Vegan Naan – plain, avocado, garlic, stuffed and more. Indian flat bread. Dairy-free Recipe

Indian Naan flatbread- plain, garlic, stuffed. This Vegan Naan flat bread is soft, puffy, easy to make. Bake it in an oven or cook on stove top. Garlic Naan. Avocado Naan. Cauliflower Stuffed Naan. Dairy-free Indian flatbread
There are several types of indian flat breads.. some leavened like Naan, some unleavened like Roti/Chapati or stuffed unleavened like Parathas. The default bread of choice is Roti and Parathas. There are very few days when I make Naan at home. It is just what we grew up eating.. more unleavened breads(roti, paratha) at home and Naan outside in restaurants. The naans in Indian restaurants though are very likely to be non vegan. I’ve posted naan bread long before on the blog, using yogurt and butter/ghee and it was time to veganize it! 
Also, check out my post about glutenfree steamed Naan flat bread.
Below is Avocado Naan with Tempeh Tikka Masala. These Naan recipes and 2 more Naan recipes that are gluten-free are in my Cookbook! which is Available Internationally.
Vegan Avocado Naan with Tempeh Tikka Masala |
Vegan Naan
Below are some videos on how to make some of the indian flat breads. Though the recipes in the videos are not vegan,, videos help with the steps and technique
Naan (oven baked)
Also see a couple of different methods to make Naan at Ecurry here(no video).
Naan Pictures are from different days, most made on stove top, some Thick to serve as pita bread, some thin and charred and some stuffed!

Pictured below. Naan Stuffed with grated cauliflower
This Vegan Naan flatbread is easy and delicious. Bake it in an oven or cook on stove top. Garlic Naan. Avocado Naan. Cauliflower Stuffed Naan. Dairy-free
This post was sitting in the Drafts for too long, mainly because I wanted to make better naans, take more pictures, perfect the thing and so on. Well finally I decided that these Naans are good enough.. for me.. super great according to hubbs.. really I should listen to him more:).
I make a couple of variations of the Naan dough.. One is my Vegan dinner roll dough recipe (which will yield 6-7 naans) and the other one is using Avocados instead of the non dairy yogurt. Both Naans come out nice and soft, but I am a bit partial to the Avocado one. Of course it looks green:), but is so amazingly soft and stays soft forever!

