Dinner

Vegan Garlic Coriander Naan Recipe

ByCleo Brixton January 11, 2026January 11, 2026

Introduction

Vegan naan is a soft, fluffy flatbread perfect for pairing with your favorite curries or enjoying on its own. This recipe uses plant-based butter and garlic for a deliciously fragrant finish that’s easy to make at home.

The image shows five pieces of naan bread stacked on a copper tray with slightly toasted spots in dark brown and golden yellow colors. The naan has a soft, bubbly texture with uneven edges and is sprinkled with finely chopped green herbs on top. Next to the tray, there is a small beige bowl filled with a green herb butter sauce, and a wooden brush rests inside the bowl with some sauce on its bristles. This scene is set on a white marbled surface, adding a clean and bright background to the warm colors of the bread and sauce. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

7g sachet fast-action dried yeast
2 tsp caster sugar
2 tbsp vegetable oil, plus extra for the bowl
½ tsp baking powder
500g plain flour, plus extra for dusting
50g vegan salted plant-based butter block
4 garlic cloves, finely chopped
Small handful of coriander, finely chopped

Instructions

Step 1: Combine the yeast, sugar, oil, and 300ml warm water in a jug. In a large bowl, mix the baking powder, flour, and 1 tsp fine sea salt. Make a well in the center and pour in the yeast mixture, then mix well until combined.
Step 2: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it feels elastic and smooth. Transfer to a lightly oiled bowl, cover with a tea towel, and leave to rise in a warm place for 45 minutes to 1 hour until doubled in size.
Step 3: Tip the dough onto a clean surface and gently knock it back a couple of times. Divide into 8 to 10 equal pieces (about 75g each) and shape each into a ball. Cover and let rise again for 30-45 minutes until doubled in size.
Step 4: Heat a dry cast iron or heavy-based frying pan over medium-high heat. Roll out one dough ball at a time into an oval shape on a lightly floured surface, keeping the rest covered.
Step 5: Lightly brush the top of the rolled dough with water and place it dampened-side down in the hot pan. Brush the other side with water, cook for 1-2 minutes until puffed and blistered, then flip and cook the other side. Wrap cooked naans in a tea towel to keep warm and repeat with remaining dough.
Step 6: In a small saucepan, melt the vegan butter with the garlic over low heat until the butter has melted and the garlic is fragrant and lightly browned. Remove from heat and stir in the coriander. Brush this garlic butter over the warm naans before serving.

Tips & Variations

For a spicier naan, add a pinch of chili flakes to the garlic butter before brushing over the bread.
You can substitute coriander with chopped mint or parsley for a different herb flavor.
If you don’t have a cast iron pan, a heavy-based non-stick pan works well too.

Storage

Store leftover naan in an airtight container at room temperature for up to two days. To reheat, warm gently in a pan or oven until soft and heated through. Avoid microwaving as it can make the naan chewy.

How to Serve

The image shows several pieces of flatbread, all placed overlapping on a white marbled surface with a copper tray beneath some of them. Each flatbread has a golden-brown color with darker charred spots and is sprinkled with finely chopped green herbs. To the side, there is a white bowl filled with greenish garlic butter sauce and a wooden brush resting inside it. The textures of the flatbreads are slightly puffy with some bubbles and uneven surfaces. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make naan without yeast?

While this recipe relies on yeast for its characteristic texture and rise, you can use baking powder alone for a quicker flatbread, but it won’t be as fluffy or have the same flavor.

Can I freeze these vegan naans?

Yes, cooked naan can be frozen. Wrap individually in foil or plastic wrap and place in a freezer bag. Thaw at room temperature and reheat in a warm oven or pan.