Vegan Naan Bread

Total time1 hr 38 min

Prep time20 min

Cook time18 min

5.0

(23)

Soft, pillowy, and kissed with char from a screaming-hot cast iron skillet, this flatbread delivers everything you love about restaurant naan — without a drop of dairy or eggs in sight. The secret to its tender chew is plain dairy-free yogurt worked right into the dough, giving it that slight tang and supple texture that's usually hard to replicate at home. Active dry yeast and a one-hour rise do the heavy lifting, so the dough puffs beautifully and develops real flavor before it ever hits the pan. Each piece gets rolled into a rustic oval, then cooked until dramatic bubbles balloon across the surface and dark, smoky spots form on the underside — exactly the way it should look. A generous brush of melted vegan butter finishes every piece straight off the skillet, and optional minced garlic and fresh cilantro take it somewhere truly special. This recipe makes 6 pieces, so it's perfect for feeding a table or stashing a couple for tomorrow's leftovers. Scoop up curry, tear it alongside soup, or honestly just eat it warm and plain — it's that good.

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Ingredients

6 servings

For the dough

1 tsp active dry yeast
1 tsp sugar
½ cup warm water (about 110°f / 43°c)
2 cups all-purpose flour, plus more for dusting
½ tsp baking powder
½ tsp salt
⅓ cup dairy free yogurt (plain, unsweetened)
1 tbsp olive oil

For finishing

2 tbsp vegan butter, melted
2 cloves garlic, finely minced (optional)
2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

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

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