How to Make Vegan Naan

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!


1½ tsp dried yeast
4 tbsp warm water
½ tsp sugar (note 1)
300g (c.2½ cups) plain (all-purpose) flour
½ tsp sea salt
Pinch baking soda
1 tsp cumin seeds (optional)
2 tsp black nigella seeds (optional)
1 tbsp chopped coriander leaf (cilantro) (optional)
2½ tbsp virgin coconut oil, melted
6 tbsp plain plant yoghurt (e.g. soy)
A little extra coconut oil for brushing


Dissolve the yeast and sugar in the warm water, and set aside for 10 minutes to activate. It will become frothy, and have that distinctive yeasty smell.
In the meantime, mix the flour, salt, and baking soda, plus the seeds and coriander (if using) together in a large mixing bowl, then once it's ready, add the yeast mix, plus the yoghurt and oil.
Using your fingers, mix everything together until it forms a soft dough.
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