Homemade Naan + Indian Veggie Wrap

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Learn how to make homemade naan (Indian flatbread) with this simple and delicious recipe! | gimmesomeoven.comThis post is brought to you by Morningstar Farms.

One of the first questions I’m usually asked when people find out that I’m a food blogger — well, after they sheepishly (yet still always) ask how I earn a living blogging — is what kind of diet I follow.  You know, the “so what are you?” question that’s so common nowadays.

Vegan?  Vegetarian?  Pescetarian?  Gluten-free?  Paleo?  Raw?  Sugar-free?  Whole 30?  (Fill in the blank!)

It seems like most people assume that food bloggers are more apt to fall into a specific category.  And while I’ve certainly spent weeks or years dabbling in each of these diets, I still keep coming back to the same conclusion:

I enjoy eating a little bit of everything!  And accordingly, I enjoy food blogging about a little bit of everything!

However, over the years I have been tweaking the balance with the “everything” in my diet, experimenting with more of this, more moderation with that.  And amongst other changes, I have increasingly found myself choosing to eat meat a little less, and opting for more plant-based meals a little more.

Now before anyone jumps to conclusions, let me be clear — I have zero intentions of ever going full-on vegetarian or vegan.  I love my bacon and a nice peppercorn steak a little too much.  (And don’t even get me started on cheese…)  :)  However, that said, I am fully aware of the many merits of choosing to enjoy more plant-based meals in life from a nutrition standpoint (especially as someone with high cholesterol genes in the family), to a financial standpoint (let’s face it, steak’s not cheap!), to an environmental and sustainability standpoint (especially on a global level), and beyond.  And frankly, some of my favorite meals that I make are meatless!

So for anyone else out there who’s in the same boat and is looking to incorporate more plant-based options into your diet, I have a super-easy Indian Veggie Wrap recipe to share with you today, that’s made with my sister’s favorite (and impressively easy!) recipe for delicious homemade naan.  And I also wanted to throw out an invite to join me in a fun little challenge: taking a #VegAllegiance.

Homemade Naan Recipe | 1-Minute Video

Easy Indian Veggie Naan Wrap | gimmesomeoven.com

Love me a good play on words.  (Hello, who named her blog Gimme Some Oven?!)

So what is this #VegAllegiance?

Well, it’s a new little movement started by Morningstar Farms (maker of some of my favorite veggie burgers) where they are challenging people to make a personal pledge to eat more veggies and less meat.  Simple.  And you get to be the one to define what “more” and “less” look like for you.

I already eat plant-based meals about half of the time, especially at home.  So for me, I’m using this “pledge” to challenge myself to be better about eating more plant-based meals each week when I’m dining out.  And also work on coming up with some quick and easy, go-to, plant-based recipes that I can whip up when entertaining friends in.  Nothing huge or dramatic.  Just one or two more plant-based meals a week.

Which — if you’re new to trying more plant-based recipes — adding one or two plant-based meals to your diet each week is exactly where I’d encourage you to begin.  Don’t aim for anything too dramatic.  Just try weaving in an extra simple plant-based meal each week.  I already have lots of vegetarian and vegan recipes on the blog that you can try (that you might not even realize are already plant-based!).  But today, I thought I’d share with you a new quick and easy recipe that I’m slightly obsessed with lately, made all the more amazing with some delicious homemade naan.

Learn how to make homemade naan (Indian flatbread) with this simple and delicious recipe! | gimmesomeoven.com

I owe the credit for this naan recipe to my sister.  She and her husband cook a ton of Indian food, and when she was in town a few years ago, she mentioned that she had a killer easy naan recipe that I needed to try.  I was a little doubtful about the “easy” part (and very afraid of working with yeast at the time), but volunteered to watch and be a happy taste-tester.

Sure enough, she was right.  It was surprisingly easy, came together with very little prep time, and it was SUPER good.  Like, the as-good-as-the-restaurant (or dare I say better?) kind of good.  So of course, I had to share it with you.  I have tweaked the original recipe a bit to sub in some white whole wheat flour, plus I sweeten it with honey instead of sugar, and I cook mine in a cast-iron pan on the stove instead of on a fancy grill.  But trust me, it’s just as good.  (And even slightly better for you!)

To make the naan, whip up a batch of simple yeast dough that is moistened with yogurt, and let it rise for an hour.  Once the dough is ready, separate it into about 8 equal pieces.

