Vegan Chili Garlic Naan
Elevate your bread game with this irresistible Vegan Chili Garlic Naan, a plant-based twist on the classic Indian flatbread that’s bursting with bold flavors and perfect for any meal. Made with fluffy all-purpose flour dough and enriched with creamy vegan yogurt for a soft, tender texture, this naan gains its vibrant personality from a flavorful topping of minced garlic, fiery red chili flakes, and fresh cilantro. Cooked on a skillet for that beautifully charred exterior, each piece is brushed with melted vegan butter for a rich finish. Whether served as a side for curries, soups, or enjoyed on its own, this dairy-free naan recipe is a showstopper that perfectly balances spice, warmth, and herby freshness. With just 90 minutes of prep time and an easy skillet cooking technique, it’s perfect for impressing guests or adding a homemade touch to your dinner table. Keywords: vegan naan recipe, chili garlic naan, easy vegan flatbread, plant-based Indian bread.
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Recipe Information
Ingredients
- 320 grams All-purpose flour
- 7 grams Instant yeast
- 10 grams Sugar
- 5 grams Salt
- 160 milliliters Warm water
- 60 grams Vegan yogurt
- 30 grams Olive oil
- 4 cloves Minced garlic
- 10 grams Red chili flakes
- 30 grams Cilantro, chopped
- 30 grams Vegan butter
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt. Mix well to ensure even distribution.
In a separate bowl, whisk together the warm water, vegan yogurt, and olive oil.
Create a well in the center of the dry ingredients and pour in the wet mixture. Mix until a dough begins to form.
Transfer the dough onto a lightly floured surface and knead for about 10 minutes or until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm area for about 1 hour or until it has doubled in size.
Once the dough has risen, punch it down to release the air, and divide it into 8 equal pieces.
Roll each piece into a ball, then flatten and roll out to form an oval shape about 1/4 inch thick.
Heat a skillet or non-stick pan over medium-high heat. Place one piece of rolled naan onto the hot skillet.
Cook the naan until bubbles start to form on the surface and the underside has brown spots, about 2 minutes. Flip and cook the other side for an additional 1-2 minutes until browned and fully cooked.
While the naan is cooking, mix the minced garlic, red chili flakes, and chopped cilantro together.
Once the naan is done, remove it from the skillet and brush it with melted vegan butter, then sprinkle the garlic-chili-cilantro mixture on top.
Repeat the cooking and topping process for the remaining pieces of dough.
Serve hot as a side or enjoy it as is.
Nutrition Facts
Calories |
1847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.9 g | 79% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2443 mg | 106% | |
| Total Carbohydrate | 280.0 g | 102% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 16.8 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 807 mg | 17% | |
*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.
