Vegan Classic Garlic Naan

Total time1 hr 44 min

Prep time20 min

Cook time24 min

Pillowy and blistered, this naan puffs up with big golden bubbles the moment it hits a screaming-hot cast iron skillet, then chars in just the right spots for that classic tandoor-style look. The dough comes together easily with a short knead and a proper hour-long rise, giving it that soft, slightly chewy stretch you want for scooping up curries or dals. Minced garlic gets bloomed until fragrant and fresh cilantro is stirred in right at the end, so every warm piece gets brushed with a bright, savory finish before it's stacked and covered to stay soft. Each round comes out slightly different — a little charred here, a little bubbled there — which is exactly what makes homemade naan better than anything from the freezer aisle. It's a solid pick for a plant-based table, equally good alongside a big pot of vegetables or torn straight off the skillet on its own.

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Ingredients

6 servings

For the dough

1 tsp active dry yeast
Kroger Active Dry Yeast Essential Everyday Active Dry Yeast Our Family Active Dry Yeast Stop & Shop Active Dry Yeast - 3 ct Food Lion Active Dry Yeast
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1 tsp granulated sugar
½ cup warm water (about 110°f / 43°c)
2 ½ cups all-purpose flour, plus more for dusting
1 tsp salt
½ tsp baking powder
⅓ cup plain whole-milk yogurt
Chef's tip
Choose a plain, unsweetened dairy-free yogurt unless the recipe calls for a flavored one.
2 tbsp neutral oil (such as canola oil or vegetable oil)

For the garlic butter

3 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
4 cloves garlic, finely minced
2 tbsp fresh cilantro, finely chopped (optional)

Instructions

1
In a large mixing bowl, combine the warm water, sugar, and yeast. Stir briefly and let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
2
Add the yogurt and neutral oil to the yeast mixture and stir to combine. Add the flour, salt, and baking powder, then mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5–6 minutes, until smooth, soft, and slightly tacky but no longer sticky.

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