Updated: Jul 18, 2021
This vegan garlic naan recipe is so simple to make but even more delicious. It really isn't hard to learn how to make your own naan. Naan traditionally is not vegan but considering it goes so well with other Indian dishes I had to learn how to make it.
What goes good with vegan garlic naan?
All Indian dishes go well with a good naan. Since naan can be used as a utensil or just for dipping all Indian dishes go well with a side of it. Specifically, a good recipe that this could pair with is a nice vegan chana masala.
What goes in the naan?
Vegan naan is a pretty simple bread with minimal ingredients, but because it is not traditionally vegan there have to be some vegan substitutions.
warm water - warm water must be used in order for the yeast to really activate.
active yeast - active yeast should be used but if you have fast-acting yeast that will work as well just let it rise about half of the time.
sugar - If you do not use white sugar then sugar in the raw or brown sugar can be used.
plain dairy-free yogurt - This is the ingredient that traditionally makes naan not vegan. This is an important ingredient and is what gives naan its nice texture.
olive oil - I prefer avocado oil for a few reasons but good olive oil will work just as well.
How long does the recipe last?
The vegan naan will last around 1-3 days in the refrigerator if it is wrapped in foil. I usually eat it in one sitting!
If you are meal prepping this can be stored for about 3 months in the freezer. All you have to do is heat it up in the oven when you are ready to eat.
3/4 cup lukewarm water
2 cups all-purpose flour
1 tsp active yeast
1 tsp sugar
1 tsp fine sea salt
3/4 tsp baking powder
3-5 cloves minced minced
3 tbsp plain dairy-free yogurt
2 tbsp olive or avocado oil
Take the 3/4 of warm water and add the active yeast this will be placed to the side to let it active and bubble up.
In a large mixing bowl add the flour, salt, and baking powder together and mix until well combined.
Check the yeast to see if it is bubbling and foaming up, once it is place the yeast, oil, garlic, and the yogurt into the large mixing bowl.
Now it's time to prep a flat surface to knead the dough! Find a flat surface and coat it with flour so the dough won't stick.
Knead the dough for about 1-2 minutes just to make a nice dough ball.
Next place a small amount of oil inside the large mixing bowl to prevent the dough from sticking to the bowl.
Place the dough ball you just kneaded into the mixing bowl and cover with a damp cloth.
Let this sit for 1-2 hours. (1 hour if you are as grumpy and impatient as me!)
Remove dough from bowl and knead for 1 more minute seconds
Then divide into 4 -6 even pieces with hands.
In the meantime, prepare any garnishes for topping (i.e. melted vegan butter or coconut oil, sea salt, minced garlic, or cilantro).
While the dough rest for another 5 mins heat a cast-iron pan up over medium heat.
On the freshly floured surface roll out each ball into a flat disk.
Before placing it onto the pan coat the disk with water, vegan butter, or oil to prevent it from sticking to the pan.
Cook for 1 minute or until the edges of the look dry and it’s beginning to brown
Flip over and repeat then cook an additional 2 mins until the dough is cooked through.
Place on a cooling tray and wait until cool to enjoy!