Naan, Indian flatbread, is served with most Indian meals, but in many Indian restaurants, naan often contains butter (or ghee) or sometimes yogurt. If you're making homemade Indian food, add this vegan naan recipe to your menu. You will not notice the difference except that it is way healthier.
Serves: 4
Ingredients
- 1tsp active dry yeast (half a package approximately)
- 1/2 cup warm water
- 1 Tbsp sugar
- 3 Tbsp soy milk
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp salt
- 1 3/4-2 cups bread flour
- oil for cooking
- additional olive oil to brush the top
- Poppy seeds, to garnish
Instructions
- In a large bowl, dissolve the yeast in warm water. Let stand about 10 minutes, until forthy.
- Add in the sugar, soy milk, onion powder, garlic powder, salt, and enough flour to make a soft dough, about 1 3/4 to 2 cups. On a lightly floured surface, knead the dough for 6 to 8 minutes, or until smooth.
- Lightly oil a bowl, then place naan dough in the bowl, cover with a damp cloth and set aside. Let dough rise for one hour, until the dough has doubled in volume.
- After rising, punch down the dough then roll into golf ball-size pieces and place on a baking sheet. Cover with a towel and allow to rise again until doubled in size, about 30 minutes.
- Preheat a pan to high heat and lightly oil. Roll each ball of dough into a thin circle then add to pan one at a time. Cook for 2 to 3 minutes, or until bubbles begin to brown and brush the top side with additional olive oil. Turn and cook for 2 to 3 minutes on the other side.
- Sprinkle poppy seeds on top of the cooked naan.
- Enjoy!
