How To Make Vegan Naan

• Vegan

• Produce

  • 1 tbsp Coriander

• Refrigerated

  • 6 tbsp Soy yoghurt, plain

• Baking & Spices

  • 1 Pinch Baking soda
  • 300 g Plain flour
  • 1/2 tsp Salt
  • 1/2 tsp Sugar
  • 1 1/2 tsp Yeast, dried

• Oils & Vinegars

  • 2 1/2 tbsp Coconut oil, virgin
  • 1 Little extra coconut oil

• Nuts & Seeds

  • 1 tsp Cumin seeds
  • 2 tsp Nigella seeds, black

• Liquids

  • 60 ml Water

Found on yumsome.com

Description

Directions

• Dissolve the yeast and sugar in the warm water, and set aside for 10 minutes to activate. It will become frothy, and have that distinctive yeasty smell.
• In the meantime, mix the flour, salt, and baking soda, plus the seeds and coriander (if using) together in a large bowl, then once its ready, add the yeast mix, plus the yoghurt and oil.
• Using your fingers, mix everything together until it forms a soft dough.
• Knead the dough in the bowl for five minutes, until its smooth and elastic.
• Form into a ball, and remove it from the bowl while you brush a little oil over the bottom and sides. Return the dough to the bowl, and brush a little oil over the top.
• Cover the bowl with a clean tea towel, and leave to prove (rise) in a warm place for 2-4 hours. (How long depends on the temperature of your home.)
• Once the dough has risen to double its size, tip it out of the bowl, and knock it back (punch it!) to remove the air.
• Knead it again for another five minutes, then divide into four equal balls.
• Set aside on a lightly-floured surface for another 30-40 minutes to rise again.
• Dust each piece of dough with a little flour, flatten between your palms, then roll into a circle or teardrop shape about 1.5cm (½ ) thick.
• Heat a heavy skillet over a high heat until it starts to smoke.
• Lightly brush one side of a naan with water, and place – moistened side down - onto the hot skillet.
• Cover with a lid, and cook for around a minute. There should be bubbles on the surface of the naan, and it should come away easily from the pan.
• Flip the naan over, and cook, uncovered, for another 30-90 seconds, until it develops charred spots on the underside.
• Remove from the skillet, and if you want, brush with a little coconut oil or vegan butter. Wrap in a clean tea towel to keep warm while you cook the rest of the naan.
• Serve with your favourite wet curries.
• Individually wrapped in tin foil, and kept in the ‘fridge, the cooked naan will keep for two to three days. Reheat, wrapped in foil, for a few minutes in a warm oven before serving.

Nutrition