Vegan Chili Garlic Naan
Elevate your bread game with this tantalizing Vegan Chili Garlic Naan, a plant-based twist on the classic Indian flatbread. Soft, fluffy, and packed with bold flavors, this naan is infused with minced garlic, zesty red chili flakes, and fresh cilantro, then brushed with luxurious vegan butter for a restaurant-quality finish. Made from scratch using simple pantry staples like all-purpose flour, instant yeast, and vegan yogurt, this naan is cooked to golden perfection in a hot skillet, giving it those signature charred spots. Perfect as a side dish for curries, soups, or stews, or simply enjoyed on its own, this recipe delivers a delightful fusion of spice and aroma in every bite. With an easy-to-follow process and just 20 minutes of cooking time, it's a must-try for any vegan bread lover.
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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
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt. Mix well to ensure even distribution.
Step 2
In a separate bowl, whisk together the warm water, vegan yogurt, and olive oil.
Step 3
Create a well in the center of the dry ingredients and pour in the wet mixture. Mix until a dough begins to form.
Step 4
Transfer the dough onto a lightly floured surface and knead for about 10 minutes or until the dough is smooth and elastic.
Step 5
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.
Step 6
Once the dough has risen, punch it down to release the air, and divide it into 8 equal pieces.
Step 7
Roll each piece into a ball, then flatten and roll out to form an oval shape about 1/4 inch thick.
Step 8
Heat a skillet or non-stick pan over medium-high heat. Place one piece of rolled naan onto the hot skillet.
Step 9
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.
Step 10
While the naan is cooking, mix the minced garlic, red chili flakes, and chopped cilantro together.
Step 11
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.
Step 12
Repeat the cooking and topping process for the remaining pieces of dough.
Step 13
Serve hot as a side or enjoy it as is.
Nutrition Facts
| Serving size | (676.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1847.3 |
| Total Fat 61.9g | 0% |
| Saturated Fat 20.3g | 0% |
| Polyunsaturated Fat 2.8g | |
| Cholesterol 0mg | 0% |
| Sodium 2443.3mg | 0% |
| Total Carbohydrate 280.0g | 0% |
| Dietary Fiber 20.0g | 0% |
| Total Sugars 16.8g | |
| Protein 40.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 138.9mg | 0% |
| Iron 18.4mg | 0% |
| Potassium 806.8mg | 0% |
Source of Calories