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Flatbreads, Indian, Recipes, Vegan  /  July 22, 2021

Instant Garlic Naan (no yeast!)

This instant garlic naan my go-to for those thicker gravies! It’s yeast-free, vegan, and ready with 4 ingredients and less than 30 minutes, which you can’t usually say about naan. Make it a garlic butter naan with this simple herby topping.

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This instant garlic naan is yeast-free, vegan, and ready with 4 ingredients and less than 30 minutes. Add a garlic butter herb topping!

Most probably think of naan before roti when it comes to Indian flatbreads, but my family never made it at home until I started making it a year ago. I usually pick roti over naan, but I prefer naan for gravies that are thicker and richer. It holds up better than roti and the fluff factor is necessary sometimes.

Most naan recipes usually require yeast, but I don’t have the patience for that most days. You can’t just plan naan cravings. They come when they wanna come and I’d prefer not to wait two hours. So this instant naan uses 4 simple ingredients and is ready in 30 minutes! It also has an optional but highly recommended garlic butter cilantro topping.

This instant garlic naan is yeast-free, vegan, and ready with 4 ingredients and less than 30 minutes. Add a garlic butter herb topping!

What You’ll Need For Instant Garlic Naan

Flour. All-purpose flour is the easiest choice here, but I have tested this with bread flour as well as half all-purpose/half spelt and half all-purpose/half whole wheat. It’s a pretty forgiving recipe.

Yogurt. Yogurt is what makes naan, naan! I used plant-based yogurt to make this vegan, but I’d imagine you can easily substitute any yogurt.

Water. You can actually get away with just using yogurt (just use 1 cup instead of half a cup), but I find it easier to add a little lukewarm water.

Salt.

Olive oil. The olive oil is optional and I would use it if it will make the naan dough easier to bring together. I usually use it because it makes rolling the naan much easier!

Cilantro, butter, garlic! Optional but highly recommended.

Tips for Making Instant Garlic Naan

Use a cast-iron. Like most people, I do not have a tandoor oven, which is a clay or metal oven that naan is traditionally made in. I’ve had lovely results from making my naan (and flatbreads in general) on a well-heated cast-iron skillet or a tava/tawa, which is usually made of cast iron anyways.

Cook the garlic first…or don’t. For the garlic butter herb topping, you could get away with not cooking your garlic beforehand, but it will taste better if you cook it in a little butter or olive oil for a few minutes on the stove.

The naan is still good if you don’t cook the garlic first though. Just make sure to spread the topping on the naan immediately after it comes off the skillet so that the garlic feels the heat of the naan. Not sure if that actually makes a difference, but in my head it does.

Let it rest just a little. I usually let my naan rest for about 15-30 minutes. I feel like it’s standard practice even with instant naan and it helps with the fluff factor. And if you’re cooking something else, the resting time is a good time to finish up whatever you’re making.

This instant garlic naan is yeast-free, vegan, and ready with 4 ingredients and less than 30 minutes. Add a garlic butter herb topping!
This instant garlic naan is yeast-free, vegan, and ready with 4 ingredients and less than 30 minutes. Add a garlic butter herb topping!

What to Pair it With

Pair it with something THICK! Here are some lovely recipes to pair this naan with. It’s pictured here with Nisha Vora’s dal makhani, which is absolutely delightful.

Vegan Shahi Paneer (Shahi Tofu)

Chana Masala – Indian Chickpea Curry

Spicy Red Lentil Curry

Indian Jackfruit Kofta

Instant Garlic Naan (no yeast!)

This is my go-to naan to pair with those thicker gravies! It's yeast-free, vegan, and ready with 4 ingredients and less than 30 minutes, which you can't usually say about naan. Make it a garlic butter naan with this simple herby topping.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Resting time 15 mins
Servings 5 naans

Ingredients
  

  • 2 cups all-purpose flour *see note about alternatives
  • 2 tsp baking powder
  • ¼ tsp sea salt
  • ½ cup non-dairy yogurt *sub any yogurt
  • ⅓ cup lukewarm water
  • 1 tsp olive oil *optional to make naan especially easy to work with

Garlic Butter Herb Topping

  • 2 tbsp vegan butter, melted
  • 3 garlic cloves, minced *see note
  • ¼ cup chopped cilantro

Instructions
 

  • Mix flour, baking powder, and sea salt. Make a well and add yogurt and water, a bit at a time. Knead with hands until it comes together. If you over knead, add more flour. Optionally, add olive oil to bring it together really easily.
  • Let the dough rest for about 15 minutes while you make the cilantro garlic butter topping. Simply mix the cilantro, minced garlic, and butter in a small bowl.
  • Separate the dough into 5-6 pieces.
  • Heat a cast-iron skillet over medium heat. When has clearly heated all over, roll out the dough to ¼-inch thick and place on the skillet.
  • Flip when the surface of the naan has risen with bubbles, which usually takes 2-3 minutes on a well-heated cast-iron. Cook on the other side for around the same amount of time. Be careful not to let the naan burn!
  • As soon as the naan is off the skillet, spread the cilantro garlic butter topping.
  • Repeat with the rest of the dough.

