Vegan Naan

This oven-baked vegan naan recipe creates puffy bread that’s a little crispy on the outside, but soft and pillowy on the inside. This bread is perfect for soups, salads, and hummus.

Pair this bread with One-Pot Chickpea Coconut Curry.

A stack of bread is wrapped in a kitchen towel. The top piece shows a golden crust on top.

The thing about vegan naan is it’s crispy on the outside, and soft and dreamy on the inside. If you love vegan bread, be sure to check out my Vegan Pecan and Cheese Artisan Bread and this Vegan Cheesy Pull-Apart Bread.

Why This Recipe is a Winner

  • Using vegan sour cream keeps this bread pillowy soft, just like the original kind.
  • Baking the bread in the oven keeps it easy to make because you can bake them all at once rather than one at a time in a skillet.
  • Using both yeast and baking soda/baking powder makes this bread so soft and tender. It’s perfect for soaking up soups and stews!

What You Need

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

  • Lemon — We’ll use both the zest and the juice of the lemon.
  • Oats — I used rolled oats for this recipe, but you can substitute instant oats.
  • Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
  • Syrup — I used maple syrup, but you can substitute agave nectar.
  • Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
  • Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
  • Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
  • Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
  • Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
  • Active dry yeast — You can substitute instant yeast.
  • Brown sugar — A little sugar adds flavor and interacts with the yeast. You can substitute maple syrup.
  • Flour — Use all-purpose flour or gluten-free baking flour.
  • Salt — We’ll use salt to regulate the yeast, creating a steady rise.
  • Baking powder + baking soda — This combination of ingredients is a powerful rising agent, helping make soft bread.
  • Vegan sour cream — You can substitute plain vegan yogurt.
  • Olive oil — Adding oil helps to create rise and a crispy crust. You can substitute a neutral oil, such as canola oil or melted vegan butter.

How to Make Vegan Naan Bread

  1. Proof the yeast with warm water, and brown sugar.
  2. Stir together the flour, salt, baking powder, and baking soda in a large bowl. 
  3. Add the sour cream and oil to the yeast. Pour this in with the flour and stir until well-combined.
  4. Cover and set aside to rise in a warm place in the kitchen for about 45 minutes, until double in size.
  5. Punch down the doubled dough and make 8 to 10 balls the size of a golf ball. Set these on a pan, cover, and set aside to rise another 30 minutes.
  6. Flatten the dough balls into small, flat pieces, about 6″ in diameter. Place on the prepared and bake for 4 to 5 minutes. Use tongs to flip the bread when they’re golden brown on one side. Bake for another 4 to 5 minutes on the other side.

Marly’s Tips

The best place to let the dough rise is in an oven that’s been briefly heated to its lowest setting and then turned off. Another favorite place is the microwave. Heat a mug full of water until boiling. Then add the covered dough and close the dough. The steam from the cup creates a perfect environment for rising dough.

Serving Suggestions

Serve vegan naan with any of the following as side dishes or even dips:

I stack of naan bread shows the top one with bits of golden brown crust on top.

Frequently Asked Questions

What is naan?

Naan is a leavened flatbread recipe that originated in Asian and India. The kind of naan we mostly eat today is inspired by the recipe that originated in India.

Is naan bread vegan?

Most naan bread you find in stores is not vegan. So, I wondered if was even possible to make an easy naan recipe vegan. I was so pleased when I got into the kitchen and made it!

What vegan ingredient can be substituted for yogurt in naan bread?

Yogurt is a key ingredient in naan bread. That means homemade naan without yogurt seems like a stretch. However, you can use either vegan sour cream or plain vegan yogurt in place of cow-based dairy to make vegan naan bread.

Vegan Naan Pizza

Here’s how to make these into mini pizzas:

  1. Topped baked naan with pizza sauce
  2. Add your favorite veggie pizza ingredients (like vegan pepperoni)
  3. Top with vegan mozzarella
  4. Bake it in the oven until the cheese melts

More Bread Recipes

If you love this vegan naan bread, here are even more vegan bread recipes:

A stack of vegan naan bread has a kitchen towel wrapped around it.

That’s it for this vegan naan bread recipe. Enjoy!

A stack of baked Naan Bread is nestled in a white kitchen cloth napkin.

