Vegan Garlic Naan
This vegan garlic naan is soft, chewy, and full of garlic flavour. Serve it with your favorite Indian curry for a restaurant-style meal at home!
I love making homemade naan, but I recently upped my game by taking my classic vegan naan recipe and transforming it into garlic naan.
Whoa! I wish I had thought of this sooner!
If, like me, you’re a garlic lover, this naan is going to quickly become a new favourite. Before I went vegan, I loved ordering a basket of garlic naan whenever I went out for Indian food, but since it’s usually made with dairy, I had to forego it once I switched to a plant-based lifestyle. I’m so excited to be able to enjoy it again!
Does Naan Taste Like Pita?
Naan and pita are both soft, leavened flatbreads, but they have different textures and tastes. Naan is denser than pita and has a chewy texture, while pita is light and fluffy.
Both breads are delicious, but there’s definitely something special about naan—especially when it’s garlic naan!
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
For the garlic naan:
- All-purpose flour
- Brown sugar
- Baking powder
- Active instant yeast
- Garlic powder
- Sea salt
- Ground black pepper
- Vegan milk – This should be warm, not hot. You can warm it in the microwave.
- Greek vegan yogurt or thick coconut cream – If you’re using coconut cream, you can either buy it or scoop it out of a can of chilled coconut milk. (Learn more about coconut cream in this post: Coconut Whipped Cream)
- Coconut oil or olive oil
- Optional toppings – Vegan parmesan cheese, extra garlic, parsley or cilantro
For the garlic butter topping:
- Vegan butter – I use salted, but if you’re using unsalted, add ¼ teaspoon of sea salt.
- Garlic
- Parsley or cilantro
How to Make Vegan Garlic Naan
If you’ve made your own bread before, you’ll find that this is similar, but there’s only one rise instead of two, so it’s a little bit easier!
To make the garlic naan:
Combine the dry ingredients. Whisk the flour, brown sugar, baking powder, yeast, garlic powder, salt and pepper in a large bowl.
Add the wet ingredients. Create a well in the centre of the flour. Pour the vegan milk and vegan yogurt into the well, then mix with a spatula until just incorporated and a shaggy dough forms.
Knead the dough. Turn out the dough onto a floured surface. Flour your hands and fold the dough together. Knead for about 3 minutes, using your hands and knuckles. The dough will be sticky at first, but you can add up to 2 tablespoons of extra flour if needed.
Let the dough rise. Lightly grease the ball of dough with oil and place it in the bowl. Cover the bowl with plastic wrap or a kitchen towel and let it rise for 30 minutes on the counter in a warm area, until it’s about doubled in size.
Form the naan. Divide the dough into 6 balls and roll each into a circle. On the floured work surface, press each circle down with your palm, then roll into a slightly oblong shape using a floured rolling pin. It should measure about 6 to 8 inches.
Prepare. Set a skillet over medium-high heat. Brush both sides of each naan with oil and add seasonings, if desired.
Cook the garlic naan. Add a teaspoon of coconut oil to the skillet. Place a piece of naan in the skillet and fry for 30 seconds to 1 minute, or until you see bubbles starting to form. Turn and cook for another 30 seconds to 1 minute on the other side. Remove from the skillet and brush with the garlic butter mixture. Let the naan cool on a wire rack and repeat with the remaining dough.
To make the garlic butter:
Melt the butter. Microwave the vegan butter or melt it in a small saucepan.
Add the seasonings. To the melted vegan butter, add the minced garlic and parsley.
Tips for Success
Here are some quick tips for making perfect vegan garlic naan at home:
- Keeping the dough from sticking. I like to flour my surface when rolling out the dough, as well as flouring my hands and rolling pin. Alternatively, you can roll out the dough on a piece of parchment paper, but I still recommend flouring your hands and the rolling pin.
- Let the dough rise in a warm place. This means away from drafts! In the winter, keep the bowl away from drafty doors and in the summer, you want it keep it away from air conditioner vents.
- Make sure the naan fits in your skillet. When you’re rolling it out, you don’t want it to be bigger than the size of the skillet you’re cooking it in!
