Make this garlic naan recipe to try the best naan you will ever make. It’s fluffy, soft, and chewy and pairs perfectly with creamy curries! Better than the restaurant but you gotta try it to find out.
Garlic Naan Recipe
My favorite garlic naan recipe; is a dairy-free spin on a traditional flatbread from India. Naan is typically baked inside a hot Tandoor oven with charcoal or wood fire. This garlic naan recipe has been modified to help you cook them right on the stove in a pan or a hot cast-iron skillet.
Typical naan bread is made using the combination of yogurt and oil but you won’t need yogurt to give these the same addictive soft and fluffy texture!
I learned how to make this recipe (with a few adjustments) from Nisha of Rainbow Plant Life. You’ll drool just watching them puff up into glorious fluffy goodness in seconds!
Naan bread VS pita bread
Both of these flatbreads are made with a yeast-raised dough, however, pita has a harder texture when compared to naan. Pita bread is more often used in the Middle East traditionally eaten with hummus, baba ganoush, falafel, and more. Naan bread is originally from southeast Asia and is traditionally eaten with curries and soups. I love naan as it reminds me of a fluffy tortilla.
Steps to make the Best Garlic Naan Recipe
- Activate your yeast by mixing it in warm water.
- Mix all of the other ingredients until the dough comes together with your hands. It will seem a bit dry still but trust the process.
- Knead the dough until it’s smooth, then transfer to a lightly greased bowl.
- Cover the dough and let rise for 1-2 hours, preferably 2.
- Divide the dough into 8 balls. Roll each piece into large ovals, the thinner you roll them, the more air pockets form inside them while cooking.
- Turn the skillet on for at least 5 minutes before adding the naan.
- Pour vegan butter into a small bowl and add the grated garlic. Microwave for 30 seconds, stir, and then 30 seconds more.
- Cook the naan until big bubbles form and the edges dry out a bit, then flip and cover for 30 seconds.
- Brush your warm cooked naan with a little melted garlic butter; top with coarse salt and fresh chopped cilantro.
- Place cooked garlic naan bread in a clean kitchen towel or a tortilla warmer while the rest of the naan is cooking.
How to Store Garlic Naan
Let the naan cool completely to room temperature before storing it in a ziplock bag or an airtight container. If you plan on storing them avoid brushing them with the garlic butter, leave that for the day you plan on eating them. This garlic naan recipe stores well at room temperature for up to 2 days or refrigerated for up to 5 days.
When ready to eat, heat them up on a pan over medium heat, or in the microwave for 15-20 seconds. Brush with garlic butter and enjoy!
Pair this delicious garlic naan with: Vegan Currry with Tofu, Red Lentil Curry, and many other lovely recipes by Nisha of Rainbow Plant Life.
More Yummy Recipes:
Creamy Lentil and Mushroom Soup
Print
Garlic Naan Recipe
- Total Time: 2 hours 20 minutes
- Diet: Vegan
Description
Make this garlic naan recipe to try the best naan you will ever make. It’s fluffy, soft, and chewy and pairs perfectly with creamy curries! Better than the restaurant but you gotta try it to find out.
Ingredients
2 cups all-purpose flour
2/3 cup lukewarm water
2 teaspoons cane sugar
1 1/2 teaspoons active dry yeast
1/2 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon avocado oil
4 tablespoons chopped cilantro
2–3 tablespoons vegan butter
4 cloves garlic, minced
Flaky sea salt
Instructions
- In a small bowl, dissolve sugar in lukewarm water. Add yeast and whisk for 20 seconds. Let rest for 15 minutes until yeast is activated and turns foamy.
- Add the flour, salt, and baking powder to a large mixing bowl.
- Add the yeast and water mixture to the flour along with the oil. Use a fork to mix everything. Once the dough starts forming, use your hands to finish creating the dough. Move it over to a clean surface and oil your hands. Knead the dough for 5-7 minutes. It will go from stick to soft and elastic after kneading it.
- Add a little oil to a large bowl and place the dough in the bowl. Coat the ball of dough with a little oil and cover it using a clean dish towel. Rest in your oven with the oven light turned on for at least an hour but preferably 2.
- After the dough has rested, knead the dough into a perfect round-shaped ball. Use a pastry cutter to divide the dough into 8 equal balls. Use a clean towel or parchment paper to cover the balls so they don’t dry out.
- Pour vegan butter into a small bowl and add the grated garlic. Microwave for 30 seconds, stir, then microwave for another 20-30 seconds. Place the garlic butter next to the stove with a pastry brush. Now, place a small water bowl next to your dough rolling station.
- Preheat your pan on medium-high heat for at least 5 minutes before using.
- Use a rolling pin to roll out each piece of dough into an oval-shaped piece. It should be about 8 inches long and 5 inches wide. Roll outward and off instead of back and forth.
- Add cilantro to each naan and roll the rolling pin once over the dough to get the cilantro to stick. Dampen your hands using the water bowl and carefully flip the naan onto its back side. Pat a small amount of water all over the back side of the dough to help the naan stick to the pan.
- Dampen your hands again, pick up the naan, and carefully place it onto the hot pan watered face down. Once it begins to bubble all over and you see the edges start to dry out, flip the naan. Now cover the skillet with a lid and cook for 30 seconds. When done, part of the dough should look raw and the other part charred. Check the heat and lower it as needed. After the first and second naan, you should get an idea of how much to lower it.
- Transfer naan to a plate and brush with garlic butter. Sprinkle with a bit of flaky salt and repeat this process until all naan are made.
- Serve and eat while they are still warm.
- Prep Time: 120
- Cook Time: 20
- Category: Sides
- Method: Stove
- Cuisine: Indian
Nutrition
- Serving Size: 1 naan
