Vegan Naan Bread Food

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!

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.

VEGAN NAAN BREAD RECIPE

Steps:

• Before you start, keep in mind that this is a yeast-free, oil-free naan. It means that the texture won't be as soft and fluffy as the classic recipe. It is a denser and chewier bread but a delicious Vegan Naan option for any curry.
• In a large mixing bowl, stir flour, baking powder, and salt. Make a well in the center of the flour and stir in the non-dairy yogurt.
• Mix with a spatula, then get your hands in the dough to knead for a few seconds until the dough is combined and slightly sticky dough forms. Add 1-4 extra tablespoons of flour if needed until the dough is soft, not sticky, and you can form a ball.
• Return dough ball to the mixing bowl, cover the bowl with a towel and set aside at room temperature for about 15-30 minutes
• Sprinkle the work surface with flour, then place the dough ball on the surface. Sprinkle some more flour on top of the ball, and knead for 30 seconds until smooth.
• Dust the benchtop with more flour, cut the dough ball into 4 pieces. Roll each slice into a ball, then roll them with a rolling pin into a 1/4-inch / 0.6-cm thick round/oval shape.
• Preheat a non-stick saucepan under medium-high heat for 1 minute, don't add oil.
• When hot, add the rolled dough and cook for 3 minutes on one side, then flip and cook for an extra 1-2 minutes on the other side.
• Repeat these steps until all Vegan Naans are cooked.
• Brush each cooked bread with vegan butter or coconut oil.

VEGAN NAAN

Steps:

• In a large mixing bowl whisk together the flour, sugar, salt, and yeast. In a second small mixing bowl combine the yogurt, melted vegan butter (or coconut oil), and warm water until smooth. Add the wet to the dry and combine with a wooden spoon to form a wet dough.
• Knead with your hands for about 1-2 minutes. The dough will be very sticky, if it feels soupy, add a bit more flour until it's sticky but not runny. Otherwise, you can wet your hands to prevent the dough from sticking too much.
• Shape the kneaded dough into a ball and turn seam-side down. Cover the bowl and place it in a warm spot. Let the dough rise 45 minutes or until swollen 1 1/2 - 2x in size. Alternatively, refrigerate the dough after kneading in a covered mixing bowl and continue 8-48 hours later.
• Dust a clean counter with flour and turn the proved dough out. Divide the dough into 4 to 8 equal pieces and shape into balls, dusting with flour as needed to prevent sticking. Set the dough balls on a floured plate, and sprinkle more flour on top. Cover with a lint free towel and let rise while the oven preheats.
• Preheat the oven to 550 ºF, or as hot as your oven goes with a rack positioned 1/3 of the way down from the top of the oven. If you have one, place a baking steel or baking stone on that rack to preheat. Let the oven preheat for at least 45 minutes to saturate the sides and baking steel or stone (if using) with heat.
• After the second rise, roll the dough with a rolling pin to shape into an oval. To make a teardrop shape grab one side of the oval and stretch it to make a triangular shape.
• Brush the top of the shaped breads with melted butter (or coconut oil) and sprinkle on minced garlic if making garlic naan.
• Bake the naan 2-3 at a time, either on a parchment lined baking tray or directly on a baking stone or steel. If baking on the stone or steel transfer using a pizza peel.
• Bake for 3-5 minutes until there are some golden spots on the bubbled surface. If desired, turn on the broiler for 1-2 minutes after 3-4 minutes of baking. Larger naan will take longer to cook, smaller ones will cook faster, keep an eye on the first batch and adjust cooking times accordingly.
• Repeat with remaining dough. For restaurant style presentation, brush the hot dough with some more vegan butter, the butter will melt on contact. Sprinkle with cilantro to serve.

EASY VEGAN NAAN

Steps:

• In a small bowl stir together the yeast, warm water, and brown sugar. Set it aside until it becomes frothy.
• Stir together the flour, salt, baking powder, and baking soda in a large bowl.
• Add the sour cream and oil to the yeast mixture. Pour this in with the flour and stir until combined. Cover with a kitchen towel and place in a warm place in the kitchen. Set aside to rise for about 45 minutes.
• Once the dough has doubled, add some flour in a small bowl. Spray a baking pan with vegetable spray. Punch down the dough and make 8 to 10 balls that are approximately the size of a golf ball. Use the flour to help shape the balls because the dough will be sticky (which is what you want). Set these on the pan and set aside to rise another 30 minutes.
• When you're ready to bake, preheat the oven to 350°F.
• Flatten the dough balls into small, flat pieces, about 6" in diameter. Place on the prepared and bake for 4 to 5 minutes. Use tongs to flip the bread when they're golden brown on one side. Bake for another 4 to 5 minutes on the other side.

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.

GLUTEN-FREE NAAN

Steps:

• Watch the video in the post for easy visual instructions.Add flour, baking powder, and salt to a medium-sized bowl, and stir to combine.
• Pour in warm water, yogurt, olive oil, and Aquafaba. Stir with a spoon, then use your hands to knead the dough. It should be a soft and pliable dough, not too dry but not sticky either.
• Divide the dough into 4 portions and sprinkle your working surface with some tapioca flour.
• Preheat a skillet on the stove over high heat. Meanwhile, roll out each dough ball with a rolling pin (or a glass), adding more tapioca flour if needed, to avoid sticking.
• Once the skillet is hot, add the flatbread and cook it with a lid over medium-high heat for a few minutes. I saw bubbles forming after less than 3 minutes. Flip the flatbread and let it cook for a further few minutes. Do this with the remaining dough. Cover the finished flat breads with a tea towel until serving.
• Serve warm, drizzle with some oil or vegan butter, add minced fresh garlic (and/or garlic powder), salt, and fresh herbs. Enjoy!