Skip to main content

Easy Vegan Garlic Naan Bread Recipe

What is life without good food? Inspired by home cooking and travel, I create easy recipes for the everyday.

Easy vegan naan bread

Easy vegan naan bread

How to Make Vegan Naan Bread

You can make your own soft and fluffy vegan naan bread from scratch using this easy recipe. The addition of vegan garlic butter makes this a perfect 'fakeaway' alternative.

What Is Naan Bread?

Traditional naan is a leavened, oven-baked flatbread. It is mostly associated with Indian cuisine, but it is also found in Western Asia, South Asia, Indonesia, Myanmar and the Caribbean.

In my family, it’s almost blasphemy to go to an Indian restaurant without ordering some delicious, pillowy naan bread—whether you are full or not.

Vegan garlic naan bread

Vegan garlic naan bread

Why This Recipe Is Great

  • This garlic naan bread can be easily made from scratch.
  • This recipe produces delicious takeaway-style naan bread every time.
  • This garlic naan bread is delicious with curry and rice and daal.

Cook Time

Prep timeCook timeReady inYields

1 hour 29 min

15 min

1 hour 44 min

4–8 servings


  • Non-stick frying pan
  • Rolling pin
  • Measuring scales
  • Measuring spoons
  • A clean surface for kneading and rolling out your dough
  • A knife for cutting the dough
  • A jug for combining the yeast, sugar and water
  • Pan for melting vegan butter


For the naan:

  • 320 grams/11 ounces plain flour, plus extra for dusting
  • 100 grams/3.5 ounces vegan yoghurt
  • 1 teaspoon nigella seeds (optional)
  • 1 teaspoon garlic powder (optional)
  • 1 tablespoon onion powder (optional)
  • 1 tablespoon oil (I like to use sesame or groundnut oil)
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 cup/170 grams/6 ounces warm water
  • 2 1/4 teaspoons dry active yeast

For the toppings:

  • 1 tablespoon vegan butter
  • 1 teaspoon garlic paste
  • 1 tablespoon fresh parsley or coriander, chopped


  1. Combine water, yeast and sugar in a jug. Wait for 10 minutes until frothy.
  2. Meanwhile, combine your dry ingredients and make a well in the centre.
  3. Once the yeasty water is frothy (this should take about 10 minutes) pour it bit by bit into the well in your dry ingredients, mixing in with the dry ingredients as you go.
  4. Add the yoghurt and combine to form a dough.
  5. Knead for about 10 minutes.
  6. Place in a bowl and allow to rise for 1 hour in a warm place.
  7. After 1 hour, the dough should have doubled in size.
  8. Lightly flour a clean surface and knead your dough again for another 5 minutes.
  9. Divide your dough into 8 equal pieces.
  10. Roll your first piece of dough out flat.
  11. Heat a large frying pan. Wait until the pan is really hot, then gently place a rolled-out piece of dough onto the hot surface for about 1 minute and 30 seconds. As it is cooking, the bread should puff up as the hot air rises through the dough.
  12. After 1 minute and 30 seconds, turn the bread over and cook for another 30 seconds.
  13. Repeat steps 10–12 with the rest of the dough.
  14. Meanwhile, gently heat some vegan butter in another pan. Once melted, mix in your garlic paste.
  15. Brush each piece of naan bread with the melted garlic butter.
  16. Sprinkle some chopped fresh coriander or parsley (I have used parsley in my images) on top of your naan bread if using.

Recipe Substitutions

  • Extra flavourings: The addition of garlic powder or onion powder to the flour tastes delicious.
  • Seeds: Add some nigella cumin seeds to give this bread extra flavourful oomph.
  • Oil: I like to use sesame or groundnut oil in this recipe, but you can use whatever oil you have on hand.
Vegan garlic naan bread

Vegan garlic naan bread

Cook's Tips

  • When you pour your yeasty water into your dry ingredients, be sure to make a well in your dry ingredients, and when you pour your water in, make sure to mix it bit by bit to avoid it flooding your kitchen surface and pouring all over the floor, like I did the first time I made this.
  • The dough is quite wet, which produces lovely stretchy naan bread, but make sure to keep plenty of extra flour on hand in case it gets a bit too sticky. However, be sparing with the flour. If you add too much extra, your naan bread will be dry.
  • This delicious naan bread is best eaten warm with a delicious curry, but if you do want to make it ahead, gently reheat for a short time in the microwave.
  • If garlic isn’t your thing, you can easily make delicious plain naan from scratch by omitting the garlic paste, nigella seeds, and garlic and onion powder.
  • If you don't have any vegan yoghurt, you can use a combination of soy milk and yoghurt instead. Mix 100 grams/3.5 ounces of soy milk with 2 tablespoons lemon juice and allow to curdle for a couple of minutes, creating vegan buttermilk. Once the milk has curdled, use it as you do the vegan yoghurt.
Garlic naan bread homemade

Garlic naan bread homemade

Serving Suggestions

Enjoy this delicious homemade vegan garlic naan bread with easy fluffy basmati rice and a delicious curry like this vegan haggis keema curry.

How I Came Up With This Recipe

It all started when my boyfriend was feeling ill. He loves curry, and so to make him feel better, I decided to make him a delicious healing curry, with all the trimmings, from scratch.

In our house, ‘a curry with all the trimmings’ means a tasty curry, perfect rice, maybe some samosas or bhajis (or both). And, of course, no curry would be complete without soft and fluffy naan bread.

Admittedly, that may have been a little ambitious as he was incapable of eating much of the feast that I cooked him. But the warm, homemade naan bread went down a treat.

Since then, I have tried a few naan bread recipes and have finally come up with my own favourite version.

Traditional naan bread is baked in an oven called a tandoor. Instead, for my naan bread recipe, I use a very hot non-stick frying pan.

This recipe creates around eight naan breads, which should serve around four to eight people. But these naans are so delicious, in my house they are gobbled up by just the two of us.

© 2020 Kathryn Worthington