homemade vegan naan

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9 Comments

  1. These naans look yummy and I would like to try making them, but I cannot eat gluten. Would the recipe work with a gluten free flour blend, and if so, would there be any changes to the other ingredients or steps in the recipe? Thanks!

    1. Hi Kathryn, I’m sorry I don’t have a solution for you at this point. I’ve been meaning to make a gluten-free alternative but have not had the chance to experiment yet. It certainly won’t be as fluffy as this one. The only flour that I feel would work well for a recipe like this one would be chickpea (besan) flour.

  2. Just made with instant pot homemade soy yogurt. These are really great. Cover with parchment and roll and you don’t need more flour. I made dough yesterday and left in fridge. Very tasty even without oil or vegan butter! Can’t wait to have with curry!!!

  3. This recipe is amazing!! I have never used yeast before and was dubious my nan would look or taste like Masa’s but it did thanks to your directions, photos, etc. Huge hit with all my family including my grandchildren so praise indeed. Thanks for making me a star in the kitchen Masa. All of your recipes that I have tried have been excellent and I apologize for not commenting before but I just had to post on your nan. Much appreciate all of your hard work in developing such tasty vegan recipes.

  4. Amazing! This bread is delicious! I made it on a weekend because my time is very limited, but plan to try making it in the morning and letting it rise in the refrigerator until I get home from work. My husband said that it was so good that he couldn’t believe that I made it. So much better than the last recipe I was using.






  5. So delicious and fluffy!
    This recipe was really easy to make and the results were better than any naan I’ve had or made, vegan and non vegan. So yummy, will definitely be making this again.