Easy Vegan Naan

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Sometimes I’ll order an Indian take-away simply because I want Naan bread. Shameful behaviour, I know. Baking bread is something I’ve found tricky, which means I’ll often avoid it. This easy vegan naan bread can make anyone feel like they’re a master baker – even me.

Curries are a staple in this house, we eat them most weeks. I’ve been testing lots of new curry recipes as the weather starts to cool. So an easy naan was a must to complement these new recipes.

Easy Vegan Naan Recipe

The naan dough should rest for at least two hours. With this in mind, you should prepare the dough before making your main. Get the dough together and let it rest while you prepare the main. This Coconut Chickpea Curry is one of my favourite quick and easy curries. Check back regularly or subscribe to the newsletter as I’ll be adding some new curry recipes soon.

Easy Vegan Naan

If you've been wanting to know how to make Naan bread, this recipe is easy to make and yields the softest and fluffiest Naans. You won't buy Naan bread again!
5 from 2 votes
Prep Time 2 hrs 30 mins
Cook Time 10 mins
Total Time 2 hrs 40 mins
Cuisine Indian
Servings 6

Equipment

  • Large Frying Pan
  • Large Mixing Bowl
  • Whisk

Ingredients
  

  • ¾ cup Warm Water
  • 1 tsp Instant Yeast
  • 1 tsp Sugar
  • 2 cups Plain Flour
  • 1 tsp Salt
  • ¾ tsp Baking Powder
  • 3 tbsp Plain Dairy-Free Yoghurt
  • 2 tbsp Dairy-Free Butter for serving

Instructions
 

  • Add yeast and sugar to warm water. Stir and set aside until frothy.
  • Add remaining dry ingredients of flour, salt and baking powder to a large mixing bowl and whisk to combine.
  • Once the yeast mixture is foaming, add the oil and yoghurt. Stir to combine then add to dry ingredients.
  • Mix the wet and dry ingredients to form a sticky dough. Turn out onto a floured surface and gently knead a few times, just enough to bring the mixture together.
  • Once the dough has formed a loose ball, pop into a bowl and cover with a damp towel or eco-friendly wrap. Pop into a warm place for around 2 hours.
  • After the dough has rested and risen, knead again gently and add some extra flour if the dough is too sticky. Divide into six even pieces.
  • Lightly knead each of the six pieces into a ball and pop onto a baking tray. Cover with a damp towel or that eco-friendly wrap and allow to rest again for a further 10 minutes.
  • Heat your frying pan (cast iron, if you have it). Shape the dough ball into a rough Naan shape. If you feel fancy you can roll the ball into a circular shape with a rolling pin. I prefer less effort and a more rustic shape so just use my hands.
  • Cook the Naan until the edges start to bubble, flip and cook the other side to a dark brown colour.
  • Once cooked, brush with melted dairy-free butter and salt flakes.

Notes

Once cooked, the Naan will store nicely in an airtight container in the fridge for up to 2 days and in the freezer for a month. To reheat, simply pop into a frying pan until crispy again.
The Modern Vegan Guide is your companion for how-to-vegan your food, home and lifestyle.
Keyword Bread, Quick & Easy, Vegan
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Did you make this recipe?

Please let me know if it turned out for you! Leave a comment below and tag @modernveganguide on Instagram and hashtag it #modernveganguide

Join the Conversation

  1. 5 stars
    I’ve never made naan bread before but you make it sound so easy. Perfect for our next curry night 🙂

    1. As the master of desserts, I’m sure this recipe will be an absolute breeze for you! Thanks for stopping by and taking the time to leave a comment. Curries are a favourite in our house, hope you enjoy the naan with yours.

  2. 5 stars
    I love Naan but have never tried to make some at home – I will definitely try this recipe!

    1. Sylvie with your baking skills, you’ll be able to make this with your eyes closed! I hope you enjoy the naan and thanks for stopping by to comment on this recipe.

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