Vegan Naan

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Naan is a popular Indian flatbread, and this vegan naan is just as good if not better than Indian restaurant naan. It's fluffy and pillowy, soft and chewy yet crisp and flaky in some spots. It melts in your mouth and is the perfect bread for scooping up delicious Indian curries. Plus, it requires just a handful of simple ingredients.
Prep 25 mins
Cook 20 mins
Dough Rising 1 hr 40 mins
Total 45 mins
5 from 129 votes

I recently rounded up 40 vegan Indian recipes, and this vegan naan recipe is exactly what you need to pair with all of those incredible, flavor-packed dishes. I know I’m not alone in saying naan is my favorite Indian bread. It’s simultaneously fluffy, airy, chewy, and crisp, and when served warm, it’s like biting into a slice of buttery heaven.

Unfortunately, most naan you’ll get at Indian restaurants is not vegan, as the dough often contains yogurt (or milk) and it’s brushed with melted butter. While there are a handful of store-bought vegan naan options, they are pretty lackluster and taste more like store-bought pita bread. Not a bad option if you need something, but incomparable to freshly made naan.

I’m proud to report that after a dozen and a half recipe tests, I’ve developed a naan recipe that is just as good as if not better than the naan you’ll find at a good Indian restaurant. Please enjoy!

fluffy vegan naan sitting on a plate

What is naan?

Naan is an Indian leavened flatbread traditionally baked in a tandoor oven (a very hot clay oven). If you’ve been to an Indian restaurant, you’ve probably had the pleasure of eating naan. While there are dozens of amazing Indian breads, naan is probably the most well-known in the West. You’ll also find naan (and variations thereof) in the cuisines of Western and Southern Asia, Myanmar, Indonesia, and parts of the Caribbean.

Texturewise, naan is somewhat similar to Middle Eastern pita, but usually softer and thicker yet also more airy at the same time, thanks to its uneven gas pockets.

Most naan recipes start with all-purpose flour, salt, active dry yeast, and water. Yogurt or milk is often (though not always) added, and occasionally egg is added to the dough. The dough is kneaded by hand and then set aside to rise. In restaurants, the naan is usually baked in a tandoor oven, but in homes, it’s typically cooked in a very hot pan on the stove. The traditional Indian pan used is an iron tawa, but well-seasoned cast iron skillets also work well. Naan is almost always brushed with butter or ghee before serving.

Note: if you’re curious if you can make this recipe with whole wheat flour, the answer is yes! Read more in the “Frequently Asked Questions” section.

Why this recipe works

Texture heaven. This naan has all the best textures: it’s pillowy, puffy and fluffy, soft and chewy yet crisp and flaky in some spots. And when you eat it warm (as you should), it basically melts in your mouth. The combination of a well-hydrated soft dough + resting in a warm place + briefly cooking in a very hot pan = basically all you need for the best texture.

Minimal ingredients. After a dozen and a half recipe tests, I came to the conclusion that vegan naan does not need a vegan yogurt or milk substitute. There’s simply too much variation across plant-based yogurts and milks to guarantee it will work.

Even just within coconut yogurts, there was too much variation across brands that it didn’t make sense to include vegan yogurt as an ingredient. A few of the yogurts worked well, others made the dough too sticky, others made the dough hard to roll. And the amount of yogurt was very finicky, a result of how the various active cultures interact with the yeast (2 tablespoons of yogurt wasn’t enough to make a difference, but 3 tablespoons was slightly too much).

And when using a plant-based milk, the doughs seem to get either sticky or tough (soy milk basically turned the dough into a semi-hard rock).

So, really, all you need to make great naan is: flour, salt, yeast, water, and oil. The only “specialty” ingredient you need is a few tablespoons of vegan butter for brushing on at the end (please don’t skip that part, and make it even better by grating fresh garlic into the butter for garlic naan). Okay two more things: some cilantro to roll into the dough for extra flavor and flaky sea salt for sprinkling on that end. That’s it!

