Homemade Naan

This is simple to make and very tasty.  This recipe should make 8-10 breads. There are two versions.  The first one is using yeast and requires time for rising.  The second is a no yeast version.

1 tsp. active dry yeast (1/2 package)
1/2 cup warm water
1 Tbsp. sugar
3 Tbsp. almond milk
1 tsp. salt
1 3/4-2 cups bread flour
2 Tbsp. olive oil

  • In a large bowl, dissolve the yeast  and sugar in warm water. Let stand about 10 minutes, until frothy.
  • Stir in the almond milk, salt, and enough flour to make a soft dough, between 1 3/4 to 2 cups. Add flour or water to get the dough to the right consistency.  You can also do this in a food processor with a dough blade.
  • Knead for 6 to 8 minutes on a lightly floured surface or until smooth or knead in the food processor. 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.  Note I sometimes skip this step if I do not have time and I am not sure it matters.
  • Preheat a pan to high heat and lightly oil. Pat/press each ball of dough into a thin pancake circle (my circles are normally not that circular!) then add to pan one at a time. Cook for 2 to 3 minutes, or the cooked side begins to brown. Flip the bread and cook for 2 to 3 minutes on the other side. Continue until all the bread is cooked.
  • Place under a towel to keep warm until served.

NO Yeast Quick Vegan Naan


  • 1 3/4 cups all-purpose flour
  • 2 tsp sugar
  • 2 tsp salt
  • 3/4 tsp baking powder
  • 2 Tbls oil (I used olive, you could use anything relatively mild)
  • 1/2 cup plant milk
  • vegan butter + herbs for seasoning (optional)
  1. Combine all dry ingredients, and whisk together.
  2. Add the oil and plant milk. Mix everything together until it forms a ball.  I like starting with a fork and then using my hands.  You can alslo use a mixer or processor, but I think it does not need much kneading.
  3. Turn out on the counter and knead until very smooth and elastic — at least 3 minutes — adding more flour as necessary.  If it is dry and crumbly, add water. If it is sticky, add flour.  At this point you can also knead in optional items like parsley flakes, or garlic, or ?
  4. Let the dough rest for 10 minutes. Divide into roughly equal pieces about the size of a golfball.
  5. Heat a skillet over medium-high heat. Roll one piece of dough until very thin (less than 1/8″). I toss flour on the counter and use a rolling pin and roll all the balls into thin pancakes.
  6. One at a time, cook the naan for about until parts are blackening, on each side. I like to use an olive oil hand sprayer to lightly coat the skillet between breads.
  7. When they are done, you can brush them with butter and add seasonings (cilantro, garlic, etc.), if you want.