Cooking time depends on the oven and pan used. You will have a better idea after making the first Naan in terms of how you like yours, cooked to a dark char spots or golden like a pita.
Vegan Naan | Vegan Richa 
Vegan Naan - Plain, Garlic, Avocado Naan flatbread. Dairy-free Indian flat bread
Prep time
Cook time
Total time
This is a super puffy soft Vegan Naan flat bread. Make plain Naans, Garlic Naans or Avocado Naan! This Vegan Naan flatbread is super easy to make. Bake it in an oven or cook on stove top. Garlic Naan. Avocado Naan. Cauliflower Stuffed Naan. Dairy-free Indian flatbread
Recipe type: Side
Cuisine: Indian
Serves: 8
  • ½ cup warm water
  • 2 tsp sugar
  • 1 Tbsp active dry yeast
  • 4+ cups bread flour or unbleached white flour
  • 1.5 teaspoon salt
  • 1 teaspoon baking powder
  • ¼ tsp baking soda
  • ¼ cup organic canola, safflower or coconut oil
  • ¾ cup plain non dairy yogurt, unsweetened or lightly sweetened, at room temperature . Or ¾ cup well mashed very ripe Avocado
  • 1 to 2 Tbsp canola or coconut oil for cooking
  • Nigella seeds for garnish
  1. In a large mixing bowl, pour warm water and stir in the sugar. Sprinkle yeast on the water and let sit for 10 minutes or until frothy.
  2. In another bowl, combine, the flour with salt, baking powder and baking soda.
  3. Add 3.5 cups of the flour mixture, 3 Tbsp oil and ¾ cup yogurt to the yeast bowl. Mix well to combine. Add more flour a few Tablespoons at a time to make a soft smooth dough. Knead in the bowl or on a floured surface for 3 to 4 minutes. (For Avocado Naan, start with 3 cups of flour. If your avocado was not ripe or moist enough, you might need some water while kneading.).
  4. Place the dough in the bowl. Drizzle a Tbsp of oil on the dough. Roll the dough to coat in oil. Cover the bowl with plastic wrap or heavy kitchen towel and let sit to rise for 1.5 hours or until it doubles.
  5. Punch the dough down and use a Tbsp or more flour if needed to work for half a minute. Divide the dough into 8 pieces. Roll the dough balls lightly in flour and place on parchment. Cover with towel or another parchment and let sit for 20 to 30 minutes.
  6. Take each piece of dough, and roll/shape into 8 to 9 inch oval shape. roll and handle lightly to keep the dough airy. Dust lightly with flour to help with the rolling.
  7. Spritz the top of the Naan with water. Sprinkle Nigella seeds. Then brush or spray oil.
To Cook the Naan
Oven Method
  1. Pre-heat the oven to 450 degrees F. Place a pizza stone in the oven and let heat for half an hour.
  2. Place as many breads as the stone can accommodate.
  3. Bake 2-3 minutes till the breads puffs and top gets golden. Broil for half a minute to crisp/char.
Stove top
  1. Use any cast iron girdle/skillet/grill pan, which can withstand high heat. Heat it on medium high until heated evenly.
  2. Place the naan with bottom on the pan.
  3. Cover with a lid and let cook on medium high till it starts to puff. 2 to 3 minutes
  4. Flip and cook for another minute.
  5. To get charred Naan, hold the Naan directly over the gas flame with tongs for a few seconds to cook and char some spots.
  6. Serve hot, topped with vegan butter or canola oil, with any Indian curry, Daal and veggies. To store for a short time, wrap in a clean kitchen towel. To store for longer, cool completely and place in an airtight bag. Keep on the counter for upto 2 days and in the refrigerator for upto 7 days.
For garlic Naan
  1. Spritz water on the rolled Naan. Press 2 tsp of finely chopped garlic and a Tbsp chopped cilantro on the top along with the nigella seeds. Spray oil on the garlic. Cook according to instructions.
Old recipe on this post. See updated recipe above in the recipe widget.
Vegan Naan- Indian flat bread
Allergy Information: Dairy, egg, corn free recipe. Can be made soy and nut free.
You can make these with all bread flour or all Wheat flour. I usually dont put more than half whole wheat flour.
For 4-5 Naans
2+ cups flour( I used 1.5 cups bread flour and 0.5 cups whole wheat flour)
1.5 teaspoon active dry yeast
1 teaspoon salt
2 teaspoons raw sugar
1/2 teaspoon baking powder
2 Tablespoons Oil (I use a combination of coconut and olive or organic canola)
3 tablespoons Soy yogurt or Cashew Yogurt Or Coconut milk yogurt… Or 4 Tablespoons Mashed Avocado mixed with 1 teaspoon lemon juice.
3/4 cup lukewarm water
Seeds for topping: Nigella(Kalonji), black Sesame(til), Carom(Ajwain)
Dissolve active dry yeast and sugar in 1/4 cup lukewarm water and let it sit for 10 minutes or until frothy.
Add salt and baking powder to 2 cups flour and mix well.
Add the oil and yogurt Or avocado and mix into the flour.
Add the water/yeast mixture and knead. Add a 1/4 cup water at a time to make into soft dough.
Knead for 5-6 minutes until smooth and non sticky. Place in greased container, spritz top with oil and let rise for 2 hours or until doubled.
Knead the dough for a minute, use a little flour to help reduce stickyness, and divide the dough into 5 equal parts.
Take each piece of dough, one at a time, and roll/shape into 8-inch oval shape. Dust lightly with flour to help with the rolling.

