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slice of naan bread with garlic butter and cilantro on top.

Vegan Naan

This easy 10-ingredient vegan naan is so chewy, fluffy, & flavorful!
5 from 1 vote
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Course: Side Dish, Vegetarian Sides
Cuisine: Indian
Prep Time: 45 minutes
Cook Time: 30 minutes
Resting time: 1 hour 30 minutes
Total Time: 2 hours 45 minutes
Servings: 9 large naan bread


  • 1 cup luke warm water
  • 2 ¼ teaspoons active dried yeast
  • 1 Tablespoon sugar
  • ¼ cup vegan yogurt
  • 2 Tablespoons olive oil
  • 3-3 ¼ cups all-purpose flour *start with 3 cups and add up to 3 ¼ cups as needed
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • ¼ cup vegan butter, melted use additional 2 Tbsp or more for cooking the naan
  • 3 cloves garlic, minced
  • fresh cilantro add as desired


First, make the naan dough:

  • Add the warmed water, active dried yeast, and sugar to a bowl. Stir and let sit for 5 minutes to allow the yeast to activate and bloom.
  • Next, add the vegan yogurt and olive oil to the mixing bowl and whisk with the yeast mixture.
  • Then, add in the all-purpose flour, salt, and garlic powder and mix into a thick shaggy dough. I recommend starting with 3 cups flour and adding u to 3 ¼ cups flour as needed.
  • Once a shaggy dough forms, you will want to knead the dough. If you are using a standing mixer, use the bread hook to knead the dough until it is elastic and no longer sticking to the sides of the bowl (about 5-7 minutes). If you are kneading by hand, add the dough to a well-floured surface and knead for 8-10 minutes. The dough is ready when it is smooth and tacky, but not super sticky, and can be easily stretched without tearing.
  • Form the dough into a round ball and place it into a well-oiled bowl. Then, cover the bowl with plastic wrap or a towel and let rise for 1-2 hours or until the dough has proofed and doubled in size.

Shape & cook the naan:

  • Once the dough has doubled in size, punch it down to remove excess air and remove it from the bowl. Add the dough to a well-floured surface and divide it into 9 evenly sized pieces. Then, roll each section of dough into a round ball.
  • Cover the dough balls with a cloth or plastic wrap and let them proof a second time for about 15 minutes.
  • While the dough balls are proofing, melt the vegan butter and mince the garlic. Then, mix together in a small bowl and set aside.
  • Take the dough balls and use a rolling pin to roll them into ¼-inch thick round discs. Then, lightly grease & heat a cast-iron skillet until it is hot and smoking.
  • Place one naan dough in the skillet and cook for 2-3 minutes until the underside is deep golden and the surface is bubbly. Then, flip and cook the other side for about 1 minute. You can also brush the naan with the garlic butter mixture at this point or add it right before serving.
  • Repeat this step with the remaining naan until all are cooked. Then, brush the freshly cooked naan with the remaining melted garlic butter mixture and garnish with fresh cilantro. Serve & enjoy!


  • When heating the water for the naan it should be lukewarm and not hot. If water is too hot it could kill the yeast.
  • Naan can be stored in a closed container or wrapped in tin foil at room temperature for 24 hours in the fridge for up to 5 days, or in the freezer for up to 1 month.


Serving: 1large slice | Calories: 243kcal | Carbohydrates: 36g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 302mg | Potassium: 82mg | Fiber: 2g | Sugar: 2g | Vitamin A: 0.1IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 2mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!