This Vegan Naan is absolutely delicious and even has an option to stuff with vegan cheese! Pillowy soft bread stuffed with vegan feta and mozzarella cheese then cooked on a stove top until golden brown… I mean. Is it optional? Not to me! UGH, so good!! You’re gonna love this.
Naan is an incredibly popular recipe made from yeast and yogurt and is cooked on a dry hot skillet until bubbly and golden. There are different types of flatbreads like naan bread in Asia but the one that is the most well known is the one from India.
I live in America so my introduction to naan bread has been from Indian Restaurants. They usually are not vegan because they are made with yogurt but I’ve always wanted to make it from scratch at home. Making the switch from non-vegan to vegan is quite simple and tastes just as pillowy and soft as the non-vegan version.
You can serve this Vegan Cheese Stuffed Naan Bread with just about everything! Soups, stews, curry, masala, or straight off the pan to just name a few. You’ll never want to eat an Indian inspired dish without it again. It really is that good. The best part?! It’s SO simple! Make the dough, stuff with cheese, roll it out, and cook it on the stove top. That’s it! The hardest part is waiting for the dough to double in size.
What You Will Need For This Vegan Cheese Stuffed Naan Bread
Main Ingredients:
- All Purpose Flour
- Unsweetened Vegan Yogurt
- Vegan Cheese
- Vegan Butter
Substitutions:
I don’t recommend substitutions when it comes to this recipe. One simple change can change the whole recipe. Try any substitutions at your own risk and leave a comment down below if they worked out or not!
What I Used:
- Vegan Feta: Violife feta is the best but Trader Joe’s has one that’s also very delicious!
- Vegan Mozzarella: I love Follow your heart and Violife. Any vegan mozzarella cheese will do.
How To Make The Best Vegan Cheese Stuffed Naan Bread
The flour must be properly measured by spooning the flour in to the measuring cup and leveling off. Alternatively, you could scoop from the bag but be sure to fluff the flour and don’t overpack. If you pack the flour in to the cup, the dough will be stiff and the naan won’t be as soft and pillowy.
You can use active dry yeast instead of instant yeast but be sure to activate the yeast first by following the instructions on the package. I prefer instant yeast because you can mix it in with your dry ingredients.
I highly recommend getting a thermometer to test the temperature of the wet mixture. This is an investment that is completely worth it if you bake with yeast often. If the mixture is too cold, the yeast won’t activate. If the mixture is too hot, it will kill your yeast. Getting a thermometer will remove the worry that it isn’t the right temperature.
Freeze your leftovers and reheat them in the oven! They will taste just as delicious this way.
Recipes to Serve Vegan Naan with:
More Bread Recipes You Might Like:
If You Make This Recipe:
Tag me on Instagram! I’d love to see your delicious re-creations and feature them! As always, I would greatly appreciate if you share your review in the comments below. Don’t forget to add if you made any fun substitutions. Thank you!
Vegan Naan (Cheese Stuffed Option!)
Ingredients
Naan:
- 3 Cups All Purpose Flour see note
- 2 tsp Instant Yeast
- 1 1/2 tsp Salt less if desired
- 1 tbsp Organic Coconut Sugar or Cane Sugar
- 1/2 cup Unsweetened Plant Milk warm
- 2 tbsp Vegan Butter
- 5 oz Container of Unsweetened Vegan Yogurt I use Kite Hill
- Melted Vegan Butter for cooking
Cheese Stuffed Filling (optional):
- Vegan Feta Cheese I used Violife
- Vegan Mozzarella Shreds I used 365 Brand
Instructions
- Properly measure the all purpose flour by spooning the flour in to a measuring cup. This ensures that you aren't over packing the cup. Add flour to a large bowl along with the instant yeast, salt, and sugar. Whisk to combine.
- Add the unsweetened plant milk, container of yogurt, and vegan butter in to a small pot. Whisk until the butter is melted and the temperature of the mixture is approximately 125F-130F.
- Pour the wet mixture in to the dry and stir until combined with a wooden spoon. When the mixture is crumbly, bring it together with your hands. You might need 1-2 tbsps more of plant milk. Turn the dough on to a clean surface and knead in to a smooth ball.
- Place the dough in a lightly oiled bowl and cover with plastic wrap. Place in a warm place for 1 hour.
- Lightly flour a clean surface and divide the dough in to 6 even pieces. Roll each piece in to a ball and flatten with your hands.
- Add a decent amount of feta and mozzarella cheese in the center and fold all the sides over to close the cheese in the dough. Flip over and roll out the dough. You want it to roughly be 6-7in in length and about 1/2in thick.
- Heat a large cast iron skillet on medium-high heat. Melt a few tbsp of vegan butter and brush on both sides of the naan bread. When the pan is really hot, cook the naan bread for about 2 minutes or until the bread bubbles and turns golden brown. Flip and cook for another 1-2 minutes. Continue until all the naan bread has been cooked. Turn down heat as needed.
- Serve immediately so the cheese stays warm and melty!
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