Light, pillowy, and buttery Vegan Naan — soft inside with slightly crisp, golden-bubbled edges — this flatbread pairs perfectly with curries and other Indian-inspired dishes. It’s a forgiving recipe that combines active dry yeast and baking powder for consistent rise, and it’s cooked quickly on the stovetop in a hot skillet. If you’re new to bread baking, this is an excellent, beginner-friendly introduction to homemade flatbreads.
This post was originally published on December 5, 2023 and updated with new recipe details and photos on July 8, 2025.
This version uses spelt flour for a pleasant nuttiness and a boost of whole-grain flavor while keeping the recipe fully plant-based — no dairy or yogurt required. The result is a flavorful, slightly nutty naan that’s both comforting and wholesome. It’s also affordable and relies on pantry staples, so it’s accessible for most cooks.
Though the dough needs time to proof (up to about 90 minutes total), the active yeast and baking powder combination makes the process reliable. I often double the recipe: one batch to enjoy immediately and another to freeze for quick meals during the week. Homemade naan like this elevates simple dinners and is perfect for meal prep.
With a few straightforward steps you can make soft, chewy, and buttery vegan naan at home. Read through the recipe before starting to ensure smooth prep and consider watching the included video for a visual walk-through. The texture and flavor are worth the wait — you’ll love tearing open warm pieces to dip into your favorite curry.
Is Naan Vegan?
Traditional naan often contains dairy like yogurt or butter, which makes it non-vegan. This recipe removes those animal-derived ingredients and uses vegan butter, producing a fully plant-based naan with the same soft, rich character.
Ingredients
All-Purpose Flour: The main structure for the naan, giving a tender but chewy texture. Measure by gently spooning into your measuring cup and leveling off.
Warm Water: Between 100–110°F (38–43°C) is ideal for activating yeast without killing it. A food thermometer helps ensure accuracy.
Spelt Flour: Adds a nutty whole-grain flavor and extra plant protein. It can be found in many grocery or health food stores.
Vegan Butter: Provides richness and helps create a buttery finish. Use about 1/4 cup melted and reserve some for brushing the finished naan.
Sugar: Two teaspoons of organic cane sugar feed the yeast and add a subtle sweetness.
Active Dry Yeast: Two teaspoons give reliable rise and a pleasant yeasted flavor.
Baking Powder and Salt: Baking powder supports the leavening and ensures a dependable rise, while salt seasons the dough.
Garnish: Brush warm naan with melted vegan butter and finish with flaky sea salt and chopped cilantro. For garlic naan, stir minced garlic into the butter before brushing.
How to Make Vegan Naan
This yogurt-free, dairy-free naan produces soft, chewy flatbreads with golden bubbles. The steps are straightforward; the longest part is proofing. Read the full recipe and, if helpful, watch the video before you start.
- Bloom the yeast. Dissolve 2 tsp cane sugar in 2/3 cup warm water (100–110°F). Add 2 tsp active dry yeast, stir gently, and let sit 15 minutes until foamy.
- Combine dry ingredients. Sift or whisk 1 1/2 cups all-purpose flour and 1/2 cup spelt flour with 1/2 tsp fine sea salt and 1/4 tsp baking powder in a large bowl.
- Mix wet and dry. Add the bloomed yeast mixture and 1 tbsp melted vegan butter to the dry ingredients. Stir until a sticky dough forms, then transfer to a lightly floured surface.
- Knead. Grease your hands lightly and knead the dough for 3–5 minutes until smooth and elastic, adding a touch more oil if the dough sticks.
- Proof. Place the dough in a greased bowl, cover with a towel, and let rise in a warm spot 60–90 minutes, until doubled.
- Portion and rest. Punch down the dough and divide into eight pieces. Roll each into a ball, place on a parchment-lined sheet, cover, and let rest 15 minutes until puffy.
- Roll flat. On a floured surface, roll each ball into an oval about 1/5-inch thick.
- Preheat skillet. Heat a large cast-iron skillet over high heat. Have a small bowl of water and about 3 tbsp melted vegan butter nearby.
