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”

  1. Oops NOT rejected but REHEATED in the toaster oven!

  2. Made these today and they are lovely! thank you

  3. Lovely! Made these as written last week. Today I’m making them again, sans garlic butter, as a base for homemade hummus and roasted veggies. The recipe makes a LOT of naan for my family of two, so I’m keeping the flavor neutral so we can have them with breakfast and for Thanksgiving leftover sandwiches. Thank you for sharing this delightful recipe!

  4. I have tried flatbreads before, but never had any success until I read this post! What a revelation. The whole family loved this bread so much they were fighting over it…who doesn’t love a carb, right? I was hoping to link to your recipe on my weekly meal planning blog, if that’s ok with you. Thank you :)

    • Thanks Vicki, we’re so glad this was a hit with you and your family! And yes, we are quite the carb fans. ;) You can most certainly link this recipe on your blog, thanks for asking! :)

  5. I am making this for the 2nd time tonight. My kids and I love it!  I used Greek yogurt and froze a bunch. To reheat I simply tossed in microwave with a damp paper towel. For us, it’s a meal by itself with some veggies on the side (tonight is edamame!). Amazing recipe – thank you!!

  6. Lovely….nice pictures.

  7. Made exactly like the recipe and my second attempt was a huge success! Thank you!!

  8. Made homemade butter chicken with rice last night, egg bhurji this morning for breakfast, and I am going to try your naan recipe tonight with paneer tikka masala! Thanks for this recipe! 

    • Oh man, we think all of that sounds so delicious Kathryn – you’re making us hungry! :D We hope you enjoy the naan!

  9. I love your attitude. You have tried lots of different eating styles and still think a little bit of everything is good. I too, have the cholesterol issue and love to have a variety of foods in my diet. And yes, beans are cheap – meat, not so much. Making some naan tonight to go with a dish of leftover butter chicken I pulled out of the freezer. Being single, planning is paramount and the freezer is my friend. Good thing I am a decent cook. You like the pre-made veggie burgers. Watch out for the salt that most of those have. I am on the lookout for a good veggie burger recipe that freezes well. You know what it’s like – some things you might as well make a dozen as one as you will have just as much mess

  10. Made this tonight and it was incredible!  I used whey (leftover from homemade paneer-making) in place of the water. DELISH all around!

  11. I always feel like I’m being bad for not choosing one particular diet but I like everything too much! I haven’t tried making naan yet but I’m going to have to because store bought just isn’t cutting it. Thanks for sharing!

  12. This!! So easy yet so amazing. I follow this recipe to a t (well I used light sour cream instead of yogurt but it’s close enough). I’ve made this twice and each time they turn out perfect. I made it for company last night with some curry. They were impressed I made my own naan. I told them it was so easy and they just didn’t believe me. Thanks!

  13. Is it possible to make this recipe without an electric dough mixer? I’m dying to make it, but I don’t own one of those appliances. 

    • Hi Karly! You could try to mix everything in a bowl with a wooden spoon, you will just have to work a little harder, and it will take a bit longer. But it’s possible! We hope you enjoy the recipe!

  14. This turned out awesome. Great recipe. Thanks for sharing.


  15. I made a double batch for my daughters baby shower tonight. They turned out amazing! They were soft and chewy and went quite well with the hummus I made. Because I was in a hurry, I heated the oven to 190, turned it off , I put the dough in covered with a wet paper towel, and it doubled in size within 30 minutes. I was so impressed with the flavor and texter. This will definitely be a “go to” for a staple in my home. I will use it for sandwiches, breakfast. And any other time it sounds good. Thank you for the recipe!

    • We’re happy to hear that Natasha! We appreciate you giving this a try! :)

  16. Just wanted to say I have made this recipe numerous times with and without a stand mixer and they come out consistently fluffy and chewy and delicious EVERY SINGLE TIME. Recently made with a Butter Chicken recipe I love, they’re just perfect together.

