How To Make Vegan Garlic Naan Bread

How To Make Vegan Garlic Naan Bread is the easy step by step recipe for making a delicious side dish that completes many dishes. At its best, it's light, fluffy, airy, rich in flavor, and so delicious smeared with a nice curry-based or saucy dish, even as a side dish for soup. All vegan ingredients with garlic-free + meal prep options.

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I couldn't be more excited to share this recipe with you, because it's been such a long time coming! So many of you have been asking me to create and share my own Vegan Garlic Naan Bread recipe, so here it is! And it's so easy to make, only requires a few steps, and is the perfect side dish for your favorite meat and vegan "meat alternative" options. Plus, it's a fun family-friendly food to eat in a laidback setting that doesn't require a ton of utensils being used (your hands can be your utensils. Haha). Plus, this Spicy Butter Chickpeas is one of the best dishes to pair this vegan Naan bread with!

Honestly, I took so long to make this recipe because I was so intimidated to actually give it a try for some time. However, after a bit of practice and "testing", I realized that it's very much like how I make my Vegan Brioche Bread, which made things easier in the process.

Vegan Garlic Naan Bread is SO good.

These naan breads are just as buttery, flaky, light, and soft as the ones I've tried at restaurants and even my favorite store-bought versions from Whole Foods. If you're at all use to make cinnamon rolls, then you'll be happy to know that it's a very similar process to some degree and just a little space and time to take your time will go the longest way!

Of course, if you don't want the garlic flavor, you can totally omit the garlic powder and actual minced garlic in the butter mixture for a plainer taste. Totally up to you!

What is Naan Bread?

By definition, Naan is a leavened flatbread from India made using all-purpose flour, also known as maida. Traditionally, naan is cooked in a hot tandoor, a cylindrical clay and brick oven with a dome-shaped top. This oven has an open flame with temperatures more than 500 degrees Fahrenheit. Then the dough is rolled and hurled onto the sides of the oven where it sticks and is cooked in the tandoor until it puffs up a little and is slightly charred. Finally, it’s removed from the tandoor with a stake and served with traditional Indian recipes.

One of the main reasons why I love Naan bread is because it reminds me of traditional Caribbean roti skin, except for the fact that it's a much thicker version----which also is served with traditional "saucy" recipes and/or created into a roti by wrapping the skin around a nice curry-based (mostly) filling.

How To Make Vegan Garlic Naan Bread

Ready to make these delicious vegan garlic naan breads? No worries---it's such a simple process and only requires that you take your time for perfection. First, you start by making the dough with the ingredients, then kneading the dough a bit before letting it rise for over an hour and doubles in size. Then you cut the dough into 6 pieces, roll them out to the right size and shape, and add them to a hot skillet for the perfect cook. Flip, brush them with garlic butter, and repeat until all naan breads are complete! Wallah!

Ingredients for Vegan Garlic Naan Bread

To make this vegan garlic naan bread recipe, you'll need a handful of ingredients which include:

• Flour. I love using organic all-purpose flour. My go-to brands are Bob's Red Mill and King Arthur organic flour.
• Water. You'll need WARM water to help activate your yeast. Cold or hot water will kill the yeast and cause the dough not to rise and become a lot more dense.
• Instant yeast. You'll need just one packet of yeast for this recipe. If you have a larger bag of instant yeast, measure out 2 ¼ teaspoons. Make sure you're not using active dry yeast, though, which requires activation before you can start using it.
• Cane sugar. This feeds the yeast so they activate and produce the gasses that will help your bread rise. It also adds just a *hint* of sweetness to the bread. Use organic sugar if possible. Of course, you can always use honey, if you aren't restricted to all vegan ingredients.
• Sea salt. It's important to add salt both for flavor and texture. Salt helps tenderize the gluten strands in your bread for a softer, chewier texture. However, always add this AFTER your yeast has activated in the first step.
• Vegan butter. You can also use an equal amount of extra virgin olive oil if you prefer that flavor atop your bread.
• Garlic. You'll mince your garlic for the butter mixture. Also, I like to add garlic powder to the dough itself for an extra kick of garlic flavor.
• Parsley. Adds nice color to the tops of the naan breads. You can use fresh parsley that's minced or dried parsley for ease.

Important Steps in Making Vegan Garlic Naan Bread

KNEAD THE DOUGH:

SHAPING THE DOUGH

• After the initial rise, you can shape the dough and prepare it for cooking. Cut the dough into 6 even pieces and roll each one into a smooth ball. I like to use a bench scraper to cut the dough. If you want smaller naan breads, you can do 8-10 pieces. Then use your hands to roll each dough piece into a round shape to work on individually.
• Use a rolling pin, roll the dough into a thin oval shape about 8″ long and 5″ wide at its widest, rolling outward and off (instead of rolling back and forth on the same spot) to create the perfect naan bread shape and structure. Repeat until all naan breads are shaped + ready!