Oven Method:
Heat the oven to 450 degrees F with pizza stone for at least half an hour.
Next turn the oven to high broil.
Before putting the Naan in oven, pat some sesame or nigella seeds on the top. Lightly spritz/spray the naan on both sides with water and place onto your baking/pizza stone into the oven.
Bake 2-3 minutes till it puffs and top gets golden.
Serve hot, topped with vegan butter or olive oil.
Stove top:
Use any large pan/skillet which can withstand high heat. Heat it on medium high heat until hot.
Pat some nigella, sesame or carom seeds on top and spritz the bottom with a little water.
Place the naan with bottom on the pan.
Cover and let cook on medium high till it starts to puff.
Flip after 1-1.5 minutes, and cook for half a minute( for pita style)
If you like a charred Naan, then instead of flipping to cook the other side, hold the uncooked side of Naan over the flame with tongs for a few seconds to cook and char some spots.
Serve hot, topped with vegan butter or olive oil with any Indian curry, Daal lentils, vegetables, salad and pickle.
For garlic Naan:
Press finely chopped garlic and cilantro on the top along with the seeds of choice and roll the rolling pin over it, so everything gets embedded in the dough and then proceed with the cooking step as above.
Liked this recipe? Get this and 2 more Naan (gluten-free) recipes in my Cookbook! Now Available Internationally!
Pictured below- inside of the Stuffed Naan.
This Vegan Naan flatbread is easy and delicious. Bake it in an oven or cook on stove top. Garlic Naan. Avocado Naan. Cauliflower Stuffed Naan. Dairy-free
This Vegan Naan flatbread is easy and delicious. Bake it in an oven or cook on stove top. Garlic Naan. Avocado Naan. Cauliflower Stuffed Naan. Dairy-free
Stuffed Naan:
Stuffing( can be any stuffing you use in Parathas.. some grated veggies, herbs and spices)!
Pictured stuffing
1.5-2 cups Grated cauliflower
1 green chili chopped
1 teaspoon ginger grated
1/4 cup cilantro chopped
1/2 teaspoon salt
1/4 teaspoon black salt(kala namak)
1/2 teaspoon carom seeds(ajwain)
1/2 teaspoon cumin powder
Add 1/2 cup finely chopped greens like spinach, Kale, Chard to amp up the nutrition.
Mix everything and use. If the stuffing feels too damp, you can dry roast it for 2 minutes or microwave for a minute so the veggies absorb the moisture. The moisture is not a problem in Naans, but creates rolling problems when used for parathas(unleavened flat bread), because the dough is rolled quite thin.
Other stuffing ideas: mashed boiled potatoes, grated broccoli, zucchini, potato mixed with Beet, potato and Kale/spinach, grated radish, squash and lots more.
For Stuffed Naan:
Roll out the dough into a circle and place the stuffing like a calzone on one side, half inch away from the edge.
Apply a little water on the edge, Fold the other side and seal. press edges well.
Roll out this semicircle a little to form an oval and also distribute the stuffing.
Proceed to cook like regular Naan above.
Phew long post.. I had my dentist appointment yesterday.. darn these cavity prone teeth.. so been eating soups and daals since then, and super bored of it.. now thinking of what else to eat! Hope you all are having super fun last few days of 2011!
The Naan got featured on!
This Vegan Naan flatbread is easy and delicious. Bake it in an oven or cook on stove top. Garlic Naan. Avocado Naan. Cauliflower Stuffed Naan. Dairy-free
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  1. says

    oh my god richa, these look incredible! i’ve really missed naan but have been a bit nervous to try it myself – thank you for explaining it so well!

  2. says

    i’ve never had naan! it always looks so good, but i’ve never seen/found a gluten-free version. this looks…so amazing and makes me wish i could eat gluten.

  3. says

    Those stuffed naan look awesome!! I’ve been wanting to try parathas for a long time now but I think they scare me a little. I love the cauliflower filling in yours. I really want to try them – I bet my kids would love them too 😀

  4. says

    your Naan bread looks perfect! I love the idea of stuffing it. Mmmm do want. Have you ever tried making pizza with Naan bread as the base? So delicious!

  5. says

    Cara, yes i will make these for u! Actually i have a glutenfree similar thing.. so I can make those! the uttapams will get posted next week!

    Caitlin, theres a similar glutenfree veggie loaded skillet bread called Uttapam, made with Dosa batter(fermented lentil and rice batter). its like a sourdough version of the stuffed Naan!
    You can get the batter in an Indian store and mix in the stuffing and make it on a skillet. a Video here
    or wait for my post next week:)

  6. says

    Thanks Char! yes i do use it sometimes for pizza base..:) most pizza bases i make whole wheat and with generous olive oil.. love the olivey taste for the base!

