If you're craving a taste of India, this Vegan Garlic Naan Bread is the perfect companion for your favorite curries! Bursting with flavor, this easy-to-make naan bread recipe is a game-changer, creating the perfect softness packed with garlic-infused goodness.
Let's dive into the world of homemade naan that will elevate your curry experience to a whole new level!
Ingredients & Notes
Here's everything you need for making these vegan naan breads at home:
- Flour - Ensure you use unbleached all-purpose flour for the best texture and flavor.
- Dry active yeast - Check your yeast to ensure it is still active. If unsure, proof the yeast in lukewarm water with a pinch of sugar before adding to the mixture. After a few minutes, small bubbles should appear on the surface as an indicator of activity.
- Coconut Yogurt - Make sure your coconut yogurt is unsweetened. The yogurt provides moisture and a slight tanginess.
- Salt & Sugar - Use fine sea salt for even distribution throughout the dough. Brown sugar adds a subtle sweetness to balance the flavors. Ensure it's light brown for a milder taste.
- Oil - Choose a high-quality olive oil for enhanced flavor.
- Water - Lukewarm, make sure the water is just warm to the touch. It helps activate the yeast without being too hot.
- Butter - Use dairy-free, unsalted butter for the garlic topping.
- Garlic - Use fresh garlic for the best results. Grate or finely dice it before adding to the butter for a smooth consistency.
- Herbs - The naan breads are delicious served with fresh cilantro sprinkled on top - but that's totally optional!
- Large mixing bowl
- Non-stick or cast iron pan - A non-stick or cast iron pan is crucial for achieving that perfect golden crust on your naan bread.
- Small saucepan - for the garlic butter topping
- Pastry brush - a pastry brush will come in handy for applying the aromatic garlic butter.
Step 1 - In a large mixing bowl, combine flour, yeast, salt, and sugar. Slowly add coconut yogurt, olive oil, and lukewarm water. Switch to hands for mixing once it becomes sticky. Knead on a floured surface for 5 minutes until a smooth dough forms.
Step 2 - Let the dough rise for 90 minutes until it doubles in size. Gently push back the dough and briefly knead the dough until smooth again. Divide the dough into 4-6 pieces, shaping them into your desired naan bread shapes.
Step 3 - Heat a non-stick or cast iron pan over medium-high heat. Cook the naan for 1-2 minutes on each side until golden.
Step 4 - Melt dairy-free butter, stir in diced garlic, cook for 4-5 minutes, and add salt. Brush the garlic butter onto both sides of the naan before serving.
- Experiment with different plant-based yogurts for unique flavor combinations, such as almond, soy or cashew yogurt.
- Don't rush the rising process – it's the secret to that perfect airy texture!
- For an extra kick, sprinkle freshly chopped cilantro or some red pepper flakes on top of the naan breads before serving.
- For a smoky flavor, try cooking the naan on a cast iron pan over an open flame.
What To Serve with Naan Bread
Here are a few more delicious ideas for using naan bread:
- Serve warm naan with an array of vegan dips, from classic hummus to a zesty roasted red pepper dip. The soft, pillowy texture of the naan is perfect for scooping up flavorful dips.!
- Transform your naan into a delightful sandwich wrap. Fill it with your favorite plant-based proteins, crisp veggies, and a dollop of vegan tzatziki or tahini sauce for a satisfying and portable meal.
- Create mini vegan pizzas by spreading tomato sauce, vegan cheese, and your favorite toppings on naan rounds. Pop them in the oven for a quick and delicious pizza fix.
- Toasted naan slices make an excellent base for bruschetta. Top with diced tomatoes, basil, garlic, and a drizzle of balsamic glaze for a fresh and flavorful appetizer.
- Start your day with a twist by turning naan into a breakfast treat. Spread avocado, top with cherry tomatoes, vegan scramble and finish with a sprinkle of nutritional yeast for a savory morning treat.
- Include naan on your vegan cheese platter for a delightful change from crackers. Its soft texture complements the assortment of vegan cheeses, fruits, and nuts.
