Easy Vegan Naan Bread

September 29, 2020

I recommend that you make this Naan Bread to eat with tomorrow’s Indian dish: Mung Bean & Coconut Curry. They go together like peanut butter, and jelly! Everyone in my family loved the combination!

servings: 8 SERVINGS

prep time: 40 MINUTES

cook time: 20 MINUTES

total time: 1 HOUR

author: NORA TAYLOR from noracooks.com

course: SIDE DISH

cuisine: INDIAN


  • 1 teaspoon instant yeast
  • 3/4 cup warm water
  • 1 teaspoon granulated sugar
  • 2 cups all purpose flour, or white whole wheat flour
  • 1 teaspoon salt
  • 3/4 teaspoon baking powder
  • 3 tablespoons coconut cream, *may omit if needed. I used 3 tablespoons aquafaba (chickpea water/juice)
  • 2 tablespoons olive oil
  • Optional: melted vegan butter for serving, minced garlic or fresh herbs


• Add the yeast and sugar to a large bowl and pour the warm water on top (think bath temperature, not too hot or it will kill the yeast). Let sit for a few minutes until it is frothy on top (about 10-15 minutes).

• Now add the flour, salt, baking powder, coconut cream (or Aquafaba), and olive oil. Stir with a wooden spoon until it becomes difficult, then turn the ball of dough out on a lightly floured surface (you can use the countertop). Knead the ball of dough for about 2-3 minutes, until the ball of dough is smooth and soft. If it is too sticky, add a little more flour.

• Place the dough in a large bowl, cover with a tea towel and let it rise for about 30 minutes. If you are in a hurry, you can skip the rising part. It will still come out quite good!

• After it rises, flatten the dough and divide into 8 pieces.

• Heat a large, heavy bottomed pan (cast iron preferred) over medium heat. Take a piece of the dough and roll it on a lightly floured surface into a circle or oval shape (about 1/4 inch thick). If using garlic, gently press a little minced garlic onto one side so it sticks at this point.

• Place the dough on the heated pan and cook until large bubbles have formed and the bottom is golden brown. Flip and cook 1-2 minutes more until that side is golden brown as well.

• Repeat with the remaining pieces. Cover the naan with a towel or wrapped in foil to keep warm until ready to serve. Serve plain or brush with melted vegan butter and sprinkle with fresh herbs, such as cilantro or parsley.


  1. For the coconut cream, open a can of full fat coconut milk or coconut cream, and scoop out 3 tablespoons of the white, thick creamy part. May also substitute plain non-dairy yogurt (soy, almond, or coconut). Or leave it out, I have done this in a pinch and it worked fine. I used Aquafaba instead of the coconut cream. Drain a can of chickpeas, and use this water.
  2. You could probably leave out the olive oil to make it oil free, but I haven’t tried it.
  3. I haven’t tested this with gluten free flour, but it would probably work ok. I would use a gluten free mix, such as Bob’s Red Mill 1:1.
  4. If you only have regular active yeast, that is fine, you will just need to let the dough rise for longer (1-1 1/2 hours).


serving: 1serving, calories: 170kcal, carbohydrates: 26g, protein: 4g, fat: 6g, saturated fat: 2g, sodium: 294mg, potassium: 104mg, fiber: 1g, sugar: 1g, vitamin c: 1mg, calcium: 21mg, iron: 2mg
How did you change the recipe? Please share about it in the comments. Thank you for sharing!

How did you change the recipe? Please share about it in the comments. Thank you for sharing!

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