Vegan Classic Naan

Total time1 hr 40 min

Prep time20 min

Cook time20 min

Pillowy rounds of hand-rolled dough puff up into blistered, char-flecked naan right in a screaming-hot cast iron skillet, no oven required. The dough comes together shaggy and soft, gets a good knead until it's smooth and springy, and rises into a pillowy mass that rolls out easily into those classic teardrop shapes. Cooking each piece directly in the dry skillet is what gives you those big golden bubbles and dark char spots that make naan taste like it came from a tandoor. Fresh minced garlic and chopped cilantro scattered over the hot bread right off the skillet add a fragrant, herby finish that makes the whole kitchen smell incredible. Warm, chewy, and endlessly useful for scooping up curries, dips, or stews, this one is a solid pick for a vegan bread rotation. Make a double batch — it disappears fast.

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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
½ 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 neutral oil (such as canola oil or vegetable oil), plus more for the bowl

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.
2 cloves garlic, finely minced (optional)
2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
In a large mixing bowl, combine the warm water, sugar, and yeast. Stir briefly and let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
2
Add the yogurt and neutral oil to the yeast mixture and stir to combine. Add the flour, salt, and baking powder, then mix until a shaggy dough forms.

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