Naan

Naan

This super simple recipe for vegan naan has never disappointed me. It’s delicious with my red lentil dhal and channa masala recipe or just have it with dips and chutneys. It’s yummy comfort food and turns a meal into a feast!

Naan

Prep Time 1 hr 30 mins
Servings 4

Ingredients
  

  • 1 x 7g sachet dried yeast
  • 220 ml warm water
  • 2 tbsp sugar
  • 6 tbsp plant-based milk
  • 1 tbsp salt
  • 400 g strong white bread flour
  • 1 tbsp oil

Instructions
 

  • Place the yeast and warm water in a bowl and stir to mix. Leave for 10 -15 minutes until it goes frothy
  • Once it's frothy (activated) add the sugar, plant-based milk, salt and flour to the bowl. Stir until it forms a soft dough
  • Kneed for approx. 10 minutes on a floured surface … depends how much you'd like to pummel something - you could kneed it a bit longer!
  • Place your dough into a bowl which has been sprayed, wiped with a smidge of oil. Cover with cling film and leave to double in size for approx. 60 minutes
  • Once it's doubled in size, knock it back on a floured surface again for approx. 1-2 minutes. Keep adding flour to the surface as you work, until the dough is no longer sticky
  • Divide the dough into four equal balls and roll each ball in smidge of flour.
  • If you are only cooking 1 naan, then I would pop the others into a freezer bag (make sure they are not touching) and pop them into the freezer. That way when you want fresh naan again you can leave a ball out to defrost and pick the instructions up from here again - this works perfectly for me.
  • Using a rolling pin, roll out your ball/s of dough into a naan shape ( I like to think Elephant's Ear!)
  • Warm the oiled griddle or frying pan - and fry the naans for about 2-3 minutes each side (keep an eye on them - you want them to be charred on both sides with brown spots and slightly puffed up. If they puff up too much, flatten them with a spatula - so they cook evenly.

Notes

These deliciously fluffy naan's freeze really well.  I reheat them by covering each one in foil and popping them in the bottom of a warm oven.
 
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