Vegan Naan
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Vegan Naan
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Your vegan feast isn’t complete without warm and fresh vegan naan on the side! Easy to make with baking staples, this pillowy soft flatbread is perfect for scooping up all your favorite Indian-inspired dishes.
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Ingredients
- ¾ cup of warm water
- 1 teaspoon of instant yeast
- 1 teaspoon of sugar
- 2 cups of all-purpose flour
- 1 teaspoon of salt
- 1 tablespoon of baking powder
- 3 tablespoons of plant-based milk (soy milk works best)
- 1 teaspoon of apple cider vinegar
- 5 tablespoons of olive oil, divided
Instructions
- Add the warm water to a cup and mix in the yeast and sugar until fully dissolved. The water needs to be comfortably warm to the touch. If it is too hot, it could kill the yeast. If you have a food thermometer, bring the water to 110 degrees F. Cover with a plate and set aside for 5 minutes.
- To a large bowl, add the flour, salt, and baking powder. Mix well and set aside.
- In a small cup, combine the plant-based milk and apple cider vinegar. Mix well until it thickens.
- Uncover the cup with the yeast, if it's foamy, it is ready. Add in the plant milk mixture and 2 tablespoons of oil. Mix well and add the wet ingredients to the bowl with the dry ingredients.
- Using a spatula, mix well. The dough will be sticky and slightly broken down.
- Lightly flour a clean surface and place the dough and all of the small chucks on the prepared floured surface. Knead the dough for 6 turns and until all chucks are fully incorporated into the dough. If it is too sticky, sprinkle one tablespoon of flour until it is no longer too sticky. Form a loose ball and set aside. Do not over-knead or overwork the dough.
- Add 2 tablespoons of oil to the bowl and spread it all around the inside of the bowl. Place the dough ball into the oiled bowl, add 1 tablespoon of oil onto the dough ball, and spread the oil all around the dough. Cover with a warm damp towel, and place the bowl in a warm place for 3 hours. The dough will double or triple its size.
- Once the dough has doubled or tripled its size, add more flour to the workstation, carefully remove the dough from the bowl, and place it on the floured counter. Slowly knead the dough for about 40 seconds, form a ball, and divide it into 8 chunks. Form them into balls and set them aside for 10 minutes.
- Once the 10 minutes have passed, heat a large cast iron pan over medium heat for 2 minutes.
- Place 1 dough ball on a floured surface. Using a rolling pin, roll it out as much as possible without breaking it. The thinner, the better.
- Gently lift the dough and place it on the preheated cast iron pan. Cook for 20 seconds and gently lift to see how fast it's browning. It will start to bubble almost immediately, but you don't want to flip it until the bottom is golden and some spots are lightly charred.
- Flip and cook for 10 to 20 seconds or until golden and some sports are lightly charred.
- Repeat the process until you have cooked all 8 dough balls. Place them in a warm toaster oven or wrap them in a clean kitchen towel to enjoy them warm. Or store them in an airtight container, allowing them to completely cool before closing it with a lid.
Equipments used:
Notes
- Don’t overwork the dough: Gently stir the dry and wet ingredients until they just come together, then only knead the dough about 6 times or until it’s no longer sticky. Overmixing or over-kneading will yield tough or dense naan.
- Grease your hands: It helps to coat your hands in a light layer of olive oil to prevent the dough from sticking while you knead.
- Warm naan is the best! While cooking the dough balls, keep the freshly cooked naan warm by placing the pieces in a toaster oven, or by covering them with a clean kitchen towel.
Nutrition Information
Show Details
Calories
200kcal
(10%)
Carbohydrates
25g
(8%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Sodium
460mg
(19%)
Potassium
49mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin C
0.01mg
(0%)
Calcium
101mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Calories | 200kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 460mg | 19% |
| Potassium | 49mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 101mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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