Restaurant-Quality. This naan recipe is as good as Indian restaurant naan or even better (I think it’s even better, especially when served warm). Even without using yogurt or a tandoor oven, this naan is incredible and melts in your mouth. And of course, it’s the perfect vehicle for scooping up your favorite Indian curries and dals.

vegan garlic naan on plate

How to make vegan naan

Bloom the yeast. Stir the sugar in the lukewarm water until dissolved. Add in the active dry yeast and whisk to dissolve, about 15 seconds. Set aside for 15 minutes until the yeast becomes foamy and a bit frothy (the photo on right is after 15 minutes).

Tip: To test if yeast is fresh: mix together 1 teaspoon sugar + 1/2 cup lukewarm water (100-110ºF) + 2 teaspoons active dry yeast in a medium bowl. Stir, and set aside. After a few minutes, yeast should start to expand, and within 10 minutes, the mixture should be foamy and bubbly. If not, it’s expired and you’ll need new yeast.

While the yeast is resting, stir together the dry ingredients: all-purpose flour, sea salt, and baking powder.

Once the yeast mixture has activated, pour it into the flour mix and add 1 tablespoon of neutral-flavored oil.

Start mixing the ingredients with a fork. Mix until the dough is shaggy and you can’t stir it anymore with the fork.

Pour a bit of neutral-flavored oil on your hands to grease them. Transfer all of the dough to a clean work space. Start kneading the dough with your hands. You will need to oil your hands several times during the kneading process.

As you knead, you’ll notice the dough becomes quite sticky. It will stick to the counter and to your hands. Don’t worry and just keep kneading the dough for a total of 4 to 6 minutes.

Knead the dough until it is no longer sticky and is instead soft, pliable, elastic, and fairly smooth. It should feel well hydrated but no longer sticky. Pour a bit of oil in a large bowl, add the dough ball, and coat the dough on all sides in the oil.

Cover the dough with a clean dish towel and set aside in a warm place for at least 90 minutes, or up to 4 hours. I turn on the pilot light in my oven and rest it in the oven.

naan dough sitting in oiled bowl

After rising, the should have risen and at least doubled in size. Lightly punch down on the dough to release the air. Then use your hands to briefly knead the dough until it’s back into the shape of a ball.

Use a bench scraper to cut the dough into 8 pieces. If you want smaller naans, you can do 10 pieces. Use your hands to roll each dough piece into a round.

Proof the dough. Transfer to a sheet of parchment paper and cover with a clean dish towel. Allow to rest for 10 minutes (this is the dough’s second rise).

Use a rolling pin to roll the dough into a thin oval shape about 8″ long and 5″ wide at its widest, rolling outward and off (instead of rolling back and forth on the same spot).

Sprinkle the naan with a couple sprinkles of chopped cilantro. Dampen your fingers in some water and carefully pick up the naan. Flip it onto its backside and pat a bit of water all over the backside.

Use damp hands to carefully transfer the naan to the hot cast iron skillet, watered side down. Cook for 45 to 60 seconds, until bubbles puff up all over the naan.

Flip the naan and cover the pan to steam the naan for 30 to 40 seconds, then take off the heat and transfer to a plate.

Brush the hot naan with melted vegan garlic butter and sprinkle with a pinch of flaky sea salt. Serve warm!

closeup of vegan naan on a plate

Tips for making vegan naan

Making naan can be tricky, especially your first time, because yeast is a fickle ingredient. The way yeast interacts with other ingredients depends on several factors, including its food source, the temperature of the water, and the temperature of the dough’s resting environment. Changes in any of these result in changes in the dough (e.g., using water at 99ºF instead of 105ºF makes a noticeable difference).

Takeway: I strongly encourage you to read through all of these tips before making this recipe.

