Vegan Naan

• Vegan

• Produce

  • 1 cup Soy, unflavored

• Condiments

  • 1 Vegetable oil or vegan butter

• Baking & Spices

  • 1/4 oz Active dry yeast
  • 1 1/2 cups All-purpose flour
  • 1 tsp Granulated sugar
  • 1/2 tsp Salt
  • 1 cup Whole wheat pastry flour

• Oils & Vinegars

  • 2 tbsp Vegetable oil
  • 1 tsp White vinegar

Found on connoisseurusveg.com

Description

Ingredients

• 1/2 cup warm unflavored soy, almond or cashew milk
• 1 teaspoon granulated sugar
• 1/4 ounce active dry yeast (1 packet)
• 1/2 cup unflavored soy, almond or cashew milk (room temperature)
• 1 teaspoon white vinegar
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt
• 1 cup whole wheat pastry flour (or another cup of all-purpose)
• 1 1/2 to 2 cups all-purpose flour
• vegetable oil or vegan butter, for grilling

Directions

• In a small bowl or cup, whisk together the warm soy milk, yeast and sugar. Allow to sit for 10 minutes, until the mixture becomes foamy.
• While the warm soy milk mixture sits, stir room temperature soy milk and vinegar together in a separate cup or bowl. Allow to sit for about 5 minutes. If youre using soy milk, the mixture should begin to curdle.
• Pour both milk mixtures into a medium mixing bowl. Stir in oil, salt, then 1 cup of whole wheat pastry flour and 1 cup of all-purpose flour, to form a soft dough. Continue adding up to an additional 1/2 cup of all-purpose flour, a bit at a time, until the dough is firm enough for kneading (it will still be very soft).
• Turn dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes, adding up to 1/2 cup additional flour as needed.
• Rub the dough with a bit of oil and place in a clean bowl. Cover and allow to rise in a warm location until doubled in size, about 1 hour.
• Divide dough into 4 equal portions and roll each into an oval shape, about 10 inches by 4 inches.
• Lightly oil or butter the bottom of a large nonstick skillet and place over medium-high heat. Once hot, place one of your dough ovals into the skillet and cover. Allow to cook for 2 minutes. Take a peek, and if the dough has gotten puffy and formed brown spots on the bottom, flip it. Cover and cook about 2 minutes more, until brown spots form on other side.
• Repeat for the remaining dough portions, adding oil or vegan butter to the skillet as needed between loaves.
• Serve.