There’s something magical about tearing into warm, fluffy naan straight off the skillet — and when it’s vegan and made with whole wheat flour, you get all that comforting goodness with a little extra feel-good factor.
This naan recipe has become a staple in my kitchen, not just because it’s delicious (and it so is!), but because it includes some whole grain goodness. Whole wheat flour brings more fiber, vitamins, and minerals than traditional white flour naan, helping to keep you fuller longer and support healthy digestion. It also helps dull the blood sugar spike of eating bread (the beans or lentils you’re hopefully scooping up help, too). This naan is:
- Made of simple, common ingredients
- Fun to make with kids
- Uses no yogurt
- Quickly made on the stove top, not the oven
When I had our most recent baby (our fourth), my friend Lindsay brought us a very yummy meal. Her cooking is my favorite, because she loves to eat whole food plant-based as well, and really knows how to add flavor without oil or animal products. She brought a sweet potato chickpea curry and this naan bread. I asked her for the recipe, and she hand-wrote what she did. She cooks from the heart, not necessarily a recipe, and it is always so good! I have turned to her handwritten instructions many times, so I added my notes and am finding a permanent place for it here!
A cozy curry needs rice or flat bread to go with it for the ultimate comfort-food meal. I love Indian restaurants and their lentil daals with naan. However, when I make it at home, I want to use more whole grains since I try to avoid white flour.
Simple and Flexible Vegan Naan
You can use sourdough starter in the dough if you’d like (if you have starter, you’re always looking for ways to use it!), or make it with strictly yeast. Either way is delicious!
What I love most about this recipe is its simplicity. You don’t need fancy ingredients or a tandoor oven — just a bowl, a rolling pin, and a skillet. The dough comes together in minutes, and after a quick rest, you’ll be flipping soft, golden naan that will make your kitchen smell like a cozy Indian restaurant. It’s the kind of recipe that makes you feel like a kitchen pro, even on a busy weeknight. I’ve made this as a last-minute addition when I realized dinner needed something to scoop up that curry!
And let’s talk about the flavor — slightly nutty from the whole wheat, just the right chew, with that irresistible hint of char from the pan. Brush it with a little olive oil or vegan butter, sprinkle with garlic or fresh herbs, and you’ve got a side that can steal the show. My family gobbles it up so fast I always wish I’d doubled the batch. Trust me, once you make this whole wheat vegan naan, you’ll never want the store-bought kind again!
What Kind of Flour Can I Use?
For breads that I want to ensure will be light and fluffy, I often use half whole wheat flour and half white flour. You can use 100% whole wheat flour, just know it will be a bit more dense and less fluffy.
If you need a gluten-free version, I’ve made this gluten-free naan recipe from Minimalist Baker and it’s very good!
This is how the dough looks after the short rise. It’s ready to divide, roll, and cook on the skillet.
What to Serve with Naan Bread
Unlike my children who always wish they could eat bread alone–totally naked without any fat or protein with it–I love my flatbread as a scoop for something creamy and hot. Here are some recipes to try!
Low-Fat Vegetable Curry (no coconut milk)
Vegan Whole Wheat Naan
Ingredients
- 1 cup lukewarm water
- 2 TBSP maple syrup (or honey or sugar)
- 1 TBSP yeast (active dry or instant)
- 1/4 cup active sourdough starter or discard (optional)
- 1 1/2 tsp salt
- 1/2 tsp baking powder
- 3 cups flour (I use half whole wheat, half white)
For cooking
- avocado oil or olive oil
- dried parsely
- granulated garlic or minced garlic
- salt
Instructions
- In a large mixing bowl, stir water, maple syrup, yeast and sourdough starter (if using) together.
- Add salt and baking powder.
- Add the flour a little at a time, until you get a sticky dough. It should be soft but kneadable. Knead for a few minutes (I just do it right in the bowl and don't get the counter dirty).
- Cover with a damp cloth and let it rise until doubled, about 1 hour, and up to 4 hours. If the environment is cold, put it in the oven with only the light on for a warm, draft-free space.
- Divide the dough into 8 pieces (or 10 for small naan), and press out until about 1/4 inch thick or even thinner if you can manage. You can use a rolling pin, but I find my hands are fine.
- Heat a cast iron skillet or any other skillet to medium heat. Let it heat for at least 5 minutes so it's heated through. You may want to open windows as it will get smoky. Add a spritz of avocado oil or other oil, and put a few pieces in (as many as fit into your pan at once). Sprinkle with some salt, dried parsely and granulated or minced garlic if you'd like. When they begin to bubble, flip them over and let cook another couple minutes until golden brown. Remove from heat to a plate, and cook the rest. You may want to lower the heat after cooking first couple, as the pan gets hotter with time.
- Enjoy warm with curry!
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