Use a digital measuring scale. If you’re an avid baker or make homemade breads, you know how vital it is to measure in grams and milliliters, not in measuring cups (much more room for error). Yeast doughs are particularly finicky, and even an extra half tablespoon of water can turn this dough from perfect to too sticky to use.

Tip: To ensure success each time you make this recipe, measure everything using a digital scale down to the gram.

Use lukewarm water to activate the yeast. Cold water won’t activate the yeast (and it will make the dough too sticky). Hot water will kill the yeast.

Note: The water should be between 100-110ºF (37.8-43.3ºC) in order to activate the yeast. I recommend having a cooking thermometer (affiliate link) in your kitchen. I usually microwave room temperature water for 20 to 25 seconds and that usually gets me in the range.

Try to avoid adding more water or flour while kneading. When you start kneading the dough, it will look fairly dry. Just start kneading, and very soon, the dough will become very hydrated and sticky.

If you measure precisely (e.g., using a measuring scale in grams/milliliters), you should not have to add any extra water. If after 30-60 seconds of kneading, the dough still feels dry, add just a tiny bit of water. Seriously tiny – like a half teaspoon of water.

If you are too generous with water, the dough will become too sticky and wet. And if you’re thinking, okay, I’ll just add more flour to fix it, NOPE. This will only dry out the dough and make it tough and your naan will be tough and dry, not soft and pillowy.

Don’t be alarmed by the stickiness of the dough. Once you start kneading, the dough will go from dry to really sticky.

Note: The dough will stick to your hands and to the counter during the first few minutes of kneading. Please do not be tempted to add more flour. After a few minutes of kneading, the dough will go from sticky to soft, pliable, mostly smooth, and well-hydrated.

Oil your hands several times. The only way this dough will come together nicely is if you oil your hands several times during kneading. This helps bring the dough together, but also helps with reducing the stickiness of the dough. Please don’t skip this!

Adequately preheat the pan. If using a cast iron skillet, you need to heat it somewhere between medium and medium-high until nearly smoking. That usually takes 5 minutes, sometimes longer. To test if the pan is hot enough, flick a droplet of water into the pan. If it sizzles immediately and quickly disappears, it’s hot enough.

Adjust the heat as needed. Every stove is different, but after cooking the third or fourth naan, I need to reduce the heat on my stove from medium-high to medium (5 out of 7 to 4 out of 7 on my burner). If you notice that the naan is charring much more quickly than previously, turn down the heat a touch.

Cover the remaining dough balls while cooking each naan. Cover them with a clean dish towel. Otherwise, the dough will dry out, leaving you with naan that is not as soft as it could be.

Eat while warm! If you can, work quickly and cook each naan in succession. While one naan is cooking, I roll out another naan and cook them back to back. I can’t stress just how AMAZING this naan tastes when still warm from the pan. So, prepare your main dish–your curry, dal, etc.–in advance and make this naan right before you plan to eat.

vegan naan sitting on a plate

What should I serve naan with?

Basically, any delicious Indian curry, dal, or sabji (vegetable dish). In much of Indian cuisine, breads are used as an alternative to utensils. For instance, growing up, we didn’t use a spoon to eat our nightly dal and sabji; instead, we scooped up all the food with roti.

Here are some fantastic vegan Indian recipes that would pair amazingly with this naan.

  • Red Lentil Curry: gourmet Indian flavors but made weeknight friendly
  • Dal Tadka: a spin on the nightly dal I ate as a child but a little more gourmet and super flavor thanks to the tadka, the tempered spiced oil.
  • Vegan Palak Paneer: a veganized version of a takeout classic that’s creamy but wholesome
  • Dal Makhani: an indulgent, special occasion dal that will blow you away with its complex flavors
  • Chana Masala: an easy-to-make but gourmet spin on the classic Indian chickpea curry

How to make a whole wheat version of vegan naan

While I think this recipe is the most amazing with all-purpose flour, it is still really good with whole wheat flour if you’re looking for something a bit more wholesome.

