Pair your fluffy vegan naan with my Tofu Palak Paneer, One Pan Tofu Curry, Chickpea Tikka Masala, and more Indian-inspired meals! Have you ever tried to find vegan naan at the grocery store? It’s harder than you think. The last time I checked, I couldn’t find a brand made without eggs, milk, yogurt, or all three. Luckily, this Vegan Naan recipe is surprisingly easy to make from scratch with just 8 everyday ingredients! Just like what you’d find in an Indian restaurant, this vegan naan is chewy and soft, with an almost elastic texture. This makes it sturdy enough to scoop or dunk in your favorite Indian meals (so much more fun than using a fork or spoon!). I’ll whip up a batch whenever we’re having curry or tikka masala for dinner because the meal just isn’t complete without it.
What is naan?
Naan is a type of leavened Indian flatbread. Traditionally, the naan dough is broken into small pieces and cooked in a tandoor oven (a very hot clay oven) until they bubble and are lightly charred. It’s crisp on the outside, pillowy soft on the inside, and super pliable, making it great for tearing and scooping up your favorite Indian recipes.
How to make vegan naan
Find the complete recipe with measurements in the recipe card below. Combine the yeast, sugar, and warm water in a large bowl. Set the mixture aside for a few minutes until it’s frothy on top. If the yeast mixture does not bubble or froth, it means your yeast is dead. It’s best to start the recipe over with fresh yeast. Stir the flour, salt, baking powder, coconut cream, and olive oil into the yeast mixture until the dough is shaggy. Transfer the dough to a lightly floured surface and knead until it’s a smooth and soft ball. Add more flour if it’s too sticky or hard to work with. Place the dough in a large bowl, cover, and set it aside to rise until it’s doubled in size. Afterward, flatten the risen dough and cut it into 8 pieces. In a rush? You can skip the rise if you’d like. The naan will still be quite good! Heat a large cast iron skillet over medium heat. Meanwhile, use your hands or a rolling pin to roll a piece of dough into a circle or oval. Each piece should be about 1/4 inch thick. Place the dough in the preheated pan and cook until large bubbles appear and the bottom is golden brown. Flip and cook for another 1 to 2 minutes. Repeat with the remaining pieces. Place the cooked naan on a plate and cover it with a clean kitchen towel to keep it warm. Serve the pieces plain or brush them with melted vegan butter and top with fresh parsley or cilantro. Enjoy with your favorite Indian-inspired recipes!
Serving suggestions
Naan is traditionally served as a side dish with curry, korma, butter “chicken”, and endless other vegan Indian dishes. Use the torn pieces of naan to scoop up every bite! I especially love serving naan with my Red Lentil Dahl, Vegetable Korma, Chickpea Curry, Vegan Butter Chicken, and Chana Masala recipes. But that’s not all it’s good for! Check out these other fun ways to use naan:
It’s great for vegetable wraps since it’s so soft and pliable. Spread some hummus over the bread, fill it with falafel, curry tofu salad, and/or vegetables, wrap it up, and enjoy. Top the dough with pizza sauce, vegan pepperoni, shredded vegan cheese, and vegetables for an easy vegan personal pizza. Use it instead of pita bread with your favorite dips, like hummus, spinach artichoke dip, or baba ganoush. Enjoy the warm naan by itself! It’s too heavenly to resist.
Frequently asked questions
