Dairy-Free Butter Naan
Elevate your homemade bread game with this irresistible Dairy-Free Butter Naan recipe—a plant-based twist on the classic Indian favorite! Perfectly soft and slightly chewy, this flatbread is infused with subtle hints of garlic and coconut milk, providing a velvety richness without any dairy. Prepared in under two hours, it features simple pantry staples like all-purpose flour, instant yeast, and olive oil, making it ideal for anyone looking to create a wholesome yet indulgent treat. The naan is cooked to golden perfection in a skillet, offering a delightful char and bubbly texture that mirrors authentic tandoor-style bread. Garnished with fresh cilantro, it pairs beautifully with curries, soups, or as a standalone snack. Whether you follow a vegan lifestyle or simply enjoy plant-based options, this dairy-free naan is an easy, flavorful addition to your mealtime repertoire!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2.25 teaspoons Instant yeast
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 1 cup Warm water
- 0.5 cup Coconut milk
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil (for cooking)
- 2 tablespoons Fresh cilantro, chopped
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt. Stir well to evenly distribute the dry ingredients.
Make a well in the center and gradually add the warm water and coconut milk. Gently mix in the olive oil and garlic powder.
Using your hands, mix until a dough forms. Knead the dough in the bowl, then transfer it to a lightly floured surface and continue kneading for about 5 minutes until the dough is smooth and elastic.
Lightly oil the mixing bowl, place the dough into it, and cover with a damp cloth or plastic wrap. Let it rise in a warm place for about 1 hour or until doubled in size.
Once the dough has risen, punch it down and divide it into 6 equal portions. Roll each portion into a ball, then flatten slightly.
Using a rolling pin, roll each dough ball into an oval or round shape, approximately 6-8 inches in diameter.
Heat a large skillet or cast-iron pan over medium-high heat and lightly brush with a little olive oil.
Cook each naan for 2-3 minutes on one side, until bubbles form, then flip and cook for another 2 minutes until golden brown. Cover the pan with a lid if you like softer naan.
Remove from the skillet and brush with a little more olive oil. Sprinkle chopped fresh cilantro over the warm naan if desired.
Repeat with the remaining dough portions. Serve warm.
Nutrition Facts
Calories |
1956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.0 g | 73% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1981 mg | 86% | |
| Total Carbohydrate | 311.8 g | 113% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 21.9 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 80 mg | 6% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 532 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
