Make your favorite garlic naan bread without the dairy. This vegan naan bread recipe is super easy and it make a great side dish for any recipe. #dairyfree #vegan

Garlic Vegan Naan Bread

water (ideally between 105˚F – 110˚F)

sugar

(0.25-ounce) package active dry yeast

all-purpose flour

almond milk (or alternative milk of choice)

lemon juice

olive oil

garlic

salt (optional,

Fresh parsley or cilantro (optional, for garnish)

In a small bowl, gently stir together water, sugar and yeast. Allow it to activate until it is foamy on top.

In a large bowl with an electric mixer *affiliate link (dough hook), add activated yeast, flour, and remaining ingredients. Beat with dough hook at medium speed until a ball has formed. Remove bowl from mixer and cover with a damp towel. Let sit in a warm place for about 1 hour.

When dough has doubled in size, divide into eight small balls. Heat a skillet over medium high and stir together garlic and oil.

Roll each ball to 1/4-inch thickness and place in hot pan, one at a time, brushing with garlic/oil mixture. When dough has started to bubble, flip to other side and brush again with oil. Sprinkle with coarse salt and herbs. Repeat with remaining dough.

I've used this recipe a couple times, but had to make adjustments after the first try. It really needs salt in the mix, otherwise it has no flavor (the course salt garnish barely saves it). I always have to add a bit more liquid to get the dough to come together properly. 

The way the yeast amount is written is misleading - it's one package of yeast, which is usually 1/4 ounce (about 2.25 teaspoons). After the adjustments, it's pretty close to regular naan! Thanks for the recipe.

There is not enough flour to use my stand mixer, so I used the dough blade in the food processor. I did as one reader suggested and added 1/2 teaspoon salt to the flour mix. Rolled the dough thinner than 1/4 inch and they cooked well. The last ones rose a bit while waiting so they were a little thick when done. Next time I will flatten them before cooking. Taste and texture excellent. The 8 naan were about 5 inches in diameter. If you want them larger, divide the dough accordingly.

REALLY DRY! And quite bland. Im going to try again with less flour and adding salt, but as is, this recipe is not very good.

I don't usually take the time to homemake any kind of bread, but this recipe comes together soooo quickly and easily and leaves very little mess. We love it in our home. We have been making naan using this recipe (with the additional salt recommended by other comments) just about once a week since we found it and have been super happy with the results. It makes for really good pizza dough or thick tortillas too. Love it, love it, love it.

I love this recipe. I like to use a flavored olive oil (like garlic or rosemary) and a little bit of salt. It’s delicious. I like to throw it on the grill for a little extra flavor 🤤 it’s a family favorite.

I had to add some water for it to come together, and add some salt like the other comments suggested. Other than that this recipe is great! You can make it a dessert by adding some dandelion honey as well :) Thank you so much for this recipe 🥰

This was my first time making naan bread and it worked out very well!
I added salt &amp; pepper to the dough, 1 garlic clove and some bread spices I had at home. I used cashew milk instead of almond milk and 1 cup spelt flour combined with 1½ cup wheat flour. Unfortunately, my dry yeast was too old, so it didn't work (the yeast mixture wasn't foamy on top and the dough didn't rise at all). So I decided to just place it in the skillet and try it anway. Luckily it worked and I got 8 breads out of the dough, although the yeast didn't do its job. :))

I spread a mixture of olive oil, garlic, garlic powder, onion powder, salt &amp; pepper on the baking bread and it tasted great in the end! I had to use more oil than descriped in the recipe to have enough for each bread though. ;)

Summed up I am very pleased with the outcome and I'm gonna use this recipe again, since I like that it doesn't require soy yoghurt or anything, because I never have that at home. 

My parents also liked the naan breads. :) We served them with couscous salad &amp; dips like selfmade vegan garlic butter or hummus.

May I ask what the lemon juice does? And is it necessary?

love it. needs salt and less flour. thanks for the recipe

DELICIOUS! Added salt to dough like others mentioned. Halfway through cooking I started folding garlic into dough ball before rolling out because garlic was burning in cast iron skillet. Hubby said it is the best naan he has ever had!. I have dietary restrictions while nursing our kids so this is perfect!

I made two versions of this. The first one I relalized after mixing that I used vanilla almond milk. But the end result was fine as it was unsweetened. The second was made with 2 cups of flour and almond yogurt (nondairy) instead of almond milk.   I also warmed the olive oil slightly and added my garlic and fresh parsley and let it sit while cooking the naans.  I used an inverted pressure cooker on my gas burner, a trick that mimics a tandoor I learned from an Auntie.

Loved this, easy to make, added garlic, Nigella seeds and coriander, kneaded it in and then rolled out, agree needs a little salt but that can be added at the same time!

garlic vegan naan bread

Prep Time: 15 minutes

Cook Time: 15 minutes

Total: 1 hours, 30 minutes

Servings: 8

Cost: $3.69 /serving

Author : Melissa Belanger

Ingredients

Instructions

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