Homemade Vegan Naan

Vegan naan

The Spruce

Prep: 30 mins
Cook: 45 mins
Resting Time: 90 mins
Total: 2 hrs 45 mins
Servings: 8 servings
Nutrition Facts (per serving)
76 Calories
3g Fat
10g Carbs
1g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 76
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 470mg 20%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 4%
Protein 1g
Calcium 31mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Naan, an Indian flatbread traditionally cooked in a tandoor oven, accompanies many Indian meals, but in Indian restaurants, naan often contains milk and butter or sometimes yogurt. For a vegan naan recipe, you can make at home, just omit the dairy, using soy milk in its place. Add chunks of minced garlic or toasted sesame seeds if you like to the top just before you cook it. 

Though leavened with yeast, naan remains flat, so that it resembles pita bread. At traditional Indian tables, naan serves as a sort of spoon to scoop up bites of food.


  • 1 teaspoon active dry yeast (1/2 package)
  • 1/2 cup warm water
  • 3 tablespoons soy milk
  • 1 tablespoon sugar
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 3/4 to 2 cups bread flour
  • 1 tablespoon  olive oil (or as needed for cooking, plus more to brush the top of the naan)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for naan
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  2. In a large bowl, dissolve the yeast in the warm water. Let this stand for about 10 minutes, until it turns frothy.

    Dissolve yeast in water
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  3. Stir in the soy milk.

    Stir in soymilk
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  4. In another bowl, whisk the sugar, onion powder, garlic powder, and salt with 1 3/4 cups of flour.

    Whisk the sugar and onion powder
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  5. Add the dry ingredients to the wet ingredients, and stir just until a soft dough forms.

    Stir in wet and dry ingredients
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  6. Add an additional 1/4 cup of flour, 1 tablespoon at a time, as necessary to reach the right consistency.

  7. Turn the dough out onto a lightly floured surface, and knead it for about 6 to 8 minutes, or until it becomes smooth and pliable.

    Turn the dough
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  8. Lightly oil the inside of a large bowl. Place the dough inside it, cover it with a damp cloth, and set it aside in a warm location. Let the dough rise for about an hour or until it doubles in volume.

    Ball of dough
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  9. Punch down the dough, then break off chunks and roll them into golf ball-size pieces.

    Punch in dough
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  10. Put them on a floured baking sheet, cover the dough balls with a towel, and allow them to rise again until they double in size, about 30 minutes.

    Pour flour on sheet
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  11. Heat a cast iron or heavy non-stick skillet over high heat. Use a pastry brush or paper towel to coat it with a light layer of oil.

  12. Roll or press a dough ball into a thin circle.

    Roll out dough
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  13. Then place it in the hot oiled skillet. Cook it for 2 to 3 minutes, or until bubbles begin to form and you can see the edges start to turn brown.

    Naan on skillet
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  14. Brush the top side with additional olive oil.

  15. Flip it and cook it for 2 to 3 minutes on the other side.

    Flip naan
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  16. Repeat with the remaining dough balls, oiling the skillet between each one.


  • Dust the rolling pin or your fingers with flour if the dough balls feel too sticky.
  • You can cook naan on a grill for about two to three minutes per side over high heat. Be sure to brush it on both sides with olive oil before you set it on the grate.
  • Naan tastes best eaten right off the heat. To make naan dough ahead of time, punch it down after the first rising and store it in plastic wrap in the refrigerator for up to three days. When you're ready to cook it, take it out of the refrigerator, let it come back to room temperature, then form it into balls, and proceed with the remaining steps.

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