How To Make Vegan Garlic Naan Bread

5 from 1 vote

How To Make Vegan Garlic Naan Bread

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 Time25

Cook Time20

Rise Time:1 20

Total Time45

Course: Side Dish

Keyword: baking, bread, buttery, dairy-free, easy, garlic, homemade, meal prep, naan bread, side dish, vegan, yeast

Servings: Naan breads

Calories: 215kcal

Author: Shanika

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

US Customary - Metric

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!

Notes

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!

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