Learn how to make easy Vegan Naan (Indian flatbread), from scratch! It’s pillowy soft and fluffy, and so delectable. Homemade naan is the perfect side for everything from curries to soups, and you can even use it for wraps!
Vegan Naan is a treasured side dish in our household. Indian food has always been one of my favorite cuisines and, needless to say, whenever I order it, I ask for extra naan.
I love ordering extras because it means that after the rest of the takeout is finished, I have naan to eat with my chickpea curry , my lentil curry , and even as a flatbread if I want.
Easy Homemade Vegan Naan
Let’s talk about the characteristics of naan before we get any further. The basic gist is this: it’s chewy, pillowy soft, and perfectly seasoned. Dusted with herbs and garlic, this bread is downright irresistible! You can even add a little parmesan if that’s to your liking.
Naan really exemplifies how easy, delicious, and rewarding it is to make your own homemade bread. I am particularly fond of this recipe because it only takes a little over an hour to prepare (and is resting for the majority of that time), so it really is possible to make it often!
What is Naan Bread?
Naan is a fluffy, leavened (made with yeast ) flatbread that is usually baked in the oven. It’s chewy, soft, a touch sweet, and seasoned with a sampling of herbs and spices.
Note that this time, though, we’re going to make the naan in a cast iron skillet – so no need to preheat the oven today!
Finally, naan is a great bread to have sitting on your counter because you can eat it as-is and come away totally satisfied, but you can also enjoy it with a curry, or make a sandwich with it!
Notes on Ingredients
What goes into making loaves of naan bread? Nothing too complicated – just some flour, a little sugar, some yeast, and a couple more ingredients. Here’s everything you’ll need to have lined up on the counter before starting:
- Flour: I like to use all-purpose flour. Keep in mind you’ll need up to 2 tablespoons extra for kneading and flouring the bread.
- Sugar: A little brown sugar adds some sweetness to this bread, which makes it even more delicious.
- Baking Powder: To help with giving the naan a little lift.
- Active Instant Yeast: Yeast is the main agent that will help the bread rise.
- Seasoning: Gather up garlic powder, sea salt, and ground black pepper.
- Warm Vegan Milk: You can warm your milk up in the microwave.
- Greek Vegan Yogurt: Thick coconut cream from a can of coconut milk will also work (see notes below).
- Coconut Oil: Or olive oil, for brushing.
- Optional: Add vegan parmesan cheese, extra garlic, parsley, or cilantro, for topping.
How to Make Vegan Naan from Scratch
Mix Dry Ingredients: In a bowl, add the flour, brown sugar, baking powder, yeast, garlic powder, salt and pepper. Whisk the ingredients together. Create a well in the center of the flour.
Add Milk: Slowly add the vegan milk and vegan yogurt to the dry ingredients, and then mix together with a spatula until just incorporated. The dough should look shaggy.
Knead the Dough: Flour a clean surface, and then pour/add the dough onto the surface. Flour your hands and fold the dough together. Knead the dough for about 3 minutes with your hands and knuckles.
Let the Dough Rise: Lightly grease the ball of dough with some oil and place back into the bowl. Cover the bowl with a plastic wrap or a kitchen towel and let it sit for 30 minutes on the counter in a warm area. The dough should rise and double in size.
Create 6 Balls of Dough: Divide the dough into 6 equal balls and roll each into a circle.
On your floured surface, press each circle down with your palm, then roll into a slightly oblong shape using a floured rolling pin . It should measure about 6-8 inches. I like to do this one at a time.
Cook the Naan: Over medium-high heat, heat a cast-iron skillet (preferably) or a regular large skillet. Brush both sides of the naan with a bit of the oil. Add a teaspoon each per naan of coconut oil into the hot skillet, and then add the naan. Fry up for about 30 seconds to 1 minute, until you see bubbles starting to form. They will puff up a little bit, but the indicator is the slightly darkened spots. Turn the naan over and cook for another 30 seconds to 1 minute on the other side, looking again for the slightly darkened spots.
Let Cool: Remove the naan from the heat and place on a wire rack to let it cool. Sprinkle with vegan parmesan cheese, garlic, cilantro or parsley and a dash more of salt if needed. Continue with the other naan pieces of bread until finished. Serve and enjoy!
Tips for Success
And just like that, you’ve got a basket of vegan naan to complement your favorite curry or soup! Now that you see how easy this process is, the hardest part will be telling yourself that one batch of naan is enough for the week.
Read through these tips and tricks on naan to make life in the kitchen even easier:
- Use Fresh Yeast: As with all bread recipes, ensure your yeast is fresh and active and your baking powder is fresh, too!
- Possible Yogurt Substitutions: If you don’t have vegan yogurt , no problem! Stick a can of high-quality, full-fat coconut milk (don’t shake it) in the freezer for about 30 minutes, or leave it in the fridge overnight. Then scoop the thick part of to the equivalent (1/2 cup). It should be as thick as the consistency of yogurt. You can also sub vegan sour cream , buttermilk, or mayonnaise ! For the buttermilk you can use the vegan milk + 1 tbsp of vinegar to the ½ cup mark, and let it sit until it gets like buttermilk. Start with 1/4 cup buttermilk, then add in the rest if the dough needs it!
- If Your Dough is Too Sticky: The dough can get kind of sticky, so you may need to add a little more flour to the mixture before kneading it (up to 2 tbsp). Don’t add too much, though, or the dough will become dry.
- Keep Loaves Warm in the Oven: I know, I know, I told you that you didn’t need to preheat the oven. But, since you’re cooking the naan loaves one at a time, you can use the oven to keep the warm if you want!
Serving Suggestions
One of the many wonderful qualities of naan is its versatility as a side dish. You can eat naan:
- With curries. I love it with my Chickpea Curry , my Red Lentil Curry and my Tikka Masala , specifically.
