To Prepare
In a medium bowl, warm the milk in the microwave (or stovetop in a pot) to 110°F – 115°F. Once the milk is warmed, stir in the yeast, sugar, and vegetable oil. Whisk to combine then set aside while the yeast proofs. If using instant yeast, you can skip the proof and add the yeast straight to the flour.
In the bowl of a stand mixer (or large bowl) measure out the flour. Add the salt, garlic powder, garlic flakes, and baking powder. Whisk quickly to combine before adding the proofed yeast and yogurt. Knead until the dough is very smooth (5 – 8 minutes). Add up to 1 tbsp of additional flour if needed.
Place the dough in an oiled bowl, covered with plastic wrap or a damp towel, and set aside for 1 hour until doubled in size.
Once the dough has risen, dump it out on a lightly floured surface and dimple the surface with your fingers to deflate the dough. Divide it into 12 equal pieces (weigh the dough and divide by 12 if possible) and set them aside. Let them rest for 10 minutes to relax the gluten.
Meanwhile, melt the butter and mix in the freshly minced garlic. Chop up some cilantro or parsley on the side for sprinkling. Set aside close by so you are able to spread it on the naan right after removing it from the pan.
Preheat a non-stick skillet (preferably cast iron or another high temp safe surface) over medium-high heat while you roll out the naan. Apply flour only to the top of the dough while you roll it out, as the stickiness of the bottom of the dough will help you stretch it very thinly. If you flour the bottom, it will just slide around on the counter. Try to roll them out to 12″ x 6″ pieces or larger without tearing. I try to roll out 2, cook 1, and roll out an additional one.
One or two at a time, cook the naan for 90 seconds to 2 minutes or until lightly browned on the bottom and the top is dimpled with bubbles. I found that the best naan with the biggest bubbles came from placing them wet side down (counter side) on the pan.
Flip and cook for an additional minute until browned on the largest bubbles. Remove the naan to a plate and top with some of the garlic butter and fresh herbs. Continue this, stacking them, until all the naan is cooked.
Serve it alongside any delicious curry! Delicious with Indian Butter “Chicken” Jackfruit Curry, Indian Mango “Chicken” Curry with Basmati Rice, or Masoor Dal (Red Lentil Curry).
The Best Homemade Vegan Garlic Naan
Ingredients
- 1 ½ cups non-dairy milk
- 2 tsp traditional active dry yeast
- 2 tsp white sugar
- 2 tbsp vegetable oil
- ¼ cup vegan yogurt
- 600 g all-purpose flour
- 1 ½ tsp fine sea salt
- 1 ½ tsp baking powder
- ½ tsp garlic flakes
- ½ tsp garlic powder
- 3 tbsp vegan butter, melted
- 2 garlic cloves, minced
- fresh cilantro or parsley, chopped for garnish
Directions
- In a medium bowl, warm the milk in the microwave (or stovetop in a pot) to 110°F – 115°F. Once the milk is warmed, stir in the yeast, sugar, and vegetable oil. Whisk to combine then set aside while the yeast proofs. If using instant yeast, you can skip the proof and add the yeast straight to the flour.
- In the bowl of a stand mixer (or large bowl) measure out the flour. Add the salt, garlic powder, garlic flakes, and baking powder. Whisk quickly to combine before adding the proofed yeast and yogurt. Knead until the dough is very smooth (5 – 8 minutes). Add up to 1 tbsp of additional flour if needed.
- Place the dough in an oiled bowl, covered with plastic wrap or a damp towel, and set aside for 1 hour until doubled in size.
- Once the dough has risen, dump it out on a lightly floured surface and dimple the surface with your fingers to deflate the dough. Divide it into 12 equal pieces (weigh the dough and divide by 12 if possible) and set them aside. Let them rest for 10 minutes to relax the gluten.
- Meanwhile, melt the butter and mix in the freshly minced garlic. Chop up some cilantro or parsley on the side for sprinkling. Set aside close by so you are able to spread it on the naan right after removing it from the pan.
- Preheat a non-stick skillet (preferably cast iron or another high temp safe surface) over medium-high heat while you roll out the naan. Apply flour only to the top of the dough while you roll it out, as the stickiness of the bottom of the dough will help you stretch it very thinly. If you flour the bottom, it will just slide around on the counter. Try to roll them out to 12″ x 6″ pieces or larger without tearing. I try to roll out 2, cook 1, and roll out an additional one.
- One or two at a time, cook the naan for 90 seconds to 2 minutes or until lightly browned on the bottom and the top is dimpled with bubbles. I found that the best naan with the biggest bubbles came from placing them wet side down (counter side) on the pan.
- Flip and cook for an additional minute until browned on the largest bubbles. Remove the naan to a plate and top with some of the garlic butter and fresh herbs. Continue this, stacking them, until all the naan is cooked.
- Serve it alongside any delicious curry!
[…] I hope you enjoy this as much as my partner and I do! Enjoy it with some vegan naan! […]