- Cook the naan. When the pan is hot (water sputters on contact), wet one side of the dough lightly with water and place the wet side down on the skillet. Cook ~1 minute until bubbles form. Flip, cover, and reduce heat to medium-high or medium. Cook another ~30 seconds, then remove, brush with melted vegan butter, and repeat with remaining dough.
- Garnish and serve. Finish with flaky sea salt and chopped cilantro, and serve warm.
Jenné’s Recipe Pro-Tips
- Mind the water temperature. Keep water between 100–110°F when activating the yeast. Too cool and the yeast won’t activate; too hot and it can die. A food thermometer ensures accuracy.
- Check yeast activity. If the yeast mixture isn’t foamy after 15 minutes, the yeast may be inactive. Start over with fresh yeast.
- Hands-off kneading. Use a stand mixer with a dough hook or a food processor if you prefer not to knead by hand; 3–5 minutes is usually enough.
- Prepare your station. Cooking naan goes quickly — place a bowl of water and melted vegan butter near the stove for easy access.
- Proofing spots. Use a warm, not hot, area for proofing: a sunny corner, top of the fridge, or an oven with the light on.
- Keep naan warm. If not serving immediately, keep cooked naan in a 200°F oven for up to 30 minutes.
- Garlic naan option. Stir 1 minced garlic clove into the melted vegan butter before brushing for garlic-flavored naan.
Storage Directions
- Storing: Once cooled, store naan in an airtight container at room temperature for up to 2 days or in the refrigerator up to 5 days.
- Freezing: Cool completely and freeze in a freezer-safe container for up to 3 months. Thaw at room temperature for about 30 minutes.
- Reheating: Reheat from room temperature or frozen in a toaster oven for 2–4 minutes until hot, or warm briefly in a skillet.
More Vegan-Inspired Indian Recipes
- Spiced Sweet Potato Tacos
- Vegan Butter Chicken with Oyster Mushrooms
- Tempeh Tikka Masala
- Sweet Potato Chickpea Curry
- Red Lentil Curry with Sweet Potatoes
Vegan Naan with Spelt Flour
Equipment
-
food thermometer
Ingredients
- 2 tsp organic cane sugar
- 2/3 cup warm water (100°–110°F)
- 2 tsp active dry yeast
- 1 1/2 cup all-purpose flour
- 1/2 cup spelt flour
- 1/2 tsp fine sea salt
- 1/4 tsp baking powder
- 4 tbsp melted vegan butter, divided
- chopped cilantro, for garnish
- flaky sea salt, to garnish
Instructions
- Read the ingredients and steps, and watch the video if you need a visual reference.
- Dissolve sugar in warm water, add yeast, and let sit 15 minutes until foamy.
- Combine flours, salt, and baking powder in a bowl.
- Add the yeast mixture and 1 tbsp melted butter, stir to form a sticky dough, then transfer to a floured surface.
- Knead 3–5 minutes until smooth, then place the dough in a greased bowl and cover. Let rise 60–90 minutes until doubled.
- Punch down, divide into eight pieces, roll into balls, and rest covered 15 minutes.
- Roll each ball into an oval about 1/5-inch thick.
- Preheat a cast-iron skillet over high heat and have water and melted butter nearby.
- Wet one side of the dough and place it wet-side down on the hot skillet. Cook until bubbles form (~1 minute), flip, cover, reduce heat, and cook ~30 seconds more. Brush with melted vegan butter and repeat.
- Garnish with flaky sea salt and cilantro, and serve warm.
Notes
- Storing: Room temperature up to 2 days in an airtight container, or refrigerated up to 5 days.
- Freezing: Freeze cooled naan for up to 3 months; thaw at room temperature about 30 minutes.
- Reheating: Warm in a toaster oven for 2–4 minutes or heat briefly in a skillet until hot.
Recipe Pro-Tips
- Water temperature: Use 100°–110°F for yeast activation.
- Yeast check: If it doesn’t foam after 15 minutes, use fresh yeast.
- Alternative kneading: Use a stand mixer with a dough hook if preferred.
- Cooking station: Keep water and melted butter within reach while cooking.
- Proofing: Use a warm, not hot, spot such as an oven with the light on.
- Keeping warm: Hold cooked naan in a 200°F oven for up to 30 minutes.
- Garlic option: Add 1 minced garlic clove to the melted butter before brushing for garlic naan.