Why you’ll love this dairy free garlic naan bread
Making naan at home is way easier than you might think, and when you make it yourself, you can skip the dairy that’s in most store-bought versions. Traditional naan bread is made with yogurt, so most of the store bought and takeout versions are not going to be dairy free.
This recipe uses dairy free milk with a bit of lemon juice to replicate the subtle tang that yogurt typically provides, and the result is soft, fluffy naan that’s perfect for sopping up your favorite curry.
It takes some time for the dough to rise, but the actual effort needed is minimal, and you’ll end up with fresh, garlic-topped naan that’s better than takeout.
This recipe goes great with: dairy free butter chicken / chicken tikka masala / grilled chicken tenders / beef and lamb kofta
Ingredient notes:
- Active dry yeast – Active dry yeast is a key ingredient in making any naan bread, it adds the necessary leavening to achieve the bread’s light and airy texture. Using instant yeast will work, but your rise time will be shorter.
- Warm water – Using active dry yeast requires warm water, to activate the dry yeast which results in bubbles that rise that give naan its characteristic fluffiness.
- Dairy free milk – You can use your favorite, unsweetened dairy free milk – we used almond milk to make this, but you can use an milk alternative.
- Lemon juice — Just a teaspoon adds subtle tang that makes this taste more like traditional naan. Don’t skip it. If you don’t have lemons on hand, lime juice or vinegar will work instead.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Melissa’s tips + tricks:
- Let the dough rise in a warm spot. If your kitchen is cold, turn your oven to the lowest setting for just a minute or two, turn it off, and then put the covered bowl of dough inside to rise. The gentle warmth helps the dough rise faster.
- Use a hot skillet. Medium-high heat is key here. The naan should bubble and puff up quickly. If your pan isn’t hot enough, the naan will be dense instead of light.
- Make them ahead. You can make the naan a few hours ahead and reheat them wrapped in foil in a 350°F oven for about 10 minutes. They’re best the day you make them, but you can store them in an airtight container for up to 2 days.
Frequently asked questions
After you mix the yeast with warm water and sugar, let it sit for about 5–10 minutes. It should get foamy and bubbly on top. If nothing happens, your yeast might be expired or your water was too hot or too cold.
Yes, you can mix and knead the dough by hand. It’ll take about 8–10 minutes of kneading to get a smooth, elastic dough. Add the flour gradually and knead on a lightly floured surface until the dough is no longer sticky.
Absolutely. Just skip the garlic and brush the naan with plain olive oil or melted dairy free butter as it cooks. You can still add a sprinkle of coarse salt and fresh herbs if you want.
Yes, you can make the dough and let it rise, then cover it tightly and refrigerate for up to 24 hours. Let it come to room temperature before dividing and rolling out the pieces.
Yes, naan freezes well. Let it cool completely, then stack the pieces with parchment paper between each one and store in a freezer bag for up to 3 months. Reheat from frozen in a 350°F oven for about 10 minutes.
Dairy Free Garlic Naan Bread
Ingredients
For the vegan naan:
- 1/2 cup warm water, ideally between 105˚F – 110˚F
- 1 teaspoon sugar
- 1 0.25-ounce package active dry yeast
- 2 1/2 cups all-purpose flour
- 1/4 cup almond milk, or alternative milk of choice
- 1 teaspoon lemon juice
- 1 tablespoon olive oil, for frying
For topping:
- 1 1/2 tablespoons olive oil
- 1 tablespoon minced garlic
- Coarse salt, optional, for garnish
- Fresh parsley or cilantro, optional, for garnish
Instructions
- Make the dough. Gently stir the water, sugar and yeast together in a small bowl or directly in a liquid measuring cup. Allow it to activate until it is foamy on top.In a large bowl with an electric mixer (dough hook), add activated yeast, flour, and remaining ingredients. Beat with dough hook at medium speed until a ball has formed.
- Allow the dough to rise. Remove bowl from mixer and cover with a damp towel. Let sit in a warm place for about 1 hour. Once the dough has doubled in size, divide it into eight small balls.
- Make the topping. In a small bowl, combine the garlic and oil.
- Fry the dough. Heat olive oil in a large, cast iron skillet over medium-high heat. Roll each dough ball to about 1/4-inch thickness and place them one at a time in the hot pan, brushing with the garlic oil mixture.When the dough starts to bubble, flip it over, brush it with oil again, and season with salt and fresh herbs. Repeat the process with the remaining dough.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I’m with everyone else in the comments. I had to at least double the liquid to get the dough to stop crumbling from the hooks. I applied the olive oil, garlic, dried parsley, and salt very liberally and added garlic salt to my olive oil mixture. By adding the garlic salt and being very liberal with my basting, I thought it was delicious! Recipe definitely needs a wee bit of tweaking, though.