There’s something deeply comforting about tearing into a warm, soft piece of naan. And when it's made vegan, with aquafaba and avocado oil, it feels even more satisfying. This vegan naan recipe is everything you love about traditional naan—pillowy texture, slightly charred surface, buttery feel—without the dairy, eggs, or even yogurt. It’s a perfect side for curries, stews, and soups, but also works beautifully as a base for wraps or flatbread pizzas. Whether you're looking for a dairy free naan bread recipe, a vegan naan bread no yeast option, or just want a homemade naan bread easy enough for a weeknight, this one’s going to become your new go-to.
Fluffy Vegan Naan with Aquafaba and Avocado Oil
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Appetizer, Side Dish
Cuisine Indian
Mixing bowl For combining and kneading the dough.
Measuring cups and spoons Accurate measurements are key.
Rolling Pin Essential to flatten the dough evenly; if unavailable, use a clean bottle or glass.
Cast iron skillet or heavy-bottomed pan This gives the naan its signature charred bubbles.
Spatula or tongs To flip the naan easily while cooking.
Pastry Brush For brushing oil or vegan butter on hot naan.
- 2 cups all-purpose flour for gluten-free version, substitute with a gluten free 1-to-1 flour blend
- 2 tablespoons chickpea flour adds protein and a subtle nuttiness, perfect for chickpea flour recipes
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons aquafaba liquid from canned chickpeas; acts as a binding and moisturizing agent
- 1 tablespoon maple syrup or agave nectar, for a subtle sweetness
- 1/2 cup warm water adjust slightly as needed
- 2 tablespoons avocado oil great for high heat and adds a lovely richness
- 2 cloves garlic minced (optional, for vegan garlic naan bread variation)
- Chopped cilantro optional, for topping
- Melted plant-based butter or additional avocado oil for brushing
Step 1: Make the Dough
In a large bowl, mix the all-purpose flour, chickpea flour, baking powder, baking soda, and salt. In a separate small bowl, whisk together the aquafaba, warm water, maple syrup, and avocado oil.
Pour the wet mixture into the dry ingredients and stir with a wooden spoon or your hands until a shaggy dough forms. If the dough feels dry, add a tablespoon of water at a time until it just comes together. Knead gently for 2-3 minutes until smooth.
Cover the bowl with a towel or plate and let it rest for 10-15 minutes while you prep the cooking area.
Step 2: Divide and Roll
Divide the rested dough into six equal balls. Lightly flour your surface and rolling pin, then roll each ball into an oval or tear-drop shape about 1/4 inch thick. Don't worry about perfection—rustic is beautiful!
Step 3: Preheat the Pan
Heat a cast iron skillet or heavy-bottomed pan over medium-high heat until it's very hot. No oil needed for cooking the naan directly.
Step 4: Cook the Naan
Place one rolled-out naan into the hot skillet. Let it cook for 1–2 minutes until bubbles form on the surface and the underside gets golden-brown spots. Flip and cook the other side for another 1–2 minutes. Press down gently with a spatula to help puff it up if needed.
If making vegan garlic naan bread, sprinkle minced garlic on top before flipping the first time so it toasts into the dough.
Step 5: Finish with Oil or Vegan Butter
Remove the naan from the pan and immediately brush it with melted vegan butter or avocado oil. Sprinkle chopped cilantro if you like. Repeat the process with the remaining dough balls.
Pairings
This vegan naan is the ultimate sidekick for all your favorite Indian-inspired dishes and beyond. Here are some winning pairings and creative serving ideas:
- Curries: Pair it with creamy coconut chickpea curry, dal tadka, or vegan tikka masala for a comforting dinner.
- Wraps: Use it as a soft shell for veggie wraps with hummus, roasted veggies, and greens.
- Flatbread Pizza: Top with tomato sauce, grilled vegetables, and vegan mozzarella, then bake until bubbly.
- Breakfast Naanwich: Spread with avocado, tofu scramble, and hot sauce for a breakfast sandwich.
- Dipping Side: Serve it alongside soups like lentil or butternut squash soup to soak up all the goodness.
If you’re exploring recipes using naan bread or want naan bread meals that go beyond Indian food, this flexible bread works beautifully in Mediterranean, Middle Eastern, and even Mexican-inspired dishes.
FAQs
1. Can I make this gluten free?
Yes! Just swap the all-purpose flour for a gluten free 1-to-1 baking blend. The chickpea flour already adds great texture. This version makes a delicious gluten free vegan naan that’s just as fluffy.
2. What is aquafaba and why use it?
Aquafaba is the liquid from canned chickpeas. It mimics the properties of egg whites and helps bind and soften the dough in this vegan naan recipe. It's a great addition to dairy free naan bread recipes.
3. Can I make this without yeast?
Absolutely. This is a naan bread recipe no yeast needed. The baking powder and baking soda provide all the lift you need for a soft and chewy naan.
4. Is this similar to sourdough naan bread recipe?
Not quite, as this one doesn’t use a sourdough starter. But if you’re into tangy flavors, you could try swapping the aquafaba for a mix of sourdough discard and water for a unique twist on a sourdough naan bread recipe.
5. Do I need yogurt to make naan?
Nope! This is a naan bread recipe no yogurt at all. The combination of aquafaba, avocado oil, and a touch of maple syrup provides the tenderness and slight tang that yogurt would typically add.