- As a flatbread instead of pizza dough. I love it for my BBQ Chickpea Pizza ! Or, keep it simple with a little tomato sauce and some vegan cheese – do whatever your stomach tells you!
- With soups! It tastes incredible with my Coconut Curry Soup and my Coconut Curry Lentil Soup . Dipping crusty breads in soup is great, sure, but naan? You’ll just have to taste it to believe the goodness.
- As a wrap! You can use naan instead of the wraps in my BBQ Chickpea Wraps . Naan makes a great sandwich bread too.
How to Store Naan
Naan can be stored at room temperature for 2-3 days in a tightly-sealed container, or a tightly-sealed plastic bag. Toast a couple loaves in a toaster oven to reheat, or simply use a regular oven.
Can I Freeze Naan?
Freezing Naan is so simple. I recommend flash-freezing it , or wrapping it separately in parchment paper, cling film or foil, then into a freezer-safe bag. Thaw them in a toaster oven or on the counter or in the fridge.
Ingredients
- 2 cups all-purpose flour , + an extra up to 2 tablespoons for kneading and flouring, ( 240g )
- 2 teaspoons brown sugar
- 1 tablespoon baking powder
- 1 teaspoon instant yeast
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/3 cup warm vegan milk , you can warm it in the microwave
- 1/2 cup Greek vegan yogurt , or thick coconut cream from a can of coconut milk (see notes below)
- 1 1/2 tablespoons coconut oil , or olive oil for brushing
Optional toppings
- vegan Parmesan cheese
- extra garlic
- parsley , or cilantro
Instructions
- In a bowl, add the flour, brown sugar, baking powder, yeast, garlic powder, salt and pepper. Whisk the ingredients together.
- Create a well in the centre of the flour. Slowly add the vegan milk and vegan yogurt to the dry ingredients, and then mix together with a spatula until just incorporated. The dough should look shaggy.
- Flour a clean surface, and then pour/add the dough onto the surface. Flour your hands and fold the dough together. Knead the dough for about 3 minutes with your hands and knuckles. The dough will be sticky at first, but you add up to 2 tablespoons while flouring and kneading to make it easier to manage.
- Lightly grease the ball of dough with some oil and place back into the bowl. Cover the bowl with a plastic wrap or a kitchen towel and let it sit for 30 minutes on the counter in a warm area. The dough should rise and double in size.
- Divide the dough into 6 equal balls and roll each into a circle. On your floured surface, press each circle down with your palm, then roll into a slightly oblong shape using a floured rolling pin. It should measure about 6-8 inches. I like to do this one at a time.
- Over medium-high heat, heat a cast-iron skillet (preferably) or a regular large skillet. Brush both sides of the naan with a bit of the oil and here you can add even more seasonings on the outside of the naan.
- Add a teaspoon each per naan of coconut oil into the hot skillet, and add the naan. Fry up for about 30 seconds to 1 minute, until you see bubbles starting to form. They will puff up a little bit, but the indicator is the slightly darkened spots.
- Turn the naan over and cook for another 30 seconds to 1 minute on the other side, looking again for the slightly darkened spots.
- Remove from heat and place on a wire rack to let the naan cool. Sprinkle with vegan parmesan cheese, garlic, cilantro or parsley and a dash more of salt if needed. Continue with the other naan pieces of bread until finished.
- Serve and enjoy!
Notes
More Vegan Bread Recipes to Try
Looking to experiment with more easy vegan bread recipes? Here are a few of my favorites:
- Vegan Cornbread
- No Knead Bread
- Vegan Banana Bread
- Gluten Free Focaccia Bread
- Chocolate Chip Pumpkin Bread
Learn how to make easy Vegan Naan (Indian flatbread), from scratch! It’s pillowy soft and fluffy, and so delectable. Homemade naan is the perfect side for everything from curries to soups, and you can even use it for wraps!
Vegan Naan is a treasured side dish in our household. Indian food has always been one of my favorite cuisines and, needless to say, whenever I order it, I ask for extra naan.
I love ordering extras because it means that after the rest of the takeout is finished, I have naan to eat with my chickpea curry , my lentil curry , and even as a flatbread if I want.
Easy Homemade Vegan Naan
Let’s talk about the characteristics of naan before we get any further. The basic gist is this: it’s chewy, pillowy soft, and perfectly seasoned. Dusted with herbs and garlic, this bread is downright irresistible! You can even add a little parmesan if that’s to your liking.
Naan really exemplifies how easy, delicious, and rewarding it is to make your own homemade bread. I am particularly fond of this recipe because it only takes a little over an hour to prepare (and is resting for the majority of that time), so it really is possible to make it often!
What is Naan Bread?
Naan is a fluffy, leavened (made with yeast ) flatbread that is usually baked in the oven. It’s chewy, soft, a touch sweet, and seasoned with a sampling of herbs and spices.
Note that this time, though, we’re going to make the naan in a cast iron skillet – so no need to preheat the oven today!
Finally, naan is a great bread to have sitting on your counter because you can eat it as-is and come away totally satisfied, but you can also enjoy it with a curry, or make a sandwich with it!
Notes on Ingredients
What goes into making loaves of naan bread? Nothing too complicated – just some flour, a little sugar, some yeast, and a couple more ingredients. Here’s everything you’ll need to have lined up on the counter before starting:
- Flour: I like to use all-purpose flour. Keep in mind you’ll need up to 2 tablespoons extra for kneading and flouring the bread.
- Sugar: A little brown sugar adds some sweetness to this bread, which makes it even more delicious.
- Baking Powder: To help with giving the naan a little lift.
- Active Instant Yeast: Yeast is the main agent that will help the bread rise.
- Seasoning: Gather up garlic powder, sea salt, and ground black pepper.
- Warm Vegan Milk: You can warm your milk up in the microwave.
- Greek Vegan Yogurt: Thick coconut cream from a can of coconut milk will also work (see notes below).
- Coconut Oil: Or olive oil, for brushing.