Serving Suggestions
Vegan garlic naan goes well with all of your favorite Indian foods, like Chickpea Tikka Masala, Aloo Gobi Masala, and Vegan Butter Chicken. But with that garlicky flavour, you can also use it as a swap for traditional garlic bread and serve it with Vegan Spaghetti and Meatballs and other Italian dishes. It’s excellent for pairing with soup, too! I love it with my Creamy Vegan Mushroom Wild Rice Soup.
How to Store
Leftover garlic naan can be stored in the refrigerator, in an airtight container or freezer bag, for 2 to 3 days. I recommend warming it up before serving, but you can also enjoy it at room temperature.
Can This Recipe Be Frozen?
Yes, garlic naan can be frozen and enjoyed whenever you like! Place it in a freezer bag and store it for up to 3 months. You can warm it up in a 350ºF oven for a few minutes, or on a skillet set over medium-low heat.
Enjoy friends! If you make this vegan garlic naan recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Garlic Naan
Ingredients
- 2 cups 240g all-purpose flour + an extra up to 2 tablespoons for kneading and flouring
- 2 teaspoons brown sugar
- 1 tablespoon baking powder
- 1 teaspoon active instant yeast
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/3 cup warm vegan milk you can warm it in the microwave
- 1/2 cup greek vegan yogurt or thick coconut cream from a can of coconut milk, see notes below
- 1 1/2 tablespoons coconut oil or olive oil for brushing
- optional vegan parmesan cheese, extra garlic, parsley or cilantro, for topping
Garlic Butter Topping
- 2 tablespoons vegan butter, salted, if unsalted, add ¼ teaspoon sea salt
- 2.5 tablespoons minced garlic
- 2 teaspoons freshly diced parsley or cilantro
Instructions
- In a bowl, add the flour, brown sugar, baking powder, yeast, garlic powder, salt and pepper. Whisk the ingredients together.
- Create a well in the centre of the flour. Slowly add the vegan milk and vegan yogurt to the dry ingredients, and then mix together with a spatula until just incorporated. The dough should look shaggy.
- Flour a clean surface, and then pour/add the dough onto the surface. Flour your hands and fold the dough together. Knead the dough for about 3 minutes with your hands and knuckles. The dough will be sticky at first, but you add up to 2 tablespoons while flouring and kneading to make it easier to manage.
- Lightly grease the ball of dough with some oil and place back into the bowl. Cover the bowl with a plastic wrap or a kitchen towel and let it sit for 30 minutes on the counter in a warm area. The dough should rise and double in size.
- Divide the dough into 6 equal balls and roll each into a circle. On your floured surface, press each circle down with your palm, then roll into a slightly oblong shape using a floured rolling pin. It should measure about 6-8 inches. I like to do this one at a time.
- Over medium-high heat, heat a cast-iron skillet (preferably) or a regular large skillet. Brush both sides of the naan with a bit of the oil and here you can add even more seasonings on the outside of the naan.
- Add a teaspoon each per naan of coconut oil into the hot skillet, and add the naan. Fry up for about 30 seconds to 1 minute, until you see bubbles starting to form. They will puff up a little bit, but the indicator is the slightly darkened spots.
- Turn the naan over and cook for another 30 seconds to 1 minute on the other side, looking again for the slightly darkened spots.
- Remove from heat, and immediately brush with garlic butter mix. Then place on a wire rack to let the naan cool. Continue with the other naan pieces of bread until finished.
- Serve and enjoy!
Garlic Butter Topping
- Melt the vegan butter. When still warm/hot, mix together the melted vegan butter, minced garlic and parsley. Mixing the garlic in the warm melted butter (plus adding it onto the hot naan) will help to mellow out the garlic flavour.
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Jessica this was so good, I actually copied it into a notebook by hand to remember it forever (also added your blog name in there so I can come back 😉 and try other dishes!)
This was my first time making naan, but it was not only easy but also so worth it. I was actually sad when I finished my last loaf… I accidentally used regular vegan yogurt, not Greek, and the dough was so sticky, I had to add a lot of extra flour and it still came out delicious!!! Next time I’ll be sure to use Greek yogurt though. Thank you so much and thank you to my friend who recommended this recipe to me, we are huge fans!!!
SO happy to hear this PJ! Thanks so much for sharing!
Loveeeeee this recipe!!🔥🔥