Basic Dough:
- Flour: 3 cups (all-purpose)
- Active Dry Yeast: 1 teaspoon
- Sugar: 1 teaspoon
- Salt: 1 teaspoon
- Baking Powder: 1 teaspoon
- Vegan Yogurt: 2 tablespoons (or coconut milk yogurt)
- Olive Oil: 2 tablespoons (or any vegetable oil)
- Warm Water: 1 cup (approximate, adjust as needed)
Instructions
1. Preparing the Ingredients:
- Begin by assembling all the ingredients. Ensure the water is warm but not hot, as this helps activate the yeast without killing it.
2. Mixing the Dry Ingredients:
- In a large mixing bowl, combine the flour, active dry yeast, sugar, salt, and baking powder. Mix well to evenly distribute the ingredients.
3. Adding Wet Ingredients:
- Make a well in the center of the dry ingredients. Add the vegan yogurt and olive oil into the well. Gradually pour in the warm water while mixing with a wooden spoon or spatula. The goal is to form a sticky dough.
4. Kneading the Dough:
- Once the ingredients are combined, turn the dough out onto a floured surface. Knead for about 5-7 minutes until smooth and elastic. The dough should be slightly sticky but manageable. If it’s too dry, add a little more water; if too sticky, add a bit more flour.
5. First Rise:
- Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rest in a warm place. Allow it to rise for 1-2 hours or until it doubles in size.
6. Shaping the Naan:
- Once the dough has risen, punch it down to release excess air. Divide the dough into equal portions, typically yielding 8-10 pieces. Roll each piece into a ball and then flatten into an oval or teardrop shape, about 1/4 inch thick.
7. Cooking the Naan:
- Heat a skillet or griddle over medium-high heat. Place the shaped dough onto the hot skillet. Cook for about 2-3 minutes on the first side until bubbles form and the underside is golden brown. Flip and cook for another 2 minutes on the other side.
8. Optional Toppings:
- While the naan is still warm, you can brush it with a mixture of melted vegan butter and crushed garlic for extra flavor. Garnish with chopped fresh herbs like cilantro or parsley.
9. Serving Suggestions:
- Vegan naan is best served warm. Pair it with vegan curries, soups, or use it as a wrap for sandwiches.
10. Storage and Reheating:
- Store any leftover naan in an airtight container. It can be kept at room temperature for up to 2 days or frozen for longer storage. Reheat in a skillet or oven before serving.
Nutritional Information (Approximate per piece)
- Calories: 150-180 kcal
- Total Fat: 5-7g
- Saturated Fat: 0.5-1g
- Cholesterol: 0mg (vegan)
- Sodium: 200-250mg
- Total Carbohydrates: 25-30g
- Dietary Fiber: 1-2g
- Sugars: 1-2g
- Protein: 3-4g
Conclusion
Vegan naan is a delightful addition to any meal, offering a soft and flavorful bread option that complements a variety of dishes. The use of vegan yogurt and olive oil keeps the bread moist and tender, while the simple ingredients make it easy to prepare at home. This recipe is adaptable, allowing for different toppings and flavors to be added based on personal preference. Whether you’re hosting a dinner party or simply enjoying a cozy night in, this vegan naan is sure to be a hit. Enjoy experimenting with this versatile recipe and creating your own delicious variations!
