Vegan Flatbread (Vegan Naan Recipe)This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.
This vegan flatbread recipe is soft and fluffy, simple to make, and versatile too! With just five ingredients and no yeast, it’s made with pantry staples and dairy-free milk. Enjoy it as the base for pizza, to mop up stews and curries, or as a satisfying snack.
If you’re one of those people who feel a meal isn’t complete without a side of bread, this vegan naan is for you! It’s a versatile side that tastes delicious with soups, stews, and saucy curries. Just use the dairy-free naan to mop up the sauce and deliver it to your mouth.
It makes a fuss-free homemade flatbread pizza too! Just top the vegan flat bread with pizza sauce and plenty of vegan mozzarella, then bake until the cheese is melted and the edges are golden.
But the best part about this easy vegan naan recipe is you don’t have to fiddle with fresh yeast. It’s leavened with baking powder instead, which makes it nearly fool-proof. My homemade vegan naan comes out perfect every time, with a soft, light texture and airy bubbles that turn golden from the skillet.
👩🍳 Why This Recipe Works
- Perfect base for a vegan flatbread pizza
- Easier than yeast flatbreads
- Only five simple ingredients
- No baking involved
- Can be cooked on the stovetop, no special equipment necessary!
- Kids & adults alike love this dairy-free naan bread
- Pillowy soft texture
- A delicious side for a plant-based diet
- Best vegan flatbread recipe ever!
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This easy vegan flatbread calls for five simple ingredients that can be easily found at most grocery stores. The best part? This vegan naan has no yeast! Find the full recipe and nutritional information in the recipe card at the bottom of the post.
- All-Purpose Flour: All-purpose flour creates a soft and fluffy flatbread. If you want to use whole wheat flour, I recommend swapping no more than half of the white flour, otherwise the end result will be dense and chewy.
- Baking Powder: A leavening agent is essential for the airy bubbles on the outside of the skillet quick bread. Most vegan naan recipes call for instant yeast, but baking powder works great!
- Salt: Salt equals flavor, especially in bread!
- Oil: A little olive oil keeps the dough moist, and prevents the bread from drying out. Any neutral flavored oil like vegetable, canola, or olive oil can be used.
- Almond Milk: To hydrate the flour and form a pliable, workable dough. Any plant-based milk works great. Just be sure to buy the unsweetened version! Oat milk, cashew milk, and soy milk are good options.
🔪 How To Make Vegan Flatbread
Here’s step-by-step instructions with photos for how to make this skillet flatbread.
Combine Dry Ingredients: In a large bowl, combine the all-purpose flour, baking powder, and salt.
Combine Wet Ingredients: In a separate mixing bowl, whisk together the oil and almond milk.
Make The Dough: Pour the wet ingredients into the dry and use a wooden spoon to stir. Use your hands to incorporate all the flour and form a dough.
Knead The Dough: Move the dough to a lightly floured work surface and knead for 3 to 4 minutes until it’s smooth. Add more flour as necessary.
Let Dough Rest: Place the dough ball into a bowl, cover with plastic wrap, and let it rest for one hour.
Cut The Dough: Turn the dough back onto the floured surface and cut into 4 equal pieces, then roll each piece into a ball.
Roll Out Dough: Flour the work surface again and use a rolling pin to roll out each ball into a round shape about 6 inches long. It should be about 1/4 inch thick.
Cook Flatbread: Heat a large nonstick or cast iron skillet over medium heat. Add 1/4 teaspoon of oil to the skillet. Add the flatbread dough to the large skillet and cook for 1-2 minutes or until it begins to brown slightly and puff up.
Flip: Carefully flip this no yeast flatbread over and cook for 1 to 2 more minutes. Repeat with the remaining dough. Let cool slightly on a cooling rack.
Enjoy! You can eat this no yeast flatbread warm or cold, but it tastes amazing while it’s still warm! I like to serve this skillet quick bread with vegan butter and a pinch of salt.
