My inspiration for this garlic naan comes from my love of warm, homemade bread and the simple flavors that make Middle Eastern food so comforting. I wanted something soft, fluffy, buttery, and loaded with fresh garlic and herbs.

There’s something so special about pulling hot naan off the pan, brushing it with garlic butter, and watching it glisten. It’s simple, delicious, and the kind of bread that disappears from the table before you even realize it!

Recipe

Vegan Garlic Naan

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Inspiration Behind My Garlic Naan 🧄 My inspiration for this garlic naan comes from my love of warm, homemade bread and the simple flavors that make Middle Eastern food so comforting. I wanted something soft, fluffy, buttery, and loaded with fresh garlic and herbs. There’s something so special about pulling hot naan off the pan, brushing it with garlic butter, and watching it glisten. It’s simple, delicious, and the kind of bread that disappears from the table before you even realize it!

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Ingredients

Naan Dough

4 1/2 cups all-purpose flour
2 cups warm water
1 teaspoon yeast
1 teaspoon salt
1 tablespoon extra-virgin olive oil
1 teaspoon sugar

Garlic Topping

3 tablespoons olive oil
3 –4 cloves garlic minced
2 tablespoons fresh cilantro chopped

Instructions

Activate the yeast: In a large bowl, combine the warm water, yeast, and sugar. Let sit for 5–10 minutes, or until slightly foamy.
Make the dough: Add the flour and salt. Mix until the dough begins to come together, then knead by hand or with a stand mixer for 5–8 minutes, or until smooth.
Let the dough rise: Lightly oil your hands with the extra-virgin olive oil and knead the dough a few more times. Cover with a clean towel and let rise in a warm place for about 1 hour, or until doubled in size.
Prepare the garlic topping: Combine the olive oil and minced garlic, then stir in the chopped cilantro. Set aside.
Shape the naan: Divide the risen dough into balls. Cover with a damp, warm cloth and let rest for 15 minutes.
Heat the pan: Heat a grill pan or skillet over medium heat and lightly grease with oil.
Cook the naan: Roll or stretch each dough ball into an oval. Cook for 1–2 minutes, or until bubbles form and the bottom is golden. Flip and cook for another 1–2 minutes.
Finish and serve: Brush the hot naan generously with the garlic topping and serve warm.

Connie’s notes

Don’t over-flour the dough. Keep it soft and slightly tacky so the naan stays tender and fluffy.
Let the dough rise properly. Giving it enough time to rest and double in size helps create that soft, airy texture.
Roll it evenly. Avoid rolling the naan too thin, especially around the edges.
Get the pan nice and hot. A hot skillet, grill pan, or cast-iron pan helps create those beautiful bubbles and golden, lightly charred spots.
Cook one naan at a time. Avoid overcrowding the pan so each naan has plenty of room to puff.
Watch the garlic carefully. Garlic burns quickly, so avoid letting large pieces sit directly against the hottest part of the pan.
Brush the naan while it’s hot. As soon as it comes off the pan, generously brush it with the garlic and herb oil.
Keep cooked naan covered. Stack the naan and cover with a clean kitchen towel to keep it warm, soft, and prevent it from drying out.
Make cheesy garlic naan. For an extra indulgent version, add mozzarella or your favorite cheese for a delicious cheesy twist.

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