How To Make Vegan Naan

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Home-made naan is so easy to make, and is far superior to the pre-packaged breads you can buy in supermarkets, which tend to be a bit dry and crumbly. My naan is soft and pillowy, with just the right degree of chewiness. If you love the naan you have in Indian restaurants, you’ll adore this!

Some people advocate leaving out the yoghurt when making naan but I really don’t recommend doing that, especially if you’re not using any spices or herbs to flavour it because what you’ll be left with is a largely dull and flavourless flatbread. Vegan yoghurt is really easy to make, and is readily available in most supermarkets these days, so there’s no reason to not use it.

Also, the yoghurt makes the bread nice and soft.

Even though this is not cooked in a tandoor (and really, who has one of those in their homes? Shush, my Indian friends!), there really is little to distinguish my naan from those cooked the more traditional way. In fact, I’d go as far as to say that this is the best naan I’ve had outside India.

(Or from Indian restaurants in Britain.)

A traditional tandoor – you can just about see the hot coals at the bottom. As well as cooking food on skewers, naan is slapped onto the wall of the oven for a few minutes to cook. Cool, eh?

Incidentally, you don’t have to say “naan bread” – naan actually means ‘bread’ (it’s a Persian loan word, adopted throughout many central and southern Asian nations), so if you say naan bread, you’re actually saying bread bread!

(I didn’t know this until I lived in India!)

Vegan naan


  • soft
  • pillowy
  • slightly chewy
  • a little tangy
  • easy to make
  • high in protein
  • satifying
  • delicious

Enjoy your taste of India!

What do you like to eat your vegan naan with?

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