- Optional: Add vegan parmesan cheese, extra garlic, parsley, or cilantro, for topping.
How to Make Vegan Naan from Scratch
Mix Dry Ingredients: In a bowl, add the flour, brown sugar, baking powder, yeast, garlic powder, salt and pepper. Whisk the ingredients together. Create a well in the center of the flour.
Add Milk: Slowly add the vegan milk and vegan yogurt to the dry ingredients, and then mix together with a spatula until just incorporated. The dough should look shaggy.
Knead the Dough: Flour a clean surface, and then pour/add the dough onto the surface. Flour your hands and fold the dough together. Knead the dough for about 3 minutes with your hands and knuckles.
Let the Dough Rise: Lightly grease the ball of dough with some oil and place back into the bowl. Cover the bowl with a plastic wrap or a kitchen towel and let it sit for 30 minutes on the counter in a warm area. The dough should rise and double in size.
Create 6 Balls of Dough: Divide the dough into 6 equal balls and roll each into a circle.
On your floured surface, press each circle down with your palm, then roll into a slightly oblong shape using a floured rolling pin . It should measure about 6-8 inches. I like to do this one at a time.
Cook the Naan: Over medium-high heat, heat a cast-iron skillet (preferably) or a regular large skillet. Brush both sides of the naan with a bit of the oil. Add a teaspoon each per naan of coconut oil into the hot skillet, and then add the naan. Fry up for about 30 seconds to 1 minute, until you see bubbles starting to form. They will puff up a little bit, but the indicator is the slightly darkened spots. Turn the naan over and cook for another 30 seconds to 1 minute on the other side, looking again for the slightly darkened spots.
Let Cool: Remove the naan from the heat and place on a wire rack to let it cool. Sprinkle with vegan parmesan cheese, garlic, cilantro or parsley and a dash more of salt if needed. Continue with the other naan pieces of bread until finished. Serve and enjoy!
Tips for Success
And just like that, you’ve got a basket of vegan naan to complement your favorite curry or soup! Now that you see how easy this process is, the hardest part will be telling yourself that one batch of naan is enough for the week.
Read through these tips and tricks on naan to make life in the kitchen even easier:
- Use Fresh Yeast: As with all bread recipes, ensure your yeast is fresh and active and your baking powder is fresh, too!
- Possible Yogurt Substitutions: If you don’t have vegan yogurt , no problem! Stick a can of high-quality, full-fat coconut milk (don’t shake it) in the freezer for about 30 minutes, or leave it in the fridge overnight. Then scoop the thick part of to the equivalent (1/2 cup). It should be as thick as the consistency of yogurt. You can also sub vegan sour cream , buttermilk, or mayonnaise ! For the buttermilk you can use the vegan milk + 1 tbsp of vinegar to the ½ cup mark, and let it sit until it gets like buttermilk. Start with 1/4 cup buttermilk, then add in the rest if the dough needs it!
- If Your Dough is Too Sticky: The dough can get kind of sticky, so you may need to add a little more flour to the mixture before kneading it (up to 2 tbsp). Don’t add too much, though, or the dough will become dry.
- Keep Loaves Warm in the Oven: I know, I know, I told you that you didn’t need to preheat the oven. But, since you’re cooking the naan loaves one at a time, you can use the oven to keep the warm if you want!
Serving Suggestions
One of the many wonderful qualities of naan is its versatility as a side dish. You can eat naan:
- With curries. I love it with my Chickpea Curry , my Red Lentil Curry and my Tikka Masala , specifically.
- As a flatbread instead of pizza dough. I love it for my BBQ Chickpea Pizza ! Or, keep it simple with a little tomato sauce and some vegan cheese – do whatever your stomach tells you!
- With soups! It tastes incredible with my Coconut Curry Soup and my Coconut Curry Lentil Soup . Dipping crusty breads in soup is great, sure, but naan? You’ll just have to taste it to believe the goodness.
- As a wrap! You can use naan instead of the wraps in my BBQ Chickpea Wraps . Naan makes a great sandwich bread too.
How to Store Naan
Naan can be stored at room temperature for 2-3 days in a tightly-sealed container, or a tightly-sealed plastic bag. Toast a couple loaves in a toaster oven to reheat, or simply use a regular oven.
Can I Freeze Naan?
Freezing Naan is so simple. I recommend flash-freezing it , or wrapping it separately in parchment paper, cling film or foil, then into a freezer-safe bag. Thaw them in a toaster oven or on the counter or in the fridge.
Ingredients
- 2 cups all-purpose flour , + an extra up to 2 tablespoons for kneading and flouring, ( 240g )
- 2 teaspoons brown sugar
- 1 tablespoon baking powder
- 1 teaspoon instant yeast
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/3 cup warm vegan milk , you can warm it in the microwave
- 1/2 cup Greek vegan yogurt , or thick coconut cream from a can of coconut milk (see notes below)
- 1 1/2 tablespoons coconut oil , or olive oil for brushing
Optional toppings
- vegan Parmesan cheese
- extra garlic
- parsley , or cilantro
Instructions
- In a bowl, add the flour, brown sugar, baking powder, yeast, garlic powder, salt and pepper. Whisk the ingredients together.
- Create a well in the centre of the flour. Slowly add the vegan milk and vegan yogurt to the dry ingredients, and then mix together with a spatula until just incorporated. The dough should look shaggy.
- Flour a clean surface, and then pour/add the dough onto the surface. Flour your hands and fold the dough together. Knead the dough for about 3 minutes with your hands and knuckles. The dough will be sticky at first, but you add up to 2 tablespoons while flouring and kneading to make it easier to manage.
- Lightly grease the ball of dough with some oil and place back into the bowl. Cover the bowl with a plastic wrap or a kitchen towel and let it sit for 30 minutes on the counter in a warm area. The dough should rise and double in size.
- Divide the dough into 6 equal balls and roll each into a circle. On your floured surface, press each circle down with your palm, then roll into a slightly oblong shape using a floured rolling pin. It should measure about 6-8 inches. I like to do this one at a time.
