Chilli Garlic Naan | Vegan

If you know me or take a look through any of my main meal recipes, you'll know that I LOVE spicy food and lots and lots of flavour. I will add chillis to all sorts of meals and you'll most likely catch me slipping garlic into everything at mealtimes. 

This chilli garlic naan recipe is the most delicious side dish to so many meals, from spicy curries to even Italian dishes as it is very garlicky and is coated with garlic butter! With a soft centre and crisp on the outside, these have the most perfect texture. I teamed up with Banhoek Chilli Oil on my Instagram where I created a reel for this recipe, showing you a step by step on how to make it, so if you'd like to take a look at that you can click here. Adding this chilli oil gives it that nice spicy kick that I love oh so much, but also just adds a really yummy flavour to go alongside the garlic and parsley/coriander. 

I was actually quite intimated to try creating a recipe for naan as I thought it would be challenging, but it was actually so much easier than I thought! now I find myself following my own recipe all the time!

- CHILLI GARLIC NAAN -

Makes: 6

You will need:

- 120ml warm water (1/2 cup)
- 1 packet fast-action dried yeast
- 1 tsp sugar
- 2 tbsp Banhoek chilli oil (plus a little more later)
- 3 tbsp plain vegan yoghurt
- 1 tsp salt
- 290g plain flour (2 cups)
- 1 tsp baking powder
- vegan butter (around 1/3 cup)
- lots of garlic
- fresh parsley or coriander, optional

Method:

1. In a large mixing bowl, add the warm water, yeast and sugar. Mix and allow to sit for 5 minutes.
2. Add the chilli oil, vegan yoghurt, salt, flour and baking powder and mix until well combined.
3. Knead the dough on a floured surface for 5 minutes until smooth, roll into a ball and place back into the mixing bowl with a little bit (around 2 tsp) of chilli oil. Roll the dough around the oil so that it is lightly coated. Cover the bowl with cling film / a damp towel and allow the dough to rise for 30 minutes.
4. Cut the dough into 6 pieces. Roll each piece into a small circle.
5. Make the garlic butter by melting around 1/3 cup of vegan butter in the microwave for 35 seconds. Add lots of garlic (I used around 4 cloves, but use as much or as little as you like) mix to combine.
6. Spray a non-stick pan with cooking spray and add the naan. Cook on each side for 3-4 minutes and brush each side with the garlic butter.
7. Once cooked, sprinkle on some fresh parsley or coriander for some extra flavour.

Let me know if you try this recipe by tagging me in your creations on Instagram!! @veganshannon