Vegan Naan


Vegan Naan

Naan is to India what tortilla is to Mexico. While it's traditionally baked in a tandoor or clay oven, this recipe can be made in or on a conventional oven or stovetop and is just as beautiful and delicious. Enjoy with your favorite dal (soup) or vegetables!

  • Prep Time: 45 minutes
  • Cook Time: 5 minutes
  • Total Time: 50 minutes
  • Allergens: Soy, Wheat
  • Servings: 5


  • 1 tablespoon active dry yeast
  • 1 tablespoon sugar
  • 3 tablespoons soy milk
  • 1 teaspoon salt
  • 1 ¾-2 cups bread flour
  • 1 tablespoon olive oil
  • 1/2 cup warm water (110-115 degrees F)
  • Vegan butter


Method #1: Oven

  1. Preheat oven to 450 degrees F.
  2. In large bowl, dissolve yeast in warm water and let stand until frothy (about 10 minutes).
  3. Stir in sugar, soy milk, salt, and enough flour to make soft dough (about 1 ¾-2 cups).
  4. Knead on lightly floured surface or in stand mixer until smooth (about 6-8 minutes).
  5. Place in well-oiled bowl, cover with damp cloth, and place in warm spot to rise.
  6. Let rise for 1 hour or until dough has doubled in volume.
  7. Punch down dough and roll out into golfball-sized pieces and place on baking sheet.
  8. Cover with towel and allow to rise until doubled in size (about 30 minutes).
  9. On floured surface, roll each ball into a circle.
  10. Place dough circles on greased cookie sheet or baking stone.
  11. Cook in oven for 8 minutes or until lightly browned and puffed up.
  12. Take out and brush with vegan butter.

Method #2: Pan

  1. Preheat lightly oiled pan over high heat.
  2. Follow steps 2-8 above.
  3. Add circles to pan one at a time.

  4. Cook until dough bubbles and begins to brown (about 2-3 minutes).
  5. Brush top with additional oil.
  6. Flip and cook for 2-3 minutes on other side, then remove from pan.

  7. Continue until all bread is cooked.
  8. Brush tops with vegan butter.
  9. Serve immediately.

Bon appétit!