This Homemade Vegan Garlic Naan Bread Recipe makes for the perfect soft and fluffy, garlicky, and delicious side to your curry, grill, or wrap.
Ok, so is there anything better than bread and garlic butter?
We combined the two and made them fully plant-based, too in this Homemade Vegan Garlic Naan Bread Recipe!
The perfect side to your curry, summer grill, wrap, or as a snack.
Because who can resist some warm and soft garlic naan bread?
Ingredients & Substitutions
To make the naan bread you will need:
- dry yeast. We always have dry yeast on hand, but you can also use fresh yeast or instant yeast, whatever works best for you.
- sugar. You will only need 1 teaspoon
- flour. All-purpose flour will work fine here.
- baking powder
- coconut yogurt. You can substitute it with other neutral plant-based yogurts, such as unsweetened soy yogurt
- olive oil. You can substitute with other vegetable oils with a neutral flavor.
To make the garlic butter sauce you will need:
- olive oil
How to make this Vegan Garlic Naan Bread Recipe
Start by activating your dry yeast. Add it to a bowl, along with sugar, and then pour in luke-warm water. Cover the bowl with a cloth or napkin and let sit for 10 minutes.
When activated, the yeast should start bubbling and foaming. If your yeast does not activate it may be old and dead. The only thing to do then is to toss it and start again.
Once your yeast is bubbling, add the rest of the ingredients: flour, salt, baking powder, yogurt, and oil. Using a wooden spoon, mix the ingredients together, then knead the dough with your hands for about 2-3 minutes, until the dough is smooth and soft.
Place the dough back in the bowl, cover it with a napkin, and let rise for about half an hour, then transfer it to your counter and divide it into 8 parts. Shape the dough pieces into balls.
Now heat a pan with a thick bottom on medium. We recommend using a cast iron pan for this, but any heavy-bottom pan will work.
Take a ball of dough and roll it out into a circle. You don’t need to be precise. Then transfer the rolled-out dough to your pan and cook on medium heat until you can see bubbles start forming the bottom of the naan bread turns a golden-brown color. Flip it over and cook another minute or two on the other side.
Once baked, remove the naan bread from the pan and transfer it to a warm plate, covering it up with a napkin. This will keep it warm and soft.
Repeat with the rest of the dough balls, until you’ve used up all of your dough.
How to make the Garlic Butter Sauce
To make the Garlic Butter Sauce you will need just 4 ingredients: vegan butter, garlic, parsley, and olive oil.
Add butter to a pan and heat it slowly on low. Once melted, add finely minced garlic and parsley and cook on low for about 5 minutes, stirring regularly. Once the garlic softens, remove the pan from heat and stir in olive oil.
Use this sauce to brush the naan bread with it and add the delicious garlicky flavor.
Or serve it on the side in a small bowl, so people can add it to the naan if they like it.
How to serve
It is also great served on its own, or as a wrap to your falafel.
The garlic naan bread will only remain soft as long as it is kept warm, so we recommend serving it immediately.
But you can make it ahead and store it in an air-tight container and reheat in a toaster oven or in a pan before serving. The bread will keep for up to 3 days.
Keep the naan bread stored separately from the garlic butter sauce, otherwise, the sauce will soak the bread too much.
- 1 tsp dry yeast
- 1 tsp sugar
- 3/4 cups water (180 ml)
- 2 cups flour (270 grams)
- 1 tsp salt
- 3/4 tsp baking powder
- 3 tbsp coconut yogurt
- 3 tbsp olive oil
- 1 tbsp vegan butter
- 3 cloves garlic
- 1 tbsp parsley, chopped
- 2 tbsp olive oil
- To a bowl, add 1 tsp dry yeast and 1 tsp sugar. Pour in 3/4 cups of luke-warm water. Cover the bowl with a cloth or napkin and let sit 10 minutes, so the yeast activates.
- To the bowl now add 2 cups of flour, 1 tsp salt, 3/4 tsp baking powder, 3 tbsp of coconut yogurt, and 3 tbsp of olive oil. Using a wooden spoon, mix the ingredients together, then continue kneading the dough with your hands for about 2-3 minutes, until the dough is smooth and soft. If your dough is sticky, add a sprinkle of flour.
- Once your dough is kneaded, place it back in the bowl, cover it with a napkin, and let rise for about 30 minutes.
- After about half an hour, transfer the dough to your counter or working surface and divide it into 8 parts, roughly the same size, and shape them into balls.
- Now heat a pan with a thick bottom (we recommend a cast iron pan for this). Take a ball of dough and roll it out into a circle. Carefully transfer the rolled-out dough to your pan and cook on medium heat until bubbles start appearing in your dough and the bottom of the bread cooks up to a golden-brown color. Now flip the naan bread over and cook another minute or two on the other side.
- Remove the naan bread from the pan and transfer it to a warm plate, covering it up with a napkin. This will ensure your naan bread stays warm and soft.
- Repeat with the rest of the dough balls.
- To serve, in a pan melt vegan butter and heat it slowly. Once melted, add finely minced garlic and parsley and cook on low for about 5 minutes, then remove from heat and stir in olive oil. Brush the naan bread with this garlic butter sauce or serve on the side in a small bowl.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 212Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 4mgSodium: 353mgCarbohydrates: 26gFiber: 1gSugar: 2gProtein: 4g
Nutrition data is automatically calculated using Nutritionix and may not be accurate.
This recipe is brought to you by Hofer Slovenija.
Did you make this recipe? Let us know in the comments below or on social media by using #vibrantplate and tag us @vibrantplate. We’re always happy to read your feedback and LOVE seeing your take on our recipes.