VEGAN GARLIC NAAN BREAD

This Vegan Garlic Naan Bread is soft and fluffy flatbread topped with garlic butter and fresh parsley. A perfect side to curry or soup, or just as is. Easy to make at home! Dairy-free, egg-free.

Garlic Flatbread On A Plate

THIS GARLIC NAAN BREAD IS

  • vegan
  • dairy-free
  • egg-free
  • soft
  • fluffy
  • garlicky
  • flavorful
  • topped with garlic butter and parsley
  • easy to make at home
  • so delicious
  • Indian flatbread
  • a perfect side to curry or soup

Naan Bread Served With Garlic Butter And Chopped Parsley

WHAT YOU NEED TO MAKE HOMEMADE VEGAN NAAN BREAD

You need the following ingredients to make this vegan garlic naan bread (the exact measurements are in the recipe card below):

  • All-purpose flour – you can also use bread flour or spelt flour.
  • Instant active dry yeast – Instant yeast makes it much faster to make.
  • Sugar – helps to activate the yeast. You can use white sugar, brown sugar, coconut sugar, or maple syrup.
  • Sea salt
  • Garlic powder – adds extra garlicky flavor. Optional ingredient.
  • Water – Make sure it is lukewarm. You can also use any unsweetened plant-based milk. You may need to add more because different flours absorb liquid differently.
  • Vegan yogurt – makes the naan super soft. Use plain unsweetened plant-based yogurt. You can substitute it for coconut cream or vegan sour cream.
  • Olive oil – adds delicious flavor but you can use any oil.
  • Vegan butter – Combine soft vegan butter with minced garlic to make the topping.
  • Garlic – mince or finely chop the garlic.
  • Parsley – for the best flavor, use fresh parsley but dried or frozen works as well. Or use any herb of your choice.

Equipment you need:

  • Large bowl
  • A stand mixer (optional)
  • Wooden spoon or fork
  • Kitchen towel
  • Small bowl
  • Rolling pin
  • Non-stick pan or cast-iron skillet

Ingredients For Vegan Naan Bread

HOW TO MAKE VEGAN GARLIC NAAN BREAD AT HOME

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Make naan dough and let it rise

In a large bowl, combine all-purpose flour, instant yeast, sugar, sea salt, and garlic powder. Add vegan yogurt, olive oil, and lukewarm water. Mix together with a wooden spoon or fork (different flours absorb liquid differently, so if it’s too dry, add a little bit of water), then transfer to a lightly floured surface and knead with your hands for about 5-10 minutes until the dough is soft.

Place the dough ball into a lightly oiled bowl, cover with a kitchen towel, and set aside to rise in a warm place for about 30-60 minutes until doubled in size (it can take longer in a cooler place).

Naan Bread Dough Recipe Steps

2. Step: Make garlic butter

For the garlic butter, combine soft vegan butter with minced garlic (you can add as much garlic as you like). Set aside.

Ten Naan Dough Balls

3. Step: Roll out the dough and cook it on a pan

When the dough has doubled in size, divide it into 10 even balls. Roll out each ball on a lightly floured surface into an oval shape (about 0,2 inches/0,5cm thick). Lightly brush one side of the rolled dough with olive oil and place it into pan (or cast-iron skillet) heated over medium heat (oiled side facing the pan). Cook until it becomes bubbly and golden brown on the bottom, brush the top part with oil, flip it and cook the other side until golden brown. Repeat with the rest of the dough balls.

Once done, brush each naan with garlic butter and sprinkle with chopped fresh parsley and a little bit of sea salt.

Flatbread After Cooking

FREQUENTLY ASKED QUESTIONS:

WHAT DO YOU EAT NAAN BREAD WITH?

Dishes to serve with naan bread:

WHAT CAN I USE INSTEAD OF VEGAN YOGURT IN NAAN BREAD?

You can substitute vegan yogurt for coconut cream or vegan sour cream.

