Vegan Masala Recipe
Garlic Naan
A Indian-inspired vegan flatbread recipe with the warmth and rhythm of everyday Indian cooking: practical, satisfying and best eaten fresh. This version keeps the spirit of family-table cooking while staying straightforward to make at home.
From the kitchen
What to expect
A dish like this benefits from care in the early stages. Give the base enough time, season steadily, and the final result will taste fuller, rounder and much more convincing at the table.
Serving idea
Best served simply
Serve warm with curry, dal or a simple vegetable side while still fresh.
Cook the recipe
Method
- 1
In a bowl, melt the vegan butter and mix in the minced 2 garlic cloves, minced. Set aside.
- 2
In a large bowl, combine the flour, 0.5 tsp salt, sugar, and baking powder.
- 3
Mix in the soy yoghurt and soy milk until a soft dough forms.
- 4
Knead the dough on a floured surface for a few minutes until smooth.
- 5
Divide the dough into equal portions and roll each into a ball.
- 6
Roll each ball into an oval shape about 0.5 cm thick.
- 7
Heat a non-stick pan over medium heat and cook each naan for 2-3 minutes on each side until golden brown.
- 8
Brush each naan with the 2 garlic cloves, minced butter and sprinkle with chopped 0.5 cup fresh coriander, chopped before serving.
Gather everything first
Ingredients
- •2 garlic cloves, minced
- •0.5 tsp salt
- •1 tsp baking powder
- •1.5 Tbsp unsalted vegan butter
- •2 cups all-purpose flour
- •0.5 cup unsweetened soy yoghurt
- •0.25 cup unsweetened soy milk
- •1.5 Tbsp granulated sugar
- •0.5 cup fresh coriander, chopped
A few useful notes
Notes
- •The flavour of this dish depends on cooking the masala properly rather than rushing straight to the final simmer.
- •Taste before serving and adjust the salt, heat or acidity only once the dish has cooked fully.
- •Leftovers often taste even better the next day once the spices have had more time to settle.
- •Store leftovers in an airtight container in the fridge for up to 3 days.
Learn the technique
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