Name: Vegan Naan Bread
Prep time: 46 min
Cook time: 108 min
Total time: 155 min
Yield: 9 servings
Cuisine: indian
Ingredients: 0.5 cup warm water ((120 ml)); 2 tsp sugar; 1 tbsp active dry yeast; 4 cup bread flour (or unbleached white flour (550+ gms)); 1.5 tsp salt; 1 tsp baking powder; 0.25 tsp baking soda; 0.25 cup canola oil ((60 ml) organic canola, safflower or coconut oil); 0.75 cup plain non dairy yogurt ((6.5 oz) unsweetened or lightly sweetened, at room temperature for plain naan, Or use 3/4 cup very well mashed very ripe Avocado for Avocado Naan); 1.5 tbsp canola oil (or coconut oil for cooking); null null nigella seeds (for garnish); 2 tsp finely chopped garlic (for garlic naan); 1 tbsp chopped cilantro (for garlic naan)

Instructions

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1

In a large mixing bowl, combine warm water (0.5 cup) and sugar (2 tsp). Sprinkle active dry yeast (1 tbsp) and let sit for 10 minutes until frothy.
2

In a separate bowl, whisk together bread flour (4 cup), salt (1.5 tsp), baking powder (1 tsp), and baking soda (0.25 tsp).
3

Add 3 cups of the flour mixture, canola oil (3 tbsp), and non dairy yogurt (0.75 cup) to the yeast mixture. Mix well, then gradually add more [flour] a few tablespoons at a time to form a soft, slightly sticky dough. Knead in the bowl or on a floured surface for 2 minutes. (For Avocado Naan, start with 3 cups of flour. If your avocado was not ripe or moist enough, you might need some water while kneading.)
4

Place the dough in the bowl. Drizzle canola oil (1 tbsp) on the dough. Roll the dough to coat in oil. Cover the bowl with plastic wrap or a heavy kitchen towel and let sit to rise for 1.5 hours or until it doubles.
5

Punch down the dough and use flour (1 tbsp) if needed to work for 0.5 minute. Divide the dough into 8 pieces. Roll the dough balls lightly in flour and place on parchment. Cover with a towel or another parchment and let rest for 20 to 30 minutes.
6

Take each piece of [dough], and roll/shape into an 8 to 9 inch oval. Roll and handle lightly to keep the dough airy. Dust lightly with [flour] to help with the rolling.
7

Spritz the top of the [naan] with [water]. Sprinkle [nigella seeds]. Then brush or spray [canola oil].
8

Pre-heat the oven to 450 degrees F. Place a pizza stone in the oven and let heat for 30 minutes.
9

Place as many [naan] as the stone can accommodate. Bake 2-3 minutes until the breads puff and the top gets golden. Broil for 0.5 minute to crisp/char.
10

Use any cast iron skillet or grill pan, which can withstand high heat. Heat it on medium-high until heated evenly.
11

Place the [naan] with bottom on the pan.
12

Cover with a lid (optional) and let cook on medium-high until it starts to puff (2 to 3 minutes). Flip and cook for another minute.
13

To get charred [naan], hold the [naan] directly over the gas flame with tongs for a few seconds to cook and char some spots.
14

Serve hot, topped with [vegan butter] or [canola oil], with any Indian curry, daal, and [veggies]. To store for a short time, wrap in a clean kitchen towel. To store for longer, cool completely and place in an airtight bag. Keep on the counter for up to 2 days and in the refrigerator for up to 7 days.
15

Spritz [water] on the rolled [naan]. Press finely chopped garlic (2 tsp) and chopped cilantro (1 tbsp) on the top along with the [nigella seeds]. Spray [canola oil] on the garlic. Cook according to instructions.