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. I too made Naan today . Super yummy and easy method too. Thanks for the receipe.

  2. Absolutely AMAZING. Made this to go with my slow cooker chicken Marsala and my family raved about it. Will definitely be making this one again. Thanks so much for sharing!

  3. The kids and I made this recipe during self Quarantine… It turned out fantastically! It is a simple recipe so the kids were able to do most of it except for the actual high heat cooking. Light flavorful and perfect.

  4. My whole family loves this recipe! Thanks!

  5. Can you please post the recipe for the simple lime-curry slaw? This sounds like an amazing meal for my husband and me during Lent!

  6. These were awesome! Now that I’m quarantined, I have time to make some of your recipes. I followed the directions exactly and the naan came out better than the restaurant. Just wondering if you can refrigerate or freeze the dough. My boyfriend and I like it cooked fresh. Thank you for a great recipe!

  7. Thanks for the recipe. Came out very nice!

  8. As a girl with an ethnic background from South India, I have to say this was delicious! I was pretty iffy about it, but it turned out great. My family had no comment, cause they were too busy gobbling it down lol:)
    Thanks so much for this recipe. Going to start trying out more of them on your blog.

  9. First time making naan, and I think it turned out great, despite the fact that I didn’t follow the recipe exactly ;-). I used buttermilk instead of Greek yogurt, because that’s what I had. Also used sugar rather than honey. Still very good and fun to make during quarantine!

  10. Cooking in tie of pandemic leads to some ingredient challenges…so I used sour cream instead of Greek Yoghurt and they turned out brilliantly! Thanks for the recipe and instruction.

  11. So I used instant yeast and substituted sour cream (no yogurt in the house) ended up with a MUCH stickier dough. If you do end up using the instant I recommend half a cup to almost a full cup of extra flour (all purpose is what I used) on stand by incase the dough is too sticky to work with. Other than that great recipe and I plan to use it again in the future!!

    • The type of yeast used should not impact the perceived hydration of the dough. A more likely culprit could be the humidity, how you scooped your flour, or the fact the you used sour cream.

  12. This looks so delicious! I am drooling! How would you make this with out the yogurt? I am lactose intolerant and want to learn how to make naan. Much appreciated! :)

    • Janelle, I am allergic to dairy, so I understand your pain! I make this recipe using Forager’s plain cashew milk yogurt and it is PHENOMENAL! The rest of my family loves it this way, as well.

    • I substituted Lactose-free sour cream for the yogurt.

  13. Just made this. Really beautiful and easy. Can’t wait for dinner!!!

  14. I did not have a bread mixer so I’m not sure how long to knead by hand😕

    • You do not need a bread/stand mixer to make almost any bread. Jut go with the flow and learn from time. The dough should be silky and smooth, but not rough and dry. Usually this takes me roughly 3-5 minutes for a lower hydration dough like a naan, but the time really depends on your kneading technique and intensity. I hope this helps get you making some amazing naan.

    • How did yours turn out? I do not have a dough mixer as well!

  15. I’ve tried a ton of naan recipes and this one is by far the best! It has perfect flavor and texture, and is easier to prepare than some recipes. My only small change would be to double the garlic butter, because I ran out too soon. Otherwise, it is perfect! Thank you!

  16. I tried this and am very surprised to say that they turned out perfectly! I usually find a way to screw up breads, but this one was delicious and went together as described. Hooray!

  17. This was my first attempt at making naan, and they turned out AMAZING! Your pictures and instructions were incredibly helpful and spot on! No tweaks needed- this recipe is perfect. Thank you!

  18. outstanding! followed recipe, came out great…. served w/yellow split pea veggie soup. fully satisfying and delicious!!

  19. thanks for sharing this recipe. I made this although used wheat flour and all purpose flour. And it came out PERFECT.

  20. I made this and it’s so good! simple, soft, fluffy and not too sweet.. the garlic butter is just making it even better… thank you for sharing this recipe..
    much love from Indonesia.. :)

  21. Amazing recipe .

  22. Great recipe . . Took some time but totally worth the roll !!. . Next time would cut each 8th dough ball into four dough balls. . . This recipe makes many naan pancakes !! . . 🥰🌻🥟🥙🌯🌮🥞

  23. WOW! I followed this recipe exactly and could not have been happier. It was very easy and so delicious. My family loved it! Made it with coconut curried lentils and it was so good. Thank you!

