Vegan Yogurt Naan

Total time1 hr 38 min

Prep time20 min

Cook time18 min

Pillowy, golden, and blistered with dark char spots straight from a hot skillet, this naan puffs up with those signature bubbles that make homemade flatbread so satisfying. The dough comes together easily with a simple yeast proof and a short knead, giving you a soft, tacky texture that rolls out beautifully into teardrop shapes. A quick sear in a cast iron pan is all it takes to get that smoky, slightly charred exterior with a tender, chewy interior underneath. Finish each round with a scatter of fresh cilantro for a bright, herby lift that plays nicely against the warm bread. It's a fantastic addition to a vegan spread, perfect for scooping up curries, dips, or just eating warm on its own. Simple pantry staples and one skillet are really all you need to pull this off.

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Ingredients

6 servings

For the dough

2 ¼ tsp active dry yeast (1 standard packet)
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 cups all-purpose flour, plus more for dusting
½ tsp salt
½ tsp baking powder
½ cup plain whole-milk yogurt
Chef's tip
Choose a plain, unsweetened dairy-free yogurt unless the recipe calls for a flavored one.
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 garlic powder (optional)
2 tbsp fresh cilantro, finely chopped (optional)

Instructions

1
In a large mixing bowl, combine the yeast, sugar, and warm water. Stir briefly and let stand for 5–8 minutes, until foamy and fragrant.
2
Add the yogurt and 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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