. Scoop out ½ cup of this thick cream. It should have a consistency similar to yogurt. Other viable substitutions include vegan sour cream or even a homemade vegan buttermilk. To make vegan buttermilk, simply combine vegan milk with 1 tablespoon of vinegar (apple cider vinegar works well) to the ½ cup mark and let it sit for 5-10 minutes until it curdles and thickens like traditional buttermilk. Start with ¼ cup of this buttermilk and add more if the dough feels too dry.
- Adjusting for Sticky Dough: The dough for naan is designed to be soft and slightly sticky, contributing to its tender texture. However, if it’s too sticky to manage, you might need to add a little more flour during the kneading process, up to an additional 2 tablespoons. Add it gradually, a teaspoon at a time, until the dough is workable but still soft. Resist the urge to add too much flour, as this will result in dry, tough naan. The goal is a dough that’s easy to handle but remains moist.
- Keep Cooked Loaves Warm in the Oven: While this recipe uses a skillet and doesn’t require preheating your oven for baking, you can still utilize it to keep your cooked naan warm! Since you’ll be cooking the naan loaves one at a time, preheat your oven to its lowest setting (around 150-200°F or 65-95°C) and place the cooked naan on a wire rack inside the oven. This ensures all your naan stays warm and soft until you’re ready to serve, preventing any from getting cold while you finish cooking the batch.
Creative Ways to Enjoy Your Vegan Naan
One of the most delightful aspects of naan is its incredible versatility. It’s not just for soaking up curry! Here are some of our favorite ways to enjoy this delicious Indian flatbread:
- With Hearty Curries: This is the classic pairing for a reason! The soft, chewy texture of naan is perfect for scooping up rich, flavorful sauces. We especially love it with our Chickpea Curry, the comforting Red Lentil Curry, and the aromatic Tikka Masala.
- As a Flatbread Pizza Base: Move over, traditional pizza dough! Naan makes an excellent, quick, and easy base for personal pizzas. Its unique texture adds a gourmet touch. Try it for our BBQ Chickpea Pizza, or simply top with your favorite tomato sauce, vegan cheese, and veggies.
- Alongside Warming Soups: While crusty bread is a traditional soup accompaniment, naan takes it to a whole new level. Its softness and slight chewiness are divine when dipped into warm broths. It pairs incredibly well with our Coconut Curry Soup and the rich Coconut Curry Lentil Soup. You truly have to taste it to believe the goodness!
- For Delicious Wraps and Sandwiches: Naan’s pliable nature makes it an ideal substitute for traditional wraps or sandwich bread. Fill it with your favorite plant-based proteins, fresh vegetables, and flavorful sauces. It works wonderfully in place of wraps in our BBQ Chickpea Wraps, offering a more substantial and satisfying meal.
- With Dips: Serve warm naan pieces with hummus, baba ghanoush, or your favorite savory spreads for an appetizer that’s sure to impress.
Storing Your Homemade Vegan Naan
To keep your homemade vegan naan fresh and delicious, proper storage is key. Once cooled, store the naan at room temperature for 2-3 days in a tightly-sealed airtight container or a heavy-duty plastic bag. This prevents it from drying out and becoming stale.
To reheat, simply pop a few loaves into a toaster oven for a few minutes until warmed through and slightly crispy, or use a regular oven at a low temperature (around 300°F or 150°C) wrapped in foil to retain moisture. You can also quickly reheat them in a dry skillet over medium heat for a minute or two per side.
Can You Freeze Vegan Naan?
Yes, freezing naan is incredibly simple and an excellent way to have fresh naan ready at a moment’s notice. We highly recommend flash-freezing it first. Lay the individual naan pieces flat on a baking sheet and freeze for about an hour until solid. This prevents them from sticking together. Once flash-frozen, you can stack them, wrapping each separately in parchment paper, cling film, or aluminum foil before placing them all into a large freezer-safe bag or container. This individual wrapping helps maintain their texture and prevents freezer burn.
To thaw and reheat, you can place frozen naan directly into a toaster oven or a regular oven (again, wrapped in foil if using a conventional oven to prevent drying) until warm and soft. Alternatively, thaw them on the counter for an hour or overnight in the fridge, then reheat as desired.
Enjoy friends! If you make this Easy Vegan Naan Recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Vegan Naan Recipe
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Ingredients
- 2 cups all-purpose flour, + an extra up to 2 tablespoons for kneading and flouring, (240g)
- 2 teaspoons brown sugar
- 1 tablespoon baking powder
- 1 teaspoon instant yeast
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/3 cup warm vegan milk, you can warm it in the microwave
- 1/2 cup Greek vegan yogurt, or thick coconut cream from a can of coconut milk (see notes below)
- 1 1/2 tablespoons coconut oil, or olive oil for brushing
Optional toppings
- vegan Parmesan cheese
- extra garlic
- parsley, or cilantro
Instructions
- In a bowl, add the flour, brown sugar, baking powder, yeast, garlic powder, salt and pepper. Whisk the ingredients together.
- Create a well in the centre of the flour. Slowly add the vegan milk and vegan yogurt to the dry ingredients, and then mix together with a spatula until just incorporated. The dough should look shaggy.
- Flour a clean surface, and then pour/add the dough onto the surface. Flour your hands and fold the dough together. Knead the dough for about 3 minutes with your hands and knuckles. The dough will be sticky at first, but you add up to 2 tablespoons while flouring and kneading to make it easier to manage.
- Lightly grease the ball of dough with some oil and place back into the bowl. Cover the bowl with a plastic wrap or a kitchen towel and let it sit for 30 minutes on the counter in a warm area. The dough should rise and double in size.
- Divide the dough into 6 equal balls and roll each into a circle. On your floured surface, press each circle down with your palm, then roll into a slightly oblong shape using a floured rolling pin. It should measure about 6-8 inches. I like to do this one at a time.
- Over medium-high heat, heat a cast-iron skillet (preferably) or a regular large skillet. Brush both sides of the naan with a bit of the oil and here you can add even more seasonings on the outside of the naan.
- Add a teaspoon each per naan of coconut oil into the hot skillet, and add the naan. Fry up for about 30 seconds to 1 minute, until you see bubbles starting to form. They will puff up a little bit, but the indicator is the slightly darkened spots.
- Turn the naan over and cook for another 30 seconds to 1 minute on the other side, looking again for the slightly darkened spots.
- Remove from heat and place on a wire rack to let the naan cool. Sprinkle with vegan parmesan cheese, garlic, cilantro or parsley and a dash more of salt if needed. Continue with the other naan pieces of bread until finished.
- Serve and enjoy!
Notes
Yogurt Substitutions
If you don’t have vegan yogurt, no problem! Stick a can of high quality full fat coconut milk (don’t shake it) in the freezer for about 30 minutes or in the fridge overnight, then scoop the thick part of to the equivalent (1/2 cup). It should be as thick as the consistency of yogurt.
You can also sub vegan sour cream, buttermilk or mayonnaise! For the buttermilk you can use the vegan milk + 1 tbsp of vinegar to the ½ cup mark & let it sit until it gets like buttermilk. Start with 1/4 cup buttermilk (& follow the photos) then add in the rest if the dough needs it!
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
More Delicious Vegan Bread Recipes to Try
Inspired to bake more amazing plant-based breads? Here are a few of our favorite vegan bread recipes that are easy to make and incredibly satisfying:
- Vegan Cornbread
- No Knead Bread
- Vegan Banana Bread
- Gluten Free Focaccia Bread
- Chocolate Chip Pumpkin Bread