Vegan Garlic Coriander Naan Bread
Soft, pillowy vegan naan infused with garlic powder and dried coriander. This yeasted flatbread uses plant-based yogurt for tang and texture, finished in a hot skillet until puffed and lightly charred. Makes eight pieces perfect for curries or dipping.
Ingredients
- 8 ½ tbsp warm water
- 1 teaspoon sugar
- ¼ oz yeast
- 2 ½ cups bread flour
- salt
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 3 teaspoons dried coriander leaffresh cilantro1:3vegan
more vibrant flavor, add after cooking
- black pepper
- 2 tablespoons vegetable oil
- vegetable oil, for oiling and cooking
- ⅓ cups plant-based yogurt, unsweetenedcoconut yogurt1:1vegan
similar tang and moisture
Instructions
- 1
Mix warm water with sugar and yeast, let stand 5 minutes
- 2
In a large bowl, combine flour, salt, baking powder, garlic powder, dried coriander, and pepper
- 3
Add yeast mixture, oil, and plant-based yogurt to dry ingredients and knead by hand or machine until smooth dough forms
- 4
Oil a bowl, place dough ball inside, cover with clean kitchen towel and let rise in a warm place 1 hour until volume doubles
- 5
Press dough flat and divide into 8 balls
- 6
Heat a skillet over medium-high heat with a splash of oil
- 7
Oil your hands lightly and stretch each dough ball into a flatbread roughly 15-7.75" in diameter
- 8
Place naan in hot skillet and cook until puffed and blistered on bottom
- 9
Flip and cook until cooked through
- 10
Repeat with remaining 7 dough portions
Tips
Oil your hands before stretching dough to prevent sticking
Use a warm location for rising, such as an oven with light on or near a heating pad
Good to Know
Keep in airtight container at room temperature up to 2 days, or freeze up to 1 month. Reheat in skillet or wrapped in foil in oven.
Prepare dough through first rise 1 day ahead, refrigerate covered. Bring to room temperature before shaping and cooking.
Serve warm alongside curries, dal, or use for dipping in hummus or coconut chutney.
Common Mistakes
Do not skip oiling your hands when stretching dough to avoid excessive sticking and tearing
Do not use water that is too hot for yeast mixture to avoid killing the yeast
Do not move naan too early in the skillet to avoid tearing before bottom sets