Easy Vegan Naan – if you’re into super fluffy flatbreads, then this is THE recipe for you! The dough is just a simple yeast dough, which you can keep in the fridge for up to 3 days.
I’m always on a mission for the fluffiest vegan naan bread. And I kind of feel like, it can’t get any fluffier than this.
I’ve gotten so many compliments for my naan, it always ends up being the star of the meal (sorry, curry!).
It’s really easy to make. Mix the ingredients for the dough (I am using my kitchen machine but you can also use your hands). Coat the dough ball in oil, and let it rise for at least 2 hours. Then you can break off a small chunk, roll it out and cook it in the pan for a super fresh flatbread.
You can also store the risen dough in the fridge for up to 3 days, so you’ll always have the option for spontaneous, bubbly naan.
Bonus points for sprinkling salt and fresh parsley (or cilantro) on top.
If you don’t have the time for the dough to rise and you need a naan asap, check out my yeast-free Garlic Naan recipe.
You can use the flatbreads also for fluffy wraps or a pizza base! I may or may not have added mashed avocado onto the flatbread for a quick breakfast.
How to make an Easy Vegan Naan
You will need:
- all-purpose wheat flour
- instant yeast
- olive oil
This is a super basic version for vegan naan. You can always work garlic slices, sesame seeds, chili flakes (or whatever you feel like) into the dough before adding it to the pan!
The basic steps
Serve the Naan with
- Falafel Curry
- Palak Tofu
- Dal Makhani
- Sweet Potato Curry
- or any of these 15 Amazing Vegan Curry Recipes
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I hope you enjoy this Easy Vegan Naan as much as I do!
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Easy Vegan Naan (Indian Flatbread)
- 2 1/2 cups all-purpose flour + more to dust the dough and surfaces
- 1 teaspoon instant yeast
- 1/3 teaspoon salt
- 1 teaspoon olive oil + more to coat the dough and for the pan
- 2/3 cup water
- In a large mixing bowl, combine the flour, salt, and instant yeast. Then add the olive oil and water. Stir to combine, then knead with your hands (or use a kitchen machine with a dough hook) until it's a smooth dough. If the dough is too sticky, add more flour; if it's too crumbly, add more water.
- Coat the ball of dough in a drizzle of olive oil. Cover the bowl with a clean kitchen towel and let it sit in a warm place until the dough doubles in size (for about 2 hours).
- Divide the dough into 4 equal pieces (about 100g each). Roll out each piece on lightly floured parchment paper.
- Heat a flat pan (a crepe-pan works best) until really, really hot! Lay the first flatbread into the hot pan with a bit of oil until it's you can see bubbles on the bread. Then, for the second side, add a bit more oil to the pan, let the other side of the bread cook for 1-2 minutes. Repeat for the other naans.
- Sprinkle the naans with salt, fresh parsley and enjoy!