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+ servings
vegan naan with garlic on a wooden table
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4.98 from 150 votes

Easy Vegan Naan | No Yeast, No Yogurt

A flavorful, stovetop Vegan Naan made with no yeast or yogurt in just under 30 minutes.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Indian
Diet: Hindu, Low Calorie, Low Fat, Vegan, Vegetarian
Servings: 6 pieces
Calories: 170kcal
Author: Deborah
Cost: $5

Equipment

  • Large non-stick skillet
  • basting brush (optional)

Ingredients

  • 2 cups bread flour or all purpose flour
  • 1 teaspoon vegan sugar or any white sugar
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt fine
  • 2 teaspoon olive oil extra virgin
  • 2 large cloves garlic minced
  • cup unsweetened almond milk or any other plant milk
  • + cup water more as needed

For Toppings

  • vegan butter melted
  • dried fenugreek
  • fresh parsley roughly torn

Instructions

  • In a large bowl, whisk together flour, sugar, baking powder and salt.
  • Add olive oil and almond milk and stir with wooden spoon. Add water a little at a time to mixture until you've achieved the right consistency. The dough should be sticky and moist, but not runny or wet. Use your hands to knead dough into a large, round ball. Add more water as needed. Dough should be very sticky.
  • Add garlic and mix into dough ball with hands.
  • Cover with dish towel and let sit for 10 minutes.
  • Separate dough into 6 even balls. Sprinkle thin layer of flour onto cutting board. Using a rolling pin, roll out the first ball to 1/16-⅛ inch thick. The thinner the better. Brush both sides with olive oil.
  • Heat skillet on high heat. Place dough in skillet and allow to brown. When the dough starts to bubble and puff up, it's ready to turn. Remove from heat and brush each side with vegan butter. Serve immediately.

Video

Notes

  • Remember to roll the dough as thinly as possible, 1/16" to ⅛" thick . I cannot stress this enough as this is the key to making the recipe work for you.
  • If dough is too wet, add a bit more flour. If too dry, add a bit more liquid. It should be moist and sticky, not wet or runny. 
  • If you're allergic to nuts or prefer another kind of plant-based milk, feel free to use the plant milk of your choice when you make this recipe.
  • You're not limited to garlic in what you put into the naan. For instance, try avocado, grated cauliflower or a variety of different herbs!
  • You can easily double or triple the recipe and freeze the balls for later.
  • Dough will store in your fridge for about a week.
  • It's best to serve naan immediately after cooking, but if you have leftovers, securely wrap with whatever you have on hand and stick in the fridge. You can then remove and re-heat the next day in the oven. I have not microwaved leftovers, but if you do, be sure to let us know how it turns out in the comments below.

Nutrition

Serving: 1piece | Calories: 170kcal | Carbohydrates: 32g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 407mg | Potassium: 109mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg