Vegan Naan (with Garlic Herb Butter)

Learn to make superb vegan naan, a dairy-free model of the favored flatbread eaten in India and different components of Asia, and high it with a delicious vegan garlic herb butter. With this tremendous easy recipe that wants simply 5 components you’ll be flipping puffy, smooth, restaurant-quality naan very quickly in any respect!

Vegan garlic naan in plate.

There is no such thing as a gastronomic expertise as wondrous as tearing right into a just-made naan, fingers stained with the butter that oozes from it, and stuffing it into your keen mouth.

This smooth, fluffy flatbread, usually baked in an Indian clay oven referred to as a tandoor, is smoky, fragrant and uniquely scrumptious, and it makes for divine eats when dunked into spicy Indian dals and curries.

Naan is my favourite flatbread and I’ve shared with you so many vegan naan recipes over time, together with a implausible straightforward vegan grilled naan, which, identical to it sounds, is nice for throwing on the summer time grill; a vegan entire wheat naan for the more healthy amongst us; and a vegan gluten-free naan.

The vegan naan bread recipe I’ve at present can also be one which has lived on this weblog for years now, and it has almost 50 five-star evaluations from readers who like it and make it time and again, as do I. I’ve made only a few small tweaks to the recipe to make this naan even softer, flakier and puffier, and added new images right here.

Desk of Contents

Why you’ll love this vegan naan recipe

  • Tastes superb. You’ll fall in love with how pillowy, smooth and scrumptious this vegan naan is. It would not have all these preservatives that store-bought bread does. Plus, you made it, and that is one thing to rejoice! The garlic butter provides much more yumminess.
  • Easy recipe. Like with so many Indian recipes, making a naan can sound forbidding and troublesome, however as I’m right here to indicate you, it’s really not. Observe my professional ideas right here and you’ll be making superb naan that you’ll be proud to serve and eat!
  • No particular gear wanted. All you should make an incredible naan is your arms — you do not even want a rolling pin. A naan is historically made in a conventional clay tandoor oven however we will obtain nice outcomes with only a screaming-hot griddle.
  • Few components. Like most breads, this vegan naan requires only a few components that you just possible have already got available.
  • Straightforward recipe. The recipe is easy and easy to comply with.

Substances

For the vegan naan

  • All function flour. Observe these recipes if you’re in search of a whole-wheat naan made with all entire wheat flour, or a gluten-free naan.
  • Lively dry yeast. On the spot yeast is a superbly superb substitution.
  • Sugar. You simply want a teaspoon and it feeds the yeast.
  • Vegan yogurt. I take advantage of my do-it-yourself vegan cashew yogurt, which is cultured and probiotic and is the right substitute for dairy yogurt in naan. You need to use any unsweetened non-dairy yogurt of alternative.
  • Vegetable oil. Use any impartial oil, together with avocado oil, grape seed oil, sunflower oil and safflower oil. Olive oil isn’t most well-liked however acceptable. Don’t use coconut oil.
  • Salt

For the vegan garlic butter topping

  • Garlic. I take advantage of about six massive cloves. Use extra for an much more garlicky naan.
  • Cilantro. You’ll be able to substitute the cilantro with mint, if you want.
  • Vegan butter

Professional ideas for shaping naan

The primary lesson right here is, there is no unsuitable method to form a naan. The everyday restaurant naan is a tough teardrop form and you may form it that means, or you’ll be able to go free-form. A naan can have some thick spots and a few skinny, which solely provides extra dimension to its chewy, flaky texture. As soon as your naan is baked up, and coated with the herby butter garlic combination it should look stunning and extremely appetizing, irrespective of the way you formed it.

  • With a rolling pin: Use a rolling pin to form the naan into an oval form. Then pull one finish barely to type a teardrop form.
  • Together with your fingers: That is much like the approach you’d use with a pizza dough. Pat the dough right into a four-inch disc along with your fingers, then raise it by the sides and let the burden of the dough and gravity elongate the dough. Transfer your fingers across the edges, which can form the naan as you go. If there’s a tear, patch it up by urgent the dough collectively. Cease as soon as the naan is roughly 5 inches large and 7 inches lengthy. That is my favourite method to type a naan as a result of it creates probably the most enjoyable shapes!
  • With water. Yet another method to form naan is to position the dough on a flat floor and push into it with finger ideas which were dipped in a glass of water. Apply stress with the moist fingertips to form the dough, transferring your fingers outward shortly till you get the form you want.