- Over medium-high heat, heat a cast-iron skillet (preferably) or a regular large skillet. Brush both sides of the naan with a bit of the oil and here you can add even more seasonings on the outside of the naan.
- Add a teaspoon each per naan of coconut oil into the hot skillet, and add the naan. Fry up for about 30 seconds to 1 minute, until you see bubbles starting to form. They will puff up a little bit, but the indicator is the slightly darkened spots.
- Turn the naan over and cook for another 30 seconds to 1 minute on the other side, looking again for the slightly darkened spots.
- Remove from heat and place on a wire rack to let the naan cool. Sprinkle with vegan parmesan cheese, garlic, cilantro or parsley and a dash more of salt if needed. Continue with the other naan pieces of bread until finished.
- Serve and enjoy!
Notes
More Vegan Bread Recipes to Try
Looking to experiment with more easy vegan bread recipes? Here are a few of my favorites:
- Vegan Cornbread
- No Knead Bread
- Vegan Banana Bread
- Gluten Free Focaccia Bread
- Chocolate Chip Pumpkin Bread
Learn how to make easy Vegan Naan (Indian flatbread), from scratch! It’s pillowy soft and fluffy, and so delectable. Homemade naan is the perfect side for everything from curries to soups, and you can even use it for wraps!
Vegan Naan is a treasured side dish in our household. Indian food has always been one of my favorite cuisines and, needless to say, whenever I order it, I ask for extra naan.
I love ordering extras because it means that after the rest of the takeout is finished, I have naan to eat with my chickpea curry , my lentil curry , and even as a flatbread if I want.
Easy Homemade Vegan Naan
Let’s talk about the characteristics of naan before we get any further. The basic gist is this: it’s chewy, pillowy soft, and perfectly seasoned. Dusted with herbs and garlic, this bread is downright irresistible! You can even add a little parmesan if that’s to your liking.
Naan really exemplifies how easy, delicious, and rewarding it is to make your own homemade bread. I am particularly fond of this recipe because it only takes a little over an hour to prepare (and is resting for the majority of that time), so it really is possible to make it often!
What is Naan Bread?
Naan is a fluffy, leavened (made with yeast ) flatbread that is usually baked in the oven. It’s chewy, soft, a touch sweet, and seasoned with a sampling of herbs and spices.
Note that this time, though, we’re going to make the naan in a cast iron skillet – so no need to preheat the oven today!
Finally, naan is a great bread to have sitting on your counter because you can eat it as-is and come away totally satisfied, but you can also enjoy it with a curry, or make a sandwich with it!
Notes on Ingredients
What goes into making loaves of naan bread? Nothing too complicated – just some flour, a little sugar, some yeast, and a couple more ingredients. Here’s everything you’ll need to have lined up on the counter before starting:
- Flour: I like to use all-purpose flour. Keep in mind you’ll need up to 2 tablespoons extra for kneading and flouring the bread.
- Sugar: A little brown sugar adds some sweetness to this bread, which makes it even more delicious.
- Baking Powder: To help with giving the naan a little lift.
- Active Instant Yeast: Yeast is the main agent that will help the bread rise.
- Seasoning: Gather up garlic powder, sea salt, and ground black pepper.
- Warm Vegan Milk: You can warm your milk up in the microwave.
- Greek Vegan Yogurt: Thick coconut cream from a can of coconut milk will also work (see notes below).
- Coconut Oil: Or olive oil, for brushing.
- Optional: Add vegan parmesan cheese, extra garlic, parsley, or cilantro, for topping.
How to Make Vegan Naan from Scratch
Mix Dry Ingredients: In a bowl, add the flour, brown sugar, baking powder, yeast, garlic powder, salt and pepper. Whisk the ingredients together. Create a well in the center of the flour.
Add Milk: Slowly add the vegan milk and vegan yogurt to the dry ingredients, and then mix together with a spatula until just incorporated. The dough should look shaggy.
Knead the Dough: Flour a clean surface, and then pour/add the dough onto the surface. Flour your hands and fold the dough together. Knead the dough for about 3 minutes with your hands and knuckles.
Let the Dough Rise: Lightly grease the ball of dough with some oil and place back into the bowl. Cover the bowl with a plastic wrap or a kitchen towel and let it sit for 30 minutes on the counter in a warm area. The dough should rise and double in size.
Create 6 Balls of Dough: Divide the dough into 6 equal balls and roll each into a circle.
On your floured surface, press each circle down with your palm, then roll into a slightly oblong shape using a floured rolling pin . It should measure about 6-8 inches. I like to do this one at a time.
Cook the Naan: Over medium-high heat, heat a cast-iron skillet (preferably) or a regular large skillet. Brush both sides of the naan with a bit of the oil. Add a teaspoon each per naan of coconut oil into the hot skillet, and then add the naan. Fry up for about 30 seconds to 1 minute, until you see bubbles starting to form. They will puff up a little bit, but the indicator is the slightly darkened spots. Turn the naan over and cook for another 30 seconds to 1 minute on the other side, looking again for the slightly darkened spots.
Let Cool: Remove the naan from the heat and place on a wire rack to let it cool. Sprinkle with vegan parmesan cheese, garlic, cilantro or parsley and a dash more of salt if needed. Continue with the other naan pieces of bread until finished. Serve and enjoy!
Tips for Success
And just like that, you’ve got a basket of vegan naan to complement your favorite curry or soup! Now that you see how easy this process is, the hardest part will be telling yourself that one batch of naan is enough for the week.
Read through these tips and tricks on naan to make life in the kitchen even easier:
- Use Fresh Yeast: As with all bread recipes, ensure your yeast is fresh and active and your baking powder is fresh, too!
