Indian food is amazing. It’s actually incredible. So much flavour, so much heart, so much spice.
My two favourite ( and embarrassingly simple) things to eat when going for an Indian are:
A: Poppadoms & Mango Chutney – I count this as one thing as the two are inextricable soulmates in my eyes.
B: Garlic Naan.
But hello!! Where is the vegan naan?? Alas, it is nowhere to be found 😔
Time to take matters into our own hands again. I present to you – VEGAN GARLIC NAAN.
I’ve made naan a handful of times in the past, all to a ‘meh’ standard, but I’ve finally cracked it.
I guarantee this will blow your little vegan socks off.
You won’t have to miss out on any of the Indian experience now.
NB: if you have a stand mixer, you should use it for this recipe. The dough is uber sticky and a real pain to knead by hand.
Vegan Garlic Naan
- 120 ml warm almond milk
- 1 tsp caster sugar
- 7 g sachet active dry yeast
- 120 ml room temperature almond milk
- 1 tsp apple cider vinegar
- 2 tbsp vegetable oil
- 1/2 tsp salt
- 320 g plain flour
- 4 tbsp vegan butter
- 1 clove garlic clove (minced)
- 1/2 small bunch coriander (chopped)
- In a small bowl, whisk together the warm almond milk, yeast and sugar. Allow this to rest for about 10 minutes until the mixture becomes foamy.
- Stir the room temperature almond milk together with the apple cider vinegar. Allow the mixture to rest for a few minutes to curdle.
- Pour both wet mixture into a large mixing bowl and stir in the oil, salt and 200g of the flour. Mix until it forms a very soft dough. Continue adding the rest of the flour a little at a time until the dough is firm enough to knead. It will be very sticky. (I use a stand mixer for this as it takes a lot of messiness out of the job!)
- If kneading by hand, turn mixture out onto a well floured surface and knead for about 10 minutes until the dough is elastic and smooth. Flour as you go along if needed.
- Grease a mixing bowl with oil and place the ball of dough inside. Cover and leave to rise in a warm spot for 1 hour until doubled in size.
- Divide the dough into four equal balls and roll out each into a long oval, with a rolling pin. The dough should be rolled quite thin – about 1/4cm thick.
- Make the garlic butter by mixing the minced clove together with the butter.
- Bring a large saucepan to a medium-low heat, then place a knob of garlic butter on top. It should sizzle lightly but not smoke. Place one of your naans onto the pan and cover with a lid. Allow to cook for 3 minutes. It should become puffy and bubbly. Check underneath the bread – it should have golden brown spots. Flip the naan over and repeat on the other side until golden brown spots have formed again on the other side.
- Add more butter to the pan and repeat the process.
- Sprinkle the baked naans with the coriander and crack a little salt on top if desired. Serve warm.