Vegan Garlic Naan

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

Because vegans shouldn’t miss out on this bit of Indian Cuisine!
Prep Time1 hr 25 mins
Cook Time20 mins
Total Time1 hr 45 mins
Course: Side Dish
Cuisine: Indian
Keyword: baking, Bread, butter, cilantro, coriander, delicious, garlic, indian, naan, takeaway, vegan, yummy
Servings: 4 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. 

One Comment Add yours

  1. Victoria Toner says:

    These naans are Delicious. So easy to make and great for vegans or those with a dairy intolerance. Well done and thanks for the recipe

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