Fluffy Vegan Naan

Otherworldly fluffy, chewy, and buttery Vegan Naan, perfect for pairing with your favorite curries and Indian dishes! If you’re new to bread making, this recipe is a great introduction. It’s leavened with yeast and baking soda, making it forgiving and perfectly risen every time. The vegan naan bread is cooked on the stovetop until crisp with golden brown bubbles. Quite simply, my favorite flatbread recipe!

This post was originally published on December 5, 2023. It was updated with new recipe information and photos on July 8, 2025.

Take a quick look around Sweet Potato Soul, and you’ll likely notice that we like curries. A lot. They’re flavorful, hearty, usually made in one pan, and easily made vegan. <Swoon!> As we curry-lovers know, no steaming hot bowl of curry is complete without hot rice and naan bread. So, today I’m sharing my go-to vegan naan recipe.

Light and buttery on the outside and dreamy, fluffy, and soft on the inside, this naan is one of my favorite healthy comfort foods. This recipe is made with spelt flour for a nutty, whole grain twist (and complete plant-based protein to boot) and no animal products or dairy. Making homemade flatbreads as good for us as they are tasty. Two essentials in my book!

This recipe checks off two other boxes: being affordable and beginner-friendly. Calling for common pantry staples you can find at most well-stocked grocery stores, it’s budget-friendly and accessible. Though the preparation is somewhat lengthy, the recipe is actually quite foolproof thanks to two leavening agents. I also walk you through the entire process with illustrated directions and a recipe video, setting you up for success every time. 🙂

And finally, this naan is great for meal prep! I often make a double batch on Sundays— one to serve with Sunday supper and the other to freeze and enjoy throughout the week as an easy side. It stores well and instantly elevates healthy midweek meals, adding a special homemade touch. Perfection!

With just a few simple ingredients you can make your own pillowy vegan naan at home. Enjoy it whenever you’re eating curry for an authentic-tasting treat. Though it’s easy to make this yummy flatbread it does take time––like all flatbreads and yeasted foods, up to 90 minutes for for the dough to rise. So double the recipe and freeze the extras. It’s so worth the wait! You’re going to love the fluffy chewy texture and buttery taste of this vegan naan.

Is Naan Vegan?

Traditionally, naan is not vegan. It is usually made with dairy yogurt and butter, animal-derived ingredients that do not make it plant-based friendly. This recipe, however, is made without either, making it plant-based and vegan-friendly.

Ingredients

All-Purpose Flour: The base of the vegan naan bread recipe, making the flatbread crisp, chewy, and delicious. Weigh the flour by gently scooping it into measuring ucps and leveling off the tops.

Warm Water: Use water that is warm (not hot) to the touch, between 100-110°F. For the most accurate temperature reading, use a food thermometer.

Spelt Flour: This flour adds whole grains, plant protein, and a delicious nuttiness to the bread. You can find spelt flour in most well-stocked grocery stores, health food stores, and online.

Vegan Butter: Adds richness and flavor to the dairy-free naan recipe, no yogurt needed! Melt 1/4 cup of butter, dividing it for mixing into the dough and brushing onto the cooked flatbreads.

Sugar: Just two teaspoons of organic cane sugar add a touch of sweetness.

Active Dry Yeast: Two teaspoons of active dry yeast help the bread to rise, making it light and fluffy and giving it that delicious yeasted bread flavor.

Baking Powder and Salt: A touch of baking powder supports the leavening process (making the recipe foolproof!) and salt seasons the dough.

To Garnish: Top the dairy-free naan bread with a brush of melted vegan butter and a sprinkle of flaky sea salt and chopped cilantro. Craving garlic naan? Just stir a minced garlic clove in with the butter before brushing.

How to Make Vegan Naan

Say “hello” to the best homemade naan recipe without yogurt or dairy! Though it does take a few hours from start to finish (because of the resting time), the steps are beginner-friendly, and the process is enjoyable. Best of all, the warm and buttery bread is more than worth it!

Below are the illustrated recipe steps. For the best success, read through the entire recipe (and watch my corresponding video) before starting:

• Bloom the Yeast. Dissolve 2 teaspoons of cane sugar in 2/3 cup of warm water (between 100°-110°F). Stir well to dissolve the sugar, then add 2 teaspoons of active dry yeast. Stir gently to combine. Set the mixture aside for 15 minutes until it is foamy (or “bloomed”).

• Combine Dry Ingredients. Sift the all-purpose and spelt flour into a large mixing bowl, then add salt and baking powder. Stir well.

• Mix Wet and Dry Ingredients. Add the bloomed yeast mixture and 1 tablespoon of melted butter to the dry ingredients. Stir with a fork or wooden spoon until it forms a sticky mass. Transfer the dough to a lightly floured workspace.

• Knead. Grease your hands with a little vegan butter residue or cooking oil. Knead the dough on the floured work surface (using your palm to slightly flatten it and your fingers to fold it back over itself) for 3-5 minutes until it is a smooth ball. You may need to grease your hands again to keep the dough from sticking to them.

• Proof. Transfer the dough ball to a greased bowl and cover with a clean cotton kitchen towel. Place it in a warm area and let it rise for 60-90 minutes or until the dough has doubled in size.

• Roll Dough. Punch the dough down and transfer it to a floured workspace. Use a pastry cutter or knife to cut the round ball into eight pieces. Roll the eight pieces into smaller dough balls and place on a baking sheet lined with parchment paper or a silicone baking mat. Cover the balls with a kitchen towel and let them rise for 15 minutes or until puffy.

• Rest Dough. Once the dough balls have rested for 15 minutes, roll each out into a flat oval shape (about 1/5-inch thick) on a floured work surface.

• Prepare your cooking workspace: Preheat a large cast iron skillet over high heat, set a small bowl of water and a separate small bowl of 3 tablespoons of melted vegan butter next to the stove.
• Cook Naan. Once the pan is hot enough that water sputters when flicked on it, cook the naan. Gently pick up a piece of the dough, dampen your fingers, and rub a bit of water onto one side. Place the dough, wet side down, onto the hot pan. Cook for about a minute, until air bubbles form on top of the flatbread. Flip and cover. Reduce to medium-high heat or medium heat (depending on your stove). Cook for another 30 seconds. Remove the naan from the heat, transfer it to a plate or platter, and brush it with vegan butter. Repeat the cooking process with the remaining balls of dough.

• Garnish and Serve. Sprinkle the finished naan with flaky sea salt and minced cilantro.

Storage Directions

• Storing: Once cooled to room temperature, the vegan naan can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. 
• Freezing: The cooled bread can be stored in a freezer-safe container for up to 3 months. Defrost it at room temperature for 30 minutes until thawed through. 
• Reheating: Enjoy the dairy-free naan at room temperature or reheat it (from room temperature or frozen) in a toaster oven for 2-4 minutes or until hot. 

More Vegan-Inspired Indian Recipes

• Spiced Sweet Potato Tacos
• Vegan Butter Chicken
• Tempeh Tikka Masala
• Sweet Potato Chickpea Curry
• Red Lentil Curry with Sweet Potatoes