Easy Vegan Naan | Minimalist Baker Recipes

Measure out warm water (3/4 cup) and add yeast and sugar. Stir and set aside until frothy and foamy - about 10 minutes.

In the meantime, add flour(s), salt, and baking powder to a large mixing bowl and whisk to combine.

Once the yeast mixture is foaming, add the vegan yogurt and oil and stir to combine. Add to dry ingredients and use a fork to mix - the dough will be sticky.

Turn onto a floured surface and add just enough flour to the dough and your hands to very gently knead for 5 turns and form into a loose ball. The dough will be a bit sticky – this is normal and means your naan will be nice and fluffy!

Place back in mixing bowl and rub with a bit more oil and turn to coat. Cover with a damp towel or plastic wrap and set in a warm place for at least 2 hours (up to 4 hours).

Remove dough from bowl and turn onto a floured surface. Knead for 30 seconds (adding additional flour if sticky). Then divide into 6 even pieces with hands or a knife.

Lightly knead each ball until it forms a loose ball and set on a clean surface. Repeat until all dough is formed into balls. Then cover with plastic wrap again and let rest for 10 minutes.

In the meantime, prepare any garnishes for topping (i.e. melted vegan butter or coconut oil, sea salt, minced garlic, or cilantro).

Once the dough has rested, begin heating a cast-iron pan over medium heat. Take a piece of dough and lay it on a floured surface. Then roll out into an oval or circle with a rolling pin. Carefully flip over and pat the dough with a bit of water so it doesn’t stick to the pan. Press the garlic and cilantro onto one side so it sticks. Then place the wet-side down on the hot pan.

Cook for 1 minute or until the edges of the dough look dry and it’s beginning to bubble. Then flip the dough with a spatula and cook until the underside is dark brown.

Repeat until all naan is cooked. Then brush with melted vegan butter or coconut oil and sprinkle with cilantro, garlic, and sea salt (optional). Serve immediately.

Cover leftovers and store at room temperature for about 2 days or in the freezer up to 1 month. Reheat in the microwave or oven until warmed through.

Equipment Needed

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Allergens