Vegan Garlic Naan

Total time1 hr 38 min

Prep time20 min

Cook time18 min

4.5

(15)

Soft, pillowy, and kissed with garlicky butter, this flatbread is the kind of thing that disappears from the table before anything else does. Traditional naan relies on dairy and eggs, but plain dairy-free yogurt and olive oil step in beautifully here, giving the dough that same tender, slightly chewy texture you'd expect from a restaurant version. The yeast does its thing over a one-hour rise, and then a screaming-hot cast-iron skillet creates those gorgeous charred spots and dramatic bubbles that make naan look as good as it tastes. A quick garlic butter made from vegan butter and freshly minced garlic gets brushed on straight off the skillet, so every bite is fragrant and rich. Optional fresh cilantro adds a bright, herby finish if you're into it. This recipe makes six generous pieces, so it's perfect for a dinner party spread or a cozy weeknight alongside your favorite curry or dip.

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Ingredients

6 servings

For the dough

1 tsp active dry yeast
1 tsp sugar
½ 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 dairy free yogurt
1 tbsp olive oil

For the garlic butter

3 tbsp vegan butter
3 cloves garlic, finely minced
2 tbsp fresh cilantro, finely chopped (optional)

Instructions

1
In a large mixing bowl, combine the warm water, yeast, and sugar. Stir briefly and let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
2
Add the dairy free yogurt and olive 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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