From fragrant curries to creamy Kormas, the most iconic South Asian dishes are often accompanied with a signature bread on the side. Garlic Naan is my favorite, so I created this recipe to tick all the boxes whenever a proper Indian food fix is called for.
Equipment
Ingredients
- 4 cups flour
- 1 TBSP salt
- 1 tsp baking powder
- 2 TBSP garlic powder optional
- 1/2 cup lukewarm water max temp 110°
- 1 packet 2.5 teaspoons instant dry yeast
- 2 tsp sugar
- 1 cup vegan yogurt
- 1/4 cup olive oil
- Garlic oil for basting
Garlic Oil
- 4 cloves garlic minced
- 1/4 cup olive oil
- 1/2 tsp salt
- Fresh cilantro or parsley chopped, as garnish
Instructions
- Combine Garlic Oil ingredients and set aside.
- Whisk together water, yeast, and sugar. Let sit 5-10 minutes or until yeast proves.
- Combine flour, salt, and garlic powder in a food processor (11 cup or greater capacity) with an S-blade attachment and pulse.
- Whisk together yeast water, yogurt, and olive oil. Add to flour mixture while blending in a steady, even stream.
- Continue processing until dough is fully kneaded, about 2-3 minutes.
- Transfer dough to a floured surface and knead by hand until smooth and pliable.
- Form into a ball and place in a mixing bowl at least twice its size. Cover with a tea towel and allow to rest 1 hour or until dough has doubled in size.
- Turn dough out onto a floured surface and divide into 8 to 12 pieces, depending on desired size.
- Form into balls and place on a parchment-lined sheet pan. Dust with flour to prevent sticking.
- Cover with a tea towel and allow to rest 20-30 minutes or until doubled in size.
- Heat a large nonstick pan over medium heat.
- Roll naan dough with a rolling pin to 1/4 inch thickness.
- Place in hot skillet and cook until large bubbles form on surface, about 2 minutes.
- Flip naan and cook for an additional minute or until bubbles are browned.
- Remove from heat, brush with garlic oil or vegan ghee, and sprinkle with finishing salt and chopped coriander (cilantro), if desired. Serve warm.
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