Make these Vegan Wild Garlic Naan Breads with freshly foraged wild garlic. They are fluffy and chewy and full of flavour. Get the recipe below.
I am a big fan of foraging and there’s something truly special about cooking with ingredients you’ve picked yourself while out on a walk. Also known as ramsons, wild garlic grows abundantly in the UK. You'll mainly find it in damp woodlands from early spring (typically March to May), filling the air with its unmistakable garlicky aroma. If you’re out on a countryside walk and catch that scent, chances are you’re standing in a patch of it!
The good news is that foraging wild garlic is relatively beginner-friendly. The leaves are long, pointed, and vibrant green, and when crushed, they release a strong garlic smell. This is your key identifier. Be careful not to confuse it with toxic lookalikes like lily of the valley, which has no garlic scent. Once you've found a patch it can be tempting to pick it all but always forage responsibly: take only what you need and avoid uprooting the plant so it can continue to grow.
These Vegan Wild Garlic Naan Breads are the perfect way to use your foraged haul. Soft, fluffy, and lightly charred, they’re infused with fresh wild garlic and brushed with melted vegan butter for a delicious, aromatic finish. Whether served alongside curries, dips, or enjoyed on their own, these naans are a seasonal treat worth making again and again.
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Ingredients
You'll need some basic store cupboard staples alongside your foraged wild garlic to make these naans. They are:
- strong white bread flour
- fast action dried yeast
- vegan plain yogurt
- salt
- vegan butter
- fresh wild garlic
Once you've gathered this list you're ready to get cooking!
Step-by-step instructions
5 simple steps - that's all it takes to make these delicious Vegan Wild Garlic Naan Breads. Let's break it down.
- Step 1: In a large bowl, combine the flour, yeast, and salt. Stir in the vegan yogurt and warm water. Mix until a soft dough forms and knead for 10 minutes.
- Step 2: Place the dough in a lightly oiled bowl, cover, and leave in a warm place for 1 hour or until doubled in size.
- Step 3: Divide the dough into 6 equal portions. Roll each into an oval or teardrop shape.
- Step 4: Heat a heavy pan or skillet over high heat. Cook each naan for 1–2 minutes on each side until puffed and lightly charred.
- Step 5: Brush immediately with melted vegan butter and scatter over the wild garlic ribbons.
Hint: Make sure your pan is very hot before cooking. This gives you those classic bubbles and charred spots that make naan so delicious!
Serving suggestions
I recommend serving these naan breads alongside your favourite Indian dishes. They're perfect for mopping up curries.
Substitutions
Don't have the exact ingredients? Don't panic, you can make a couple of substitutions if you really need to. They are:
- Flour: You can use plain flour, though strong bread flour gives a better texture.
- Vegan yogurt: Substitute with coconut yogurt, just ensure it’s unsweetened.
- Wild garlic: If unavailable, use garlic cloves and fresh herbs like parsley or coriander.
Variations
Put your own spin on this recipe with one of the following variations:
- Spicy naan: Add chopped chilli or chilli flakes to the dough.
- Stuffed naan: Fill with spiced potatoes or vegan cheese before rolling.
- Herby naan: Mix in additional herbs like coriander or chives.
- Wholemeal naan: Replace half the flour with wholemeal flour for a nuttier taste.
Equipment
Making these naans is simple and doesn't involve too much washing up. The only equipment you'll need is:
- Large mixing bowl
- Rolling pin
- Heavy-based frying pan or cast iron skillet
- Dough scraper (optional)
- Knife
- Chopping board
- Pastry brush
Storage
Once cooked you can store the naan in an airtight container for up to 2 days. In the fridge they will keep for up to 4 days.
If you want to keep them much longer, can you freeze them for up to 2 months.
I do recommend that you reheat before serving regardless of how you store them.
Top tip
Always chop your wild garlic just before using to preserve its fresh flavour and aroma. Over-handling or leaving it chopped for too long can dull its punchy taste.
Frequently asked questions
Yes! You can refrigerate the dough after the first rise for up to 24 hours. Let it come to room temperature before shaping.
This usually means the pan wasn’t hot enough or the dough wasn’t soft enough. Ensure high heat and proper hydration.
You can, but you won’t get the same charred texture. A very hot oven with a pizza stone works best if baking.
Yes, it’s completely safe and delicious raw, just make sure you’ve correctly identified it.
Vegan Wild Garlic Naan Breads
Equipment
- Large mixing bowl
- Rolling Pin
- Heavy-based frying pan or cast iron skillet
- dough scraper optional
- chopping board
- knife
- Pastry brush
Ingredients
- 275 g strong white bread flour
- 10 g fast action dried yeast
- 125 g vegan plain yogurt
- 125 ml water warm
- 1 pinch salt
- 2 tablespoon vegan butter melted
- 1 handful wild garlic cut into ribbons
Instructions
- Mix the flour, yeast, and salt in a bowl.
- Add the yogurt and warm water then bring together into a ball of dough.
- Knead the dough on a lightly floured surface until smooth and elastic.
- Place into an oiled bowl and leave to rise for 1 hour or until doubled in size.
- Divide the ball of dough into 6 pieces and roll into naans.
- Cook in a hot pan until puffed and charred.
- Brush with melted vegan butter and scatter over the ribbons of wild garlic and serve warm.
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