Learn how to make homemade naan (Indian flatbread) with this simple and delicious recipe! | gimmesomeoven.com

Then roll each piece out until it’s nice and thin.  (The thinner it is, the more it will bubble up!)  Brush each side of the dough with some garlic butter.  Then pop it on a hot cast-iron skillet and let it cook on each side for about 1 minute.  The dough will bubble up while it cooks, which is how you get those tasty dark splotches.  Brush the dough with a little more butter if you’d like…

Learn how to make homemade naan (Indian flatbread) with this simple and delicious recipe! | gimmesomeoven.com

Then serve it warm, sprinkled with some fresh cilantro if you’d like.

And get ready, because you may never go back to buying store-bought naan again.  The bread is soft and chewy, made with healthier ingredients, and good grief it is good.  And one of my favorite new ways to enjoy it?

Easy Indian Veggie Naan Wrap | gimmesomeoven.com

This Spicy Indian Veggie Veggie Wrap.

I’ve been obsessed lately with Morningstar Farm’s Spicy Indian Veggie Burgers, and have been keeping them in my freezer for quick lunches on workdays.  (And coincidentally, I actually served up a bunch of them last night for my vegetarian friends who came to our #NeighborNight burger night.  They were a big hit!)

Anyway, last weekend I noticed this recipe on Morningstar’s website for turning the burger into a veggie wrap with naan and mangoes and a simple lime-curry slaw, so I gave it a go with my homemade naan.  And it was crazy good.  It was super filling, the perfect mix of sweet and savory, full of Indian flavors I love, and the best part?  Didn’t even miss the meat one bit.  So good.  And so easy.

Anyway, stay tuned because I’m going to come up with some more (intentionally) meatless meals to share with you this Spring.  And seriously — check out the #VegAllegiance hashtag on social media and consider joining along.  I think it’ll be “veggie” fun.  ;)

Easy Indian Veggie Naan Wrap | gimmesomeoven.com


Homemade Naan

  • Prep Time: 15 minutes
  • Cook Time: 75 minutes
  • Total Time: 90 minutes
  • Yield: 8 servings 1x


Learn how to make homemade naan with this delicious and simple naan recipe. My version is made with half whole wheat flour and naturally sweetened with honey, then brushed with a delicious garlic butter for an extra delicious twist.



  • 1 cup warm water
  • 2 tablespoons honey
  • 1 (.25 ounce) package active dry yeast (about 2 1/4 teaspoons)
  • 3 1/2 cups all-purpose flour (or 2 cups white whole wheat flour + 1 1/2 cups all-purpose flour)
  • 1/4 cup plain yogurt
  • 2 teaspoons salt
  • 1/2 teaspoon baking powder
  • 1 egg
  • 1/4 cup (4 tablespoons) butter
  • 3 cloves garlic, minced
  • (optional topping: chopped fresh cilantro)


  1. Stir together warm water and honey until the honey has dissolved.
  2. Add the water mixture to the bowl of a stand mixer with the dough attachment, and sprinkle the yeast on top of the water.  Give the yeast a quick stir to mix it in with the water.  Then let it sit for 5-10 minute until the yeast is foamy.
  3. Turn the mixer onto low speed, and add gradually flour, yogurt, salt, baking powder, and egg.  Increase speed to medium-low, and continue mixing the dough for 2-3 minutes, or until the dough is smooth.  (The dough will still be slightly sticky, but should form into a ball that pulls away from the sides of the mixing bowl.)
  4. Remove dough from the mixing bowl, and use your hands to shape it into a ball.  Grease the mixing bowl (or a separate bowl) with olive oil or cooking spray, then place the dough ball back in the bowl and cover it with a damp towel.  Place in a warm location (I set mine by the sunny window) and let it rise for 1 hour until the dough has nearly doubled in size.
  5. Meanwhile, heat the butter in a small saute pan over medium heat until melted.  Add garlic and cook for 1-2 minutes until fragrant.  Then remove butter from heat, strain out and discard the garlic, leaving the infused melted butter behind.  Set aside.
  6. Once the dough is ready, transfer it to a floured work surface.  Then cut the dough into 8 separate pieces. Roll each into a ball with your hands, then place on the floured surface and use a rolling pin to roll out the dough into a large circle (or oval, or whatever shape it takes) until the dough is a little less than 1/4-inch thick.  Brush dough lightly with the garlic-infused butter on both sides.
  7. Heat a large cast-iron skillet or heavy saute pan over medium-high heat.  Add a piece of the rolled-out dough to the pan and cook for 1 minute, or until the dough begins to bubble and the bottom turns lightly golden.  Flip the dough and cook on the second side for 30-60 seconds, or until the bottom is golden.  Then transfer the naan to a separate plate, and cover with a towel.  Repeat with remaining dough until all of the naan pieces are cooked.
  8. Keep the naan covered with the towel until ready to serve, so that it doesn’t dry out.  Serve sprinkled with fresh cilantro, if desired.