- Possible Yogurt Substitutions: If you don’t have vegan yogurt , no problem! Stick a can of high-quality, full-fat coconut milk (don’t shake it) in the freezer for about 30 minutes, or leave it in the fridge overnight. Then scoop the thick part of to the equivalent (1/2 cup). It should be as thick as the consistency of yogurt. You can also sub vegan sour cream , buttermilk, or mayonnaise ! For the buttermilk you can use the vegan milk + 1 tbsp of vinegar to the ½ cup mark, and let it sit until it gets like buttermilk. Start with 1/4 cup buttermilk, then add in the rest if the dough needs it!
- If Your Dough is Too Sticky: The dough can get kind of sticky, so you may need to add a little more flour to the mixture before kneading it (up to 2 tbsp). Don’t add too much, though, or the dough will become dry.
- Keep Loaves Warm in the Oven: I know, I know, I told you that you didn’t need to preheat the oven. But, since you’re cooking the naan loaves one at a time, you can use the oven to keep the warm if you want!
Serving Suggestions
One of the many wonderful qualities of naan is its versatility as a side dish. You can eat naan:
- With curries. I love it with my Chickpea Curry , my Red Lentil Curry and my Tikka Masala , specifically.
- As a flatbread instead of pizza dough. I love it for my BBQ Chickpea Pizza ! Or, keep it simple with a little tomato sauce and some vegan cheese – do whatever your stomach tells you!
- With soups! It tastes incredible with my Coconut Curry Soup and my Coconut Curry Lentil Soup . Dipping crusty breads in soup is great, sure, but naan? You’ll just have to taste it to believe the goodness.
- As a wrap! You can use naan instead of the wraps in my BBQ Chickpea Wraps . Naan makes a great sandwich bread too.
How to Store Naan
Naan can be stored at room temperature for 2-3 days in a tightly-sealed container, or a tightly-sealed plastic bag. Toast a couple loaves in a toaster oven to reheat, or simply use a regular oven.
Can I Freeze Naan?
Freezing Naan is so simple. I recommend flash-freezing it , or wrapping it separately in parchment paper, cling film or foil, then into a freezer-safe bag. Thaw them in a toaster oven or on the counter or in the fridge.
Ingredients
- 2 cups all-purpose flour , + an extra up to 2 tablespoons for kneading and flouring, ( 240g )
- 2 teaspoons brown sugar
- 1 tablespoon baking powder
- 1 teaspoon instant yeast
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/3 cup warm vegan milk , you can warm it in the microwave
- 1/2 cup Greek vegan yogurt , or thick coconut cream from a can of coconut milk (see notes below)
- 1 1/2 tablespoons coconut oil , or olive oil for brushing
Optional toppings
- vegan Parmesan cheese
- extra garlic
- parsley , or cilantro
Instructions
- In a bowl, add the flour, brown sugar, baking powder, yeast, garlic powder, salt and pepper. Whisk the ingredients together.
- Create a well in the centre of the flour. Slowly add the vegan milk and vegan yogurt to the dry ingredients, and then mix together with a spatula until just incorporated. The dough should look shaggy.
- Flour a clean surface, and then pour/add the dough onto the surface. Flour your hands and fold the dough together. Knead the dough for about 3 minutes with your hands and knuckles. The dough will be sticky at first, but you add up to 2 tablespoons while flouring and kneading to make it easier to manage.
- Lightly grease the ball of dough with some oil and place back into the bowl. Cover the bowl with a plastic wrap or a kitchen towel and let it sit for 30 minutes on the counter in a warm area. The dough should rise and double in size.
- Divide the dough into 6 equal balls and roll each into a circle. On your floured surface, press each circle down with your palm, then roll into a slightly oblong shape using a floured rolling pin. It should measure about 6-8 inches. I like to do this one at a time.
- Over medium-high heat, heat a cast-iron skillet (preferably) or a regular large skillet. Brush both sides of the naan with a bit of the oil and here you can add even more seasonings on the outside of the naan.
- Add a teaspoon each per naan of coconut oil into the hot skillet, and add the naan. Fry up for about 30 seconds to 1 minute, until you see bubbles starting to form. They will puff up a little bit, but the indicator is the slightly darkened spots.
- Turn the naan over and cook for another 30 seconds to 1 minute on the other side, looking again for the slightly darkened spots.
- Remove from heat and place on a wire rack to let the naan cool. Sprinkle with vegan parmesan cheese, garlic, cilantro or parsley and a dash more of salt if needed. Continue with the other naan pieces of bread until finished.
- Serve and enjoy!
Notes
More Vegan Bread Recipes to Try
Looking to experiment with more easy vegan bread recipes? Here are a few of my favorites:
- Vegan Cornbread
- No Knead Bread
- Vegan Banana Bread
- Gluten Free Focaccia Bread
- Chocolate Chip Pumpkin Bread
Learn how to make easy Vegan Naan (Indian flatbread), from scratch! It’s pillowy soft and fluffy, and so delectable. Homemade naan is the perfect side for everything from curries to soups, and you can even use it for wraps!
Vegan Naan is a treasured side dish in our household. Indian food has always been one of my favorite cuisines and, needless to say, whenever I order it, I ask for extra naan.
I love ordering extras because it means that after the rest of the takeout is finished, I have naan to eat with my chickpea curry , my lentil curry , and even as a flatbread if I want.
Easy Homemade Vegan Naan
Let’s talk about the characteristics of naan before we get any further. The basic gist is this: it’s chewy, pillowy soft, and perfectly seasoned. Dusted with herbs and garlic, this bread is downright irresistible! You can even add a little parmesan if that’s to your liking.
Naan really exemplifies how easy, delicious, and rewarding it is to make your own homemade bread. I am particularly fond of this recipe because it only takes a little over an hour to prepare (and is resting for the majority of that time), so it really is possible to make it often!
What is Naan Bread?
Naan is a fluffy, leavened (made with yeast ) flatbread that is usually baked in the oven. It’s chewy, soft, a touch sweet, and seasoned with a sampling of herbs and spices.
