07/24/2021Breads and baguettes - Bakery

Vegan Naans

Name: Vegan Naans
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 naans
Cuisine: Vegan
Ingredients: 350 g all-purpose flour; 1 tsp sugar; 5 g salt; 5 g dehydrated baker's yeast; 30 g olive oil; 50 mL plant-based yogurt

Asian cuisine Low budget Oven-free

For: 6 naansDifficulty: EasyPreparation: 15 minCooking: 15 minRest: 45 min

Naans are flatbreads from southern Asia, found in Indian, Iranian, Pakistani cuisines, and many others.

It's simply a leavened dough, usually cooked on the bottom of a super hot oven (kind of like a pizza), but we'll be cooking them in a pan. This will be more suited to our kitchens!

I've often been asked for a naan recipe, but there are already so many on the internet that I felt it was unnecessary 🤷‍♀️

Lately, I've been wanting to make the blog more comprehensive with basic recipes like this, instead of always trying to come up with something new.

After exactly 450 recipes created on the blog and in my books, a few basics won't hurt us 😛

Servings

Ingredients

Cups

-all-purpose flour 350 (g)
-sugar 1 (tsp)
-salt 5 (g)
-dehydrated baker's yeast 5 (g)
-olive oil 30 (g)
-plant-based yogurt 50 (mL)

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Steps

Pour the 200 mL of warm water into a mixing bowl, then dissolve the dehydrated active dry yeast and sugar. Allow it to rest for about 10 minutes.
Add all the other ingredients and mix. Form a ball and let it rise for about 45 minutes.
Cut the dough into 6 equal parts and roll out each small dough ball with a rolling pin. You should have fairly thin and large naans (about 20 cm in diameter).
Heat a lightly oiled pan over high heat. Cook the naans one by one in it: large bubbles should form before flipping the naan to cook it on the other side. Lightly re-oil the pan between each naan cooking.
Serve the naans while they're still hot! You can brush them with melted margarine before serving 😍