How To Store
If you happen to have leftovers (though that's a rare occurrence!), store them in an airtight container at room temperature for up to two days. For longer storage, freeze them and reheat when the curry cravings strike.
📌 If you love Pinterest you can pin any of the images to your boards!
Frequently Asked Questions
While all-purpose flour works best for the soft texture, you can experiment with whole wheat or gluten-free flour for a unique twist.
Coconut yogurt adds moisture and a slight tanginess. If you don't have it, try substituting with almond or soy yogurt.
Absolutely! Use a gluten-free all-purpose flour and make sure your yeast is labeled gluten-free.
While both Roti and Naan are popular flatbreads originating from South Asia, they differ in their ingredients, preparation, and regional significance.
Roti is made with whole wheat flour, water, and salt, and is unleavened, resulting in a thin and chewy texture. It's cooked on a griddle or open flame and is a simple accompaniment to many Indian dishes. On the other hand, Naan Bread is a leavened bread made with flour, yeast, yogurt, and sometimes milk, yielding a soft, pillowy texture. Traditionally cooked in a tandoor, it boasts a golden, flavorful crust, making it suitable for festive occasions. While Roti is a daily essential with a straightforward preparation, Naan's richer ingredients and unique cooking process add a touch of indulgence, making it a favored choice for special meals and celebrations.
📖 Recipe Card
Garlic Naan Bread
- 1 mixing bowl
- 1 non-stick pan or cast iron skillet
- 1 small bowl
- 1 pastry brush
- all purpose flour (300g)
- 2 tsp dry active yeast
- 1 tsp sea salt
- 1 tsp light brown sugar
- coconut yogurt (140g)
- 2 tbsp extra virgin olive oil
- lukewarm water (80 ml)
For the garlic butter topping:
- 1 tbsp dairy-free butter unsalted
- 1/2 tsp garlic finely diced
- 1/4 tsp sea salt
- In a large mixing bowl, combine the flour, yeast, salt and sugar. Slowly pour in the coconut yogurt, olive oil and lukewarm water and switch to using your hands for the mixing once the mix becomes too sticky. Knead on a lightly floured surface for roughly 5 minutes or until you get a smooth dough.
- Place it back into the bowl and set it aside in a warm place for 90 minutes. Duringthis time your dough should double in size.
- Cut the dough into 4-6 equal pieces, depending on how large you want your naan to be, and gently press them into shape between your palms until they are about 1cm thick.
- Heat a non-stick or cast iron pan over medium/high heat and place the naan breadinside. Flip each 1-2 minutes and cook until your naan is golden on both sides.
- In the meantime, melt the dairy-free butter in a small saucepan and stir in the diced garlic. Cook on low heat for 4-5 minutes and remove from the heat before the garlic burns. Stir in the salt and brush the mix onto both sides of your naan breads before serving alongside your favorite curry!
- Ensure the garlic butter is brushed on just before serving to retain its full flavor.
- Experiment with garlic-infused olive oil for an extra layer of taste.
- The coconut yogurt used should be unsweetened to avoid unwanted sweetness in the dough.
- Use a non-stick or cast iron pan for cooking, as these surfaces are crucial for achieving the perfect golden crust on your naan bread.
- If you're looking to enhance the smokiness of your naan, try cooking it on a cast iron pan over an open flame.
- Allow the dough to rise in a warm place for 90 minutes; this step is essential for achieving the desired airy and soft texture.
- When melting the dairy-free butter for the garlic topping, cook it on low heat for 4-5 minutes and stir in the diced garlic. Remove it from heat before the garlic burns, then add salt and brush the mix onto both sides of your naan breads before serving. This ensures a well-balanced and flavorful garlic topping.
© 2024 Romy London / Romina Callwitz | All images, videos, wordings and content are copyright protected and belong to Romina Callwitz. Please do not use any of my content without prior permission. If you wish to re-publish any (part of my) content, please get in touch via email. Thanks for your support!