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Easy Vegan Naan served with falafel curry and basmati rice

Easy Vegan Naan

Easy Vegan Naan - if you're into super fluffy flatbreads, then this is THE recipe for you! We're using a yeasty dough that rises in the fridge overnight. You can keep it there for 3-4 days, so you'll always have a dough ready to use for bubbly flatbreads!
Course Basics
Cuisine Indian, Vegan
Prep Time 15 minutes
Cook Time 5 minutes
Resting Time 8 hours
Total Time 20 minutes
Servings 2 naans
Calories 303kcal
Author Bianca / Elephantastic Vegan


  • 1 1/4 cups all-purpose flour + more to dust the dough and surfaces
  • 1/2 teaspoon instant yeast
  • 1/8 teaspoon salt
  • 1/2 teaspoon olive oil + more to coat the dough and for the pan
  • 1/3 cup water


  • Combine the flour, instant yeast, and salt in a mixing bowl. Add the olive oil and water. Mix and knead by hand until it's a soft, non-sticky dough or put all the ingredients in a  kitchen machine and let the machine knead the dough for you. Adjust the dough: If it's too sticky, add more flour. If it's too crumbly, add more water.
  • Coat the ball of dough in a drizzle of olive oil. Transfer the dough into a container and let it rise in the fridge overnight.
  • The next day: Divide the naan dough into two parts and roll it out on a floured surface.
  • Heat a flat pan (a crepe-pan works best) until really, really hot! Lay the first flatbread into the hot pan without oil until it's you can see bubbles on the bread. Then, for the second side, brush the pan with oil and let the other side of the bread cook for 1-2 minutes. Repeat for the other naan. Sprinkle with salt and enjoy!


Calories: 303kcal | Carbohydrates: 61g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Sodium: 151mg | Potassium: 112mg | Fiber: 3g | Sugar: 1g | Calcium: 12mg | Iron: 3.6mg