Recipe adapted from All Recipes.

This is a sponsored post in partnership with Morningstar Farms.  I’m a big fan of the #VegAllegiance program that they have started, and felt like this is something I would love to share on the blog, but all opinions are my own as always.  Thanks for supporting the brands that help make this site possible.  :)Learn how to make homemade naan (Indian flatbread) with this simple and delicious recipe! | gimmesomeoven.com

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263 comments on “Homemade Naan + Indian Veggie Wrap”

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  1. I definitely agree with you – if you post a vegan recipe, it does not mean you are vegan. As a vegetarian, I posted a vegan recipe and my friends thought I was vegan! These naans look amazing – so fluffy and delicious, pinned. 

    • True! Some of my favorite recipes are vegan, or vegetarian, or gluten-free, you name it. I enjoy them all! And thank you! :)

  2. I totally get what you are saying, after I started blogging I was forced to think more about my diet, however I figured that I don’t fall into a specific one but now am much more interested in what I cook and have been experimenting with gluten free, dairy free and vegetarian diets. These naans look TO DIE FOR. I love Indian cooking and would love to try and make it from scratch at home x

    • Yes! With blogging, diet is definitely something I think about regularly, and probably something (I’m sure) that I’ll continue to tweak and experiment with over the years. Cheers to Indian cooking!

  3. Ahh this dish is right in my wheel house! I LOVE naan bread! So delicious, I even use it as a substitute for pita bread when I make greek food.  I just feel this bread is so much more chewy and moist than pita bread (but secretly, I love all bread). Could you freeze the dough after you cook it? Great recipe!

    • Hey Heather! I know — I think the chewiness of naan is one of my favorite things about it. (Plus the tiny bit of “tang” from that yogurt.) And yep, you can definitely freeze the naan after it has baked!

  4. Oh good Heavens!!!! Naans are my favorite! We just ate my favorite caprese ‘pizza’ on naans last night which is a consistent dinner in our house when warm weather is here :) Cant wait to cut the preservatives and expense and make our own at home! Thank you so much!

  5. We eat meatless a few times a week around here, and I love the idea of making it an intentional commitment when dining out too. I also love the idea of homemade naan. I always demolish the basket when we go out for Indian food, and I bet this is even better!

    • Agreed!! I feel like I always go for the meat when I eat out, but I would love to be intentional about trying some other options. Cheers to naan demolishing! :)

  6. I seriously can’t wait to make this naan for #allthethings!!! So yummy!

  7. I LOVE naan!! It’s so delicious and goes with just about everything. Thank you for the recipe and tutorial, I’ll be sure to start making some.

    p..s I really love your blog photography, always crisp and really tasty and clean looking- inspiring for me. I don’t have a food blog, but that’s the look I love in photos- clean, bright and warm feeling.

  8. Homemade Naan. I literally want to reach through my screen right now to grab it!!

  9. I never realized that Morningstar made Indian veggie burgers. I think me + the wife would love these so going to look out for them the next time I’m at the store!

  10. This looks so good! I love homemade naan! I’m with you on the eating everything in moderation. Great post!

  11. I have to try this Ali. I love naan! Sometimes we make little pizzas/flatbreads on store-bought naan. So, so good.

    • I love naan pizzas! And totally — I still keep some storebought naan in my freezer, but I have turned into a total fan of the homemade stuff too. Nothing beats fresh bread! :)

  12. Never thought I’d be able to make Naan at home, and you just went and proved me wrong! Can’t wait to get this a go, and these sandwiches look/sound like a nice alternative for a traditional burger this time of year. 