• In a large skillet (12-inch) over medium-high heat, lightly brush the skillet with a bit of the garlic butter. Once heated, transfer the naan to the hot skillet, brushing the side up of the naan that isn't greased. Cook for 45 to 60 seconds, until bubbles puff up all over the naan.
• Flip the naan and cover the skillet with a pot cover or foil to keep the heat inside to steam the naan for 30 to 40 seconds, then take off the heat and transfer to a plate lined with paper towel (this helps to absorb any excess grease from the butter). Repeat the process for the remaining naan breads until all are cooked.

Tips for Making Vegan Garlic Naan Bread

When it comes to making the best vegan garlic naan bread, these tips I've found to make things much easier and simpler for the perfect naan breads every time:

• ENSURE THE YEAST ACTIVATES. As mentioned before, making sure that your yeast activates successfully is the key to the perfect naan bread, especially since the yeast is what affects the texture of this bread. Using LUKEWARM water or milk with sugar is what helps the yeast to do it's thing!
• YOUR DOUGH SHOULD BE THE RIGHT AMOUNT OF STICKINESS. Measuring your ingredients carefully is super important to ensure that your dough doesn't come out too sticky or too dry. The perfect results has the right amount of stickiness that can be resolved with a few sprinkles of flour on a clean surface when kneading. If it's too sticky, be sure to add additional flour (¼ cup at a time), if needed until it's just right!
• ADD FLOUR TO YOUR HANDS + TOOLS AS NEEDED. For the greatest ease, especially when kneading, coating your hands, rolling pins, or other tools with flour helps a ton when it comes to avoiding the dough from sticking to things.
• REDUCE THE HEAT FOR YOUR SKILLET. While in the beginning, I cook my naan bread over medium-high heat, after about the 4th naan, I usually have to reduce the heat to the medium setting and then slightly lower and then higher again, depending on how quickly or slowly the remaining naan breads begin to brown and cook. Just keep adjusting the heat as needed to ensure that they are equally perfect.
• COVER EACH DOUGH AS YOU COOK. When cooking each naan bread, it's important to cover the remaining dough balls or rolled out dough with a fresh towel so that the dough doesn't dry out. This avoids the naan breads from having the wrong texture opposite of the desired softness.

RAPID (INSTANT) RISE YEAST VS. ACTIVE DRY YEAST

If you’re not using the Rapid Rise Yeast for this recipe, please know that the rise time will be twice as long (about 3 hours) since regular Active Yeast doesn’t work as quickly.

SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS BREAD!

Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Vegan Garlic Naan Bread recipe. Everything from my fave baking sheet, parchment paper, cast iron skillets, electric mixers, bench scrapers, and more. SEE THEM HERE!

How To Store + Freeze Vegan Garlic Naan Bread

Leftovers can be stored in a tightly sealed container or freezer safe ziplock bag at room temperature for 1-2 days or in the refrigerator for 4-5 days, for optimal freshness. Can also be frozen for a few months (2-3 to be exact) by adding them to a freezer safe ziplock bag, labeling with a date, and wallah. To defrost, simply place on the countertop at room temperature for the quickest thaw before re-heating on the stove top or oven to serve.

Can I Meal Prep Vegan Garlic Naan Bread?

Absolutely! These naan breads make for the perfect meal prep situation because you can make them in bulk (double or triple the recipe for a larger crowd), store in the fridge or the freezer (for a longer period), and serve daily with your favorite dish or main.

What Can I Serve with Vegan Garlic Naan Bread?

If you're looking for great ideas to serve these vegan garlic naan breads with, then look no further! You can add this delicious bread to everything from saucy dishes to soups to a substitute for sandwiches like grilled cheeses. Here are a few great recipes to pair this naan bread with:

• Broccoli Pesto Grilled Cheese
• Fall Detox Sweet Potato Veggie Soup
• Creamy Roasted Garlic Cauliflower Chickpea Soup
• Spicy Curry Pumpkin Soup with Chickpeas
• Roasted Broccoli Cheddar Soup
• Creamy Vegan White Bean Soup
• Easy Roasted Butternut Squash Soup
• Vegan Curry Chickpea Mashed Potato Bowl
• Southern-Style Bacon Grilled Cheese Sandwich
• Easy Spicy Curry Chickpea + Potatoes

MADE OUR RECIPE(S)?

If you try this How To Make Vegan Garlic Naan Bread recipe, tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea!

How To Make Vegan Garlic Naan Bread

November 16, 2022 •

By Shanika

5 from 1 vote

Make the softest, fluffiest Vegan Garlic Naan Bread with this simple and fun baking recipe with yeast, sugar, flour, and a beautiful garlic butter mixture for the tops!

