Vegan Naan Bread
by Tavolino
Homemade, fluffy Indian flatbread made in a pan that is completely free of animal products. It is the ideal side dish for curries or soups and can be wonderfully refined with an aromatic garlic butter.
Ingredients
- warm water 120 ml
- dry yeast 3.5 g
- sugar 1 tsp
- olive oil 1 tbsp
- soy yogurt 60 g
- salt 0.5 tsp
- wheat flour 300 g
- vegan butter 2 tbsp
- garlic cloves 2 pieces
- pepper 1 pinch
- fresh herbs 1 tbsp
- oil for frying 1 tbsp
Preparation
- 1
Mix 120 ml warm water, 3.5 g dry yeast, and 1 tsp sugar in a bowl.
- 2
Let the mixture rest for 10 minutes until it becomes foamy.
- 3
Add 1 tbsp olive oil, 60 g soy yogurt, 0.5 tsp salt, and 300 g wheat flour to the yeast mixture.
- 4
Roughly mix everything together with a spoon.
- 5
Knead the dough on a floured surface for 5-10 minutes until smooth and elastic.
- 6
Place the dough in a greased bowl, cover it, and let it rise in a warm place for 60 minutes.
- 7
Divide the dough into 6 equal-sized pieces.
- 8
Roll out each piece on a floured work surface to about 0.5 cm thick, either oval or round.
- 9
Heat a pan over medium heat and brush with a little oil for frying.
- 10
Bake the flatbreads one by one for about 2-3 minutes per side until they bubble and are golden brown.
- 11
Keep the finished breads warm under a cloth.
- 12
For the garlic butter, mix 2 tbsp vegan butter, 2 minced garlic cloves, 1 pinch of pepper, a little salt, and 1 tbsp fresh herbs.
- 13
Brush the hot naan breads with the garlic butter and serve.