Notes

Flour. All-purpose flour is the easiest choice here, but I have tested this with bread flour as well as half all-purpose/half spelt and half all-purpose/half whole wheat. It’s a pretty forgiving recipe.
Cook the garlic first…or don’t. For the garlic butter herb topping, you could get away with not cooking your garlic beforehand, but it will taste better if you cook it in a little butter or olive oil for a few minutes on the stove.
The naan is still good if you don’t cook the garlic first though. Just make sure to spread the topping on the naan immediately after it comes off the skillet so that the garlic feels the heat of the naan. Not sure if that actually makes a difference, but in my head it does.

Tags

  • flatbread
  • Indian
  • indian food
  • naan

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4 comments

  • Anisha Chandra
    January 18, 2022

    I’ve never tried it, but I think that should work! This article online seems to be helpful. I think making all the naans at one time and then freezing the naans may be easier!

  • Marie Fazio
    January 17, 2022

    Hi! Can I freeze balls of this dough? I usually only need one naan at a time.

  • Anisha Chandra
    December 3, 2021

    Ah yes it really helps, especially since it is an instant naan recipe! Hope it works out for you.

  • Susie Iventosch
    November 18, 2021

    Thanks for the tip on letting the naan rest for 10-15 minutes for the fluff factor. I’ve not done that in the past and I think this will really help!

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Hi there! I’m Anisha. This is where I like to share my favorite plant-forward eats, with joy and flavor being my topmost priorities. When I'm not cooking or photographing my creations, I'm probably running, tuning into a good podcast or book, or doing typical college student stuff. I hope you find something that excites you here!

@upbeetanisha

A few wonderful things I ate at home with my paren A few wonderful things I ate at home with my parents last week!

matar (peas) kachoris with this aloo (potato) sabzi and bhindi (okra)

our fav jackfruit biryani

mushroom matar korma, sarson ka saag (mustard greens), chole, laccha parathas that deserved a close up

makki (corn) ki roti with the same sarson ka saag

dal makhani and a potato scallion sabzi

dessert at this Cambodian place in downtown San Jose (@angkorchef) - jackfruit coconut sticky rice

#indianfood #veganindianfood #homecooking
Good things my window saw lately Soba noodles in Good things my window saw lately

Soba noodles in a shiitake kombu broth that I like to make a lot of and use in different ways for a few days 

Miso mushroom focaccia 

Carrot cake oatmeal for warm winter breakfast 

Chana masala-ish with roasted brussels and cabbage

Khichdi, the ultimate comfort 

My bday cake! Chocolate sweet potato cake from @thekoreanvegan, with orange cream cheese frosting 

Ramen, once again with the broth 

Black bean soyrizo bowl 

Looks like a peanut gochujang stir fry 👍

Rajma rice with baingan (eggplant) bhaja <3

#homecooking #veganfoodshare #plantbasedfood
An epic vegan breakfast sandwich brought to me by An epic vegan breakfast sandwich brought to me by my @toogoodtogo.usa surprise bag at @kitchenmousela! You can use the Too Good To Go app to find restaurants, bakeries, and more near you that offer “surprise bags” of items that may otherwise be wasted at the cost of at least half the price or less. It’s a great way to prevent food waste, get creative with what you get, and try some new spots in your community! I will be revisiting kitchenmouse as well as using the Too Good To Go app to find more gems in my area. Use ANISHA for $5 off your first bag :) #MyTooGoodToGoMoment #ad 

Ok now for the bagel details:
Oyster mushroom ‘bacon’
- 8 oz. oyster mushrooms 
- 2 tbsp soy sauce or tamari 
- 1/2 tbsp maple syrup 
- 1 tsp liquid smoke 
- 1 tsp smoked paprika 

In a pan over medium-high heat, place the oyster mushrooms. Now place a heavy object or another pan on top and apply pressure for a few minutes. Flip and repeat on the other side! Then reduce heat and pour the glaze. 