  17. This has become our favorite thing to make for all of our dipping foods. Thank you so much for this amazing recipe. 

  18. Do you know if this recipe would work if I substituted non-dairy yogurt?  (My son is allergic to dairy.)  We buy either soy yogurt or almond milk yogurt for him.  Would either of those work?

    • Hi Susan! We haven’t tried this with non-dairy yogurt, so that’s hard to say. However, here’s a non-dairy Naan recipe you could try. We hope this helps!

  19. What is the carb count and nutrients in this recipe? Can you make it,with coconut or along flour?

    • Hi Susan! We’re sorry but we are unsure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!

      We haven’t experimented with other flours in this recipe, though you certainly could. If you’re gluten-free, we’d suggest trying an all-purpose gluten-free flour blend before anything else. Coconut flour can be great in certain things, but it tends to make things pretty dense and in this case with naan, you wouldn’t want that.

  20. Just wanted to say thanks for the fantastic recipe! I’ve been using this one for over a year now and it is delicious every time. My husband and I really like Indian food. We have a favorite Indian restaurant that we go to every so often but we both think that this naan is even better than what they serve there.

    • You’re very welcome, Justine — we’re so glad you and your husband enjoy the recipe!

  21. Awesome recipe I used ghee in place of butter!

  22. Im dying to try this.. does the dough work if i use a regular mixer? I dont have thenone with the dough piece to be attached to t.. thank you for an awesome blog!! Every recipe i’ve tried from ur blog turned out magically great!

    • Hi May! Unfortunately you really need a mixer with a paddle attachment, not a beater attachment. Your best bet if you don’t have one would be to try this by hand. It will take a bit longer, but you can still do it! :) We hope you enjoy!

  23. The hint of honey is what makes this recipe extra sepcial! And I wasn’t even sure I would like the honey component! Thank you for this. The only thing I did differently was mix the flour, salt, and baking powder together before adding to the mixer since the dough comes together so quickly. 

  24. Quick question: is there a difference between using regular yogurt versus Greek yogurt? And have you discovered a vegan-friendly alternative to the yogurt? We finally got our 12 year old to try Indian food and *surprise!* he loves it. So I am thinking if I make some naan at home and have it on hand for those more questionable meals that make him raise his eyebrows and quickly excuse himself from the table, I may in fact be able to trick him into eating something that does not come from a paper sack or a pizza box. ;) Thank you!

    • Hi Erin! Authentic naan is made with plain yogurt, and that’s what we’ve found has worked best. You’re certainly welcome to still try this with Greek yogurt though if you prefer. We haven’t experimented with a vegan-friendly alternative, though you could try experimenting with one. We hope this is helpful and that you and your son enjoy the recipe!

  25. Can this be halved? I do have a food scale and I understand that I can freeze leftover naan, but I’d really rather just halve the recipe.

  26. Absolutely AMAZING recipe!! I never even thought to make Naan at home, and I detest the store bought Naan we can get here in Sweden. This will now be a staple in our home as both Naan for Indian dished and flatbread for our Mediterranean / Greek meals!! THANK YOU!!!

    • We’re so happy you enjoyed it, Susan — we appreciate you giving the recipe a try!

  27. My 13 year old son and I made this over the weekend.  It was easy to make and so
    delicious!  Thank you for a keeper of a recipe.  I’ve shied away from bread in the past as it always seems so intimidating but this was so easy.  I’m sure it will show up frequently in our meal rotation.

  28. What is the oven setting for the naan?

  29. I am a vegetarian that why I love this post of yours. I am always searching for best veggie Indian food recipes for my collection,
    I find it interesting that you guys added yogurt in the naan.
    Great blog!

  30. OMG yum!!!! Made these last night for me and my boyfriend to go with the lentil curry I made….seriously delicious!!!!! The garlic infused butter was a really nice addition!!! I ended up having to use more flour (I used the recommended amounts for whole wheat and white) to get the right consistency but wow!!! I still feel full as I think I ate my monthly allotment for bread in one go hahah thanks for the great recipe!!

