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Fluffy Vegan Naan with Aquafaba and Avocado Oil

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Side Dish
Cuisine Indian
Servings 6 Naan breads

Equipment

  • 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.

Ingredients
  

  • 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

Instructions
 

Step 1: Make the Dough

  1. 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.
  2. 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.
  3. 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

  1. 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

  1. 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

  1. 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.
  2. 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

  1. 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.