💭 Expert Tips
- Keep the dough balls covered with a tea towel to prevent them from drying out.
- Make sure you let the pan get hot before you add the naan! If the heat is too low, the naan will dry out instead of cooking perfectly.
- To prevent sticking: If the dough is too sticky to knead, oil your hands. This will prevent it from sticking to them.
- For best results, use a heavy-bottomed cast iron pan. It will give you the best char on the naan.
Make this plant based flatbread into a quick pizza, or add some garlic flavor!
- Make It Gluten-Free: Swap regular flour with an all-purpose gluten-free flour blend with xanthan gum. I recommend Bob’s Red Mill 1:1 Gluten Free Baking Flour.
- Vegan Flatbread Pizza: Turn this no yeast flatbread into a pizza with just a few simple steps! Preheat your oven to 425 degrees Fahrenheit. Place the naan on a baking sheet or pizza stone (this will replace your pizza dough) and spread pizza sauce on top of each flatbread. Sprinkle on vegan cheese, then add your favorite toppings! Sliced onions, olives, bell pepper, sweet potato, mushrooms, garlic, fresh basil, red pepper flakes, sun-dried tomatoes, and spinach are delicious options. Bake until the edges are golden brown and the cheese is melted.
- Vegan Garlic Naan: Add a clove of minced garlic with the oil and almond milk, then follow the recipe as directed. Combine melted vegan butter and minced garlic, then brush on the hot naan.
No, typically naan bread is made with ingredients like yogurt, butter, and eggs. Some brands are made without animal products like Stonefire Organic Naan, but it’s best to always check labels and ingredient lists to be certain.
Dairy free naan bread has a neutral flavor and light texture that goes with almost any main dish. It’s perfect for saucy dishes like vegan thai green curry, vegan eggplant curry, or ginger carrot coconut soup!
Top it with marinara sauce, a variety of different toppings, and vegan cheese for a quick vegan pizza, or use it to make a veggie wrap. I also like to serve it with hummus and veggies for a quick snack.
Let the cooked flatbreads come to room temperature then store in an airtight container in the refrigerator for up to 3 days. To reheat, place the naan on a baking sheet and spritz with a very small amount of cold water. Bake until the naan is warmed through – about 3 to 5 minutes.
Yes, naan freezes well! Wait for them to cool, then transfer leftover flatbread to a freezer-safe bag or container. Freeze this healthy flatbread for up to 2 months.
🥙 More Easy Flatbreads!
Love this Vegan recipe? Please leave a 5-star rating 🌟 in the recipe below and/or a review in the comments section further down the page!
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🎥 Watch How to Make It
- Whisk together the flour, baking powder, and salt.
- In a separate mixing bowl whisk together the oil and almond milk.
- Slowly pour the wet ingredients into the dry.
- Stir to form a dough, you may need to use your hands to bring it all together.
- Turn the dough out onto a lightly floured surface and knead for 3-4 minutes until smooth. You may need to add a little extra flour as you go.
- Place in a bowl and cover. Allow to rest for 1 hour.
- Turn the dough out and divide into 4 equal parts, rolling each piece into a ball.
- Working one ball at a time, roll out on a lightly floured surface to form a circle approx. 6 inch in diameter and ¼ inch thick.
- Heat a large heavy based skillet over medium heat, add ¼ tsp oil to the skillet.
- Add the flatbread to the skillet and cook for 1-2 minutes or until it begins to brown slightly and puffs up.
- Flip it over and continue to cook for another 1-2 minutes.
- Repeat with remaining dough, adding oil when needed.
- Flat breads can be enjoyed warm or cold.
- Store cooked flatbreads in an airtight container in the fridge for up to 3 days.
- Keep the dough balls covered with a kitchen towel or with plastic wrap when not using to prevent them from drying out.
- Try not to have the heat too low when cooking as this will cause the flatbreads to dry out too much.
- Cooked flatbreads can be frozen for up to 2 months.