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Garlic Naan
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5 from 3 votes

Garlic Naan

Garlic Naan Bread is a soft buttery homemade Indian leavened Flatbread. Like all bread, it is made of flour, Yeast, Sugar.
Prep Time10 mins
Cook Time2 mins
Proofing Time1 hr
Total Time1 hr 12 mins
Course: Main Course
Cuisine: Indian
Servings: 6
Calories: 178kcal
Author: sharmila kingsly


  • 2 cup Flour
  • tsp Instant Dry Yeast
  • ½ cup Almond Milk Luke Warm Any Non dairy Milk
  • 1 tsp Sugar
  • 1 cup Water Luke Warm Use as needed
  • ½ tsp Salt
  • 1 tbsp Canola Oil
  • 1 tbsp Vegan Butter
  • 2 tsp Nigella Seeds or Black Sesame Seeds


Preparing the Dough

  • In a small bowl add ½ cup of lukewarm Almond Milk. To this add in 1 tsp of Sugar. You may use any Vegan Milk like cashew milk or Soy Milk. If you don't mind including dairy, you can include normal cow's milk.
  • To this add 1.5 tsp of instant dry yeast and let it rest for 10 mins. The yeast will bloom and activate.
  • In a mixing bowl add in 2 cups of the flour along with ½ tsp of salt. Now add the yeast milk to the flour.
  • Add lukewarm water little by little and knead to a soft smooth dough. You can use a stand mixer or use your hands to knead. Works well either way. Never use the full water, use little by little only as needed. Add 1 tbsp of oil and knead the dough once again.

Proof the Dough in Instant Pot

  • Grease the inner steel pot with oil or butter. Now transfer the kneaded dough to the instant pot.
  • Switch on the Instant Pot. Select the Yogurt mode and set 1 hour. close the Instant Pot with Instant Pot transparent Lid or any other lid as available. You may now carry on with your other chores and forget the dough. Instant Pot will handle the dough perfectly.
  • The Instant Pot will read as End after the 1 hour.
  • Now open the Instant Pot. The dough is beautifully proofed up and doubled in size. Proofing the dough is as easy with the Instant Pot.

Proofing the dough without an Instant Pot

  • If not using Instant Pot. Transfer the kneaded dough to a bowl. Cover the bowl with a Cling wrap and a damp kitchen towel let it sit for 90 mins to raise
  • After 90 mins the dough would have doubled in size. Knead once to release the air.
  • Divide the dough into 6 equal portions and knead to bring them to a round shaped ball and let it sit for 15 mins. The dough will have a mini raise once again.

Shape the Naan

  • Now on your working surface dust some flour and shape the naan. It is usually a teardrop shaped or an elongated oval shape. Shape as you desire. It is usually slightly thick.
  • Sprinkle in some Nigella Seeds or Black Sesame seeds and sliced garlic pieces on top and run the rolling pin once so that it stays firm on the naan

Cooking the Naan

  • Now heat a griddle or cast iron skillet until it's hot. Once it's hot Place the naan on the top of the skillet.
  • You will start seeing the golden bubbles on the bottom of the naan Once the underside gets golden brown spots, flip and cook the other side.
  • In a mixing bowl add in soft vegan butter, grated or finely chopped garlic, and finely chopped Cilantro. combine togther.
  • Apply the garlic butter spread. Cook until you see the brown spots on both the sides and remove them from the stove. Apply butter on both sides and store in a kitchen towel until you serve. Always serve hot.


Calories: 178kcal | Carbohydrates: 25.2g | Protein: 3.6g | Fat: 7.1g | Saturated Fat: 4.3g | Cholesterol: 4mg | Sodium: 150mg | Potassium: 73mg | Fiber: 1.2g | Sugar: 1.1g | Calcium: 8mg | Iron: 2mg
Keyword garlic butter naan, Vegan Garlic Naan
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