Fluffy, Low-Oil Garlic Naan
This Easy Vegan Garlic Naan is dairy-free, low in oil, yet fluffly and easy to make. Naan is a type of flatbread mainly eaten in India as well as some Asian countries. It's often served along with curries or soups and makes a very popular side dish. Besides plain naan there's also stuffed types or sometimes it's also used as a wrap to make gyros for instance. #The recipes requires only 7 ingredients and the dough can be prepared in one bowl. It makes the perfect side to creamy curries and stews and can also be enjoyed as a snack with some hummus and veggies.
How to Make This Garlic Naan
Start by preheating the oven and baking your garlic in order for it to be ready to use in the dough. If you don't like garlic and would like your naan to be plain, simply omit this step.
Then you will need to activate the yeast. Don't worry, that sounds more complicated than it actually is. Activating dried yeast only requires 1 step and a bit of waiting time.
After the yeast is activated, we can start preparing our dough. Simply combine all the ingredients needed and gently knead it.
After the dough has rested, roll out your naans on a well-floured surface.
Afterwards you will cook the naan in a pan on high heat. This step doesn't require any oil! Just make sure that the pan is really hot. Before serving I would highly recommend burshing on some garlic oil.
Ingredients & Substitution Notes
Dry Yeast: This recipe requires dry yeast in order for the bread to rise. I prefer using dry yeast over fresh one because it's easier to store and has a longer shelf life. In order to use it properly we will need to activate it by mixing it with some sugar as well as slighly warm (room temperature) water. You do not need boiling water to activate the yeast! During the activation process the yeast will start to foam and you will also see small bubbles forming.
Brown sugar: I used brown sugar for this recipe but feel free to regular white or any other sugar you have on hand.
White, all purpose flour: I used regular white flour, have once tried it with wholewheatflour but prefer the taste of white flour over wholewheat flour for this recipe.
Yoghurt: You will need to use plain, unsweetened yoghurt. I used a soy yoghurt in order to keep this recipe dairy-free but feel free to use any yoghurt you like as long as it's not sweetened.
Garlic: I loooove garlic, hence why this is a garlic naan, but if you're not a fan of garlic you can simply omit it.
- Avocado oil: The recipe also requires some avocado oil, for texture as well as taste. I used avocado oil becaus of its neutral flavour but you could also use olive oil for instance.
Recipes To Try With Garlic Naan
Easy Vegan Garlic Naan
- 5 garlic cloves
- 4 tablespoon olive oil
- pinch of salt
- 1,5 teaspoon dry yeast
- ½ cup (115ml) warm (not hot) water
- 1 teaspoon brown sugar
Rest of Naan Ingredients
- 2 cups white, all purpose flour
- 1 teaspoon salt
- 3 tablespoon (soy) yoghurt plain, unsweetened
- 1 tablespoon avocado/ olive oil +more for brushing
- Preheat oven to 180°C.
- Cover a baking tray with parchment paper and bake garlic cloves (skin on) until soft (~15min).
- Once the garlic is ready, mince it and add it to a small bowl together with the olive oil and a pinch of salt.
- Mix water, yeast and sugar and let sit for about 10 min until yeast starts to foam. You will also see small bubbles forming.
- Once the yeast is activated, add flour, salt, yoghurt and oil to a big bowl (that includes a lid) and add the yeast mixture.
- Mix well by gently kneading the dough.
- Cover the bowl with a lid and set aside for 1 hour (room temperature) to let the dough rise.
- When the dough is ready, heat a pan over high heat (preferably cast iron).
- Then divide the dough into 12 small, even pieces.
- Roll out every one of them into a circle with a rolling pin.
- Put the dough into the pan and cook naan for about 1 minute until the dough begings to bubble.
- Then flip and repeat on the other side.
- Brush on some garlic oil l before serving.