  31. I am a food lover, and as I am looking at your “NAAN” pardon my french, my mouth is watering.

    Would you know how to replace the wheat with a mixture of Almond, coconut flour, linseed and others

    Thank you


  32. Can’t wait to make this!

    FYI, printable recipe is grabbing the video also.

  33. 5 stars
    Such a great recipe. The dough was sticky but it meant plenty of moisture so after I it needed and left it, it rose perfectly and was easy to roll out with some flour for dusting. Family enjoyed the naans. Thank you for sharing this recipe it’s definitely one I will be using for years to come!

  34. Hi, Can’t wait to try this recipe. The link to the veggie wrap is not working.

  35. 5 stars
    so easy and so delicious!!! Best hour and a half I ever spent – so worth it!!

  36. 5 stars
    Made this Naan Bread today for lunch and had it with traditional North Indian curries. The bread was a huge hit! Soft and pillowy on the inside but garlicky and toasted on the outside. Our weather makes the dough stickier but it proofs beautifully. I worked entirely with my hands and no machine but it still turned out perfect. I made tear dropped shaped naan after cutting the wedges and one thing I tweaked was that I didn’t strain the garlic out of the butter before applying. We love garlic here and all the garlic bits on the naan just added to the perfection. Thank you so much for this. First time making naan bread from scratch and it worked a treat!

  37. 5 stars
    Fabulous!! I used the electric griddle to cook it and it barely made it through dinner! For three of us!!!!!

  38. 5 stars
    This recipe has become a family favorite and is often requested by friends who enjoy dinners with us. I usually double it so that we have naan to snack on for several days. I have also frozen leftover naan, and it tasted great after thawing and warming in the oven. My favorite way to eat it is with grilled chicken quacamole. Thank you for this fabulous recipe!

  39. Hi, I absolutely love this recipe! I’ve made it several times and each time my family goes crazy for it! Unfortunately I don’t have any honey. Could I substitute sugar for honey or do I need to make a run to the store?

  40. 5 stars
    I absolutely love this recipe! I’ve made this naan several times for my family as. They go crazy for it! Unfortunately I don’t have any honey. Could I substitute sugar for it?

  41. 5 stars
    I remember eating naan and butter paneer made by my grandmother back in days when I used to visit our native home in summer vacation. Now she is no more. But I can still remember the taste of the food cooked by her.

  42. Hi can I leave the dough overnight and cook it the next day? Thank you

  43. 5 stars
    Like your recipe but as I have to give it to my wife hence if you have any printed matter for the same or Veg recipies may it be pasta and others also it will help mr.

  44. About to make this today. You said your sister grilled it. I imagine cooking time is just as quick on grill?

  45. This was easy peasy to make and so delicious. Would be great sprinkled with some za’atar. I wish I had some. Next time – and there WILL be a next time. The left overs will make yummy little flatbread pizzas. I LOVE this recipe!!

  46. Mine came out a little chewy. Any ideas on why that happened?

  47. This was a wonderful experience – simple yet so flavorful. I’d like to know how to replace the egg and avoid animal proteins (I usually use tapioca flour and may experiment with this recipe). Ghee makes a perfect accompaniment for cooking these.

    Another recipe used 1/8 tsp cardamom and 1/8 tsp turmeric powder to the mix which I did as well here, and was very pleased with the result.

  48. Do you use whole or non-fat yogurt?

  49. I don’t have a stand mixer so I did this by hand. I kneaded it for like 5 minutes. I ended up needing to add extra flour for that, probably a few tbsps but idk if that would have been an issue in the mixer.
    I followed the recipe exactly, except I added a dash of garlic powder. I realized afterward that I brushed garlic butter on the cooked naan rather than the dough, so they were a touch buttery cause apparently it doesn’t soak in.
    I don’t care though, cause these were freaking fantastic!
    We ate them with vegetable tikka masala, and they just really made all the difference.
    Thanks so much for this recipe!

  50. Made it and found it just as good as you said! Easy and quick to make. Am going to try and make up some dough, then freeze it in balls which will hopefully allow me to cook one piece at a time on demand. I’ll let you know how that works.