There are 3 main tweaks to this recipe when using whole wheat flour.

  1. You need to use slightly more water because whole wheat flour requires more hydration. Use 3/4 cup (180 mL) instead of 2/3 cup (160 mL).
  2. Rest the dough before kneading. Mix the dough in the bowl with the fork (it won’t fully come together), then let it rest uncovered for 30 minutes. This allows the flour to more fully absorb the liquid, resulting in a softer dough.
  3. The naan needs a bit more time to cook on the stove. About 60-80 seconds on the first side, and 45 seconds on the second side. The first few naan always take longer to cook, as the pan is not as hot on the first naan as on the fifth naan.

A few differences between regular naan and whole wheat naan:

  1. When cooking, the whole wheat naan don’t form as many bubbles. This means there are fewer flaky, airy pockets. The naan is still fluffy and soft.
  2. The taste is quite similar to regular naan, especially when you add the cilantro and garlic butter, but the texture is more toothsome and slightly nutty.
whole wheat vegan naan on a black plate

Frequently Asked Questions

How do I store leftover naan?

We rarely have leftovers because it’s just so dang good, but you can store leftovers in a ziptop bag at room temperature for 1-2 days, or in the fridge for 3-4 days. You can even freeze naan by tightly wrapping in clingwrap and then foil for up to 2 months.

Reheat naan in a hot skillet on the stove until warmed through. If frozen, let sit at room temperature for 10 minutes, then reheat.

If you have leftover dough, you can also wrap that in plastic wrap and store in the fridge for up to 2 days.

Can I omit the cilantro?

If you’re not a cilantro fan, feel free to omit. I love it because it adds more flavor than just plain naan.

Can I use a nonstick pan instead of a cast iron skillet or tawa pan?

Technically, yes, but the naan won’t cook the same. You won’t get the same charring, and it will be a bit more like a traditional flatbread than a classic naan.

Can I omit the oil?

No! The oil is the only fat source in this bread (aside from the vegan butter brushed on top at the end), and contributes to the soft, thick texture. Oiling your hands while kneading is also essential (see the Tips section).

Can I omit the sugar?

Nope. Dry active yeast needs “food” to feed on – that’s the sugar. The combination of sugar and yeast produces carbon dioxide (the gas that causes the dough to rise). No sugar means the dough won’t rise, or will rise very slowly. Don’t worry, you don’t taste the sugar (it’s just 2 teaspoons for the whole recipe).

I haven’t tried using a liquid sweetener such as maple syrup, but given how finicky yeast doughs can be, I would just opt for the sugar if possible.

plate of fluffy vegan naan

Watch: How to make vegan naan

How to make incredible NAAN at home
How to make incredible NAAN at home

That’s all you need to know! If you love this vegan naan recipe, please leave a rating and review below and tag me with your remakes on Instagram!

Vegan Naan

5 from 129 votes
Naan is a popular Indian flatbread, and this vegan naan is just as good if not better than Indian restaurant naan. It's fluffy and pillowy, soft and chewy yet crisp and flaky in some spots. It melts in your mouth and is the perfect bread for scooping up delicious Indian curries. Plus, it requires just a handful of simple ingredients.
Prep Time: 25 mins
Cook Time: 20 mins
Dough Rising 1 hr 40 mins
Total Time: 45 mins
Course: Bread, Side Dish
Cuisine: Indian
Diet Vegan
Serving size: 8 naan


  • cup (160 mL) lukewarm water (water needs to be at 100-110ºF)*
  • 2 teaspoons organic cane sugar
  • 1 ½ teaspoons active dry yeast
  • 2 cups (250g) all-purpose flour
  • ½ teaspoon fine sea salt
  • ¼ teaspoon baking powder
  • 1 tablespoon grapeseed oil or neutral-flavored oil of choice, plus more to oil your hands
  • 3 to 4 tablespoons finely chopped cilantro (optional but recommended)
  • 3 tablespoons vegan butter
  • 2 to 3 cloves garlic, grated or minced
  • Flaky or coarse sea salt for finishing