  7. says

    Wow, that looks so good – especially the stuffed naan! I just ate dinner but you are making me hungry again! I also like the idea of using avocado in your recipe

  8. says

    haha! I don’t think I commented on here yet, unless you said thank you to another Isobelle who commented?

    Anyway, I have never heard of stuffed naan! That’s SO neat!

    I used to love naan when I ate gluten. There are a lot of people living in England that have immigrated from India and there are so many indian food restaurants. My family would eat curry constantly, but I never liked it. I just liked the naan. I could never handle spice.
    I’m thinking about making curry tomorrow though.

    You have to try making a gluten free naan or something! Please!?
    You’re so good at making breads, so I have to believe that you’d be a magic gluten free bread baker too!

  9. says

    Thanks TP, yep i like the stuffed ones the best! its like a nice filling snack!

    Isobelle@veganjar meet Isobelle@Vegobsession:) the first comment.
    Yes, i made a decent gf bread loaf the other day. Put up a picture on my facebook page. once i make good enough sandwich loaf, i will know what to do with flat breads!

    you should try chili free spice mixes.. they just give the nice flavor without making the curry/gravy hot.

  10. says

    Hi Dear,
    The avocado naan is looking terrific, will must try it in the coming days… ! Wish you and ur family a fabulous year and enjoy cooking appetizing delicacies. Thanks n Regards, Sonia

  11. says

    Your naan looks perfect. Fluffy and soft, and crisp here and there on the outside. And the stuffed version sound delicious.
    Happy New Year to you, too.

  12. says

    Thanks Priyanka and Vaishali.. Happy new year to you too!

    Thanks Sonia, Indie Tea, genevieve, Kurryleaves and Junia. A very wonderful new year to u all!

    Junia, I am working on a good gf bread dough.. once i get it right.. i can use it to make naan too!

  13. says

    i wanted to comment on your posts from a long time. the day i saw the avocado naan, i was like … wow… brilliant.

    i just could not comment, because of some web glitches. the comment form asks me to use the open id account and i made one, and now i don’t even remember where… and i am so stupid, i just could not see the google option above… :-0

    you are simply brilliant, richa…

  14. says

    OMG, this looks so good, Richa! And you will love making naan with coconut milk yogurt! Thanks so much for sharing the recipe. I can’t wait to try the filling!

  15. Anonymous says

    I tried the avocado version – 2 c flour and 3/4 c water, right? It came out more like a batter. I had to add more and more flour until it balled up, but then by that time the avocado was lost as was the balance of flavours that I am sure you intended. Any thoughts on why this was, or am I an enigmatic naan-maker?

    • says

      It might come out to be a wet dough depending on the flour or the water content in the avocado. A lot ofpeople have tried it and havent had to change much. What flour did you use?

    • Danielle says

      I had a similar problem. I used 2 cups plain white flour and my dough turned out really, really sticky. I’ve added more flour but I think I’ve probably ruined it. Maybe naan dough is meant to be really sticky and I shouldn’t have added the extra flour? I’m keeping my fingers crossed it will still turn out!

      • says

        if you knead too much it can keep getting stickier. just add more flour. its not ruined, extra flour or water just add more volume to the dough. they will still cook up fine.
        i just updated the recipe to the one i have tested multiple times. please try with those measurements!

        • Danielle says

          Thanks, Richa! I still ended up cooking the naan, but it ended up a little doughy on the inside. I’ll try again using the updated measurements. I’m sure with some practice I’ll get the hang of it!

  16. says

    this looks very taste, but do you think it coulda somehow be made without flour? I know, flourles bread sounds strange, but I have my reasons (not gluten ones)…

    • says

      Hi, You can make one of the gran-free pizza crusts and use them as bread. Look through the recipe index by label under “Pizza”..

    • says

      Yes, you can refrigerate the dough for upto 2 days. Bring to room temperature and use. Any longer than that and the naan will get a very sour taste :)
      If you are freezing, then freeze the cooked naan between parchment in an sirtigh container. thaw and broil for a minute or so to refresh them.

