Homemade Vegan Naan
This soft and pillowy vegan naan is the perfect homemade accompaniment to any curry or dal. By using simple ingredients like flour, yeast, and oil, you can achieve restaurant-quality results at home. Brushed with a fragrant garlic butter and topped with fresh cilantro, these flatbreads are chewy, light, and perfectly charred in a cast-iron skillet.
Instructions
- 1
In a medium bowl, combine water (160 ml) and cane sugar (2 tsp). Stir to dissolve, then whisk in active dry yeast (1.5 tsp) and rest for 15 minutes until foamy.
- 2
Sift all purpose flour (250 g), fine salt (0.5 tsp), and baking powder (0.25 tsp) into a large bowl.
- 3
Add the yeast mixture and grapeseed oil (1 tbsp) to the dry ingredients. Stir with a fork until shaggy, then knead on a clean surface with oiled hands for 4 to 6 minutes until the dough is soft and elastic.
- 4
Place the dough in an oiled bowl, cover with a towel, and let rise in a warm place for 90 minutes or until doubled in size.
- 5
Punch down the dough and divide into 8 equal portions. Roll each into a ball and rest on parchment paper for 10 minutes.
- 6
Preheat a cast-iron skillet over medium-high heat for 5 minutes until nearly smoking.
- 7
Melt plant butter (3 tbsp) with garlic (2 clove) in the microwave for 40 seconds.
- 8
Roll each dough ball into a thin oval. Sprinkle with cilantro (4 tbsp) and roll once more to press the herbs into the dough.
- 9
Pat water on the back side of the naan and place it in the hot skillet, watered-side down. Cook for 45-60 seconds until bubbles appear.
- 10
Flip the naan, cover with a lid, and cook for 30-40 seconds. Transfer to a plate, brush with garlic butter, and sprinkle with coarse sea salt (1 pinch).
Nutrition Facts
Per portion