Indian Inspired Side Dish #2: Healthy and cheap 3 ingredient Peshwari Naan (VG, GF Option, Oil-Free)

This recipe blew me away. How? How does it work? It’s the simplest thing in the world AND it’s delicious AND IT’S 3 INGREDIENTS!?!

We made these Peshwari Naans with a Matar Tofu and my oil-free Onion Bhaji recipe and I’ve never been quite so satisfied with a home-made Indian-inspired dinner, honestly. I can tell you were drawn in by the above picture, that feeling you’re getting from your eyes is justified – it was delicious!

I had also walked 24.5K steps before making these too, so I was HUNGRY and it hit the spot! Try it for yourself, honestly you won’t be disappointed:

Side Note: “Chris!”, I hear you ask, “Why are there only 3 Naans in your pictures when you said the recipe makes 4?” – well, because we ate the 4th one whilst cooking. Oops!

Mindbendingly easy, oil-free 3-ingredient Peshwari Naan.

  • Servings: 4
  • Difficulty: Very Easy
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I'm never buying Naan again, or Pita for that matter as this same approach can double up.



  • 200g Self-Raising Flour (use GF where available)
  • 200g Coconut-based dairy-free Yogurt (we used Coconut Collaborative – you could also use plain for a plain Naan)
  • 3 tbsp Desiccated Coconut
  • (optional) 1 level tsp Salt (c’mon, Salt doesn’t count as an ingredient…)


  1. Add all of your ingredients together in a bowl and mix together with a wooden spoon until they all start to come together into a ball of dough
  2. Turn out the dough onto a floured surface and work it (stretch and ball back up etc.) for 30-40 seconds just to make sure everything is incorporated
  3. Split the mixture into 4 equal pieces
  4. Heat a non-stick frying pan over a medium/medium-high heat
  5. Roll out one of the pieces until flat and roughly oval shaped like a traditional Naan, when shaped place it into the center of the pan and toast on one side for 50-60s then flip for another 40-50s – adjust timings so that you get a lovely char on both sides (and prod with a stick or knife to let any air out, so it doesn’t puff up too much)
  6. Repeat step 5 for the rest of the pieces of dough and serve warm (can be kept in a sealed, dry container up to a day or two, but MUCH better fresh)

Buon Appetito!

The world is a pretty crazy place at the moment so hopefully this post inspires you, and we would love to hear what you’re cooking and also we’d love to see your attempts at the above dish and how you change it to be yours, so tweet us @rockinblues and @PlantBasedSQL on Twitter and let us know your snug story!