  • Please read through the instructions and the Tips section in the blog post before starting!
  • In a medium bowl, combine the lukewarm water and sugar and stir until dissolved. Add the yeast and whisk for about 15 seconds until well incorporated. Rest for 15 minutes to activate the yeast – it will turn a bit foamy and frothy.
  • Meanwhile, sift the flour, salt, and baking powder in a large bowl.
  • Knead the dough. Add the yeast mixture and 1 tablespoon of oil to the flour. Stir to combine with a fork. When the dough is shaggy and you can no longer stir it with a fork, transfer it to a clean work surface and oil your hands well.
    Start kneading the dough with your hands, oiling your hands several times as you go. The dough will be very sticky and stick to the surface and your hands during the first few minutes, but as you continue kneading, it will stop sticking and become soft, elastic, and pliable. The kneading process should take 4 to 6 minutes.
  • Rest the dough. Oil a large bowl, add the dough ball to the bowl, and coat it with a bit of oil on all sides. Cover the dough with a clean dish towel. Rest in a warm, draft-free place for 90 minutes (up to 4 hours), until the dough rises and at least doubles.
    I place it in my oven with the pilot light on. If it’s summer or you live in a warm climate, the counter works great.
  • Once the dough has risen, lightly punch the dough to release the air. Briefly knead the dough with your hands into a ball until smooth and tacky (it shouldn't stick to your hands).
  • Divide the dough. Using a pastry cutter, divide the dough into 8 equal portions. Use your hands to roll the dough into 8 balls.*** Transfer the balls to a sheet of parchment paper and spread them apart to prevent sticking. Cover with a dish towel and rest for 10 minutes to “proof” the dough.
  • Preheat the pan. Open nearby windows, as it may get smoky. Heat a large cast-iron skillet (or an iron tawa pan**) for which you have a large enough lid over medium-high heat until it's nearly smoking, at least 5 minutes.
    NOTE: my gas stove heat dial goes up to level 7. I use level 5 but usually lower it to 4 after the first 3-4 naans.
    TIP: You can test if it’s hot enough by adding a drop of water – if it sizzles immediately, it’s ready.
  • Prep before cooking the naan. Pour the vegan butter into a small bowl and add the grated garlic. Microwave on high for 20 seconds, stir, then microwave for another 20 seconds. Set the butter next to stove with a pastry brush.
    Put a small bowl of water next to your work space.
  • Roll out the naan. Using a rolling pin, roll each piece of dough into a oval shape, about 8 inches long long and 5 inches wide at its widest point (20 cm x 13 cm). Roll the naan almost as thinly as you can.
    TIP: roll outward and off (instead of rolling back and forth on the same spot).
  • Add the cilantro and water the back side. Sprinkle each naan with a bit of chopped cilantro. Roll the rolling pin once over the dough to get the cilantro to stick.
    Dampen your hands using the water bowl and flip the naan onto its back side. Pat a small amount of water all over the back side of the dough (this will help the naan stick to the pan).
    NOTE: Cover the remaining dough balls while you roll each nan.
  • Cook the naan. Dampen your hands again and pick up the naan and carefully place it in the hot skillet, watered side facing down. Once you see bubbles all over and the edges start to dry out (45 to 60 seconds, depending on heat level), flip the naan. Now cover the skillet with the lid and cook for 30 to 40 seconds. When it’s done, parts of the dough should look almost raw and doughy, with some parts charred.
    NOTE: You may need to slightly lower the heat after the 3rd or 4th naan.
  • Transfer naan to a plate and brush with the melted garlic butter and sprinkle with just a pinch of flaky sea salt. Repeat the process with the remaining naan. Serve and eat while still warm!
    NOTE: depending on the quality of your pan, you may need to wipe out the skillet and give it a quick wash before making the next one (I do not need to do this with my well-used enameled cast iron skillet).


