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Vegan Naans
Naans are soft, leavened flatbreads from South Asia. This vegan version uses plant-based yogurt for a tender texture and is conveniently cooked in a pan rather than a traditional tandoor oven.
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Ingredients
- 200 ml warm water
- 5 g dehydrated baker's yeast (active dry yeast)
- 1 tsp sugar
- 350 g all-purpose flour
- 1 tsp salt
- 30 g olive oil (plus extra for greasing the pan)
- 50 ml plant-based yogurt
- margarine (melted, for brushing)
Steps
- 1
Pour 200 mL of warm water into a mixing bowl.
- 2
Dissolve the 5g of dehydrated active dry yeast and 1 tsp of sugar into the water. Allow it to rest for about 10 minutes until it becomes frothy.
- 3
Add the 350g of all-purpose flour, 1 tsp of salt, 30g of olive oil, and 50 mL of plant-based yogurt to the yeast mixture and mix well.
- 4
Form the dough into a ball and let it rise in a warm place for about 45 minutes.
- 5
After the dough has risen, cut it into 6 equal parts.
- 6
Roll out each small dough ball with a rolling pin until you have fairly thin and large naans, approximately 20 cm in diameter.
- 7
Heat a lightly oiled pan over high heat.
- 8
Cook the naans one by one: place a naan in the pan and wait for large bubbles to form on the surface before flipping it to cook the other side.
- 9
Lightly re-oil the pan between cooking each naan to prevent sticking.
- 10
Serve the naans while they are still hot. Optionally, brush them with melted margarine before serving.
Notes
The total time includes a 45-minute resting period for the dough to rise. These naans are best served immediately while warm and pliable.
Nutrition per serving
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