  24. I made the naan, and pulled them into shape, rather than rolling them out. They turned out fantastic, and the dough was stretchy and wonderful. Don’t be worried about them being uneven, the thin and thick parts add texture.

  25. Love love! So easy and delicious

  26. Fluffy and Very Tasty Naans!!! Thank you for this amazing and easy recipe! I will never buy naan in store ever again!

  27. I have a question. Why use yeast AND baking powder? I was planning on making this today but I don’t understand that part of the recipe. What would change if I left out the baking powder? What does it add to the recipe? Thanks!

    • Naan often uses both forms of leavening to make a fluffier product. The yeast makes the dough airy, and the baking powder gives the dough a little extra kick while being cooked. If you exclude one part, the naan will still be delicious, but perhaps not quite as fluffy as possible.

  28. Why is it that every bread recipe I find has directions that assume the reader has a stand mixer?

    • Because most people own stand mixers. If you still want to make it without one you totally could, just add the yogurt and egg to the yeast mixture before adding dry ingredients.

  29. Amazing and simple. I will never buy naan again. It’s that good! I also did a batch on the grill and it was delish!

  30. This is definitely a keeper! So delicious! My whole family devoured this with our butter chicken tonight. The naan is relatively easy to make and worth the time and effort. My kids all said it tasted like it’s from a restaurant. Thank you for sharing this scrumptious recipe!

  31. You were so right, we may never have store bought naan again! This naan is so delicious!

  32. So good! I messed up a little bit – accidentally did 1/2 cup of yogurt instead of 1/4 cup. I added more flour until the dough wasn’t sticky, then continued as normal. I did regular butter instead of garlic, and I don’t have a cast iron pan so I just used a regular frying pan. They still came out great! I’m excited to try again without messing up the recipe :)

  33. Flavor was good but dough was not easy to work with. Had to add more flour to get it manageable.

  34. This recipe looks amazing! We love naan. Is there a way to make it if you don’t have a stand mixer with a dough attachment? (I don’t even have a stand mixer.) Thanks!

    • I made it in a large bowl, adding in the wet ingredients to the yeast mixture before the dry one. I mixed it until it was combined, then kneaded on a lightly floured surface. Worked really well for me!

    • I used my hands. It only took about 3 minutes.

  35. Love this recipe, and so do all of our guests!

  36. You were right – the naan was super easy and delicious. Mine was a bit tough, though. I wonder why??

  37. Made this last night and it was amazing! Super-easy and the family loved it. Kiddo claimed it to be better than the kind we get at indian restaurants. We didn’t eat it all so I froze the remainders – can’t wait to see how they reheat.

  38. It is terrific. Yum. Easy, fast. Great! Thanks.

  39. We followed the recipe exactly, though mixing by hand, the dough was not sticky it was super dry. So dry I added a little more water. It turned out as a nice dough actually. Good flavour. This is not a naan as I know it. All the Indian places I have ever been to that naan is thin and almost flaky and wonderful. This is a pita. Yummy for a pita, disappointing for naan. I ended up rolling the last so thin that I could see the light and they tasted better, but still not right. Decent recipe, but not what I think of as naan at all.

  40. Me and my kids loved it!! Reciepe was cery easy and easily cooked
    Thank you 😍

  41. Quite good! Tasted great with some homemade butter chicken. Only thing I would change is that I couldn’t really taste much garlic flavor – maybe next time I will add more garlic to the butter.

  42. So easy to make and absolutely delicious, it’s a winner in my house.

  43. excellent recipe, makes the naan really fluffy and light

  44. Love this recipe! It made a delicious flat bread as advertised. I had 4 leftover pieces and decided to let the kids make their own personal pizzas the next night and wow what a hit! Makes a great family night. Thanks for posting!

  45. can we bake this in the oven? If so, for how long and at what temperature?

  46. This was totally awesome!

  47. Super easy and delicious! Thank you

  48. I’m making this for the 3rd time! This recipe is delicious!!

  49. I made this naan to go with dinner and it was delicious. It was fluffy and I loved it. Definitely would recommend!

  50. Whelp. I’m no longer allowed to make a curry at my house and not make this naan to go with it. Super easy and so delicious! Thanks for the great instructions.