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A top view of a stack of garlic butter naans with herbs scattered on top in a white and blue napkin with a yellow curry on the side
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5 from 45 votes

Garlic Vegan Naan Recipe

A recipe for homemade, garlicky vegan naan that's soft and fluffy. This restaurant-style Indian bread is super easy to make and you can eat it with any spicy curry or vegetable side dish. A nut-free, soy-free recipe.
Prep Time10 mins
Cook Time20 mins
Rise time for naan dough and resting time1 hr 15 mins
Course: Bread
Cuisine: Indian, Indian Punjabi, Indian restaurant food, nut-free, Soy-free
Diet: Vegan, Vegetarian
Servings: 8 naan
Calories: 271kcal


  • Cast iron griddle or skillet (or any flat, wide pan that can sustain high heat.)


  • 2.5 teaspoon active dry yeast
  • 1 teaspoon sugar
  • 0.5 cups nondairy milk (lukewarm. Or use an equal quantity of any non-dairy yogurt)
  • 1 to 1.5 cups water (lukewarm)
  • 3.5 cups unbleached all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil

For the garlic butter topping:

  • 4 tablespoon vegan butter (olive oil works too)
  • 6 cloves garlic (crushed or put through a garlic press)
  • 2 tablespoon cilantro (finely chopped. You can sub with another herb like mint)


  • Place the yeast in a large bowl or the bowl of a stand mixer. Add the sugar, nondairy milk, and ½ cup water. Let the yeast stand at least five minutes until it starts to look frothy and "blooms"
  • Add the flour and salt to the bowl and begin to knead, slowly drizzling in additional water until your dough comes together in a ball that's just slightly sticky (traces of the dough will stick to your fingers when you touch it). Keep in mind that you may not need all of the water, so don't dump it all in at one go.
  • Drizzle the oil on top of the dough, turn it over once or twice to make sure the oil coats the dough, cover the bowl tightly with cling wrap or a lid or a kitchen towel, and set it aside to rise in a warm place for an hour to 90 minutes.
  • After the dough has risen, turn it out on your work surface. Knead it lightly, form into a disc and cut into eight even pieces, the way you would a pizza. Roll each piece into a ball (it won't be firm), dust each ball lightly with flour, and set them aside, covered, for 15 minutes.
  • Meanwhile, make your garlic butter mixture by heating the butter in a small saucepan along with the garlic. Let the butter and garlic cook together for 3-4 minutes over medium-low heat until the garlic flavor infuses the butter and the garlic starts to turn a light golden. You don't want the garlic to burn. At this point, turn off the heat and stir the herbs into the melted vegan butter. Set aside.
  • To shape the naan, either roll each ball into a teardrop shape or a round with a rolling pin. You can dust your work surface lightly with flour if needed. Or use your fingers to shape each ball into a small disc, then lift the disc by its edge and let the dough stretch and fall with the aid of gravity. Continue shaping by moving your fingers along the edges. If you're not used to doing this, it's possible your dough could tear, so be careful. If you do get a tear, patch it up by pressing the dough together and continue shaping with a rolling pin.
  • Heat a cast iron skillet or any griddle over high heat until it's screaming hot. Place the naan on it. You will immediately see it start to bubble up and turn opaque. Once the underside gets golden-brown spots, turn over and continue cooking the other side. This process should take you no more than two minutes or less on either side.
  • As soon as you take the naan off the griddle, brush it with the garlic-herb-butter mixture on one side. Keep your naans wrapped in a kitchen towel until ready to serve.
  • You can reheat any leftover naans on the griddle before serving.


  • Store the vegan naan at room temperature for up to a day. Keep the naan loosely wrapped in a kitchen towel.
  • You can place the naan in a fridge, still wrapped in a towel and placed in an airtight container, for up to four days.
  • For longer storage, store the cooled naan in freezer-safe bags, preferably separated by parchment paper.
  • To reheat naan, thaw, if frozen, then place on a hot griddle and warm through on either side, about a minute per side.
  • The naan you'll find in restaurants and stores is usually teardrop shaped, but there really are no rules when you shape a naan. You can make it oval or round or you can just let it go free-form. Once your naan is baked up, and covered with the herby butter garlic mixture, it will look beautiful and incredibly appetizing no matter how you shaped it.
  • Shape a naan the way you would pizza dough -- by hand. I just lift it by the edges and let the weight of the dough and gravity do the work. Let your fingers move around the edge of the dough, so you get an even shape. If there is a tear, patch it up by pressing the dough together. Once the naan is about five inches wide and seven inches long, rest it on a baking sheet and pull the long side a little more to give it that teardrop/oval shape. You can also just use a rolling pin and roll it into a teardrop shape.


Serving: 1naan | Calories: 271kcal | Carbohydrates: 44g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Sodium: 347mg | Potassium: 100mg | Fiber: 2g | Sugar: 1g | Vitamin A: 332IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 3mg