Dairy-Free Garlic Chili Naan
Elevate your bread game with this irresistibly flavorful Dairy-Free Garlic Chili Naan, a plant-based twist on the beloved Indian flatbread. Crafted with a base of all-purpose flour and leavened with baking powder and soda, this recipe swaps traditional dairy ingredients for unsweetened almond milk and olive oil, ensuring a soft and chewy texture everyone can enjoy. The naan is infused with the bold flavors of fresh minced garlic, red chili flakes, and a touch of lemon juice, providing a spicy, zesty kick that pairs beautifully with the warmth of the bread. Quick to make with only 20 minutes of prep time, this naan is cooked on a hot skillet for that signature bubbly and charred finish. Garnished with vibrant fresh cilantro, it’s the perfect side to curries, soups, or as a standalone snack. Whether you're vegan, lactose-intolerant, or simply love bold, aromatic flatbreads, this recipe is a must-try addition to your kitchen repertoire.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 tablespoon sugar
- 0.75 cup unsweetened almond milk
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 4 cloves fresh garlic, minced
- 1 teaspoon red chili flakes
- 2 tablespoons fresh cilantro, chopped
Instructions
In a large mixing bowl, combine flour, baking powder, baking soda, salt, and sugar. Mix well to ensure even distribution of ingredients.
In a separate small bowl, mix together almond milk, 2 tablespoons of olive oil, and lemon juice.
Create a well in the center of the dry ingredients and pour the wet mixture into the center. Mix gently with a spoon or your hands until a dough begins to form.
Transfer the dough to a floured surface and knead it for about 5-7 minutes until smooth and elastic. Add more flour if the dough is too sticky.
Place the dough back in the bowl, cover with a damp cloth, and let it rest for about 15 minutes.
In a small mixing bowl, combine the minced garlic, red chili flakes, and the remaining 1 tablespoon of olive oil.
After the dough has rested, divide it into 6 equal portions. Roll each portion into a ball.
Using a rolling pin, roll each dough ball into an oval or traditional naan shape, about 1/4 inch thick.
Heat a non-stick skillet or cast-iron pan over medium-high heat.
Brush one side of the naan with the garlic chili oil mixture and place it oil-side down onto the hot skillet.
Cook for 1-2 minutes until bubbles start to form on the surface. Brush the top with more garlic chili oil before flipping.
Cook the other side for another 1-2 minutes until golden brown and evenly cooked.
Repeat with the remaining dough balls. Keep the cooked naan wrapped in a clean towel to keep warm.
Garnish with fresh cilantro before serving.
Nutrition Facts
Calories |
1359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2376 mg | 103% | |
| Total Carbohydrate | 204.0 g | 74% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 13.8 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 364 mg | 28% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 380 mg | 8% | |
*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.
