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Vegan naan bread

Get the Recipe: Vegan Naan Bread

This vegan naan bread is fluffy, soft, buttery and easy to make, even as a beginner in the kitchen!! You need just a few simple ingredients to make it for a perfect side dish or snack. Serve it with curries and stews, or eat with a dip of your choice. You can even turn naan bread into a pizza!


  • 2/3 cup plant based milk
  • 1 tbsp yeast
  • 1 tsp salt
  • 1 tbsp sugar
  • 1/2 cup soy yogurt, unsweetened
  • 2 1/2 cups flour, plus more for dusting
  • 1/2 tsp baking powder
  • 1 tsp garlic powder
  • 2 tbsp vegan butter, melted
  • 1 tbsp olive oil, to cook
  • 1/2 cup cilantro, finely chopped, to garnish


  • Small mixing bowl x 2
  • Dish cloth
  • Large mixing bowl
  • Bench scraper
  • Rolling pin
  • Frying pan or skillet


Make the dough

  • Bloom the yeast. Add the plant based milk, yeast, salt and sugar to a mixing bowl and stir together well. Cover with a dish towel and set aside for 5-10 minutes. You know that it’s ready when the mixture develops a foamy, bubbly consistency.
    2/3 cup plant based milk, 1 tsp salt, 1 tbsp sugar, 1 tbsp yeast
  • Add the soy yogurt to the wet ingredients and mix together thoroughly.
    1/2 cup soy yogurt
  • In a different bowl, mix together the flour, baking powder and garlic powder.
    2 1/2 cups flour, 1/2 tsp baking powder, 1 tsp garlic powder
  • Add the wet ingredients to the dry and mix together using a spoon or a spatula. When the dough starts to clump together, add the vegan butter and mix it in thoroughly.
    2 tbsp vegan butter
  • Knead the dough for around 5 minutes, until it becomes smooth. If it’s too dry and doesn’t stick together well, add a little bit more plant based milk, 1-2 tbsp at a time. If it’s too wet and clings to your hands excessively, add a little bit more flour. Cover and set aside to proof for an hour. The dough should at least double in size during this time.

Shape the naan

  • Transfer the dough onto a large, lightly floured worktop. Divide it into 4 equally-sized sections using a bench scraper and roll each one into a sphere. Arrange them on a floured wooden board, cover with a kitchen towel and allow to proof for a further 10 minutes. During this time, they should double in size once more.
  • Transfer each ball to a floured worktop and roll it out into a tapered rectangle. Flip, and continue rolling out until around a cm in thickness. Make sure to add a light dusting of flour each time you roll to prevent sticking.

Cook the naan

  • Heat a couple tbsp olive oil in a large frying pan or skillet over a medium-high heat. Add the naan bread one at a time and cook for 3 minutes, or until bubbles start to form on the surface. Flip, then cook for around 90 seconds more.
    1 tbsp olive oil
  • Transfer the naan to a warm plate and brush with extra vegan butter before serving. Garnish with fresh cilantro and/or parsley.
    1/2 cup cilantro



As with all other bread and vegan baking recipes, weigh out the ingredients for best results.
Yeast: You can also use instant yeast for this recipe. If you do so, skip the 5-10 minutes needed to set aside and bloom the yeast,
Yogurt substitute: Instead of vegan yogurt, you can make vegan buttermilk. Use half of the milk to make the yeast mixture. Stir 1 tbsp apple cider vinegar into the rest of the milk and set aside for around 10 minutes, then add to the dough as normal.
Size: The recipe as written below makes 4 large naan breads. You can, however, divide each section into 2 more and make 8 smaller ones.
Storage: You can keep the naan bread on the countertop, covered with a dish towel, for up to 2 days, or in the fridge for up to 6. You can also freeze it for up to 2 months.
Reheating: If frozen, allow to thaw fully in the fridge before reheating. Then, warm up either on the stove, or in the microwave.
Calories: 399kcal, Carbohydrates: 67g, Protein: 10g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Sodium: 688mg, Potassium: 165mg, Fiber: 3g, Sugar: 5g, Vitamin A: 402IU, Vitamin C: 4mg, Calcium: 123mg, Iron: 4mg