    Josh – The Kentucky Gent

  13. Garlic Naan is the BEST. Absolute best. I can only imagine what homemade tastes like! Can’t wait to find out – PINNED! :) Thanks, Ali for another amazing recipe!! I’m semi-scared to jump on a once-a-night-vegetarian train but am going to attempt to do so!

  14. I would love to try this recipe but I am allergic to eggs. Do you know if a flax egg replacement would work in this recipe?

    • Hey JoAnne! In place of 1 egg, you can do: 1 TBS flaxseed meal, mixed with 2 1/2 TBS water. Let it sit for about 5 min so it will thicken. I hope that was helpful!

  15. I LOVE Naan bread. I seriously could eat it every day and never get tired of it. I’ve made it a couple different ways, but never like you did. I have to try this!

  16. We’ve made homemade naan before, in the oven and with the aid of our bread machine but we did not make sandwiches. We should. Yours looks yummy.

  17. YUM these look amazing!  Thanks for sharing!  I’ve never tried much vegetarian stuff, but willing to try!

  18. Haha totally with you on the afraid-of-working-with-yeast thing ;)

  19. I’m very excited to see this recipe for naan.  I’ve been giving consideration to buying or making naan, and since I already make tortillas, why not naan?  Thanks for posting this.  I’ll be checking out the Morningstar Farms recipe, too.   I like to eat meat for the protein, and I’m with you on the cheese (and Greek yogurt), and I’m married to a meat-eating man, but I have been working in some vegetarian dishes.  Good recipes are inspiring, whether vegetarian or meat-based.

  20. Yes! I’ve been looking for a healthy homemade naan recipe for so long! My family loves naan but I try not to purchase processed food if I don’t *have* to. Can’t wait to try this and I WILL be sharing it on my blog and referencing your recipe. Thanks a bunch. :)

  21. I just posted a recipe recently for skillet Naan bread as it is a favorite side dish in our home, but I never thought to make wraps from it.

    Thanks for sharing! 

  22. Oh Ali, this looks delightful! Just like you last fall I started to make the change to eat more plant based meals and I’m loving it! (This coming from a girl who couldn’t imagine going even ONE day without eating meat! lol) I realized that I’m much more energized and “weightless” when I don’t eat meat. I haven’t become a vegetarian yet, sometimes I can’t resist to have a grilled bacon in my sandwich, but just like you I’m challenging myself. So thanks for the lovely recipe and drawing my attention to the VegOfAllegiance ;-)

  23. This naan looks so delicious and easy to make! I’ve never made my own, only used store bought so in excited to try this recipe!

  24. I completely agree with incorporating a few plant-based main dishes into your diet each week (even though I, too, have no intentions of going completely vegetarian). We’ve been doing that in my house — and the more I incorporate plant-based main dishes, the more I crave them. So fresh and flavorful!

  25. Ugh, why do people do that?  Food is food – you don’t need to be labeled by your diet.  I have two friends who are PKU, which means no dairy, gluten, or sugar (so sad)… so I try to be conscious of the presence of those things in my recipes, but that doesn’t mean I don’t eat those things, ya know? Pfft.

    This naan looks pretty tasty though. :)

  26. Ali!!! I totally understand what you mean about food bloggers being put in a little box and categorized. I decided to go with it, not against it, so I almost exclusively blog about vegan food, since that’s mostly what I eat, but I refuse to be personally defined by a vegan label. Eat what you love! So, if you eat vegan but won’t say no to that bacon you love, why not!? I say let them eat cake!

    It’s wonderful that you incorporated a little more wheat than the usual naan recipe calls for…my “label” is no white flour, so, wish me luck when I try this out! ;p Thanks for this great recipe. I love making Indian food so this will definitely get made.

  27. Hello. First I really like your site!  Second there’s a grammatical error in the fourth paragraph.
    It says “I food blogging…”
    I’m sorry…I was born with a proofreaders eye. 

  28. I love nasm, and I could eat it all by itself, but the veggie burger looks really tasty.  I’m a vegetarian who doesn’t eat chicken or fish and everyone thinks I’m vegan, but I still can’t let go of cheese, oh how I love cheese. In fact I counld make a cheese pizza with the nasm.

  29. Wow…. a GREAT recipe! Will be doing this again, and again, for gyros, falafel, hummus, pizzas, etc.! Think that they will freeze well too. Off to make more!! Many thanks!

