Vegan naan is a delicious Indian inspired flatbread that is soft and chewy. Just 6 ingredients need to make! No kneading necessary! No dairy or eggs.
If you have ever stepped into a Middle Eastern or Indian restaurant, you’ve likely had naan. Now, you can make easy vegan naan bread at home with just 6 ingredients.
Vegan naan is one the easiest recipes that you can make. It will literally blow your mind how easy it is to make.
Naan is a flatbread that is used to pick up or dip into curries. and stews, and newly fusionend into creating dishes like falafel sandwiches, tacos and more.
It is a soft and chewy bread that holds up well.
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What ingredients do I need for easy Vegan Naan?
You only need six ingredients for this super easy vegan bread recipe.
Ingredient amounts listed in the printable recipe card below.
The ingredients that you need are:
- Instant yeast
- Dairy Free Milk (we like Oat) *Note, you could also use water
- Maple Syrup (can use agave or cane sugar)
- Vegan Butter
You will also need water.
That’s it! Can you believe that’s all you need?
What is the best flour to use for Vegan Naan?
We prefer using bread flour for this vegan dough recipe; however, all purpose or wheat flour would also work.
Even a mix of half all-purpose and half whole wheat will work with this recipe.
We cannot currently recommend a gluten free flour or mix at this time. We are adamantly working on creating a gluten free dough.
What is the best milk to use for this dairy free naan?
We prefer using oat milk in this recipe because of the consistency and taste.
You can use any non-dairy milk in this recipe. We do recommend that you stay away from strong flavors like coconut, banana, etc.
Alternatively, for a cheaper version of this bread, you could even swap for water.
What is the best type of sugar source for this Vegan Naan?
As we wrote the recipe, we used maple syrup. However, that is not the only source of sugar that you could use.
Regular vegan cane sugar could also be used, as well as agave.
No matter which type of sugar that you use, you don’t need to adjust any other ingredient amounts.
How do you make Vegan Naan?
In a large bowl, whisk together the flour, yeast, and salt. Then, add in the dairy free milk and maple syrup.
Using a spatula, fold until mostly combined. Sprinkle a little more flour if you need to not be sticky and form a ball.
Once your ball is formed, you will want to grease the same bowl you mixed in and place the dough ball back into the bowl.
Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place.
After the rise, remove the dough and shape it into a ball.
Cut or pull the dough into 10-12 pieces. Roll each into a smaller ball and then shape into a circular or traditional tear drop shape during your hands or rolling pin.
Add a little water to both the top and bottom of the naan.
Heat a cast iron skillet over medium high. Cook the naan for 1 minute, flip and cook another minute.
Remove from the skillet and brush with vegan butter.
Place into a bowl that has been lined with a towel.
Cover and repeat with remaining pieces of dough.
Can I prep this easy vegan bread ahead?
Yes! You sure can!
Once your bowl is covered, you can place the bowl in the fridge up to 2 days before you plan to use it.
Just make the recipe as written, cover and place in fridge until ready to use.
Alternatively, once made it will last covered at room temperature (on the counter) for up to a week or your can place wrapped tightly in the freezer for up to 3 months.
Can I freeze this vegan dough recipe before making the naan?
Yes! Make the recipe all the way through rising. Then, once it has doubled in size, you can place in a ziplock bag and place in the freezer for up to 3 months.
To use, let set in the fridge overnight until thawed.
Is this vegan dough Top 8 Allergen Free?
Unfortunately, at the time, we cannot recommend using a gluten free flour with this recipe. Please know that we are working on a gluten free dough, but it’s just not quite there yet.
Otherwise, as long as you use a safe dairy free milk, (like we said Oat is our favorite) then you will be all set.
What else could I use vegan everything dough to make?
The possibilities are really endless for this dough. Some recipes that we have created are:
- Vegan Raspberry Cinnamon Rolls or Vegan Blueberry Cinnamon Rolls
- Vegan Cinnamon Pull Apart Bread (some places call this Monkey Bread)
- Easy Vegan Soft Pretzel Bites
- Walnut Meat Skillet Pizza
- Vegan Chimichurri Monkey Bread
- Vegan Sticky Buns
- Easy Vegan Garlic Knots
- Chocolate Vegan Babka
- Vegan Artisan Bread
- Easy Vegan Bread Loaf
- Vegan Focaccia
- Vegan Naan
Pin this Vegan Naan for later:
- 3 1/2 – 4 cups flour (we prefer bread, can use all-purpose or whole wheat – see post for details)
- 1 package instant yeast
- 1 tsp salt
- 1 1/2 cups dairy free milk (we like oat – can use any non-strongly flavored dairy free milk) *Can use water if needed
- 1/4 cup maple syrup (sub for agave or vegan cane sugar)
- 1/4 cup vegan butter
- 1/2 cup water
- In a large bowl, whisk together 3 1/2 cups flour, yeast, and salt.
- Then, add in the dairy free milk and maple syrup.
- Using a spatula, fold until mostly combined. Sprinkle a little more flour if needed to not be sticky and form a ball.
- Once ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl. *If you are oil free, then just make sure sides of bowl are floured, or use a silicone bowl to easily get it out
- Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place until doubled.
- After the rise, remove the dough and shape it into a ball.
- Cut or pull the dough into 10-12 pieces. Roll each into a smaller ball and then shape into a circular or traditional tear drop shape during your hands or rolling pin.
- Add a little water to both the top and bottom of the naan.
- Heat a cast iron skillet over medium high. Cook the naan for 1 minute, flip and cook another minute.
- Remove from the skillet and brush with vegan butter.
- Place into a bowl that has been lined with a towel.
- Cover and repeat with remaining pieces of dough.
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