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.
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!
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!
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!
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
Vegan, oil-free, 4-ingredient Sesame Naan
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
Did 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
Natalie @ Feasting on Fruit
Yay for simple carbs! This looks fantastic Bianca, with curry or as a mini pizza crust or just for snacking :)
Carmen L.
This looks fantastic and I love that it has no oil, thanks!
bianca
You’re very welcome, Carmen! Thank you for your comment! :)
Lucie Javorska
5 minutes? Count me in! I always thought making naan at home would be super time-consuming.
bianca
Quick curries need quick naans :D
Melissa @ vegan does it
This naan looks delicious and I love the simplicity! Perfect for busy weeknights!
bianca
Yes, you’re so right, Melissa! Thank you so much <3
Anna
these look so delicious :)
https://aspoonfulofnature.wordpress.com/
bianca
Thank you so much Anna!
Anu-My Ginger Garlic Kitchen
What an awesome looking Naan, Bianca! Loving this oil free version!: )
bianca
Thank you Anu! That’s so nice of you!
Michelle Regan
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!
bianca
Aww, thank you so much Michelle! Your sweet comment totally made my day! I really hope you’ll like the Naan!
Corey
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?
Bianca
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.
Andrea
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.
Bianca
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.
Caro
Did it this morning for breakfast… damn easy, damn delicious! Ate it with self-made hummus. Yummy!
Bianca
Mhhh great idea to eat it with hummus! Thanks for the wonderful feedback, I’m glad you liked it!
Viola
I think it is more a “roti” style indian bread than a naan. But no matter what it’s called…
Bianca
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! :)
Frida
For how long can I keep these in the fridge? :-)
Bianca
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. :)
Becky
This looks great! I was just wondering if it would be possible to use gluten free flour?
Bianca
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
Trish
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!! :)
Bianca
So glad you liked it, Trish!! That sounds like an awesome Indian feast :)
Myriam
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?
Bianca
yeah, I think that would work! :)
patricia
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 !!
Bianca
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
Lyd (commented as Greenie on the crackers)
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!
Bianca
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 :)
AnnMarie
Do you spray the pan?
Bianca
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! :)