Vegan Naan

Updated: Nov 13, 2019



Although my background is latin, I love Indian food. Since becoming vegan, I constantly look for real food, with every day ingredients, I found this on one of my favorite food blogs, the Minimalist Baker. It tastes great with almost anything and even by its self. We eat this almost daily at my house.


Ingredients


3/4 cup warm water

1 tsp active yeast (if using fast acting, cut rise time in half)

1 tsp organic cane sugar

2 cups unbleached all-purpose flour (sub up to 1/2 with spelt or 1/4 with whole wheat flour)

1 tsp fine sea salt

3/4 tsp baking powder

1/4 onion, finely minced (optional)

3 Tbsp plain dairy-free yogurt (I use So Delicious coconut milk yogurt)

2 Tbsp olive or avocado oil

FOR SERVING optional

2 Tbsp vegan butter or coconut oil (melted) Sea salt, Fresh cilantro (I'm always looking to cut calories, so I omit this)


Instructions

Measure out warm water (3/4 cup ~110 degrees F or 43 C to properly activate yeast) and add yeast and sugar. Stir and set aside until frothy and foamy - about 10 minutes.


In the meantime, add flour(s), salt, and baking powder to a large mixing bowl and whisk to combine.


Once the yeast mixture is foaming, add the vegan yogurt and oil and stir to combine. Add to dry ingredients and use a mixing spoon or fork to mix - the dough will be sticky.


Rub with a bit more oil and turn to coat. Cover with a damp towel or plastic wrap and set in a warm place for at least 2 hours (up to 4 hours). When the house is cool, I like to put the covered bowl in the oven and turn on the oven light.


Remove dough from bowl and turn onto a floured surface. Knead for 30 seconds (adding additional flour if sticky). Then divide into 6 even pieces with hands, a knife, or a dough scraper.


Lightly knead each ball until it forms a loose ball (15 seconds) and set on a clean surface. Repeat until all dough is formed into balls. Then cover with plastic wrap let and set aside while your pan heats up


Begin heating a cast-iron pan (not non-stick) over medium heat.


Take a piece of dough and lay it on a floured surface. Then roll out into an oval or circle with a rolling pin being careful your dough does not stick to your surface. Flip over and pat the dough with a bit of water so it doesn’t stick to the pan (press in toppings if you want them now).


Place the dough wet-side down on the hot pan. Cook for 1 minute or until the edges of the dough look dry and it’s beginning to bubble. Flip the dough with a spatula and cook until the underside is has browned in spots.


Repeat until all naan is cooked. Then brush with melted vegan butter or coconut oil and sprinkle with cilantro and sea salt (optional). Serve immediately.


Cover leftovers and store at room temperature for about 2 days or in the freezer up to 1 month. Reheat in the microwave or oven until warmed through.


Adapted from the Minimalist Baker


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