Otherworldly fluffy, chewy, and buttery Vegan Naan, ideal for serving with your favorite curries and Indian-inspired dishes. If you’re new to bread making, this recipe is an excellent introduction: it uses active dry yeast and a small amount of baking powder for reliable rise and a pillowy texture. The naan is cooked on the stovetop until crisp with golden-brown bubbles for an authentic result without dairy.
This post was originally published on December 5, 2023 and updated with new recipe details and photos on July 8, 2025.
Light and buttery on the outside, soft and fluffy inside, this vegan naan is a favorite comfort food. The recipe uses spelt flour for a subtle nutty flavor and extra whole-grain nutrition while keeping the bread 100% plant-based. It’s simple, approachable, and uses common pantry ingredients, making it budget-friendly and beginner-friendly. The dough requires resting time for proofing, but active yeast plus baking powder make the process forgiving and consistent.
This naan is great for meal prep. I often make a double batch, serve some fresh, and freeze the rest for quick midweek meals. It reheats well and instantly elevates a simple dinner. The texture is chewy yet tender, and the buttery finish from melted vegan butter makes each piece irresistible.
Is Naan Vegan?
Traditional naan often contains dairy ingredients such as yogurt and butter, which makes it non-vegan. This version omits those ingredients and uses vegan butter, making it fully plant-based while preserving the classic naan flavor and texture.
Ingredients
- All-purpose flour: The main structure of the bread; gives a crisp, chewy bite.
- Warm water (100–110°F): Activates the yeast—use a food thermometer for accuracy.
- Spelt flour: Adds a pleasant nuttiness and extra whole-grain nutrition.
- Melted vegan butter: Adds richness; divide between the dough and brushing the finished naan.
- Sugar: A small amount to help bloom the yeast and add subtle sweetness.
- Active dry yeast: Provides lift and that yeasted flavor.
- Baking powder and salt: Baking powder supports the rise; salt seasons the dough.
- Garnish: Melted vegan butter for brushing, flaky sea salt, and chopped cilantro. For garlic naan, add a minced garlic clove to the butter before brushing.
How to Make Vegan Naan
This stovetop naan recipe is straightforward, though it requires time for dough proofing. Read all steps before you begin to ensure everything is ready when needed.
- Bloom the yeast: Stir 2 teaspoons organic cane sugar into 2/3 cup warm water (100–110°F). Add 2 teaspoons active dry yeast, stir gently, and set aside 15 minutes until foamy.
- Combine dry ingredients: Sift 1 1/2 cups all-purpose flour and 1/2 cup spelt flour into a large bowl. Add 1/2 teaspoon fine sea salt and 1/4 teaspoon baking powder; whisk to combine.
- Mix the dough: Add the bloomed yeast and 1 tablespoon melted vegan butter to the dry ingredients. Stir until a sticky dough forms, then turn it out onto a lightly floured surface.
- Knead: Grease your hands lightly with vegan butter or oil and knead the dough for 3–5 minutes until smooth and elastic. If it sticks, grease your hands again or dust the surface with a little flour.
- Proof: Place the dough in a greased bowl, cover with a clean towel, and leave in a warm spot for 60–90 minutes, until doubled in size.
- Divide and rest: Punch down the dough, cut into eight pieces, roll each into a ball, and place on a parchment-lined sheet. Cover and let rest 15 minutes until slightly puffy.
- Roll into ovals: On a floured surface, roll each ball into a flat oval about 1/5-inch thick.
- Cook on the stovetop: Heat a large cast-iron or heavy skillet over high heat until a few drops of water sputter. Dampen one side of a dough oval with water and place the damp side down on the hot skillet. Cook about 1 minute until bubbles form, then flip and cover briefly, lowering heat to medium-high or medium. Cook another 30 seconds, then remove and brush with melted vegan butter. Repeat with remaining pieces.
- Garnish and serve: Sprinkle with flaky sea salt and chopped cilantro, or brush with garlic butter for garlic naan. Serve warm alongside curries, stews, or salads.
Recipe Pro Tips
- Water temperature: Keep the water between 100°–110°F to activate the yeast. Cooler water may not activate it; hotter water can kill it.
- Yeast check: If the yeast mixture isn’t foamy after 15 minutes, the yeast may be inactive—try fresh yeast.
- Hands-off kneading: Use a stand mixer with a dough hook or a food processor with a kneading blade for 3–5 minutes until elastic.
- Prep your station: Have a small bowl of water and melted vegan butter ready by the stove—the cooking step moves quickly.
- Proofing spots: Use a warm, not hot area such as the top of the fridge, a sunny corner, or an oven with just the light on.
- Keeping naan warm: Hold cooked naan in a 200°F oven for up to 30 minutes while you finish the batch.
- Garlic naan: Stir 1 minced garlic clove into the butter before brushing for a classic garlic finish.
Storage Directions
- Storing: After cooling, keep naan in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days.
- Freezing: Freeze cooled naan in a freezer-safe container for up to 3 months. Thaw at room temperature for about 30 minutes.
- Reheating: Reheat from room temperature or frozen in a toaster oven for 2–4 minutes or until hot, or warm briefly in a skillet.
Nutrition (per naan)
Calories: 172 kcal | Carbohydrates: 25 g | Protein: 4 g | Fat: 6 g | Fiber: 2 g | Sodium: 206 mg
More Vegan-Inspired Indian Recipes
- Spiced Sweet Potato Tacos
- Vegan Butter “Chicken” with Mushrooms
- Tempeh Tikka Masala
- Sweet Potato Chickpea Curry
- Red Lentil Curry with Sweet Potatoes
Vegan Naan with Spelt Flour
By: Jenné Claiborne
A forgiving, easy-to-follow vegan naan recipe that yields soft, pillowy flatbreads with a golden, crisp exterior. Perfect with curries or as a sandwich-style flatbread. Makes 8 naan flatbreads.