This high fiber, vegan naan recipe has great flavor and a soft, tender, and perfectly pillowy texture like your favorite takeout. Unlike most naan, it has as much fiber as a slice of whole wheat bread, and is low in saturated fat. Plus, they are easy to make with common pantry ingredients + vital wheat gluten*, stay fresh for a couple of days, and cost about 25 cents each.
They are delicious straight from the pan and wonderful with curries like jalfrezi, and korma, make great wraps, and are delicious topped with hummus, or pesto. They’ll stay moist and tender for several days.
This is a vegan version of my Healthy Naan Bread. One day I wanted naan, but was out of yogurt. I had seen this naan recipe on recipetineats that says yogurt isn’t necessary for home made naan. I use ground chia seeds and water as an egg replacement often, so I thought I might as well try making a vegan version. I’ve also started experimenting with vital wheat gluten, and decided to replace the white flour with whole wheat and a little vital wheat gluten. The combination of oat milk and chia seed eggs gives them a great texture helps them retain moisture.
I opted for the Yudane method over the Tangzhong this time. It’s easier but yields similar results: a pillowy-soft texture, a tender crumb, and longer shelf life.
Ingredients and Nutrition
Ingredients
Whole Wheat Flour
Unlike refined white flour, whole wheat includes the bran and germ of the grain.
- Complex Carbohydrates: Provides a steady release of energy rather than a quick blood-sugar spike.
- High Fiber: Essential for digestive health and maintaining a healthy gut microbiome.
- Micronutrients: A major source of Manganese (bone health), Magnesium (muscle function), and Phosphorus.
Olive Oil
This is the primary source of healthy fats in your naan.
- Monounsaturated Fats: Specifically Oleic Acid, which is famous for reducing inflammation and supporting heart health.
- Antioxidants: Rich in polyphenols and Vitamin E, which protect your cells from oxidative damage.
- Vitamin K: Supports bone density and proper blood clotting.
Ground Chia Seeds
These are tiny nutritional powerhouses that punch far above their weight.
- Omega-3 Fatty Acids (ALA): One of the best plant-based sources of heart-healthy fats that support brain function.
- Complete Protein: Contains all nine essential amino acids.
- Soluble Fiber: They absorb liquid to form a “gel,” which helps slow down digestion and keeps you feeling full longer.
Instant Yeast
While we mostly think of yeast as a leavening agent, it is a nutrient-dense fungus.
- B-Vitamin Complex: Naturally contains Thiamine (B1), Riboflavin (B2), and Niacin (B3), which are crucial for converting food into cellular energy.
- Trace Minerals: Provides small amounts of zinc and potassium.
Vital Wheat Gluten
This is the natural protein found in wheat, with the starch removed.
- Concentrated Protein: It significantly boosts the protein-to-carb ratio of the bread.
- Amino Acids: High in glutamine, which is an important fuel source for immune and intestinal cells.
- Selenium Boost: As mentioned earlier, it is an extremely dense source of this antioxidant mineral.
Oats
Oats add unique benefits.
- Beta-Glucan: A specific type of soluble fiber known for helping to lower “bad” LDL cholesterol levels.10
- Avenanthramides: Unique antioxidants found almost exclusively in oats that help improve blood flow and lower blood pressure.
Nutrition
Fiber & Protein: Each loaf provides a 11% of your daily fiber and nearly 9% of your protein, making these far more satiating than standard store-bought naan.
Selenium: This recipe is very high in Selenium (over 27% RDA), which is vital for thyroid health and protecting the body from oxidative stress.
Healthy Omega-3s: The addition of chia seeds contributes 14% of the daily recommendation for ALA, an essential fatty acid that is typically lacking in bread products.
Low Saturated Fat: Using of olive oil over traditional butter or ghee reduces the saturated fat to less than 1g per serving.
| Nutrient | Amount per Naan | % RDA (Daily Value) |
| Calories | 151 kcal | 7.6% |
| Total Fat | 6.4g | 8.2% |
| — Saturated Fat | 0.9g | 4.5% |
| Total Carbohydrates | 21g | 7.6% |
| — Dietary Fiber | 3.1g | 11.1% |
| — Total Sugars | 0.9g | 1.8% |
| Protein | 4.4g | 8.8% |
| Sodium | 215mg | 9.3% |
| Iron | 0.8mg | 4.4% |
| Magnesium | 37.5mg | 8.9% |
| Phosphorus | 91.5mg | 7.3% |
| Selenium | 15.3mcg | 27.8% |
| Omega-3 (ALA) | 225mg | 14.1% |
High Fiber Vegan Naan
Ingredients
- 1¾ cup whole wheat
- 3 tablespoon olive oil
- 1 tablespoon oats
- 1 tablespoon chia seeds ground
- 2 teaspoon yeast
- 1 teaspoon sugar
- ¾ teaspoon vital wheat gluten See note.
- ¾ teaspoon salt
Instructions
Activate Yeast
- In a small bowl, combine ¼ cup warm water (100℉), 1 teaspoon sugar.
- Sprinkle 2 teaspoon yeast. Let it rest for a few minutes then stir.
- Let it rest until it’s bubbly (about 5 minutes).
Make Yudane
- Grind 1 tablespoon chia seeds .
- In a large mixing bowl, combine 1¾ cup whole wheat, ground chia seeds, ¾ teaspoon vital wheat gluten, and ¾ teaspoon salt.
- Add ¾ cup boiling water. Stir.
- Allow to cool.
Make Final Dough
- Make oat milk – puree 3 tablespoon cool water, and 1 tablespoon oats in a blender, or food processor,
- When the yudane has cooled to about 100℉, the add the oat milk, bloomed yeast, and 3 tablespoon olive oil.
- Mix and knead on a floured surface for a few minutes until smooth.
- Place the dough in a lightly oiled bowl. Cover and let rise until it has doubled in size.
Cook
- Heat a lightly oiled cast iron skillet or griddle over medium heat.
- Lightly punch down the dough and divide into eight equal sized discs or balls.
- On a lightly floured surface, roll the balls into rounds that are about ⅛” (4mm) thick. They will get crispy if rolled too thin, and won’t bubble if too thick. You might want to roll one at a time until you find the thickness that you like.
- Pour some olive oil into a small bowl to brush the naan. You can add some chopped garlic if you want.
- Place a round on the pan and lightly brush with olive oil. Cook until it's bubbly and lightly browned, about 30 seconds to a minute.
- Flip and lightly oil the browned side. Cook until browned.
- Remove from pan.
- Repeat for remaining rounds.
Notes
- If you don’t have vital wheat gluten, and don’t mind reducing the fiber a little, you can replace ¼ cup whole wheat and ¾ teaspoon vital wheat gluten with ¼ cup bread or all purpose white flour.
- You can make the dough a day or two before cooking them. Just store the finished dough wrapped in the refrigerator, then shape and cook when you’re ready.