Homemade vegan naan breads are the perfect accompaniment to any curry or Indian meal. Mop up those last bits of tasty sauce with these light and fluffy flatbreads. Can be oven-baked or pan fried depending on your preference.
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Naan, meaning bread in Persian, is a type of flatbread that traditionally would be cooked in a tandoor, or clay oven.
Here in the UK we think of it as an Indian bread. However, it’s common across much of central and southern Asia.
Most naan breads contain some form of dairy - usually butter, ghee or yoghurt - meaning that they're not suitable for vegans.
My version is made with dairy free yoghurt making these tasty naans 100% vegan friendly.
How to cook naan breads
Traditional naan breads would be made in a tandoor, which is a clay oven.
The temperature in a tandoor is extremely hot. Unfortunately it’s hard to replicate this in domestic cooking conditions.
I tried several methods of cooking these vegan naans before publishing the recipe. I was happiest with the ones that I dry-fried on a frying pan.
However, I’ve also included a method to oven-bake them. This method is more convenient because you can cook several at once (or all of them if you have enough baking trays).
Vegan naan are no more difficult to make than any other kind of flatbread.
If you have a stand mixer with a dough hook* you can save yourself the trouble of kneading your dough and let the machine do it for you.
You’ll also need to make sure you leave enough time as your dough will need at least 90 minutes, possibly a little longer, to rise.
What ingredients do you need?
For full recipe including ingredients list, quantities and method please see the recipe card at the bottom of the page.
- Plain flour
- Instant yeast
- Caster sugar
- Fine sea salt
- Pain vegan yoghurt eg soya or coconut
- Warm water
- Sunflower oil
- Olive oil
- Fresh coriander
- Nigella (black onion) seeds
I love my tawa and I use it all the time for making flatbreads and chapatis. Incidentally it also makes excellent crepes.
Naan breads go well with pretty much every Indian-style curry. Here are some of my favourites:
- Tomato curry
- Carrot curry
- Chickpea and spinach curry
- Indian-spiced root vegetable curry
- Aloo gobi
- Red lentil dhal with aubergine and chickpea
- Sweet potato and beetroot curry
How to make vegan naan bread
If you have made this recipe and loved it please consider leaving a comment and rating below.
Please do not reproduce this recipe without permission.
Vegan naan bread
- 400 g plain flour
- 7 g sachet instant yeast
- 1.5 teaspoon caster sugar
- 1 teaspoon fine sea salt
- 150 g unsweetened vegan yoghurt eg soya or coconut
- 150 ml warm water
- 2 tablespoons sunflower oil
For the garlic oil (optional)
- 50 ml olive oil
- 2 cloves garlic crushed
- Fresh coriander chopped
- Nigella black onion seeds
- Place 400g plain flour into a mixing bowl or the bowl of a stand mixer fitted with a dough hook. Add 7g instant yeast, 1.5 teaspoons caster sugar and 1 teaspoon fine sea salt. Mix together until well combined.
- Add 150g vegan yoghurt, 150ml warm water and 2 tablespoon sunflower oil. Mix together.
- Knead using your machine or by hand for five minutes.
- Transfer to a clean, lightly oiled bowl. Cover with a damp towel and leave in a warm place for 90 minutes-2 hours until doubled in size.
- When doubled in size divide into 8 balls and leave to rest on a lightly floured surface for 20 minutes.
To make the garlic oil
- Measure 50ml olive oil into a small bowl. Add 2 cloves crushed garlic and mix well. Set aside.
To oven bake*
- Preheat the oven to 180°C (fan)/200°C/gas mark 6.
- Lightly grease a non-stick baking tray or line with baking paper.
- Roll out your dough into large oval shapes and place on the prepared baking tray.
- Bake in the oven for 10-15 minutes until turning golden brown.
- Brush with garlic oil and sprinkle over some nigella seeds and finely chopped coriander before serving.
To cook in a pan
- Preheat a large frying pan - I use a chapati pan (tawa).
- Roll out your dough into large oval shapes.
- Place on the preheated pan and bake for 1-2 minutes until bubbles start to appear.
- Remove from the pan and brush the top with garlic oil. Sprinkle with finely chopped coriander and nigella seeds before serving.
- Repeat with the other balls of dough.
- Cover with a clean tea towel before serving to avoid them drying out.
- I preferred these breads when cooked on a hot pan. However, if you don’t want to stand by the stove cooking them one-by-one oven baking them is a good alternative.
- Nutritional information is approximate and is intended as a guide.
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