Prep Time: 25 minutes mins

Cook Time: 20 minutes mins

Total Time: 45 minutes mins

Serves: 6 Naan breads

Units:

US Customary|Metric

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Ingredients

BREAD:

• 1 cup lukewarm water
• 2 tsps organic cane sugar
• 1 packet Rapid Rise Yeast (That's 2 ¼ tsps!)
• 2 cups organic all-purpose flour
• 1 teaspoon garlic powder
• ½ teaspoon sea salt
• ¼ teaspoon baking powder

GARLIC BUTTER (TOPPING):

• 3-4 Tbsps vegan butter, melted
• 4 garlic cloves, minced
• 1-2 Tbsps dried parsley

Instructions

TO MAKE THE DOUGH:

• In a bowl, add the yeast, sugar, and lukewarm water, stirring/whisking to combine. Allow 5-10 minutes for the mixture to sit and for the yeast to activate. NOTE: When it's successfully activated, the mixture will look like there's a layer "foam" throughout most of the mixture.
• Add in the flour, baking powder, garlic powder, and salt, stirring everything together using a wooden spoon or your hands, until the dough begins to form and can be formed into a ball.

KNEAD THE DOUGH:

• Of course, you can knead the dough in an electric stand-mixer if preferred using the "kneading hook" attachment, however, if you're fine with kneading the dough with your hands, do the following:
• Lightly flour a clean, flat surface with flour and add the dough ball atop. Begin kneading the dough with your hands by moving + folding it back and forth several times. NOTE: As you knead, you’ll notice the dough becomes quite sticky. It will stick to the counter and to your hands, however, adding a bit more flour to the surface and your hands will help! Keep kneading the dough for a total of 4 to 6 minutes.

LET THE DOUGH RISE:

• Lightly grease a large bowl with a small amount of olive oil (or coconut oil) and place the dough ball in the bowl, tossing it around until coated. Cover with plastic wrap (or a towel) and let sit for 1 hour and 20 minutes (up to 4 hours), allowing the dough to rise and double in size. NOTE: Keeping it in a WARM place helps with the rising process.

TO MAKE THE GARLIC BUTTER:

• In a bowl, add the melted butter, minced garlic, and parsley, stirring to combine. Set aside.

ASSEMBLY + COOK:

• Once the dough has doubled in size, lightly punch down on the dough to release the air in the bowl. Then use your hands to briefly knead the dough until it’s back into the shape of a ball.
• Add a bit of flour to clean, flat surface again and place the dough onto it, lightly adding a bit of flour to the top. Use a bench scraper to cut the dough into 6 pieces. If you want smaller naan breads, you can do 8-10 pieces. Then use your hands to roll each dough piece into a round shape to work on individually.
• Use a rolling pin, roll the dough into a thin oval shape about 8″ long and 5″ wide at its widest, rolling outward and off (instead of rolling back and forth on the same spot) to create the perfect naan bread shape and structure. Repeat until all naan breads are shaped + ready!
• In a large skillet (12-inch) over medium-high heat, lightly brush the skillet with a bit of the garlic butter. Once heated, transfer the naan to the hot skillet, brushing the side up of the naan that isn't greased. Cook for 45 to 60 seconds, until bubbles puff up all over the naan.
• Flip the naan and cover the skillet with a pot cover or foil to keep the heat inside to steam the naan for 30 to 40 seconds, then take off the heat and transfer to a plate lined with paper towel (this helps to absorb any excess grease from the butter).
• Repeat the process for the remaining naan breads until all are cooked.
• Brush cooled naan breads with any additional garlic butter, if desired. Serve warm with your favorite dish.
• Bon Appetit!

Tips & Tricks

• STORAGE: Leftovers can be stored in a tightly sealed container or freezer safe ziplock bag at room temperature for 1-2 days or in the refrigerator for 4-5 days, for optimal freshness. Can also be frozen for a few months (2-3 to be exact) by adding them to a freezer safe ziplock bag, labeling with a date, and wallah. To defrost, simply place on the countertop at room temperature for the quickest thaw before re-heating on the stove top or oven to serve.
• MEAL PREP OPTION: These naan breads make for the perfect meal prep situation because you can make them in bulk (double or triple the recipe for a larger crowd), store in the fridge or the freezer (for a longer period), and serve daily with your favorite dish or main.
• EQUIPMENT: Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Vegan Garlic Naan Bread recipe. Everything from my fave baking sheet, parchment paper, cast iron skillets, electric mixers, bench scrapers, and more. SEE THEM HERE!
• GARLIC-FREE OPTION: To make these plainer in taste, simply omit the garlic powder in the dough as well as the minced garlic in the butter mixture. That simple!

Nutrition

Calories: 215kcal | Carbohydrates: 35g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 261mg | Potassium: 75mg | Fiber: 2g | Sugar: 2g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg

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How To Make Vegan Garlic Naan Bread.

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