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A plate of naan on a cutting board

Vegan Naan Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews
  • Author: Liz Thomson
  • Prep Time: 15 minutes
  • Resting: 1 hour
  • Cook Time: 10 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 10 Pieces 1x
  • Category: Bread
  • Method: Baked
  • Cuisine: Middle Eastern
  • Diet: Vegan


Make a batch of fluffy naan bread to serve with your favorite main dish! This vegan recipe doesn’t require any yogurt, so you can make delicious naan with just a few pantry staples!


  • 1 cup almond milk, divided
  • 1 teaspoon sugar
  • 2 1/2 teaspoons active dry yeast (7g)
  • 1 teaspoon white vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 2 1/4 cups flour, plus more for dusting
  • 2 tablespoons olive oil or vegan butter


  1. Warm ½ cup of almond milk in the microwave or on the stove until heated to about 110 degrees.
  2. In a large bowl, combine the warm almond milk, sugar and yeast and let sit for 10 minutes until foamy.
  3. In a small bowl, combine the vinegar and remaining ½ cup of almond milk and let sit for 8-10 minutes.
  4. Add the vinegar mixture and olive oil to the yeast mixture and stir to combine.
  5. Add 1 cup of flour to the yeast mixture and stir to combine.
  6. Add a second cup of flour and the salt.
  7. Knead for 6-7 minutes, adding the final ¼ cup of flour, if needed.
  8. Cover and let rise for 1 hour until doubled in size.
  9. Divide the dough into 10 pieces.
  10. Sprinkle each piece with flour and use a rolling pin to roll the dough into flat pieces. (Add as much flour as needed to prevent sticking.)
  11. In a large skillet, heat 1 tablespoon vegan butter or olive oil over medium heat.
  12. Place the naan in the pan, cooking one 2 pieces at a time, for 2 minutes.
  13. Flip and continue to cook until browned on the outside.
  14. Add additional butter or oil to the pan as needed.