Easy Vegan Naan

This oven-baked vegan naan bread is easy to make. You'll love the pillowy soft bread to eat with soups, stews, salads, and lots of other things!
4.67 from 3 votes
Course: Bread
Cuisine: Indian
Prep Time: 1 hour 30 minutes
Cook Time: 10 minutes
Total Time: 1 hour 40 minutes
Servings: 8
Calories: 169kcal


  • 1 teaspoon active dry yeast
  • ¾ cup warm water
  • 2 teaspoons brown sugar
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 3 tablespoons vegan sour cream
  • 2 tablespoons olive oil


  • In a small bowl stir together the yeast, warm water, and brown sugar. Set it aside until it becomes frothy.
  • Stir together the flour, salt, baking powder, and baking soda in a large bowl.
  • Add the sour cream and oil to the yeast mixture. Pour this in with the flour and stir until combined. Cover with a kitchen towel and place in a warm place in the kitchen. Set aside to rise for about 45 minutes.
  • Once the dough has doubled, add some flour in a small bowl. Spray a baking pan with vegetable spray. Punch down the dough and make 8 to 10 balls that are approximately the size of a golf ball. Use the flour to help shape the balls because the dough will be sticky (which is what you want). Set these on the pan and set aside to rise another 30 minutes.
  • When you're ready to bake, preheat the oven to 350°F.
  • Flatten the dough balls into small, flat pieces, about 6" in diameter. Place on the prepared and bake for 4 to 5 minutes. Use tongs to flip the bread when they're golden brown on one side. Bake for another 4 to 5 minutes on the other side.

(The products above contain sponsored links to products we use and recommend)

Calories: 169kcal | Carbohydrates: 27g | Protein: 4g | Fat: 4g | Sodium: 354mg | Potassium: 60mg | Fiber: 1g | Sugar: 1g | Calcium: 10mg | Iron: 1.5mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

This post was originally published in 2014 and was updated to include new photos, new text, and an updated recipe in 2020.

27 Responses to Vegan Naan

  1. Avatar thumbnail image for MarlySophia Reply

    Easy to make and delicious! Perfect complement to the vegan chicken noodle soup recipe I also made to feed my flu.

    • Avatar thumbnail image for MarlyMarly

      Sorry you’ve got the flu, Sophia! Glad this naan bread and the soup were part of your recovery process!

  2. Avatar thumbnail image for MarlyDiane Reply

    5 stars
    Going to try!

  3. Avatar thumbnail image for MarlyDonna Reply

    4 stars
    Naan dipped in baba ganoush. ..I can’t wait to make this Naan!

    • Avatar thumbnail image for MarlyMarly

      Hope you loved it Donna!

  4. Avatar thumbnail image for MarlyJody Reply

    you should really have this recipe printer ready omg I just printed out 5 pages and still no recipe lol 🙂 which means I am making it today …. once I can print it out.

    • Avatar thumbnail image for MarlyMarly

      Thanks for your feedback, Jody. In fact, based on your email we’ve added a button to print out recipes now.

  5. Avatar thumbnail image for MarlyYanic Reply

    These sound so good… Question : I don’t think I’ve ever seen vegan sour cream. Is it soy based? Cause my son has problems with dairy and soy. Do you have another suggestion? Thank you

    • Avatar thumbnail image for MarlyMarly

      Hi Yanic! Most of the vegan sour cream I’ve seen in stores is soy based, but you can easily make your own!! Simply add about 1 teaspoon of probiotic powder to a can of coconut milk. It helps if you put the can of coconut milk in the fridge so you can easily skim off the full fat part at the top. Reserve that watery coconut milk for some other recipe. And then put the creamy part of the coconut milk in a saucepan and cook over low heat. I found a link with some instructions to make your own non-soy sour cream. Or you can simply add some apple cider vinegar to that creamy part of the coconut milk. That should sour it adequately as well. Hope this helps!

  6. Avatar thumbnail image for MarlyBecky Reply

    I am trying these for tonight’s dinner along with roasted veggies! Nice to find a recipe without frying them in oil! Thank You!

    • Avatar thumbnail image for MarlyMarly

      I agree Becky – Boo to fried bread!

  7. Avatar thumbnail image for Marlykatie Reply

    Yummy!!! I made a large batch of the naan for my family and when the hot bread came out of the oven we had a topping party. Some had olive oil and sea salt, others olive oil sea salt and red pepper. A few had cinnamon sugar and even the nutella made it onto one. Thank-you for such an easy and yummy recipe!!! Will definitely share this page 🙂

    • Avatar thumbnail image for MarlyMarly

      OMG. This sounds awesome! Naan bread and dipping stations — YES!

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