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You are here: Home / Recipes / Breads / Vegan, Oil-free, 4 Ingredient Sesame Naan

Vegan, Oil-free, 4 Ingredient Sesame Naan

Published: Jun 16, 2015 Updated: Jan 23, 2019 · This post may contain affiliate links ·

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Vegan 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!).

Sesam Naan Dough with black and white sesame seeds
Sesame Naan rolled out

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

  • Palak Tofu (or the quick and dirty version)
  • Dal Makhani
  • Falafel Curry
  • Sweet Potato Curry
  • Mango Chutney
  • or any of these 15 Amazing Vegan Curry Recipes
Sesame Naan in a wooden bowl
Cut Sesame Naan

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.
5 from 8 votes
Print Recipe Pin Recipe
Prep Time 3 mins
Cook Time 2 mins
Total Time 5 mins
Course Bread
Cuisine Indian, Vegan
Servings 2 flatbreads
Calories 284 kcal

Ingredients
 
 

  • 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

Instructions
 

  • 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!

Nutrition

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

InstagramDid you make this vegan, oil-free, 4-ingredient Sesame Naan? I’d love to hear how it turned out for you! Leave me a comment or post a picture on instagram, use the hashtag #elephantasticvegan and tag me via @elephantasticvegan to make sure I’ll see it ^.^ I love to see all your lovely creations! Thanks! <3

Vegan 4-Ingredient Sesame Naan
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About the author

biancaHi, I’m Bianca! When I went vegan in 2012, I fell in love with food all over again.

You can find me on Facebook, Twitter, Instagram, Pinterest, and YouTube.

Check out my first cookbook: The Veginner’s Cookbook!

Previous Post: « Vegan Tarte Flambée with caramelized onions, smoky tempeh bits & avocado
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Reader Interactions

Comments

  1. Natalie @ Feasting on Fruit

    June 17, 2015 at 7:27 pm

    Yay for simple carbs! This looks fantastic Bianca, with curry or as a mini pizza crust or just for snacking :)

    Reply
    • Carmen L.

      June 21, 2015 at 10:18 pm

      This looks fantastic and I love that it has no oil, thanks!

      Reply
      • bianca

        June 22, 2015 at 12:18 am

        You’re very welcome, Carmen! Thank you for your comment! :)

        Reply
  2. Lucie Javorska

    June 17, 2015 at 8:23 pm

    5 minutes? Count me in! I always thought making naan at home would be super time-consuming.

    Reply
    • bianca

      June 18, 2015 at 4:45 pm

      Quick curries need quick naans :D

      Reply
  3. Melissa @ vegan does it

    June 17, 2015 at 9:46 pm

    This naan looks delicious and I love the simplicity! Perfect for busy weeknights!

    Reply
    • bianca

      June 18, 2015 at 4:47 pm

      Yes, you’re so right, Melissa! Thank you so much <3

      Reply
  4. Anna

    June 18, 2015 at 3:52 pm

    these look so delicious :)

    https://aspoonfulofnature.wordpress.com/

    Reply
    • bianca

      June 20, 2015 at 11:21 am

      Thank you so much Anna!

      Reply
  5. Anu-My Ginger Garlic Kitchen

    June 22, 2015 at 12:58 pm

    What an awesome looking Naan, Bianca! Loving this oil free version!: )

    Reply
    • bianca

      June 23, 2015 at 7:51 pm

      Thank you Anu! That’s so nice of you!

      Reply
  6. Michelle Regan

    June 27, 2015 at 7:42 pm

    I feel so lucky to have been directed to your website via the vegan Facebook group “Power to the Veg.” You are now one of my favorite blogs! I will be trying this recipe today. Thank you for you being you!

    Reply
    • bianca

      June 28, 2015 at 1:05 am

      Aww, thank you so much Michelle! Your sweet comment totally made my day! I really hope you’ll like the Naan!

      Reply
  7. Corey

    August 16, 2015 at 2:32 am

    I am delighted to have found this oil free recipe, however I don’t use all purpose flour in my house. Would a whole wheat substitute work just fine?

    Reply
    • Bianca

      August 18, 2015 at 6:15 pm

      Whole Wheat flour should work too – however you may have to tweak the flour/water-ratio a bit. Start with less water and then simply add little by little until you can form a nice smooth dough.