Silken tofu scramble 
- olive oil 
- 1 350g package silken tofu 
- 2 tbsp nutritional yeast
- 1/2 tsp ground turmeric 
- 1 tsp kala namak/black salt (I didn’t have it in this video but would recommend for a more “eggy” flavor! If not use regular salt)
- 1/2 tsp black pepper 

Add a little oil to a pan over medium heat. Add the tofu and break it down for a few minutes. Add the rest of the ingredients, combine for a few minutes, and adjust to taste!
A perfect little day spent using my talents (walki A perfect little day spent using my talents (walking around and eating) in Brooklyn

A&A 
@passionfruit.coffee 
@tofubox.brooklyn 

#nyceats #veganfoodshare #nycvegan #brooklyneats #trinifood #plantbasedfood
Butternut tikka mac!! I wanted to make this for Th Butternut tikka mac!! I wanted to make this for Thanksgiving last year but didn’t get a chance to and figured that it would also be great in winter. And it would also be great without the butternut squash if you just want a basic tikka mac. You make a tikka masala sauce and blend that with the squash, cashews, and plenty of nutritional yeast.

butternut tikka mac
1/3 cup cashews, quick soaked
1 butternut squash, cubed
1 tbsp olive oil
1 red onion, chopped
4 garlic cloves, minced
1 inch ginger, grated
3 medium roma tomatoes, chopped or quartered (sub 1 cup of crushed tomatoes)
1 tsp salt, plus more to taste
1/2 tsp turmeric
1/2 tsp red chili powder
1 tsp kashmiri chili powder
1 tsp ground coriander
1/2 tsp garam masala
1 tsp kasoori methi (dried fenugreek leaves)
1 tbsp nutritional yeast
8 oz. rigatoni or another thick pasta shape of choice, prepared al dente

topping
1/2 cup panko breadcrumbs
1/2 tsp black pepper
1 tbsp nutritional yeast
1/2 tsp kashmiri chili powder

1. Soak cashews in hot water for at least 15 minutes.
2. Preheat oven to 400 F. Bake butternut squash for ~ 25-30 min with a touch of olive oil and salt. Until tender and soft. (I ended up baking an entire squash but using half of it in the sauce since it was large.)
3. Add olive oil to a saucepan over medium heat. Add onion and cook for 4-5 minutes. Add ginger and garlic. Cook for a few more minutes. Add tomatoes and a big pinch of salt. Allow the tomato juices to mostly evaporate.
4. Add the spices and kasoori methi. and cook for another 1-2 minutes. Remove pan from heat and allow to cool down slightly before blending.
5. Preheat oven to 350 F.
6. Make the panko topping. Add a tsp or so of olive oil to a small pan. Add the panko, black pepper, nutritional yeast, and chili powder. Toast until the panko is golden-brown. 
7. Process the tomato mixture with cashews, half the butternut squash, nutritional yeast, and about a cup of water. Add more water if needed. Process until it’s thick and creamy.
8. In a baking dish, add the pasta, sauce, and breadcrumbs. Bake for 15 min at 350 F!

#veganrecipes #veganuary #indianfusion #fusionfood #plantbased
Shredded tofu quesadillas coming in HOT for nation Shredded tofu quesadillas coming in HOT for national hot sauce day! These are stuffed with crispy shredded tofu and brussels sprouts, and flavored with @tabanero scotch bonnet hot sauce for a fun Caribbean twist. #tabanero #hotsauce #nationalhotsauceday

the recipe
baked shredded tofu
1 14 oz. block of extra firm tofu (pressed for at least 30 minutes to remove any excess liquid)
1 tbsp nutritional yeast
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp black pepper
1 tsp kosher salt or to taste

Preheat oven to 400 F. Shred tofu with a box grater. Toss with the rest of the ingredients. Bake for 15 minutes. Toss and bake for another 5 minutes or so. It should be golden brown and crisp.

the filling
2 tbsp olive oil
1 onion, thinly sliced
4 garlic cloves, minced
1 tbsp grated ginger
8-10 medium brussels sprouts, thinly sliced (or other greens like cabbage, kale, or collard greens)
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground cinnamon
1/4 tsp ground nutmeg
3 tbsp @tabanero scotch bonnet hot sauce
1 tbsp soy sauce
salt to taste
vegan cheese and avocado for quesadillas

- Heat 2 tbsp olive oil in a large saucepan over medium heat.
- Add onion and cook for about 5 minutes minutes, until it starts becoming translucent. Add ginger and garlic and cook for another 1-2 minutes. Add brussels sprouts and cook until softer, about 5 minutes. Then add the tofu.
- Add all spices: cumin, smoked paprika, cinnamon, and nutmeg. Combine well for a minute.
- Now add the hot sauce and soy sauce. Combine well, taste, and adjust to your preference if needed!
- To assemble a quesadilla: take a large tortilla and pile on vegan cheese, the filling, and some more hot sauce. Cook on a pan with a little oil for a few minutes on each side until crisp on both sides! 

#veganuary #plantbasedrecipes #veganlunch #tofurecipes
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