Ingredients:
- 2 cups all-purpose flour (plus extra for dusting)
- 1 tablespoon sugar (or maple syrup)
- 1 teaspoon active dry yeast
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 cup warm water
- 1/4 cup unsweetened plant-based milk (such as almond, oat, or soy milk)
- 2 tablespoons olive oil (or melted coconut oil)
- 1 teaspoon apple cider vinegar (or lemon juice)
- Vegan butter (for brushing, optional)
- Garlic (optional, for garlic naan)
Instructions:
1. Activate the Yeast:
- In a small bowl, combine the warm water (about 100°F/38°C), sugar, and yeast. Stir gently and let it sit for about 5-10 minutes, or until it becomes frothy and bubbly. This means the yeast is active.
2. Make the Dough:
- In a large mixing bowl, combine the flour, salt, baking powder, and olive oil.
- Add the yeast mixture, plant-based milk, and apple cider vinegar to the flour mixture. Stir until the dough starts to come together.
- Once the dough begins to form, knead it on a lightly floured surface for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour as needed.
3. Let the Dough Rise:
- Place the dough in a lightly oiled bowl and cover it with a damp cloth or plastic wrap.
- Let the dough rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
4. Shape the Naan:
- Once the dough has risen, punch it down gently to release any air bubbles.
- Divide the dough into 6-8 equal portions (depending on the size of the naan you prefer).
- Roll each portion into a ball and then flatten it out with your hands or a rolling pin into an oval or round shape (about 1/4 inch thick).
5. Cook the Naan:
- Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Make sure the pan is really hot before cooking the naan.
- Place one piece of dough into the hot pan. Cook for about 2-3 minutes on the first side, until bubbles start to form on top and the underside is golden and charred.
- Flip the naan and cook for another 1-2 minutes on the other side, until golden and cooked through.
- Remove the naan from the pan and place it on a plate. You can brush the naan with vegan butter or a garlic-infused oil at this point for extra flavor (optional).
6. Serve:
- Repeat the process with the remaining dough portions, and serve the naan warm with your favorite curry, dips, or even just on its own.
Tips:
- Garlic Naan: For garlic naan, finely chop some garlic and sprinkle it on top of the naan just after brushing with vegan butter. You can also add a little fresh cilantro for extra flavor.
- Storage: Leftover naan can be stored in an airtight container at room temperature for 1-2 days. To reheat, wrap in foil and warm in the oven or heat briefly in a dry skillet.
- Make Ahead: You can make the dough in advance and let it rise in the refrigerator overnight. Just let it come to room temperature before shaping and cooking.
This Vegan Naan is soft, fluffy, and perfect for soaking up delicious curries or enjoying with a variety of vegan dips. It’s simple to make and a great addition to any meal! Enjoy!