Note that this time, though, we’re going to make the naan in a cast iron skillet – so no need to preheat the oven today!
Finally, naan is a great bread to have sitting on your counter because you can eat it as-is and come away totally satisfied, but you can also enjoy it with a curry, or make a sandwich with it!
Notes on Ingredients
What goes into making loaves of naan bread? Nothing too complicated – just some flour, a little sugar, some yeast, and a couple more ingredients. Here’s everything you’ll need to have lined up on the counter before starting:
- Flour: I like to use all-purpose flour. Keep in mind you’ll need up to 2 tablespoons extra for kneading and flouring the bread.
- Sugar: A little brown sugar adds some sweetness to this bread, which makes it even more delicious.
- Baking Powder: To help with giving the naan a little lift.
- Active Instant Yeast: Yeast is the main agent that will help the bread rise.
- Seasoning: Gather up garlic powder, sea salt, and ground black pepper.
- Warm Vegan Milk: You can warm your milk up in the microwave.
- Greek Vegan Yogurt: Thick coconut cream from a can of coconut milk will also work (see notes below).
- Coconut Oil: Or olive oil, for brushing.
- Optional: Add vegan parmesan cheese, extra garlic, parsley, or cilantro, for topping.
How to Make Vegan Naan from Scratch
Mix Dry Ingredients: In a bowl, add the flour, brown sugar, baking powder, yeast, garlic powder, salt and pepper. Whisk the ingredients together. Create a well in the center of the flour.
Add Milk: Slowly add the vegan milk and vegan yogurt to the dry ingredients, and then mix together with a spatula until just incorporated. The dough should look shaggy.
Knead the Dough: Flour a clean surface, and then pour/add the dough onto the surface. Flour your hands and fold the dough together. Knead the dough for about 3 minutes with your hands and knuckles.
Let the Dough Rise: Lightly grease the ball of dough with some oil and place back into the bowl. Cover the bowl with a plastic wrap or a kitchen towel and let it sit for 30 minutes on the counter in a warm area. The dough should rise and double in size.
Create 6 Balls of Dough: Divide the dough into 6 equal balls and roll each into a circle.
On your floured surface, press each circle down with your palm, then roll into a slightly oblong shape using a floured rolling pin . It should measure about 6-8 inches. I like to do this one at a time.
Cook the Naan: Over medium-high heat, heat a cast-iron skillet (preferably) or a regular large skillet. Brush both sides of the naan with a bit of the oil. Add a teaspoon each per naan of coconut oil into the hot skillet, and then add the naan. Fry up for about 30 seconds to 1 minute, until you see bubbles starting to form. They will puff up a little bit, but the indicator is the slightly darkened spots. Turn the naan over and cook for another 30 seconds to 1 minute on the other side, looking again for the slightly darkened spots.
Let Cool: Remove the naan from the heat and place on a wire rack to let it cool. Sprinkle with vegan parmesan cheese, garlic, cilantro or parsley and a dash more of salt if needed. Continue with the other naan pieces of bread until finished. Serve and enjoy!
Tips for Success
And just like that, you’ve got a basket of vegan naan to complement your favorite curry or soup! Now that you see how easy this process is, the hardest part will be telling yourself that one batch of naan is enough for the week.
Read through these tips and tricks on naan to make life in the kitchen even easier:
- Use Fresh Yeast: As with all bread recipes, ensure your yeast is fresh and active and your baking powder is fresh, too!
- Possible Yogurt Substitutions: If you don’t have vegan yogurt , no problem! Stick a can of high-quality, full-fat coconut milk (don’t shake it) in the freezer for about 30 minutes, or leave it in the fridge overnight. Then scoop the thick part of to the equivalent (1/2 cup). It should be as thick as the consistency of yogurt. You can also sub vegan sour cream , buttermilk, or mayonnaise ! For the buttermilk you can use the vegan milk + 1 tbsp of vinegar to the ½ cup mark, and let it sit until it gets like buttermilk. Start with 1/4 cup buttermilk, then add in the rest if the dough needs it!
- If Your Dough is Too Sticky: The dough can get kind of sticky, so you may need to add a little more flour to the mixture before kneading it (up to 2 tbsp). Don’t add too much, though, or the dough will become dry.
- Keep Loaves Warm in the Oven: I know, I know, I told you that you didn’t need to preheat the oven. But, since you’re cooking the naan loaves one at a time, you can use the oven to keep the warm if you want!
Serving Suggestions
One of the many wonderful qualities of naan is its versatility as a side dish. You can eat naan:
- With curries. I love it with my Chickpea Curry , my Red Lentil Curry and my Tikka Masala , specifically.
- As a flatbread instead of pizza dough. I love it for my BBQ Chickpea Pizza ! Or, keep it simple with a little tomato sauce and some vegan cheese – do whatever your stomach tells you!
- With soups! It tastes incredible with my Coconut Curry Soup and my Coconut Curry Lentil Soup . Dipping crusty breads in soup is great, sure, but naan? You’ll just have to taste it to believe the goodness.
- As a wrap! You can use naan instead of the wraps in my BBQ Chickpea Wraps . Naan makes a great sandwich bread too.
How to Store Naan
Naan can be stored at room temperature for 2-3 days in a tightly-sealed container, or a tightly-sealed plastic bag. Toast a couple loaves in a toaster oven to reheat, or simply use a regular oven.
Can I Freeze Naan?
Freezing Naan is so simple. I recommend flash-freezing it , or wrapping it separately in parchment paper, cling film or foil, then into a freezer-safe bag. Thaw them in a toaster oven or on the counter or in the fridge.
