Vegan Naan with Garlic and Cilantro

Total time1 hr 40 min

Prep time20 min

Cook time20 min

Pillowy rounds of hand-stretched dough puff up with big bubbles and char in a screaming-hot cast iron skillet, giving you that classic blistered, smoky-edged naan texture right on your stovetop. The dough comes together easily with active dry yeast, a touch of sugar, and neutral oil, kneaded until smooth and left to rise into a soft, pillowy ball. Once each piece is rolled thin and blistered to order, a garlicky finish gets brushed over the top while the bread is still hot, so it soaks in fully, and a scatter of fresh cilantro adds a bright, herby lift right before serving. Torn warm and dipped into curries, dals, or stews, this is the kind of bread that disappears fast off the plate. It's a satisfying, flexible bake to have on hand, and it holds up beautifully as a staple for a vegan table.

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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 sugar
⅓ cup warm water (about 110°f / 43°c)
2 cups all-purpose flour, plus more for dusting
½ 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.
3 cloves garlic, finely minced
¼ tsp salt

For serving

¼ cup fresh cilantro, roughly chopped

Instructions

1
In a large mixing bowl, combine the yeast, sugar, and warm water. 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 out onto a lightly floured surface and knead for 4–5 minutes, until the dough is smooth, slightly tacky, and springs back slowly when poked.

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