*Or, 37.7º-43.3ºC. I recommend using a kitchen thermometer for this. If the water is too hot, it will kill the yeast. If not warm enough, it won’t activate the yeast. I usually measure room temperature water in a mug and microwave for 20-25 seconds. 
** If you have an iron tawa pan (affiliate link), heat it over medium-high heat. When the first side is ready, turn the pan upside down and increase the heat to high. Move the pan over the flame and let the naan cook through until you see some brown and charred spots.
*** If you want slightly smaller naan, divide the dough into 10 rounds. 

Calories: 172kcal | Carbohydrates: 26g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 194mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Vitamin A: 201IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 2mg

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245 comments on Vegan Naan

  1. Ivor

    5 stars
    This is the second time I have made this recipe first time I was a little bit hesitant, however it came out great and tasted even better, I slowed down a knotch this time round and the results were awesome, no need to purchase naan anymore this version is great as I know exactly what’s in it.. Thank you Niesha.

    1. Support @ Rainbow Plant Life

      Ivor, So glad to hear you loved this recipe!

  2. Naannubie

    5 stars
    Excellent, we’ll tested recipe with great instructions. Delicious!!

    1. Support @ Rainbow Plant Life

      We’re so glad you enjoyed it! :)

  3. Maira

    I made this naan to serve to my vegan family members and they ate it up! They loved it. It was soft and delicious. Thank you so much!

    1. Support @ Rainbow Plant Life

      Hi Maira, we’re thrilled to hear everyone enjoyed this recipe! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!

  4. Heather

    5 stars
    I have made several vegan naan recipes in the past but now that I’ve tried this one, I know this is *the one.* this one was a 10/10. Paired with a vegan panang curry, this was the best meal I’ve made in a long, long time. Thanks, Nisha!

    1. Support @ Rainbow Plant Life

      Awesome, Heather. Thanks for your comment and for taking the time to review!

  5. Martyna

    5 stars
    Amazing naan! Thank you!

    1. Support @ Rainbow Plant Life

      So glad you think so, Martyna!

  6. brinacyl

    5 stars
    Greetings from a Pakistani kitchen! Thank you for an amazing recipe. My husband is lactose intolerant and your vegan recipe produced amazing naans :)

    1. Support @ Rainbow Plant Life

      You’re welcome! Great to hear the naan was a hit :)

  7. Bridget

    5 stars
    I enjoyed this recipe, it was perfect. I used my bread machine’s dough cycle to make it! Made it even easier! Used a standard nonstick skillet so I used just the tiniest sliver of coconut oil for each naan, took a little getting used to the process, but I imagine this recipe will be a keeper forever!

    1. Support @ Rainbow Plant Life

      Awesome! Thanks for sharing, Bridget!

  8. Koko

    5 stars
    Thank you so much. Your recipe and video are so easy to watch and understand. I can’t wait to try making a good naan with your recipe! And your parents are so cute!!

    1. Support @ Rainbow Plant Life

      We are so excited for you to try the recipe, Koko!

  9. Laurence

    5 stars
    I made this twice now, once with all purpose flour and another time with whole wheat. They were both really good. The whole wheat was extra nutty and nice. The standard recipe had a sourdough-like tang to it that I didn’t expect but loved. Definitely don’t skip the cilantro or garlic butter topping. I like how olive oil tastes on top of naan so I used that instead of vegan butter at the end.

    1. Support @ Rainbow Plant Life

      Thanks for sharing, Laurence! :)

  10. Stephanie Bakker

    5 stars
    Best naan recipe ever, absolutely perfect in every way.
    Thankyou for this amazing recipe Nisha

    1. Support @ Rainbow Plant Life

      Awesome, Stephanie. Thanks for your comment and for taking the time to review!