Ingredients
- 2 cups all-purpose flour , + an extra up to 2 tablespoons for kneading and flouring, ( 240g )
- 2 teaspoons brown sugar
- 1 tablespoon baking powder
- 1 teaspoon instant yeast
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/3 cup warm vegan milk , you can warm it in the microwave
- 1/2 cup Greek vegan yogurt , or thick coconut cream from a can of coconut milk (see notes below)
- 1 1/2 tablespoons coconut oil , or olive oil for brushing
Optional toppings
- vegan Parmesan cheese
- extra garlic
- parsley , or cilantro
Instructions
- In a bowl, add the flour, brown sugar, baking powder, yeast, garlic powder, salt and pepper. Whisk the ingredients together.
- Create a well in the centre of the flour. Slowly add the vegan milk and vegan yogurt to the dry ingredients, and then mix together with a spatula until just incorporated. The dough should look shaggy.
- Flour a clean surface, and then pour/add the dough onto the surface. Flour your hands and fold the dough together. Knead the dough for about 3 minutes with your hands and knuckles. The dough will be sticky at first, but you add up to 2 tablespoons while flouring and kneading to make it easier to manage.
- Lightly grease the ball of dough with some oil and place back into the bowl. Cover the bowl with a plastic wrap or a kitchen towel and let it sit for 30 minutes on the counter in a warm area. The dough should rise and double in size.
- Divide the dough into 6 equal balls and roll each into a circle. On your floured surface, press each circle down with your palm, then roll into a slightly oblong shape using a floured rolling pin. It should measure about 6-8 inches. I like to do this one at a time.
- Over medium-high heat, heat a cast-iron skillet (preferably) or a regular large skillet. Brush both sides of the naan with a bit of the oil and here you can add even more seasonings on the outside of the naan.
- Add a teaspoon each per naan of coconut oil into the hot skillet, and add the naan. Fry up for about 30 seconds to 1 minute, until you see bubbles starting to form. They will puff up a little bit, but the indicator is the slightly darkened spots.
- Turn the naan over and cook for another 30 seconds to 1 minute on the other side, looking again for the slightly darkened spots.
- Remove from heat and place on a wire rack to let the naan cool. Sprinkle with vegan parmesan cheese, garlic, cilantro or parsley and a dash more of salt if needed. Continue with the other naan pieces of bread until finished.
- Serve and enjoy!
Notes
More Vegan Bread Recipes to Try
Looking to experiment with more easy vegan bread recipes? Here are a few of my favorites:
- Vegan Cornbread
- No Knead Bread
- Vegan Banana Bread
- Gluten Free Focaccia Bread
- Chocolate Chip Pumpkin Bread
Vegan Naan Recipe
Ingredients
- 2 cups all-purpose flour + an extra up to 2 tablespoons for kneading and flouring, ( 240g )
- 2 teaspoons brown sugar
- 1 tablespoon baking powder
- 1 teaspoon instant yeast
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/3 cup warm vegan milk you can warm it in the microwave
- 1/2 cup Greek vegan yogurt or thick coconut cream from a can of coconut milk (see notes below)
- 1 1/2 tablespoons coconut oil or olive oil for brushing
Optional toppings
- vegan Parmesan cheese
- extra garlic
- parsley or cilantro
Instructions
- In a bowl, add the flour, brown sugar, baking powder, yeast, garlic powder, salt and pepper. Whisk the ingredients together.
- Create a well in the centre of the flour. Slowly add the vegan milk and vegan yogurt to the dry ingredients, and then mix together with a spatula until just incorporated. The dough should look shaggy.
- Flour a clean surface, and then pour/add the dough onto the surface. Flour your hands and fold the dough together. Knead the dough for about 3 minutes with your hands and knuckles. The dough will be sticky at first, but you add up to 2 tablespoons while flouring and kneading to make it easier to manage.
- Lightly grease the ball of dough with some oil and place back into the bowl. Cover the bowl with a plastic wrap or a kitchen towel and let it sit for 30 minutes on the counter in a warm area. The dough should rise and double in size.
- Divide the dough into 6 equal balls and roll each into a circle. On your floured surface, press each circle down with your palm, then roll into a slightly oblong shape using a floured rolling pin. It should measure about 6-8 inches. I like to do this one at a time.
- Over medium-high heat, heat a cast-iron skillet (preferably) or a regular large skillet. Brush both sides of the naan with a bit of the oil and here you can add even more seasonings on the outside of the naan.
- Add a teaspoon each per naan of coconut oil into the hot skillet, and add the naan. Fry up for about 30 seconds to 1 minute, until you see bubbles starting to form. They will puff up a little bit, but the indicator is the slightly darkened spots.
- Turn the naan over and cook for another 30 seconds to 1 minute on the other side, looking again for the slightly darkened spots.
- Remove from heat and place on a wire rack to let the naan cool. Sprinkle with vegan parmesan cheese, garlic, cilantro or parsley and a dash more of salt if needed. Continue with the other naan pieces of bread until finished.
- Serve and enjoy!
Video
Notes
Nutrition
Vegan Naan Recipe https://jessicainthekitchen.com/vegan-naan-bread-recipe/ June 13, 2021
This Vegan Mug Brownie is the easiest chocolate dessert you’ll ever make. It’s done in just 1 minute, and it only uses 6 ingredients! Microwave mug brownies are so chewy, fudgy and utterly delicious!
Sometimes the best things in life take a whole lot of effort. But, every once in a while, you get lucky and they come really easy to you, with almost no effort at all. What am I talking about? Glad you asked! I have three words for you: Vegan Mug Brownies.
They are my new favorite chocolate dessert. Mug brownies come together in a snap, they cook in a minute, and then you’re left with a delicious fudgy brownie in your favorite mug. Top it with some chocolate chips, and you might never go to the effort of making a whole batch of brownies again!
Easy Vegan Brownie in a Mug
So, here’s the story of how this Microwave Mug Brownie – or Brownie Mug Cake (whichever name your heart desires) – came to be.
A few days ago I had the beginnings of a craving. For a brownie. A ridiculously rich, fudgy, chocolate-y brownie. And the craving only kept growing the longer I held out. You know the feeling?
