Easy Vegan Naan
Easy Vegan Naan
Ingredients
- ¾ cup warm water
- 1 tsp active yeast
- 1 tsp sugar
- 2 cup all-purpose flour
- 1 tsp fine sea salt
- ¾ tsp baking powder
- 1 garlic clove minced// optional
- ¼ tsp curry powder
- 3 tbsp unsweetened, unflavored plant-based yogurt I used coconut
- 2 tbsp olive oil
For Serving
- vegan butter
- sea salt
- more minced garlic
- fresh cilantro
Instructions
- Measure out warm water (~110 degrees F or 43 C to ensure activation of yeast) and add yeast and sugar. Stir and set aside until frothy and foamy – about 10 minutes.
- In the meantime, add flour, salt, and baking powder to a large mixing bowl and whisk to combine.
- Once the yeast mixture is foaming, add the vegetal yogurt and oil and stir to combine. Add to dry ingredients and use a fork to mix – you're aiming for a sticky dough.
- Turn onto a floured surface and add just enough flour to gently knead for 5 turns and form into a loose ball. Place back in mixing bowl and 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). I either place it in the sun on the balcony or in the bathroom on the floor heating.
- 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 or a knife.
- 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 again and let rest for 10 minutes.
- In the meantime, prep your toppings if desired.
- Once the dough has rested, 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. Carefully flip over and pat the dough with a bit of water so it doesn’t stick to the pan. At this time, press the garlic and cilantro – if using – onto one side so it sticks. Then place the 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. Then flip the dough with a spatula and cook until the underside is dark brown.
- 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.
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