So when I became Vegan it was quite a dissappointment to discover that the vast majority of naan breads are made using dairy in the form of milk or yoghurt and that sometimes even eggs are used for 'richness' too. And my favourite peshwari can also be smothered in honey...
So after some online research & a lot of experimentation, I've come up with this recipe to make dairy-free, egg-free Vegan naans at home instead!
NB You do not need a tandoor oven!
Chantal xx
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| Can't beat hot Vegan naans for scooping curry! |
Gather:
1 x 7g sachet of easyblend yeast (or 1 tsp)
240g strong bread flour (this is the only time I use white flour)
1 tbsp sugar
1 tsp salt
1/2 tsp onion powder
1/2 tsp garlic powder
125ml warm water
60ml (4 tbsp) soya milk
A little oil for cooking (I use veg or hemp and you can also try it without any oil)
PLUS: Any additional ingredients you wish to add for flavouring. In the featured picture I made the following:
Kalonji (black onion seeds)
Coriander (fresh chopped)
Peshwari-style (ground almonds & sultana filling, brushed with agave syrup)
Create: [1-3 can been done in a mixer fitted with a dough hook]
1. Add all of the dry ingredients to a large bowl and mix with a fork to combine.
2. Mix the milk into the warm water and then pour into the bowl. Mix well to form a dough (adjust flour or liquid if too wet or too dry).
3. Kneed on a lightly floured surface for 6-8 minutes or until the dough is smooth and elastic.
4. Leave the dough ball in a lightly oiled bowl, covered with cling film, in a warm place until doubled in size (about an hour).
5. 'Knock back' the risen dough, kneed briefly again then cut in half with a sharp knife, then half again and each quarter into 3 pieces. (I find this size will fit 2 into a large frying pan - but you can make larger or smaller.)
6. Roll each piece of dough into a thin circle and add your flavouring / filling. Seeds can be spinkled on and rolled in, fillings can be added to one half, dough folded over and re-rolled to seal/secure.
7. Put your oven on low (to keep cooked naans warm if you need to cook them in batches) and heat a large flat based pan, wok or hot plate to high.
8. Lightly brush the naans with the oil and place in the pan for 2-3 minutes or until the surface starts to bubble and blacken (lift an edge up to check) then flip over and cook the other side.
9. Keep warm until serving and brush with extra oil or agave etc if you wish.
p.s. I realise that a second prove is usual with these things... but I've used both methods and this quicker one turns out the same! Life's too short for proving things twice ;)
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| 3 types of naan served with an adzuki bean curry |
Enjoy:
Amazing served with bean and veggie curries - tear and use for scooping / mopping!
Top tip: The raw dough freezes well.
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