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Flatbread After Cooking

VEGAN GARLIC NAAN BREAD

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This Vegan Garlic Naan Bread is soft and fluffy flatbread topped with garlic butter and fresh parsley. A perfect side to curry or soup, or just as is. Easy to make at home! Dairy-free, egg-free.
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Prep Time:15 mins
Cook Time:30 mins
Raising Time::1 hr
Total Time:1 hr 45 mins
Course: Bread, Side, Snack
Cuisine: Indian
Diet: Vegan
Yield: 10 servings
Calories: 243kcal
Author: Plantiful Bakery

Ingredients
 

For naan bread:

  • 500 g (17,6 oz) all-purpose flour , + extra for flouring
  • 1 package (8g) instant yeast (rapid-rise yeast)
  • 1 tsp sugar
  • 1 tsp sea salt
  • 1 tsp garlic powder, (optional)
  • 125 g (1/2 cup) vegan plain yogurt, unsweetened, room temperature
  • 2 tbsp olive oil , + extra for greasing
  • 220 ml lukewarm water, (or unsweetened plant-based milk)

For topping:

  • 2 tbsp vegan butter, soft
  • 2-3 cloves garlic
  • 1-2 tbsp chopped parsley

Instructions

  • In a large bowl, combine all-purpose flour, instant yeast, sugar, sea salt, and garlic powder. Add vegan yogurt, olive oil, and lukewarm water. Mix together with a wooden spoon or fork (if it's too dry, add a little bit of water), then transfer to a lightly floured surface and knead with your hands for about 5-10 minutes until the dough is soft.
  • Place the dough ball into a lightly oiled bowl, cover with a kitchen towel, and set aside to rise in a warm place for about 30-60 minutes until doubled in size (it can take longer in a cooler place).
  • For the garlic butter, combine soft vegan butter with minced garlic. Set aside.
  • When the dough has doubled in size, divide it into 10 even balls. Roll out each ball on a lightly floured surface into an oval shape (about 0,2 inches/0,5cm thick). Lightly brush one side of the rolled dough with olive oil and place it into pan (or cast-iron skillet) heated over medium heat (oiled side facing the pan). Cook until it becomes bubbly and golden brown on the bottom, brush the top part with oil, flip it and cook the other side until golden brown. Repeat with the rest of the dough balls.
  • Once done, brush each naan with garlic butter and sprinkle with chopped fresh parsley and a little bit of sea salt.

Notes

* Vegan yogurt: You can substitute it for coconut cream or vegan sour cream. Make sure it has room temperature.

Storage:

Once the naan breads have cooled completely, store them in an airtight container at room temperature for 3-5 days or in the fridge for up to a week. You can also freeze them for up to 2-3 months.
Please read my blog post above for tips and helpful information.

Nutrition

Calories: 243kcal
Did you make this recipe?Tag @plantifulbakery on Instagram and hashtag it #plantifulbakery!