Vegan Butter Naan

Total time1 hr 38 min

Prep time20 min

Cook time18 min

Pillowy, hand-stretched naan starts with a simple yeasted dough that rises until soft and puffy, then gets rolled into teardrops and cooked in a screaming-hot skillet until it blisters and chars in all the right places. That skillet method is what gives each piece its signature bubbled surface and smoky, charred edges alongside a chewy, tender interior. A generous sprinkle of flaky sea salt and fresh cilantro finishes each piece right off the pan, adding brightness and crunch to every bite. The dough itself comes together fast, with just a short knead and a single rise before it's ready for the skillet, so warm, fresh naan is well within reach on a weeknight. It's a fantastic bread to fold, tear, and dunk alongside curries, stews, or dips, and it holds its own as a snack straight off the pan. This one earns a permanent spot in a vegan bread rotation.

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Ingredients

6 servings

For the dough

1 tsp active dry yeast
Kroger Active Dry Yeast Essential Everyday Active Dry Yeast Our Family Active Dry Yeast Stop & Shop Active Dry Yeast - 3 ct Food Lion Active Dry Yeast
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1 tsp granulated sugar
¼ cup warm water (about 110°f / 43°c)
2 ½ cups all-purpose flour, plus more for dusting
1 tsp salt
½ tsp baking powder
⅓ cup plain whole-milk yogurt
Chef's tip
Choose a plain, unsweetened dairy-free yogurt unless the recipe calls for a flavored one.
2 tbsp whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
1 tbsp neutral oil (such as canola oil or vegetable oil)

For finishing

3 tbsp unsalted butter, melted
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¼ tsp flaky sea salt
2 tbsp fresh cilantro, finely chopped (optional)

Instructions

1
Combine the warm water, sugar, and yeast in a large mixing bowl and stir briefly. Let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
2
Add the yogurt, milk, and oil to the yeast mixture and stir to combine. Add the flour, salt, and baking powder, then mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 4–5 minutes, until the dough is smooth, slightly tacky, and springs back slowly when poked.

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