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!
The dairy free recipe for naan has milk in it
Thanks for pointing that out. It should actually read almond milk, but I forgot to proofread it. I’m so sorry if it caused you any confusion!
This recipe gives you the option of using any dairy free milk like almond. ….. or any other you prefer.
I plan to make this next week!
I had to add more water after the exact measurement given. I am at sea level. 1/8 cup more warm water. Now I am proofing. The moment of truth awaits.
I am trying to do oil free as well as dairy free. Is There any oil substitute that would work with this recipe? It looks so delicious!
Try adding one extra 1/2 tablespoon of almond milk or coconut cream! Let me know how it turns out!
Is it really 1 1/4 ounce package active dry yeast? It seems too much to me
Yes. It is!
I’ve used this recipe a couple times, but had to make adjustments after the first try. It really needs salt in the mix, otherwise it has no flavor (the course salt garnish barely saves it). I always have to add a bit more liquid to get the dough to come together properly.
The way the yeast amount is written is misleading – it’s one package of yeast, which is usually 1/4 ounce (about 2.25 teaspoons). After the adjustments, it’s pretty close to regular naan! Thanks for the recipe.
I see what you’re saying about the amount of yeast being misleading. I will make sure to fix it right away! A little salt never hurts either 🙂
Hey great recipe. Really enjoyed this.
Can I substitute brown sugar or honey or maple syrup for the sugar? Would any of those work?
That should work just fine!
I really appreciate your creating this recipe. I’m new to dairy intolerance and love a good curry with naan. I’m going to try this this weekend! Thank you!
There is not enough flour to use my stand mixer, so I used the dough blade in the food processor. I did as one reader suggested and added 1/2 teaspoon salt to the flour mix. Rolled the dough thinner than 1/4 inch and they cooked well. The last ones rose a bit while waiting so they were a little thick when done. Next time I will flatten them before cooking. Taste and texture excellent. The 8 naan were about 5 inches in diameter. If you want them larger, divide the dough accordingly.
REALLY DRY! And quite bland. Im going to try again with less flour and adding salt, but as is, this recipe is not very good.
I don’t usually take the time to homemake any kind of bread, but this recipe comes together soooo quickly and easily and leaves very little mess. We love it in our home. We have been making naan using this recipe (with the additional salt recommended by other comments) just about once a week since we found it and have been super happy with the results. It makes for really good pizza dough or thick tortillas too. Love it, love it, love it.
I love this recipe. I like to use a flavored olive oil (like garlic or rosemary) and a little bit of salt. It’s delicious. I like to throw it on the grill for a little extra flavor 🤤 it’s a family favorite.