Soft & Charred Vegan Garlic Naan

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Ingredients

The Dough

  • 2 cups (240g) All-Purpose Flour (plus extra for dusting)
  • 1 teaspoon Instant Dry Yeast
  • 1 teaspoon Sugar (feeds the yeast)
  • ¾ teaspoon Fine Sea Salt
  • ½ teaspoon Baking Powder (yields extra puffiness)
  • ⅓ cup Unsweetened, Plain Vegan Yogurt (oat or almond-based)
  • ½ cup Warm Water (approx. 105℉)
  • 1 tablespoon Neutral Oil (Avocado or Grapeseed oil)

The Garlic-Herb Butter

  • 3 tablespoons Vegan Butter, melted
  • 3 cloves Garlic, finely minced or microplaned
  • 2 tablespoons Fresh Cilantro, finely chopped

Instructions

1. Prepare the Dough

  1. Combine Dry: In a large bowl, whisk together the flour, instant yeast, sugar, salt, and baking powder.
  2. Add Wet: Make a well in the center of the dry ingredients. Add the vegan yogurt, warm water, and oil.
  3. Mix & Knead: Stir with a spatula until a shaggy dough forms. Turn out onto a lightly floured surface and knead by hand for 4 to 5 minutes until the dough becomes smooth, soft, and slightly tacky (add a sprinkle of flour if it is sticking too much to your hands).

2. The Rise

  1. Form the dough into a ball and place it in a lightly oiled bowl.
  2. Cover tightly with a damp towel or plastic wrap. Let it rise in a warm spot for 1 to 1.5 hours, or until it has doubled in size.

3. Divide and Shape

  1. Punch down the risen dough gently. Divide it into 4 equal portions (for large naan) or 6 smaller portions.
  2. Roll each portion into a smooth ball. Cover the balls with a towel and let them rest for 10 minutes to relax the gluten.
  3. On a lightly floured surface, roll each dough ball out into a tear-drop or oval shape roughly 1/8-inch thick.

4. The Cast-Iron Char (Crucial Step)

  1. Heat a dry cast-iron skillet over medium-high to high heat until it is smoking hot. Do not oil the pan; a dry, hot surface is what creates those iconic charred bubbles.
  2. Lightly brush or splash one side of the shaped dough with a tiny bit of water (this helps it stick to the hot pan and steam).
  3. Place the naan wet-side-down into the hot skillet. Cover with a lid and cook for 60 to 90 seconds. You will see large, puffing bubbles inflate across the top.
  4. Flip the naan over and cook the second side uncovered for another 45 to 60 seconds until dark, golden-charred spots appear on the bottom.

5. Finish and Serve

  1. Mix the melted vegan butter with the minced garlic and chopped cilantro.
  2. Brush the hot naan generously with the garlic-cilantro butter as soon as it comes out of the skillet.
  3. Stack the finished flatbreads under a clean kitchen towel to keep them warm, soft, and pliable until serving. Enjoy!

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