Anyway, I finally gave into the craving, but I still didn’t want to bake a whole batch… because then I might eat a whole batch. Baking brownies is a slippery slope sometimes.
But then I thought, what if I could bake just one? In 60 seconds?
A brilliant idea, and one that will cut down on excess calories! So, this easy Microwave Mug Brownie recipe was born, and now you can share in my chocolate-filled joy.
What’s the Difference Between a Brownie in a Mug and a Mug Cake?
The main difference between a brownie in a mug and a mug cake, is that the former is a single-serve brownie, and the latter is a single serving of cake. Mug brownies are made with your typical brownie ingredients, and mug cakes are made with basic cake-making ingredients. Both lists are reduced to the essentials, though, which makes for a simple yet delicious dessert. I highly recommend you make both (something like this Chocolate Mug Cake !), but let’s start with this Vegan Brownie in a Mug!
Notes on Ingredients
Ready to try this delicious brownie in a mug? Silly question on my part – who could say no to chocolate in any form?
Here are the mug brownie essentials that you’ll need to round up:
- Flour: I used regular all-purpose flour, but you could try it with gluten free flour or another kind if you want.
- Sugar: Brown sugar is what we’re working with today.
- Coconut Oil: Other cooking oil will work too – vegetable oil is an easy substitute.
- Cocoa Powder: To give this brownie its chocolate flavor!
- Water: Cold, warm, room temperature, it doesn’t really matter.
- Salt: I like to use sea salt for this recipe – it really enhances the sweetness!
- Vanilla Extract: For added sweetness.
- Chocolate Chips: These are optional, but chocolate chip brownies are so good!
How to Make a Vegan Brownie in a Mug
Throw out everything you know about making a batch of brownies, because life in the kitchen just got a whole lot easier! Well, maybe don’t throw out everything… just put it to the side for now…
Combine All Ingredients: Using a fork, mix flour, brown sugar, oil, cocoa powder, water, vanilla extract, chocolate chips, and salt in a mug.
Put Mixture in the Microwave: Into the microwave you go! Say a little prayer that it doesn’t explode everywhere. (I put mine on 60 seconds – it was perfect.) Then dig in!
Talk about simple, you guys!
Tips for Success
Looking for some tips on how to make the BEST mug brownie? I’ve got you covered! Here’s what you need to do to get the tastiest and fudgiest brownie:
- Use a wide short-ish mug (like the one in these photos!). If you have a variety to choose from, using this type of mug means the cake rises higher in a concentrated space. I’ve found this helps with cooking.
- Make Sure to Stir Thoroughly: Incorporate all the ingredients by scraping the bottom of the mug. You don’t want any loose powder at the bottom when you’re trying to enjoy your brownie!
- Don’t Overcook the Brownie: Microwaves can vary when it comes to cooking, so you made need to adjust the cooking time for this recipe. That may mean adding a few seconds on, or taking a few off. Just make sure you don’t overcook the brownie, because it will become dry – when in doubt, undercooked is better than overcooked.
- Let It Cool: This will allow for the brownie to set and for the texture to develop. It will also ensure that you don’t burn your tongue!
Variation Ideas
Feeling like you need to change things up? That’s totally fine! Mug brownies are easily customized. Here are just a few things you could do to switch this sweet recipe:
- Use Vegan Milk: Instead of water, you can use vegan milk (soy, almond, coconut, etc.) for an even richer end result!
- Add More Chocolate Flavor: To boost the chocolate flavor, you can add ¼ teaspoon ground coffee into the dry ingredients.
- Add-Ons: Add-ons can transform your brownie to make it totally over-the-top delicious! Some of my favorite additions include peanut butter, chocolate chips, M&Ms, etc.
- Serve It With Ice Cream: See if you can fit a scoop of vegan ice cream into that mug – vanilla bean ice cream is my go-to!
If you try this Microwave Mug Brownie – 1 Minute, Vegan please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen ! For more exclusive recipes follow me on Instagram .
Ingredients
- 2 tablespoons oil
- 2 tablespoons water
- 4 tablespoons brown sugar , or coconut sugar , white sugar or cane sugar
- 2 tablespoons cocoa powder
- 4 tablespoons flour
- ¼ teaspoon sea salt
- ½ teaspoon vanilla extract
- 1 tablespoon chocolate chips , + extra for on top
Instructions
- In a mug, add in the oil, water, sugar and cocoa powder. Whisk together for about 15 seconds. Add in the flour, sea salt and vanilla extract.
- Stir to combine for about 30 more seconds to ensure it’s all incorporated, ensuring you get the bottoms too. Add in the chocolate chips and fold in. Feel free to sprinkle some of them on top.
- Place in your microwave for 60 seconds. It’s okay if it’s slightly undercooked because it’ll continue to cook while it cools. It’s better for it to be slightly undercooked than overcooked. Remove and let cool for about 3 to 5 minutes. Trust me!
- Dig in, and enjoy!
Notes
- Use a wide short-ish mug (like the one in these photos!). If you have a variety to choose from, using this type of mug means the cake rises higher in a concentrated space. I’ve found this helps with cooking.
- Make Sure to Stir Thoroughly: Incorporate all the ingredients by scraping the bottom of the mug. You don’t want any loose powder at the bottom when you’re trying to enjoy your brownie!
- Don’t Overcook the Brownie: Microwaves can vary when it comes to cooking, so you made need to adjust the cooking time for this recipe. That may mean adding a few seconds on, or taking a few off. Just make sure you don’t overcook the brownie, because it will become dry – when in doubt, undercooked is better than overcooked.
- Let It Cool: This will allow for the brownie to set and for the texture to develop. It will also ensure that you don’t burn your tongue!
More Vegan Dessert Ideas
On the search for more easy vegan dessert recipes? Here are some of my favorites:
- Fudgy Vegan Brownies
- Chocolate Cupcakes
- Strawberry Crisp
- Peanut Butter Cups
- Chocolate Sheet Cake