  17. says

    thank you for this recipe – it ignited my long lost love of naan! I made the garlic variation last night and it was so delicious and perfect that I may try the stuffed version later this week (potatoes and peas, of course!)
    I really love your blog – it caught my eye on Pinterest awhile back when I stumbled upon your recipe for buffalo millet sandwiches. I haven’t tried that one yet, but oh my, I still drool when I even think of the photos in that post.
    Thanks again – will be back for sure! :)

  18. seeta says

    Perfect naan everytime!! Thanks Richa! The hubby loves it.. now he always says “i like your naan better than the store naan.” :)

  19. says

    Hi Richa,

    I just made your naan yesterday and it was delicious! I made the garlic one and then stuffed one with some herbed cashew cheese and it turned out amazing. I’ve secretly always wanted an Indian grandmother or mother who could teach me how to make the best curries or naan. Since I wasn’t blessed with that, I turned to you :) Your recipes are amazing and so easy to follow. So happy to have found you blog :)

  20. K R says

    Mmmm these look absolutely amazing and i would love to have a go at them – but is there any substitute for the oil, or would I be OK leaving it out altogether? I have to cook for someone who must eat an extremely low-fat diet

  21. JSparrow says

    Would it be possible to make a batch and freeze them before cooking? Would this work? I want to try these but won’t be able to eat them all at once

    • says

      you can store the cooked Naans. Refrigerate for up to 5 days in ziplock. or freeze with parchment in between. reheat on the stove before serving. thaw the frozen naans before reheating.

  22. Shannon C says

    I just made this today. The recipe was so easy to follow and prepare! I’ve never made naan before so I wasn’t sure how it would turn out. Thanks for all your hard work on all of your recipes.

  23. Geetika says

    Hi Richa, I tried this Naan for Dinner last night, It was so good, My hubby ate 4 of them and he said this is the best homemade naan he has ever had, i said thanks to Richa!
    Thank you for the wonderful recipes, can this be made entirely with whole wheat flour??


  1. […] Pakore Waali Kadhi – Spiced Yogurt with Baked Broccoli Fritters/dumplingsAllergen information: Free of dairy, egg, corn, soy, nut, gluten Ingredients: Serves 2Broccoli Fritters: Makes 9-10 small fritters1/2 cup Chickpea flour1/4 teaspoon salt1/4 teaspoon garam masala1/4 teaspoon baking powder1/4 cup water1/2 loaded cup finely chopped Broccoli Yogurt Gravy/Kadhi:1/4 cup Greek style So Delicious plain yogurt1/4 cup So Delicious plain coconut milk yogurt1/4 cup chickpea flour1/4 teaspoon turmeric powder1/4 teaspoon red chili powder1/2 teaspoon salt1 cup waterTempering:2 teaspoon oil1 teaspoon cumin seeds1/4 teaspoon fenugreek seeds(methi seeds)2 dry red chilies or flakes to taste1/2 inch of ginger chopped4-5 cloves of garlic choppeda generous pinch of hing/asafetida Method:Broccoli Fritters:Mix all the dry ingredients well.Add the water and mix into a thick pasty batter.Add finely chopped Broccoli and mix to coat.Add chopped green chili for spicier fritters.Drop Tablespoon full blobs on parchment lined sheet. Bake at pre-heated 410 degrees F for 18 minutes.Broil on Low for half a minute for a more brown fritter. Yogurt Gravy/Kadhi:In a bowl, whisk the yogurts to make them smooth.Add chickpea flour, turmeric, chili powder, salt and mix to combine well so there are no lumps.Add water and whisk to combine into a thin mixture.Tempering: In a medium pan, add oil and heat on medium.Add cumin seeds and let them cook for a half a minuteAdd ginger, garlic, fenugreek seeds and red chili.Mix and cook for another 2 minutes until garlic is golden,Add the yogurt chickpea mixture and bring to a boil.The Kadhi will thicken considerably. Add more water if you like a thinner consistency.Reduce heat to low and cook for another 4-5 minutes so the chickpea flour is well cooked.Taste and adjust salt and spice.Soak the fritters in the yogurt gravy or serve fritters topped with a good amount of gravy like biscuits/dumplings.Serve as is or with Rice or Naan. […]

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