HOW TO STORE HOMEMADE NAAN BREAD?

Once the naan has cool completely, store it in an airtight container at room temperature or in the fridge.

HOW LONG DO HOMEMADE NAAN BREAD LAST?

Homemade naan bread should last for 3-5 days at room temperature and up to a week in the fridge.

CAN I FREEZE HOMEMADE VEGAN NAAN BREAD?

Yes, you can freeze homemade naan bread for up to 2-3 months. Store the flatbreads in an airtight container or zip-lock plastic bag. Before serving, let them thaw at room temperature or warm them in the preheated oven to 400°F (200°C) for few minutes.

Closeup Of Naan Bread Served With Garlic Butter And Parsley

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

 

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery

Flatbread After Cooking

VEGAN GARLIC NAAN BREAD

Plantiful Bakery
This Vegan Garlic Naan Bread is soft and fluffy flatbread topped with garlic butter and fresh parsley. A perfect side to curry or soup, or just as is. Easy to make at home! Dairy-free, egg-free.
Prep Time: 15 mins
Cook Time: 30 mins
Raising Time: 1 hr
Total Time: 1 hr 45 mins
Course: Bread, Side, Snack
Cuisine: Indian
Servings: 10 servings
Calories Per Serving: 243 kcal

Ingredients
  

For naan bread:

  • 500 g (17,6 oz) all-purpose flour + extra for flouring
  • 1 package (8g) instant yeast (rapid-rise yeast)
  • 1 tsp sugar
  • 1 tsp sea salt
  • 1 tsp garlic powder (optional)
  • 125 g (1/2 cup) vegan plain yogurt, unsweetened, room temperature
  • 2 tbsp olive oil + extra for greasing
  • 220 ml lukewarm water (or unsweetened plant-based milk)

For topping:

  • 2 tbsp vegan butter, soft
  • 2-3 cloves garlic
  • 1-2 tbsp chopped parsley

Instructions

  • In a large bowl, combine all-purpose flour, instant yeast, sugar, sea salt, and garlic powder. Add vegan yogurt, olive oil, and lukewarm water. Mix together with a wooden spoon or fork (if it's too dry, add a little bit of water), then transfer to a lightly floured surface and knead with your hands for about 5-10 minutes until the dough is soft.
  • Place the dough ball into a lightly oiled bowl, cover with a kitchen towel, and set aside to rise in a warm place for about 30-60 minutes until doubled in size (it can take longer in a cooler place).
  • For the garlic butter, combine soft vegan butter with minced garlic. Set aside.
  • When the dough has doubled in size, divide it into 10 even balls. Roll out each ball on a lightly floured surface into an oval shape (about 0,2 inches/0,5cm thick). Lightly brush one side of the rolled dough with olive oil and place it into pan (or cast-iron skillet) heated over medium heat (oiled side facing the pan). Cook until it becomes bubbly and golden brown on the bottom, brush the top part with oil, flip it and cook the other side until golden brown. Repeat with the rest of the dough balls.
  • Once done, brush each naan with garlic butter and sprinkle with chopped fresh parsley and a little bit of sea salt.

Notes

* Vegan yogurt: You can substitute it for coconut cream or vegan sour cream. Make sure it has room temperature.

Storage:

Once the naan breads have cooled completely, store them in an airtight container at room temperature for 3-5 days or in the fridge for up to a week. You can also freeze them for up to 2-3 months.
Please read my blog post above for tips and helpful information.
Keyword all-purpose flour, garlic, garlic powder, instant yeast, olive oil, pan, parsley, vegan butter, vegan yogurt

Nutrition Facts

Serving: 1 naan / Calories: 243kcal / Total Fat: 6,3g / Saturated Fat: 1,4g / Cholesterol: 0mg / Total Carbohydrate: 39,8g / Fiber: 1,9g / Sugar: 0,8g / Protein: 6,1g / Sodium: 250mg / Potassium: 94mg / Iron: 2,5mg

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