Tips on how to make vegan naan

Yeast, sugar and water mixed in bowl.

Place yeast in a big bowl with 1 cup water and sugar. Let stand 5 minutes till the yeast dissolves and bubbles.

Flour, yogurt, salt in bowl with yeast mixture.

Add the yogurt and oil to the bowl adopted by the flour and salt.

Vegan naan dough mixed in glass bowl.

Combine with a picket spoon or your hand till a tough dough comes collectively. Chances are you’ll must drizzle between ¼ to ½ cup extra water. Use heat water. The dough needs to be a bit moist and will stick barely to your arms. You can even combine the dough in a stand mixer.

Vegan naan dough after kneading in bowl.

Prove the dough on a flippantly floured floor and knead simply barely till it is pretty clean however nonetheless cheesy. Coat the bowl with oil and place the ball of dough in it, protecting the highest with a little bit of oil as effectively. Cowl tightly and put aside to rise, about an hour.

Risen naan dough in bowl.

After an hour the dough ought to have doubled. Take away it to an unfloured floor and reduce into eight slices, such as you would a pizza.

Balls of vegan naan dough.

Type every slice right into a ball by tucking the perimeters underneath after which rolling the dough between your palms. Cowl the balls of dough with a kitchen towel and allow them to stand 20 minutes.

Ingredients for vegan garlic butter in skillet.

Whereas the dough is resting, make the vegan garlic herb butter by putting all components in a small skillet. Flip warmth to low.

Vegan garlic herb butter in skillet.

As soon as the butter has melted, let it proceed to cook dinner for 15 extra minutes so the uncooked garlic scent dissipates. Stir often.

Vegan naan formed into teardrop.

To type the naan, take one ball of dough. Form it with a rolling pin right into a tough teardrop form.

Shaping vegan naan with fingers.

You’ll be able to skip the rolling pin and form the naan just by urgent it right into a four-inch disc first along with your fingers, then lifting it by the sides and letting the burden of the dough and gravity pull it down. Transfer your fingers alongside the sides till the naan is roughly six inches by eight inches. It’s okay if it has some thick spots and a few skinny.

Vegan naan cooking on griddle with big bubbles.

Warmth a cast-iron griddle or cast-iron skillet over excessive warmth. Place the naan on the new griddle. It ought to start to puff up and type massive bubbles instantly.

Vegan naan cooked on griddle.

Flip the naan simply as soon as. Let it cook dinner for an additional 45 seconds to a minute or till char spots seem on the underside. Brush a number of the garlic herb butter (or simply some plain melted butter) on the naan and take away to a plate lined with a kitchen towel. Wrap the naan till able to serve.

Vegan naan with garlic herb butter topping.

Serving strategies

Naan is greatest eaten by tearing off items of the smooth, sizzling bread and dunking it right into a spicy curry. As a result of a naan is a north Indian bread, it pairs fantastically with any spicy north Indian curry or dal. Listed here are some concepts for saucy, Indian dishes and curries to serve with naan:

Extra useful ideas

  • Use contemporary yeast. A naan, in contrast to most Indian flatbreads, is a leavened bread, with added yeast giving it that puffy, superb texture. Let the dry yeast “bloom” for 5 minutes heat water with some sugar added to get up the yeast and feed them. In case your yeast would not turn into frothy after 5 or 10 minutes, the yeast is probably going useless. (Professional tip: retailer yeast in an hermetic container within the freezer for optimum shelf life.)
  • Use heat water to knead the dough. This helps the yeast keep awake and lively.
  • Do not over-knead the naan dough. That is proper. A naan dough requires a minimal quantity of kneading. As soon as the dough comes collectively simply flip it out on a floured floor and shortly knead it for a minute or two till it comes collectively in a clean ball. That is it. The naan dough needs to be barely cheesy, leaving gentle traces of dough in your fingers.
  • Let the dough relaxation earlier than shaping. As soon as the dough has risen and has been formed into particular person balls, allow them to stand for 20 minutes a minimum of so that they have an opportunity to relaxation and calm down. This may make it a lot, a lot simpler to form them.
  • Do not sweat the form. A naan is a country bread. A roti must be completely spherical and even, and a paratha wants a particular shaping approach. However a naan is a bread anybody can type, even a child. See extra on this within the part on “shaping the naan” under.
  • Use a forged iron griddle. As a result of we cook dinner the naan on the stovetop and never a tandoor oven, the place temperatures can go upwards of 800 levels Fahrenheit, we want one thing that can get screaming sizzling and provides us a pleasant char. A forged iron griddle or skillet is ideal for the job. You can even use a forged iron grill pan. In case you have neither use a non-stick skillet.
  • Management the temperature. If you happen to discover that the naans are browning too quick, sprinkle a little bit of water on the skillet to carry down the temperature.
  • Use the garlic herb butter. The butter provides superb taste, however if you happen to do not wish to make it, use simply plain melted butter to brush on the naan because it comes off the griddle.
  • Wrap naans in kitchen towel to maintain them smooth and contemporary. And serve the naan as quickly as potential after making for the most effective taste and texture.

