Vegan Garlic Chili Naan
Elevate your bread-making game with this *Vegan Garlic Chili Naan*, a fiery twist on the classic naan bread that's perfect for spicing up your next meal. This recipe combines fluffy, golden naan with the bold flavors of minced garlic, fresh coriander, and a hint of heat from red chili flakes, all brushed with melted vegan butter for an irresistible finish. Made entirely plant-based using non-dairy yogurt and olive oil, this naan is soft, chewy, and ideal for pairing with your favorite vegan curries or dips—or enjoying straight from the skillet. With just 90 minutes of prep time, including resting the dough for maximum fluffiness, this simple yet flavorful naan is sure to become a go-to addition to your table. Whether you're hosting a dinner party or craving a delicious homemade bread, this recipe delivers hearty flavor in every bite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Instant dry yeast
- 1 teaspoon Sugar
- 0.75 cup Warm water
- 0.25 cup Plain unsweetened non-dairy yogurt
- 2 tablespoons Olive oil
- 3 Garlic cloves (minced)
- 2 tablespoons Fresh coriander (chopped)
- 1 teaspoon Red chili flakes
- 2 tablespoons Vegan butter (melted)
Instructions
In a large mixing bowl, combine all-purpose flour, baking powder, salt, instant dry yeast, and sugar.
Add warm water, non-dairy yogurt, and olive oil to the dry ingredients. Mix until the dough begins to come together.
Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
Place the dough back into the bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.
Once the dough has risen, punch it down to release air and divide it into 4 equal parts.
Roll each portion into a ball, then flatten into an oval shape about 1/4-inch thick using a rolling pin.
Brush each naan with melted vegan butter, and sprinkle minced garlic, chopped coriander, and red chili flakes evenly over the surface.
Preheat a skillet over medium-high heat.
Cook each naan in the hot skillet for about 2-3 minutes on each side, or until golden brown spots appear and the bread is puffed.
Remove from skillet and keep warm in a clean kitchen towel until serving.
Serve warm with your favorite vegan curry or enjoy them on their own.
Nutrition Facts
Calories |
1431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.3 g | 68% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1723 mg | 75% | |
| Total Carbohydrate | 203.1 g | 74% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 5.4 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 117 mg | 9% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 446 mg | 9% | |
*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.
