Vegan Garlic Naan
- Anthology of Crumbs
- Sep 28
- 1 min read
1
Searing the Beef
Use plain, unsweetened nondairy yogurt (soy, almond, cashew, or coconut).
Substitute with chilled coconut cream if yogurt is unavailable.
For a variation, add sesame or nigella seeds before cooking.
Best eaten fresh but can be reheated in a skillet or oven.
Notes
1
Combine warm water, yeast, and sugar in a bowl. Let stand until foamy, about 10 minutes.
2
Add olive oil, nondairy yogurt, salt, and flour. Stir, then knead until smooth and soft (5–10 minutes by hand or with a mixer).
3
Place dough in a greased bowl. Cover and let rise until doubled, about 1 hour.
4
Divide into 8 pieces. Roll each into an oval or circle about 0.2 inch (0.5 cm) thick.
5
Heat a skillet to medium. Brush lightly with oil. Cook each flatbread 2–3 minutes per side until golden and puffed. Keep warm under a towel.
6
Mix vegan butter with garlic, salt, pepper, and herbs. Brush warm naan with the garlic butter or with coconut oil. Sprinkle with sesame or herbs if desired.
Instructions
½ cup warm water (120 ml) or warm nondairy milk
1½ tsp dry yeast
1 tsp sugar
1 Tbsp olive oil (plus more for brushing)
¼ cup nondairy yogurt (60 g see notes for substitutes)
½ tsp salt
2½ cups all purpose flour (375 g)
2 Tbsp vegan butter (room temperature) or coconut oil
1 to 2 garlic cloves (minced)
salt and pepper (to taste)
fresh herbs of choice
Vegan Garlic Naan
Anthology of Crumbs
Few breads bring the same comfort as naan, puffing golden in a hot skillet and soft enough to fold into curries or soups. This vegan version skips dairy without losing any of the tenderness. Enriched with nondairy yogurt and brushed with garlic butter or coconut oil, it’s as inviting as the baskets you’d find at an Indian table. Served warm, it’s a bread for gathering, dipping, and savoring.
Servings :
6-8
Calories:
Prep Time
20 min
Cooking Time
20 min
Rest Time
0
Total Time
40 mi
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