Naan is a bread like many others: We love eating it—often in excess—at restaurants, but we don't dare make it at home. Well, after eating the most delicious naan in the world at a local Indian vegetarian restaurant recently, I decided I was finally up for the at-home challenge.
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The recipe I found had a few more bells and whistles than I was ready for, so I decided to simplify it by veganizing it. I was left with a straightforward, simple recipe, but since it was my first time, I was still a little nervous.
The trickiest part of mastering a new dough, in my opinion, is knowing what texture and density you are going for. It's easy to add too much or too little flour to the mix, which can result in a completely different product. The example that comes to mind is the time I attempted to make minibaguettes at home, but after adding way too much flour, I was left with something that was closer to a massive hockey puck.
Through trial and error, I learned that the dough for naan should be soft and light, so be careful not to use too much flour. The other key step is to cook the naan properly, so don't try to brown every square inch of the naan. When your bubbles brown, you're done.
Enjoy!
Homemade Vegan Naan
1 tsp. active dry yeast (1/2 package)
1/2 cup warm water
1 Tbsp. sugar
3 Tbsp. soy milk
1 tsp. salt
1 3/4-2 cups bread flour
2 Tbsp. olive oil
•In a large bowl, dissolve the yeast in warm water. Let stand about 10 minutes, until frothy.
•Stir in the sugar, soy milk, salt, and enough flour to make a soft dough, between 1 3/4 to 2 cups.
•Knead for 6 to 8 minutes on a lightly floured surface or until smooth. Place in a well-oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
•Punch down the dough then roll into golf ball-size pieces and place on a baking sheet. Cover with a towel and allow to rise until doubled in size, about 30 minutes.
•Preheat a pan to high heat and lightly oil. Roll each ball of dough into a thin circle then add to pan one at a time. Cook for 2 to 3 minutes, or until bubbles begin to brown and brush the top side with additional oil. Flip the bread and cook for 2 to 3 minutes on the other side. Continue until all the bread is cooked.
Makes 6 serving
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Comments ( 11 )
It looks absolutely delicious!
Posted by SusanV | January 10, 2009 11:20 AM
Posted on January 10, 2009 11:20
wow, that's awesome! i'll definitely have to try that out.
i'd love if you could check out my blog at vegetarianismisforeverybody.blogspot.com
thanks :)
Posted by Sophie | January 10, 2009 1:33 PM
Posted on January 10, 2009 13:33
I have tried numerous times to make a good naan, and it always came out too dense. I'm excited to try your recipe!
Posted by DJ Karma (VegSpinz) | January 10, 2009 1:34 PM
Posted on January 10, 2009 13:34
Perfect timing - I'm making vegetarian curry for dinner and was thinking I wanted something other than rice with it when I tripped across your wonderful naan. Problem solved!
Happy new year, Amy, and cheers.
Posted by AlmostVegetarian.com | January 10, 2009 6:13 PM
Posted on January 10, 2009 18:13
I just bought Naan from the grocery store tonight... never thought about baking it myself before! Thanks for posting the recipe, I will try it out this week :)
Posted by Amber | January 10, 2009 10:57 PM
Posted on January 10, 2009 22:57
I'm not a computer person,but John Pierre left this on my computer and I loved it. We get Jack Norris here tonight,and I will take an old friend who now is diabetic and never beliefed us when we knew each other from 15 years old to 83 and 82 now.My husband and I met each other in the youthgroup of the Vegetarian Soc. in Holland. Coby
Posted by Coby Siegenthaler | January 19, 2009 1:13 PM
Posted on January 19, 2009 13:13
Can you tell me how to make "Marong Glasse?"In English, I guess, is glazed chestnuts.
Posted by Coby Siegenthaler | January 19, 2009 1:17 PM
Posted on January 19, 2009 13:17
i've lost some favorites in the transition from vegetarian to vegan and i've missed naan more than most. thanks for the recipe, i'll try it tonight
Posted by evan | January 20, 2009 8:19 AM
Posted on January 20, 2009 08:19
Thank you so much for this recipe. I have made it twice now and loooove it!
Posted by Gaia | January 21, 2009 3:41 PM
Posted on January 21, 2009 15:41
I just made this and WOW, what a great recipe! Thanks so much for posting this!
Posted by Shelby | February 23, 2009 7:24 PM
Posted on February 23, 2009 19:24
I used this recipe today and it was fantastic. I substituted the soy milk and sugar for fresh carrot juice. It was amazing
Posted by William Strock | January 10, 2010 11:14 PM
Posted on January 10, 2010 23:14