Recipe FAQs

Can I make the naan dough with out vegan yogurt?

To make the naan with out vegan yogurt, use ½ cup non-dairy milk blended with a teaspoon of apple cider vinegar. Any milk is ok, together with almond milk, oat milk, soy milk and coconut milk.

Do I want to grease the skillet earlier than putting the naan in it?

No, place the naan immediately within the dry however highly regarded skillet. You’ll be able to brush on the vegan butter after the naan has baked/roasted.

Can I take advantage of a non-stick skillet or bake the naan within the oven?

You need to use a non-stick skillet however warmth it over medium-high warmth. To bake the naan in an oven, preheat oven to 500 levels Fahrenheit/260 levels Celsius. Place a pizza stone or unglazed tiles within the oven earlier than preheating. Place the formed naan immediately on the pizza stone or tiles and cook dinner 3-4 minutes till puffy, then flip and cook dinner the opposite aspect.

Storage directions

  • Room temperature: Retailer the vegan garlic naan at room temperature in cool or temperate climates, for as much as a day. Hold the naan loosely wrapped in a kitchen towel.
  • Refrigerate: Retailer the vegan naan bread in an hermetic container within the fridge for as much as 4 days.
  • Freeze: Place the naan in freezer-safe baggage and freeze for as much as 4 months.
  • Reheat: Thaw, if frozen, then place on a sizzling griddle and heat by on both aspect, a couple of minute per aspect.
Puffy vegan naan bread in plate.
Vegan naan on plate with garlic butter topping.

Vegan Naan Recipe

Learn to make superb vegan naan, a dairy-free model of the favored flatbread eaten in India and different components of Asia, and high it with a delicious vegan garlic herb butter. With this tremendous easy recipe that wants simply 5 components you’ll be flipping puffy, smooth, restaurant-quality naan very quickly in any respect!

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Review Recipe

Course: Bread

Delicacies: Indian, North Indian, Punjabi

Weight-reduction plan: Vegan, Vegetarian

Rise time plus resting time: 1 hr 20 minutes

Servings: 8 naan breads

Energy: 295kcal

Writer: Vaishali · Holy Cow Vegan

Substances 

For the garlic butter topping:

Forestall your display from going darkish

Directions

  • Place yeast in a big bowl with 1 cup water and sugar. Let stand 5 minutes till the yeast dissolves and bubbles.

  • Add the yogurt and oil to the bowl adopted by the flour and salt. Combine with a picket spoon or your hand till a tough dough comes collectively. Chances are you’ll must drizzle between ¼ to ½ cup extra water. Use heat water. The dough needs to be a bit moist and will stick barely to your arms.

  • Prove the dough on a flippantly floured floor and knead simply barely till it is pretty clean however nonetheless cheesy. Coat the bowl with oil and place the ball of dough in it, protecting the highest with a little bit of oil as effectively. Cowl tightly and put aside to rise, about an hour.

  • After an hour the dough ought to have doubled. Take away it to an unfloured floor and reduce into eight items, such as you would a pizza.

  • Type each bit right into a ball by tucking the perimeters underneath after which rolling the dough between your palms. Cowl the balls of dough with a kitchen towel and allow them to stand 20 minutes.

  • Whereas the dough is resting, make the vegan garlic herb butter by putting all components in a small skillet. Flip warmth to low. As soon as the butter has melted, let it proceed to cook dinner for 15 extra minutes so the uncooked garlic scent dissipates. Stir often. You’ll be able to add some salt to the butter, if you want.

  • To type the naan, take one ball of dough. Form it with a rolling pin right into a tough teardrop form. You’ll be able to skip the rolling pin and form the naan just by urgent it right into a four- or five-inch disc first along with your fingers, then lifting it by the sides and letting the burden of the dough and gravity pull it down. Transfer your fingers alongside the sides till the naan is roughly six inches by eight inches. It’s okay if it has some thick spots and a few skinny.

