Skip to Content

Vegan, Oil-free, 4 Ingredient Sesame Naan

Recipe for a vegan, oil-free, 4 Ingredient Sesame Naan. It only takes 5 minutes to make and is the perfect addition to any curries or other Indian dishes.

Vegan Sesame Naan with chickpea curry

I have a very special recipe to share with you! My vegan, oil-free, 4 Ingredient Sesame Naan. It only takes about three minutes to make or even less!

I’ve been experimenting A LOT with naans because I wanted to create one that goes really, really fast. I love quick curries so I needed a naan, that I could make that is ready when the curry is. You may have noticed the naan (or variations of it) in previous photos like the Falafel Curry, Palak Tofu or Dal Makhani – you already see, there’s no curry for me without a naan!

This Sesame Naan

  • is vegan
  • & oil-free
  • can be made in three minutes
  • is made without yeast >> no rise time >> quick!
  • is the perfect side dish for any curry!

The ingredients for the Sesame Naan

You’ll only need:

  • flour
  • salt
  • water
  • black and white sesame seeds

Sounds pretty easy, right?! Well, it is! And I bet you have all the ingredients at home already!

Vegan, oil-free, 4-ingredient Sesame Naan

I love it when recipes are as simple as possible. So is this naan! All-purpose flour, salt, water and sesame seeds – that’s all that goes in there! No yeast means also no rise = so it’s so quick to make, you won’t believe it (actually, yes you will!).

I’ve used black and white sesame seeds – but feel free to use only white or black ones or leave them out completely. Whatever you like!

Sesame Naan in the pan

I’ve baked the naan in my flat crepe-pan, which works great! I always preheat the pan as hot as possible. It’s much faster than baking it in the oven!

Vegan Sesame Naan

Serve the Sesame Naan with

Vegan Sesame Naan with chickpea curry

Vegan, oil-free, 4-ingredient Sesame Naan

Elephantastic Vegan
Recipe for a vegan, oil-free, 4-ingredient Sesame Naan. It’s made without yeast – so it doesn’t need to rise and is super quick to make (under 5 minutes!). It’s the perfect bread for curries or other Indian dishes.
4.91 from 11 votes
Prep Time 3 mins
Cook Time 2 mins
Total Time 5 mins
Course Bread
Cuisine Indian, Vegan
Servings 2 flatbreads
Calories 284 kcal


  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/3 cup water + a bit more until a smooth dough forms
  • black and white sesame seeds to sprinkle on top


  • Heat a crepe pan or other flat pan over high heat.
  • Place the flour and salt in a bowl.
  • Add in the water and mix with your hand until it forms a nice dough like in the photos. You may have to add a bit more water until you can form a nice, smooth dough.
  • Divide the dough into two equal pieces and press them down a bit with your hand.
  • Sprinkle the sesame seeds on top and roll both of them out on a floured surface.
  • Bake one after another in the pan for about 30 seconds, turn and bake the other side for a few seconds. Just have an eye on them so they don’t burn, they won’t take long! 
  • Enjoy the sesame naan with your favorite curries!


Calories: 284kcalCarbohydrates: 59gProtein: 8gSodium: 585mgPotassium: 83mgFiber: 2gCalcium: 12mgIron: 3.6mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!

Affiliate Disclosure: This post may contain affiliate links, which means I may earn referral fees if you make a purchase through my link. While clicking these links won't cost you any extra money, they will help me keep this site up and running!
Recipe Rating

Commander Karen V Brown MEd MFSc

Monday 29th of November 2021

Hi...I am thrilled that you also don't use oil especially for Na'an & was excited to try your recipe. However, I did everything according to the recipe & it made 5 small ones but it came out a bit like a flat cookie or flap jack. I used Lupin flour of course Vegan cause I too, am Vegan, it didn't really rise any & it tasted good but just a little crusty & crumbly, I kept it at very low heat, I use an iron perhaps I need to add a tiny bit more water? So I added a wee bit more & it seemed to help but once cooked still crumbly. Any advice....thank you! I guess I had a softer, fluffier look & feel in mind...but then again I didn't use a gluten this is the elasticity effect, I don't have to use GF flour but please, let me know...I'll keep trying as I love to experiment & try again. Awaiting your expertise response...take care. Love being Vegan... too πŸ’˜πŸŒ±πŸ€—πŸ™πŸ’•πŸ™‚!!


Tuesday 30th of November 2021

Hi Karen, using GF flour will result in a very different texture. I'd use all-purpose wheat flour, or whole wheat flour, or spelt flour. If you want to use GF flour, I'd recommend looking for a recipe that uses GF flour in the recipe. There are tons of GF naan recipes out there.



Thursday 7th of January 2021

I have never made this before and haven't the first clue. It was dry with just 1/3 c water. I kept adding water and adding water. It seems so heavy now. Is it supposed to be like that? I couldn't seem to get it completely smooth. What I made seems disgusting. I even went to the trouble of making a curry dish to go with this bread because I love curry and the picture of the bread looked so good. Is there a video I can watch or is there something more you can tell me about it? I tried 2 batches and just couldn't seem to get it. I threw the 2nd one in the trash.

Amy Singh

Friday 2nd of October 2020

This is actually roti, not naan. 😁It's even better with whole wheat flour (atta).


Wednesday 18th of July 2018

Do you spray the pan?


Thursday 19th of July 2018

I usually don't but I'm using a non-stick pan. If your pan tends to stick, spraying the pan is a good idea! :)

Lyd (commented as Greenie on the crackers)

Saturday 11th of March 2017

Bianca, fabulous recipe and instructions! I kept thinking while eating the naan, "Wow, this saved dinner!" (because it changed my dinner from very unsatisfying to instead be a great dinner!) Thanks for the photo of the dough because I could use up a bit of left-over brown rice flour along with the all purpose flour since your photo showed how it should look, to get the water amount right -- I'm glad you or others said whole wheat works, and that it was expected to work with spelt and buckwheat flour, so I just did it. I'm also glad you called it naan, because I had googled for a fast vegan naan recipe and when your blog was one of the results, I knew to click on it because I have now made your awesome gluten-free chickpea flour sesame crackers many times, and they are always enjoyed, by my husband too. Your naan recipe is perfect because I did not want to wait for anything to rise! Haha I think this recipe is also the answer for when you're too hungry to wait for quinoa to cook!


Saturday 11th of March 2017

Thank you so much for your sweet comment, Lyd! I'm glad you found the recipe, made it and liked it! Whenever I make curries, I'm thinking like mmhhh.. a bread would be nice, but of course, then there's no time for a dough to rise, so I use this yeast-free "naan" recipe. It's good to have quick alternatives, right? :) Lately, I've used this recipe (minus the sesame, instead with dried oregano and dried basil) as a quick pizza base. I make it in the pan just like with the naan, then put avocado and fresh tomatoes on top. It's so good! And it's the perfect quick meal. I'm glad you like the chickpea crackers, too! And I hope you'll find many more recipes you like :)