Naan

It’s always so lovely to have fresh bread with any meal.

Kids even like dipping this in oil and vinegar or adding peanut butter as a snack (without the garlic, of course).

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Naan

Yield: 6

Author: Bianca Zapatka

Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M

This easy vegan homemade Naan Bread is soft, chewy, fluffy and so delicious just like the food you’ll find at an Indian restaurant! Perfect as a side to a curry, soup or to use as pita bread for vegan gyros wraps or enjoy for a quick snack with garlic butter on top!

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Ingredients

Naan

• ½ cup warm water 120ml, or warm non-dairy milk
• 1 ½ tsp dry yeast
• 1 tsp sugar
• 1 tbsp olive oil + more for brushing
• ¼ cup non-dairy yogurt 60g, *see recipe notes for substitutes
• ½ tsp salt
• 2 ½ cups all-purpose flour 375g

Garlic Butter (optional)

• 2 tbsp vegan butter at room temperature, or coconut oil
• 1 to 2 garlic cloves minced
• salt and pepper to taste
• fresh herbs of choice

Instructions

Naan

1. Combine warm water, yeast, and sugar in a large bowl. Set aside until frothy and foamy, about 10 minutes.
2. Add the olive oil, non-dairy yogurt, salt, and flour. Mix to combine with a wooden spoon or fork, then transfer to a lightly floured working surface and knead with your hands for 5-10 minutes until a smooth soft dough forms. (Alternatively, use a stand mixer with dough hooks for kneading the dough).
3. Place the dough in a lightly greased bowl. Cover with a damp kitchen towel or foil and let rise in a warm place until doubled, about 1 hour.
4. After it rises, cut the dough into 6 pieces. On a floured surface, roll out each piece into an 0,2-inch (0,5cm) thick oval or circle.
5. Preheat a cast-iron skillet (or non-stick pan) to medium heat and brush with a little oil or cooking spray. Cook each flatbread for 2-3 minutes or until bubbly and golden brown on the bottom. Flip over and cook for another 2-3 minutes. (Cover the cooked naan with a clean kitchen towel to keep warm and soft until ready to serve while you cook the rest).

Garlic Butter

1. Combine vegan butter with minced garlic. Add salt, pepper and chopped fresh herbs to taste.
2. Brush the top of each hot naan with a bit of vegan garlic butter (or just coconut oil) as desired. Sprinkle with sesame and more fresh herbs, such as thyme, cilantro or parsley. Enjoy!

Notes

You can use your favorite non-dairy yogurt, such as soy, almond, cashew, coconut, etc. Just make sure to use plain unsweetened yogurt with a neutral flavor. Alternatively, you can substitute coconut cream for the yogurt. Chill a can of full-fat coconut milk overnight, then scoop out the thick creamy part (this is the coconut cream). If you’re not vegan, you can use regular greek yogurt.

https://www.anthologyofcrumbs.com/naan

naan, baking, snack, vegan, dairy free

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