Best Vegan Naan Food

NAAN

Steps:

• In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
• Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
• During the second rising, preheat grill to high heat.
• At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

EASY VEGAN NAAN (INDIAN FLATBREAD)

Steps:

• Add the warm water (not hot), yeast and sugar to a large mixing bowl. Give it it a stir and let sit for about ten minutes to proof. The yeast should rise to the top and become frothy. (If this does not happen it means you water wasn't hot enough or your yeast is expired and you will have to start again).
• While the yeast is proofing add the dry ingredients and fresh herbs to a medium bowl, stir to combine and set aside.
• When yeast is ready add in the oil and yoghurt and whisk together. Next add dry ingredients and stir until combined, ( I usually use a wooden spoon).
• Sprinkle a little flour on your counter and turn out the dough. Kneed for a minute. Form the dough into a ball.
• Lightly grease the large mixing bowl you just used and add the dough ball. Add a little oil to the top of the dough and spread it around the surface. Cover with plastic wrap and let rise in a warm place for 1 hour or so until roughly doubled in size (depends on how warm your house is). It usually takes 1 and 1/2 hours for my dough.
• mix garlic butter ingredients together in a small bowl and cook in the microwave for 45-60 seconds. (you don't want the garlic raw).
• Lightly flour your countertop. Turn out the dough and form it into a disk. Divide the disk into roughly six or eight equal portions and form into balls (at this point you can freeze dough individually in plastic wrap or refrigerate for up to 3 days for later use). Set on counter top until ready to cook.
• Heat your cast iron pan or a non stick pan to medium heat and brush very lightly with oil (make sure pan is good and hot). Roll out one ball at a time as you cook them, (round, oval shapes, approximately 1/4 of an inch thick or thinner). If dough springs back a little as you are rolling it , that's ok just keep rolling, it'll get there. If dough is sticking to your rolling pin, sprinkle very lightly with more flour if needed as you go.
• Place dough in the pan and cook until air pockets form on top of dough and the underneath is getting brown. Flip and cook and additional one to two minutes. Repeat with remaining dough. I usually add a little more oil to the pan after the third Naan bread has been cooked. (for step by step photos refer to the post above)
• Brush with melted vegan garlic butter ( if using) and serve with your favourite Indian curries, soups, dips or make a wrap or some personal pizzas!

NAAN BREAD

Steps:

• Put 125ml warm water into a bowl and sprinkle over the yeast and 1 tsp of the sugar. Leave for 10-15 mins or until frothy. In a larger bowl, put the flour, remaining sugar, ½ tsp salt and baking powder. Mix together then make a well in the centre in which to pour the melted butter, yogurt, nigella seeds and yeast mixture. Stir well, then start to bring the mixture together with your hands. If it's very wet add a spoonful of flour but if it's dry add a splash more warm water. It should be a very soft dough but not so wet that it won't come together into a ball.
• When you're happy with the consistency, start kneading, first in the bowl, then transfer the mixture onto a well-floured surface and continue to knead for 10 mins or until smooth and elastic but still soft. Butter a large bowl, then shape the dough into a ball and place in the prepared bowl. Cover and leave in a warm place for about 1 hr or until doubled in size.
• Divide the dough into six balls and put them on a baking tray dusted with flour, then cover the tray with a damp tea towel. Heat a large non-stick frying pan over a high heat. Take one of the balls of dough and roll it out to form a teardrop shape that's approximately 21cm long and around 13cm at the widest part. When the pan is very hot, carefully lay the naan bread into it. Let it dry fry and puff up for about 3 mins, then turn over and cook on the other side for another 3-4 mins or until cooked through and charred in patches.
• Heat the oven to its lowest setting and put the cooked naan bread on a baking sheet. Brush with a little melted butter and cover with foil. Keep warm in the oven and layer up the cooked naans one on top of each other as you make them, brushing each one with melted butter or ghee as you go. Serve warm with curry or dips.

BEST VEGAN NAAN

Steps:

• Mix water and sugar in a bowl; whisk until dissolved. Sprinkle yeast over water; let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
• Combine flour, salt, baking powder, and baking soda in a separate bowl. Add 4 cups flour mixture, coconut oil, and yogurt to yeast mixture; mix until well combined. Add remaining flour mixture, 1 tablespoon at a time, until dough comes together. Knead until dough is soft and elastic, 3 to 4 minutes. Place dough in a large, lightly oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour.
• Preheat oven to 450 degrees F (220 degrees C). Heat a pizza stone.
• Divide dough into 8 pieces on a floured surface. Roll dough slightly and place over parchment paper. Cover with a towel and let rise for 20 minutes. Roll into 8-inch ovals. Transfer to the preheated pizza stone; sprinkle with water and brush with canola oil.
• Bake in the preheated oven until golden and puffy, 2 to 3 minutes.

