@itsromab
Roma Bgarlic cheese naan (plant-based)🫓🧀🌱✨ ~5 naan Ingredients ✨ Dough
1 tsp instant yeast
3/4 cup warm water
1 tsp organic cane sugar
2 cups all-purpose flour
1 tsp salt
3/4 tsp baking powder
3 tbsp unsweetened plain vegan yogurt
2 tbsp olive oil Cheese Filling
1.5 cups shredded vegan mozzarella Garlic Herb Butter
2 tbsp vegan butter, melted
2 garlic cloves, minced
1 tbsp fresh cilantro, chopped Serving Tikka Masala Meal (@rootberry found at sprouts) Instructions ✨ Activate the Yeast
In a bowl, whisk together the warm water, sugar, and yeast
Let sit for 5–10 mins until foamy Make the Dough
Add the flour, salt, baking powder, vegan yogurt, and olive oil
Mix until a sticky dough forms Transfer to a lightly floured surface and knead for 3–5 mins until smooth and soft If the dough is too sticky, add a little more flour, 1 tbsp at a time Let It Rise
Place the dough in a lightly oiled bowl and cover 
Let rise for 30–60 mins, or until slightly puffed Make the Cheese Naan
Divide the risen dough into 4–5 equal balls Working with one ball at a time, gently flatten it into a small circle Add about 1/3 cup shredded vegan mozzarella to the center Bring the edges of the dough inward and pinch them together at the top to completely seal the cheese inside Place seam-side down, cover, and let rest for 10 mins Roll Out the Naan
Lightly flour the surface Gently roll each stuffed dough ball into an oval or circle Cook Add one naan to medium heat skillet Cook each naan for 4 mins total, with each side cooking for 2 mins total Finish
Mix together the melted vegan butter, minced garlic, and fresh cilantro Brush over each naan Storage ✨ Store leftover cheese naan in an airtight container in the refrigerator for up to 4 days Reheat in a skillet for 1–2 mins per side or until warm and the cheese is melty again #vegan #veganfood #plantbased #veganrecipe #indianfood
On the profile · Aug 7, 2026