We are using vegan yogurt to create the best, soft, fluffy, & utterly delicious Vegan Garlic Naan Bread! With just 10 simple ingredients, it's much easier to make homemade naan than you may think.
What is naan?
Naan is a chewy and delicious Indian bread that can be used to scoop up curries and gravies. Traditionally it gets cooked in a tandoor or clay oven, but most homemade naan is either oven-baked or pan-fried.
While it's traditionally made with yogurt, we use vegan yogurt in this recipe to keep it plant-based & dairy-free!
Ingredients:
How to make vegan naan
Make the naan dough
First, add the active dried yeast and sugar to warm water and let it sit until it blooms. This is not you know it is working. The sugar also helps it bloom as the yeast eats sugar.
Next mix in the vegan yogurt and olive oil and mix. Add in the all-purpose flour, salt, and garlic powder. I recommend starting with 3 ¼ cups flour and adding more as needed while kneading.
Then, mix into a shaggy dough.
Kneading & the first rise
Add the dough to a standing mixer and use the bread hook to knead the dough until stretchy and elastic. This takes about 5 minutes in the standing mixer, but you can also do it by hand on a well-floured surface.
Add the kneaded naan dough to a well-oiled bowl, cover, and let rise for 1-2 hours or until doubled in size.
After the first rise, punch down the dough, stretch and fold it into a ball, and transfer it to a floured surface.
Shape the naan dough
Next, separate the dough into 9 pieces and roll it into balls. Then, cover and let it rise for another 15 minutes. While this is happening, you can also mix the melted vegan butter and minced garlic in a bowl to make the garlic butter.
After that, roll each dough ball into a flat disc and get ready to cook!
How to cook naan
Add butter to a pan and let it heat. Once hot, add the naan to the pan one at a time and cook for 2-3 minutes until it puffs up and browns. While it is cooking, brush the raw dough side with the garlic butter mixture.
Then, flip over and cook on the other side for 1-2 additional minutes.
Transfer to a plate, coat with more of the garlic butter, and then top with freshly chopped cilantro to serve.
FAQ & Tips:
Can I make naan gluten-free?
I personally don't recommend it for this recipe or any yeasted bread recipe as gluten formation is necessary to form the dough. Instead, I'd recommend this recipe for gluten-free naan which is also yeast free.
How do I eat naan bread?
Naan bread is great on its own and served with many traditional Indian recipes where it is used to scoop up curries and gravies. I recommend serving it alongside my Chickpea Tomato Spinach Curry or Thai Basil Tofu Curry.
Alternatively, it also goes great with dips especially my Vegan Tzatziki.
How do I store leftover vegan naan?
Leftover naan can be stored in a closed container at room temperature for up to 24 hours or in a closed container in the fridge for 3-5 days. You can also freeze it and store it in a container or zip lock bag for up to 1 month.
To reheat vegan naan, either place it in the oven at 200F and cook until warmed throughout or heat it on the stovetop or microwave until warmed.
I truly can't wait for you to try this fluffy and delicious Vegan Naan Bread. With 10 easy ingredients, it couldn't be easier to make!
-TSG
More vegan bread recipes you will love:
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Vegan Naan
Ingredients
- 1 cup luke warm water
- 2 ¼ teaspoons active dried yeast
- 1 Tablespoon sugar
- ¼ cup vegan yogurt
- 2 Tablespoons olive oil
- 3-3 ¼ cups all-purpose flour *start with 3 cups and add up to 3 ¼ cups as needed
- 1 teaspoon salt
- 1 teaspoon garlic powder
- ¼ cup vegan butter, melted use additional 2 Tbsp or more for cooking the naan
- 3 cloves garlic, minced
- fresh cilantro add as desired
Instructions
First, make the naan dough:
- Add the warmed water, active dried yeast, and sugar to a bowl. Stir and let sit for 5 minutes to allow the yeast to activate and bloom.
- Next, add the vegan yogurt and olive oil to the mixing bowl and whisk with the yeast mixture.
- Then, add in the all-purpose flour, salt, and garlic powder and mix into a thick shaggy dough. I recommend starting with 3 cups flour and adding u to 3 ¼ cups flour as needed.
- Once a shaggy dough forms, you will want to knead the dough. If you are using a standing mixer, use the bread hook to knead the dough until it is elastic and no longer sticking to the sides of the bowl (about 5-7 minutes). If you are kneading by hand, add the dough to a well-floured surface and knead for 8-10 minutes. The dough is ready when it is smooth and tacky, but not super sticky, and can be easily stretched without tearing.
- Form the dough into a round ball and place it into a well-oiled bowl. Then, cover the bowl with plastic wrap or a towel and let rise for 1-2 hours or until the dough has proofed and doubled in size.
Shape & cook the naan:
- Once the dough has doubled in size, punch it down to remove excess air and remove it from the bowl. Add the dough to a well-floured surface and divide it into 9 evenly sized pieces. Then, roll each section of dough into a round ball.
- Cover the dough balls with a cloth or plastic wrap and let them proof a second time for about 15 minutes.
- While the dough balls are proofing, melt the vegan butter and mince the garlic. Then, mix together in a small bowl and set aside.
- Take the dough balls and use a rolling pin to roll them into ¼-inch thick round discs. Then, lightly grease & heat a cast-iron skillet until it is hot and smoking.
- Place one naan dough in the skillet and cook for 2-3 minutes until the underside is deep golden and the surface is bubbly. Then, flip and cook the other side for about 1 minute. You can also brush the naan with the garlic butter mixture at this point or add it right before serving.
- Repeat this step with the remaining naan until all are cooked. Then, brush the freshly cooked naan with the remaining melted garlic butter mixture and garnish with fresh cilantro. Serve & enjoy!
Notes
- When heating the water for the naan it should be lukewarm and not hot. If water is too hot it could kill the yeast.
- Naan can be stored in a closed container or wrapped in tin foil at room temperature for 24 hours in the fridge for up to 5 days, or in the freezer for up to 1 month.
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