  11. Andy

    5 stars
    Im convinced you just have the best recipes for everything! Made this today and it was the easiest and yummiest naan recipe I’ve tried

    1. Support @ Rainbow Plant Life

      Aww, thanks Andy! We’re thrilled you think so!

  12. Jessica

    Any idea if this works with a bread machine?

    1. Support @ Rainbow Plant Life

      Hi there Jessica, we haven’t tried it but we don’t think it would work. The naan needs a hot cast iron skillet to get its perfectly charred bubbles.

      1. Jessica

        I was thinking more for the mixing and rising.

        1. Bridget

          Yes, I used my dough cycle and it worked perfectly!

  13. Raven

    5 stars
    SOOOO YUMMY! I’ve never made naan, but this recipe was surprisingly REALLY EASY. No problems rolling out the dough, cooking it took no time at all (the first one cooked is always a struggle but each one after that was perfectly fluffy) and with the vegan garlic butter… OH MY GAWD, delicious! It’s the softest and fluffiest naan I’ve ever had (especially if you under cook it a little), and the taste is great. I ate it with the vegan red lentil curry and I couldn’t stop eating. Vegan or not, this naan is for everyone, and tastes even better than Indian restaurant quality naan. Another amazing recipe, thank you!!

    Oh, I also wanted to say, thank you Nisha for inspiring me to cook more and try more vegan foods as I begin my vegan journey. Your videos and recipes have really been helping me enjoy healthier foods as a newer vegan :) you’re the best!

    1. Support @ Rainbow Plant Life

      Thank you for such a lovely review, Raven! We are so happy you love the recipes <3

  14. AJ

    I have never made naan before, but was tired of flavourless ones ready made in grocery stores. Well, this is the one I kept coming back to so I could try.
    Was a huge success first time I made it. Have made it many times since and passed your website on too.😋
    Evleryone loves it. Now if aincould get passed just the naan and try more of your recipes. 😆. I’m not even vegan but your recipes all sound so delicious. Will one by one go through each one. Great site and love it when your parents are on too. They make me smile.🥰

    1. Support @ Rainbow Plant Life

      Hi AJ, we’re thrilled to hear you enjoyed the recipes :) Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!

  15. Shana

    Can you make this WFPB-no oil, salt, & sugar? I don’t like all the processed vegan store purchased butter. Can I make this with whole wheat naan without oil and vegan butter?

    1. Support @ Rainbow Plant Life

      No unfortunately not, Shana. We are sorry!

  16. CJurado

    5 stars
    This recipe is a winner!! The Naan is exactly as stated in taste and direction and my families response…well that was to demand to know when we will be having it again! I think that says it all. 😊

    1. Support @ Rainbow Plant Life

      So glad to hear your family loved this recipe!

  17. Cindy

    Could you use a gluten free flour in this recipe?

    1. Support @ Rainbow Plant Life

      Hi there Cindy, we didn’t have luck with gluten-free flour but we did have luck with whole wheat. There are instructions on how to use whole wheat flour in the blog post.

  18. Tina

    This looks so good! I wonder if gluten-free flour would work…

    1. Support @ Rainbow Plant Life

      Hi there Tina, we didn’t have luck with gluten-free flour but we did have luck with whole wheat.

  19. Jason Skiles

    5 stars
    Best naan I’ve had since leaving India!

    1. Support @ Rainbow Plant Life

      Awe yay, Jason! We are thrilled to hear that :)

  20. Timery Carlson

    5 stars
    So I am NOT a baker…anything with flour and I do not get along but because I am on a new health journey I decided to give it a try. 🤷‍♀️ I doubled the batch on the very off chance it would kinda turn out and my OH MY!!!! If I wasn’t there to actually bake it I would have thought it was from our favorite Indian take out place. You have not steered me wrong yet! We paired it with your red lentil curry! My very carnivorous family LOVED it!! We are happy dancing over here

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Timery!

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