Dairy Free: Garlic Naan Bread

Without the typical butter or yogurt that is often seen in naan preparations, this garlic naan bread with satisfy your carb cravings without lacking in flavor or the usual soft texture.

Dairy Free: Garlic Naan Bread

Skip the takeout and make this simple recipe for dairy free garlic naan bread at home. It’s a lot easier than you might think.

Nothing pairs better with Indian food than a yeasty, garlic naan bread. Unfortunately for the us, so many contain dairy. Yogurt to be exact. It’s what gives the naan its subtle, tangy flavor. It’s hard to replicate, but it’s doable. I substituted alt-milk and a bit of acid (lemon juice) to mimic the flavor. Then I followed the general directions for making naan bread.

Dairy Free: Garlic Naan Bread

Unfortunately for the us, so many contain dairy. Yogurt to be exact. It’s what gives the naan its subtle, tangy flavor. It’s hard to replicate, but it’s doable. I substituted alt-milk and a bit of acid (lemon juice) to mimic the flavor. Then I followed the general directions for making naan bread.

Dairy Free: Garlic Naan Bread

You should serve this bread with kofta, but you can pretty much pair it with anything. It’s especially good with curry dishes, and it’s great for sopping up any extra sauce you might leave behind on your plate.

Dairy Free: Garlic Naan Bread
 
Prep Time
Cook Time
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Without the typical butter or yogurt that is often seen in naan preparations, this garlic naan bread with satisfy your carb cravings without lacking in flavor or the usual soft texture.
Author:
Recipe Type: Bread
Serves: 8 servings
Ingredients
For the dough:
  • ½ cup warm water (ideally between 105?F - 110?F)
  • 1 teaspoon sugar
  • 1¼-ounce package active dry yeast
  • 2½ cups all-purpose flour
  • ¼ cup milk (as mentioned above, I used a dairy-free milk)
  • 1 teaspoon lemon juice
  • 1 tablespoon olive oil
For topping:
  • 1½ tablespoons olive oil
  • 1 tablespoon minced garlic
  • Coarse salt (optional, for garnish)
  • Fresh parsley or cilantro (optional, for garnish)
Instructions
  1. In a small bowl, gently stir together water, sugar and yeast. Allow it to activate until it is foamy on top.
  2. In a large bowl with an electric mixer (dough hook), add activated yeast, flour, and remaining ingredients. Beat with dough hook at medium speed until a ball has formed. Remove bowl from mixer and cover with a damp towel. Let sit in a warm place for about 1 hour.
  3. When dough has doubled in size, divide into eight small balls. Heat a skillet over medium high and stir together garlic and oil.
  4. Roll each ball to ¼-inch thickness and place in hot pan, one at a time, brushing with garlic/oil mixture. When dough has started to bubble, flip to other side and brush again with oil. Sprinkle with coarse salt and herbs. Repeat with remaining dough.
Notes
Recipe adapted from Half Baked Harvest.

 

Melissa Belanger

Melissa is a traveling hockey wife, mom and full time blogger, currently living in France. She is the author of the food blog A Teaspoon of Happiness and personal blog Love in a Suitcase. When she’s not developing recipes in the kitchen, she spends her days searching for the best French cuisine her town has to offer, cheering on her husband’s hockey team and enjoying life as a new mom.

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