      Reply
  8. Andrea

    October 21, 2015 at 9:08 am

    I have one question here. How easy is to clean the pan afterwards. I tried to do this on a stainless steel pan, and it takes me 2 hours to get al the black marks afterwards. My husband sulks because I ask him to clean it. Is it best to use a coated pan? Thanks.

    Reply
    • Bianca

      October 22, 2015 at 7:54 pm

      Hi Andrea! A coated pan is definitely better! I always use my crepe pan (it’s a non-stick pan) and I never had problems with the cleaning. I let it soak a bit and then it comes off easily.

      Reply
  9. Caro

    November 15, 2015 at 8:25 pm

    Did it this morning for breakfast… damn easy, damn delicious! Ate it with self-made hummus. Yummy!

    Reply
    • Bianca

      November 16, 2015 at 2:14 pm

      Mhhh great idea to eat it with hummus! Thanks for the wonderful feedback, I’m glad you liked it!

      Reply
  10. Viola

    January 24, 2016 at 8:00 pm

    I think it is more a “roti” style indian bread than a naan. But no matter what it’s called…

    Reply
    • Bianca

      January 26, 2016 at 11:07 am

      You’re completely right, Viola! I just wanted to simplify a naan and ended up with a roti :D but didn’t think too much of it. Thanks for pointing it out! :)

      Reply
  11. Frida

    February 28, 2016 at 9:39 am

    For how long can I keep these in the fridge? :-)

    Reply
    • Bianca

      February 29, 2016 at 7:49 am

      Hi Frida, whenever I make these, I always make them fresh, so I have not really any experiences with storing them (I only had them once the next day but stored it at room temperature). But I’d guess you can store them in the fridge for 1-2 days. I’m pretty sure they will get harder and denser when in the fridge, so I’d suggest reheating them in the pan before eating. :)

      Reply
  12. Becky

    April 23, 2016 at 5:52 pm

    This looks great! I was just wondering if it would be possible to use gluten free flour?

    Reply
    • Bianca

      April 24, 2016 at 9:59 am

      Thank you! However, I don’t think it would work, Becky. I haven’t tried it, but I’d it’s better to look for a specific gluten-free naan recipe :) My friend, Natalie from Feasting on Fruit, does have one one her blog for example: Vegan Gluten-Free Flatbread

      Reply
  13. Trish

    June 6, 2016 at 5:14 pm

    YUMMY! Made this last night along with the AMAZING palak tofu and another indian curry. So simple, so easy, so quick!! I used wholewheat flour and just added water until a smooth dough was formed. This is a def KEEPER!! Thank you so very much for a healthy bread!! :)

    Reply
    • Bianca

      June 8, 2016 at 9:42 pm

      So glad you liked it, Trish!! That sounds like an awesome Indian feast :)

      Reply
  14. Myriam

    January 29, 2017 at 1:54 pm

    Thank you for the recipe, it’s looks so yummy :D Would it work if instead of all-purpose flour I use a mix of spelt and buckwheat flour?

    Reply
    • Bianca

      January 29, 2017 at 11:39 pm

      yeah, I think that would work! :)

      Reply
  15. patricia

    January 30, 2017 at 1:27 pm

    Thank you for the recipe : I just did it and it s so great = easy, super quick and delicious … actually you are the Queen of flatbread .. I mean I love your recipe of the pizza and all the crackers I did. Congrats !!

    Reply
    • Bianca

      February 1, 2017 at 10:20 am

      Aww you are the sweetest! Thank you so much! I’m so glad you liked the sesame naan! I do have an obsession with carbs and anything bread-related hahaha :D

      Reply
  16. Lyd (commented as Greenie on the crackers)

    March 11, 2017 at 1:31 am

    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!

    Reply
    • Bianca

      March 11, 2017 at 10:39 am

      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 :)

      Reply
  17. AnnMarie

    July 18, 2018 at 3:04 am

    Do you spray the pan?

    Reply
    • Bianca

      July 19, 2018 at 1:04 pm

      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! :)

      Reply
  18. Amy Singh

    October 2, 2020 at 10:08 pm

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

    Reply

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Portrait of Bianca HaunHi! I’m Bianca. On my blog, you’ll find easy & delicious vegan recipes. I love homemade bread, pancakes, avocado, and anything in between!

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