Easy Vegan Garlic Naan
This recipe is not only delicious but also simple and easy to make. It only requires a few basic ingredients that you can easily find in your local grocery store. This recipe is not gluten free, but it is plant-based, tender, fluffy, buttery, and full of flavor.
This recipe makes 6 servings
Ingredients`
¾ cup warm water
1 tsp active yeast (if using fast acting, cut rise time in half)
1 tsp sugar
2 cups unbleached all-purpose flour
1 tsp salt
¾ tsp baking powder
1 tsp garlic paste
2 tbsp fresh cilantro, chopped
3 tbsp plain dairy-free yogurt
2 tbsp olive oil
2 tbsp vegan butter, melted
Instructions
In ¾ cup of warm water (to properly activate yeast), add yeast and sugar. Stir and set aside until frothy and foamy.
Mix flour, salt, baking powder, and 1 tbsp of the chopped cilantro in a large mixing bowl until combined.
Once the yeast mixture Is foaming, add vegan yogurt, oil and stir to combine. Then add to dry ingredients and use a fork to mix. The dough will be sticky.
Turn onto to a floured surface and knead for 5 turns and form into a loose ball. Place ball in a mixing bowl and rub with oil to coat dough. This helps to prevent sticking.
Cover with a damp towel or plastic wrap and let sit at room temperature for at least 2 hours.
Remove dough from bowl and turn onto a floured surface. Knead for 30 seconds (adding flour it sticky). Divide into 6 even pieces.
Lightly knead each piece into a ball and set aside. Cover all 6 balls, then cover with dish towel or plastic wrap to let rest for 10 minutes.
Melt butter, then add garlic paste and remaining chopped cilantro. Stir to combine.
After 10 minutes, heat a cast-iron skillet over medium heat. Take a piece of dough and lay it on a floured surface. Then roll out into an oval or circle with a rolling pin. Add flour if sticky. Once you get desired shape, place down o
Cook for 1 minute or until the edges of the dough look dry and beginning to bubble. Then flip the n the hot skillet. dough and cook until the underside is dark. Repeat until all naan is cooked.
Brush each naan with the melted butter mixture. Serve immediately.
Cover leftovers and store at room temperature for about 2 days or in the freezer up to 1 month. Reheat in the microwave or oven until warmed through.