  30. Made it. Or, didn’t make it in my case. Only two came out edible, but that’s after I rolled it to 1/8″ thickness.

  31. Thoughts on using greek yogurt ?

  32. man that looks tasty!

  33. Now the question is… How do you get the carnivorous men in your life to opt for a couple meatless meals a week? :) 

  34. Only a hand mixer, can I make this with a portable mixer?

  35. I will definitely have to try this recipe! :)

  36. Where can I find these patties?  I’ve looked at several groceries and have not seen them and they do not appear in the search feature on the Morningstar site.

  37.  Help!  I love your recipes but every time I try to pin one  or follow the link to one on Pinterest I get a message saying “Oops! Sorry! We blocked this link because it may lead to spam.”   

    • Hey Paula, unfortunately there’s an issue right now with Pinterest, and we’re trying to work it out. Hopefully it will be resolved soon!

  38. Tonight I made a batch of this naan bread, and it was SO good! I had been wanting to try making naan for years. I’m so glad to have this recipe in my collection now, so I can have delicious, fresh naan any time!

  39. Hi!  This recipe is so intriguing!  Very excited to try my hand at it. Can you tell me if I will I be ok using Greek yogurt?  Thank you :)

  40. This is the absolute best naan recipe I have found. I’ve been trying different ones out and this one is going to be my keeper! Much better than the naan in the market, too. Thank you for sharing this recipe with all of us!

  41. This recipe is delicious! I swapped out the garlic butter for olive oil, and I topped it with homemade pesto. I will be making this again!

  42. I have always used the naan from costco to serve with my homemade Indian food.  This was so much better! (and cheaper too!)  I may never buy naan again.  Thank you for sharing!  PS…you said you still keep store bought naan.  I bet you could make several batches of this and freeze it and just pop one in the oven when you want it!  

    • Thank you, Alyssa, we’re so glad you liked it! And yes, making several batches and freezing is probably the better way to go! : )

  43. This stuff was delicious! The perfect soft texture. With Tzatziki sauce, lemon basil feta rice, and crockpot Mediterranean beef, it was quite the meal! Thanks!

  44. Yikes! I just made this. I have the dough rising, but totally left out the egg by accident. Any thoughts on how much this will affect the recipe?

  45. Update: First off I have to say that I almost never leave a comment. It’s just not my style. But I felt I just had to come back to give an update. I noticed at least one person commented on an egg allergy and was looking for a substitute, well I can say for certain that the egg in this recipe is not even needed. By accident I left the egg out and did not realize it until I had it rising. I was worried that I had totally just wasted my time and all of the ingredients only to have to throw it out. I was so thrilled when I made the first loaf and it turned out perfect. And once I tasted it, I was blown away. I will never spend those high prices for naan at the store when I can now make my own and have it turn out better than anything store bought. I am a Pinterest addict and have made so many different types of bread (pita, flat bread, artisan ,french bread) but this is by far the best!!! And NO EGG required!!

    • Thanks so much for sharing Lisa! We’re so glad you enjoyed it, and we’re happy to know the egg is not necessary! :)

  46. Great recipe.  My husband kept eating the bread as I was making it – plain.  I left out the garlic as I was making chicken gyros that have quite a bit of garlic.  Thank you for this simple and tasty recipe.

  47. Hi Ali,
    I don’t often have yogurt in the fridge.  Can I substitute sour cream?

    • Hey Nicole, good question! We actually haven’t tried making it with yogurt, but we do think that would work as a close substitute. Give it a try, and let us know what you think! :)

  48. Hi, thank you for the recipe!minhave made it and it is very moist, but I am puzzled why I get black spots on the naan and not light brown?..I even adjusted the heat thinking my heat was too high. Many thanks and am looking forward to your expert advice!

    • Hi Naghma! Where was the rack placed in your oven? Maybe it was too close to the top? Some ovens are different, so it could also be that the heat was a little too high. What did you adjust it to, and how far into the baking process?

  49. Hey! thank you for the recipe! Love it. One question, I noticed on the instructions that we need to add an egg (Step 3) but it doesn’t ask for one in the ingredients. Do i add it or not?

  50. This naan is so delicious!  It freezes wonderfully…just thawed and rejected in toaster oven.  My daughter is vegan so she used the recipe too but eliminated the egg and used soy plain yogurt and her naan was super yummy too!  Thanks….this is a keeper recipe!!??