Vegan Masala Recipe
Garlic Naan
Soft vegan naan bubbles and chars in a hot pan before being brushed with garlicky melted butter and fresh coriander. It is pillowy, fragrant and almost impossible not to tear into immediately.
Recipe by Craig LogueHow our recipes are created
Substantially updated 19 October 2026
Cook along with Craig
Watch the full recipe
Follow the complete Garlic Naan method from prepared ingredients to the finished dish.
From the kitchen
What to expect
Naan loves fierce heat. Roll the dough without knocking out every bubble, use the hottest heavy pan you have and brush on the garlic butter the moment each bread comes off.
Serving idea
Best served simply
Serve warm with dal, chana masala, or a simple bowl of soup.
Recipe-specific guidance
Why this method works
A soft, hydrated dough and a properly heated pan create the characteristic bubbles. Resting relaxes the gluten so the dough stretches without shrinking, while garlic butter is applied after cooking to avoid scorching the garlic.
Cues to watch for
- •The dough should be soft and slightly tacky, not dry or heavily floured.
- •The pan is ready when a drop of water evaporates almost immediately.
- •Flip when large bubbles form and the underside has scattered dark spots.
Useful substitutions
- •Unsweetened soy yogurt gives dependable tenderness; thick oat yogurt also works.
- •Use melted vegan butter or neutral oil for the finish.
- •Nigella seeds are optional but add a savoury onion-like aroma.
Storage and reheating
Cool completely, wrap and refrigerate for two days or freeze between sheets of baking paper. Reheat briefly in a hot dry pan, then brush again.
Cook the recipe
Method
- 1
Melt the vegan butter, stir in the minced garlic and set aside so the flavour infuses.
- 2
Combine the flour, salt, sugar and baking powder in a large bowl.
- 3
Add the soy yogurt and soy milk and mix into a soft, slightly tacky dough.
- 4
Knead for 4 to 5 minutes until smooth, then cover and rest for at least 30 minutes.
- 5
Divide into equal balls. Roll one ball at a time into an oval roughly 5 mm thick, keeping the others covered.
- 6
Heat a heavy dry frying pan until very hot. Cook each naan until large bubbles form and the underside has dark spots, then flip and cook the second side.
- 7
Brush immediately with garlic butter, scatter with chopped coriander and keep warm under a clean towel while the remaining naan cook.
A few useful notes
Notes
- Keep the dough soft; too much extra flour will make the naan dry and stiff.
- Cook over steady medium heat so the bread cooks through without scorching before the centre sets.
- Brush with the garlic butter as soon as the naan comes off the pan so it soaks in properly.
- These are best served fresh, but leftovers keep in the fridge for up to 3 days and reheat well in a hot pan.
- If the dough feels tight, add a teaspoon of soy milk at a time until it loosens.
Gather everything first
Ingredients
- 2 cups all-purpose flour
- 1.5 Tbsp granulated sugar
- 1 tsp baking powder
- 0.5 tsp salt
- 0.5 cup unsweetened soy yoghurt
- 0.25 cup unsweetened soy milk
- 1.5 Tbsp unsalted vegan butter
- 2 garlic cloves, minced
- 0.5 cup fresh coriander, chopped
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