NAAN RECIPE (NO YEAST)

Steps:

• In a mixing bowl take ¼ cup fresh curd or yogurt. For a vegan naan, use almond or cashew yogurt.
• Add 1 teaspoon sugar, 1 teaspoon baking powder and 1 pinch baking soda.
• Mix all the ingredients very well till the sugar dissolves.
• Now add 2 cups all-purpose flour (maida), 1 teaspoon salt or add as required.
• Mix again with a spoon so that the salt is evenly distributed in the flour.
• Make a well in the center and add 2 tablespoons oil. Note that you can even add butter instead of oil.
• Add ¼ to ⅓ cup water or add as required.
• First mix and then begin to knead.
• Knead to a smooth and soft dough. If the curd is thick, then you may need to add some more water. In case the dough looks dry, then add some more water and knead. If it becomes sticky, then sprinkle some flour and knead again. You should get a soft stretchy dough.
• Flatten the dough and spread some oil all over the dough. Place in the same bowl.
• Place a moist kitchen towel or napkin completely covering on the dough. Cover the bowl with a lid and let the dough leaven for 2 hours.
• Make medium-sized balls from the dough.
• Flatten slightly and sprinkle some flour on the dough as well as on the rolling board.
• Sprinkle some onion seeds or sesame seeds (black or white) or melon seeds on the rolled dough.
• Roll into a 6 to 7 inches elongated circle.
• Roll the top side to get a tapering edge. You can even gently pull the dough with your hands to get this pointed edge. The naan will have a tear-shaped form.
• Heat a skillet or tawa or griddle and keep it on medium-high to high flame. Place the naan bread ready on the hot tawa or skillet or griddle.
• Keep the flame to medium-high or high and begin to cook the naan bread.
• Let one side get partly cooked. You will see some air pockets on the naan.
• When you start seeing the air-pockets, then flip.
• Now cook the second side on medium-high to high flame.
• Again you will see air-pockets appearing on the second side.
• Flip when you see many air-pockets on the naan and place naan directly on the stovetop flame.
• Grill the first side on the flame till you see some charred spots and blisters.
• Also, roast the edges.
• Turn over and roast the second side too till you see some charred spots.
• Place it on a plate or tray. Spread or brush with some softened butter or melted butter. You can even use ghee (clarified butter or oil for a vegan version. You can even skip using butter or oil entirely.
• Heat the griddle or skillet on a high flame. Place the naan on the hot griddle or tawa.
• You will see some air pockets on the naan.
• Flip the naan bread.
• Cook the second side more than the first side. Please note that on a high flame they will get cooked faster.
• Press the edges with a spatula so that they are also roasted and cooked properly.
• Flip again.
• You can flip again and press the edges for even cooking. Remove and spread some butter or oil. Serve hot. This way make naan with any of the methods. You can even stack cooked naans in a casserole box or roti basket and serve later.
• Serve the naan bread hot or warm with your favorite curry dish - malai kofta or palak paneer or matar paneer or lentils like dal tadka or dal makhani or chole masala or rajma masala or dal bukhara.

BEST HEALTHY VEGAN INDIAN NAAN (OR GARLIC NAAN) BREAD!

Steps:

• Mix together flour, baking powder,salt, cumin and corriander in a lerge mixing bowl.
• Stir in the soy milk and vegan sour cream, then knead it in the bowl till it holds together well, adding more flour if necessary.
• Place on a floured surface and continue kneading for about 5 to 10 minutes till the dough feels smooth and elastic.
• Form the dough into a ball and put it in a non-stick bowl, covered with a towel, to rest for an hour or longer.
• Take the dough out and cut it into 12 equal pieces.
• Form each into a ball and press the balls flat into round discs.
• Heat a large non-stick frying pan or griddle on medium heat.
• Take 1 piece of dough at a time and roll it out on a floured surface till it is about 8-10 inches across and less than 1/4 inch thick.
• Lay it on the hot griddle and cook it over a medium heat for 2-3 minutes on each side or until it puffs up and some blackish-brown spots apear.
• Serve hot.
• To reheat, wrap them in aluminum foil, in packets of 5 or 6 breads (or less) and bake (in pre-heated oven) at 400 degrees for 10-15 minutes.