  • Warmth a cast-iron griddle over excessive warmth. Place the naan on the new griddle. It ought to start to puff up and type massive bubbles instantly.

  • Flip the naan simply as soon as. Let it cook dinner for an additional 45 seconds to a minute or till char spots seem on the underside. Brush a number of the garlic herb butter on the naan and take away to a plate lined with a kitchen towel. Wrap the naan till able to serve.

Recipe notes

Professional ideas for shaping naan
The primary lesson right here is, there is no unsuitable method to form a naan. The everyday restaurant naan is a tough teardrop form and you may form it that means, or you’ll be able to go free-form. A naan can have some thick spots and a few skinny, which solely provides extra dimension to its chewy, flaky texture. As soon as your naan is baked up, and coated with the herby butter garlic combination it should look stunning and extremely appetizing, irrespective of the way you formed it.

  • With a rolling pin: Use a rolling pin to form the naan into an oval. Then pull one finish barely to type a teardrop form.
  • Together with your fingers: That is much like the approach you’d use with a pizza dough. Pat the dough right into a four-inch disc along with your fingers, then raise it by the sides and let the burden of the dough and gravity elongate the dough. Transfer your fingers across the edges, which can form the naan as you go. If there’s a tear, patch it up by urgent the dough collectively. Cease as soon as the naan is roughly 5 inches large and 7 inches lengthy. That is my favourite method to type a naan as a result of it creates probably the most enjoyable shapes!
  • With water. Yet another method to form naan is to position the dough on a flat floor and push into it with finger ideas which were dipped in a glass of water. Apply stress with the moist fingertips to form the dough, transferring your fingers outward shortly till you get the form you want.

Extra useful ideas

  • Use contemporary yeast. A naan, in contrast to most Indian flatbreads, is a leavened bread, with added yeast giving it that puffy, superb texture. Let the dry yeast “bloom” for 5 minutes heat water with some sugar added to get up the yeast and feed them. In case your yeast would not turn into frothy after 5 or 10 minutes, the yeast is probably going useless. (Professional tip: retailer yeast in an hermetic container within the freezer for optimum shelf life.)
  • Use heat water to knead the dough. This helps the yeast keep awake and lively.
  • Do not over-knead the naan dough. That is proper. A naan dough requires a minimal quantity of kneading. As soon as the dough comes collectively simply flip it out on a floured floor and shortly knead it for a minute or two till it comes collectively in a clean ball. That is it. The naan dough needs to be barely cheesy, leaving gentle traces of dough in your fingers.
  • Let the dough relaxation earlier than shaping. As soon as the dough has risen and has been formed into particular person balls, allow them to stand for 20 minutes a minimum of so that they have an opportunity to relaxation and calm down. This may make it a lot, a lot simpler to form them.
  • Do not sweat the form. A naan is a country bread. A roti must be completely spherical and even, and a paratha wants a particular shaping approach. However a naan is a bread anybody can type, even a child. See extra on this within the part on “shaping the naan” under.
  • Use a forged iron griddle. As a result of we cook dinner the naan on the stovetop and never a tandoor oven, the place temperatures can go upwards of 800 levels Fahrenheit, we want one thing that can get screaming sizzling and provides us a pleasant char. A forged iron griddle or skillet is ideal for the job. You can even use a forged iron grill pan. In case you have neither use a non-stick skillet.
  • Management the temperature. If you happen to discover that the naans are browning too quick, sprinkle a little bit of water on the skillet to carry down the temperature.
  • Wrap naans in kitchen towel to maintain them smooth and contemporary. And serve the naan as quickly as potential after making for the most effective taste and texture.

Storage directions

  • Room temperature: Retailer the vegan naan at room temperature in cool or temperate climates, for as much as a day. Hold the naan loosely wrapped in a kitchen towel.
  • Refrigerate: Retailer the vegan naan in an hermetic container within the fridge for as much as 4 days.
  • Freeze: Place the naan in freezer-safe baggage and freeze for as much as 4 months.
  • Reheat: Thaw, if frozen, then place on a sizzling griddle and heat by on both aspect, a couple of minute per aspect.

 

Diet

Serving: 1naan (with garlic herb topping) | Energy: 295kcal | Carbohydrates: 45g | Protein: 7g | Fats: 10g | Saturated Fats: 2g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 5g | Trans Fats: 1g | Sodium: 245mg | Potassium: 104mg | Fiber: 2g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 3mg

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