Naan is by far the most favorite Indian bread outside of India and it is something mostly requested during my cooking workshops here in the Netherlands as well. Naan is different from a Pizza dough because of some ingredients but mainly due to the use of yoghurt. But I decided to give Vegan Naan a try! Now you would think how is it possible to get the tangyness in plant based yoghurt – so here you go. Read the recipe below.
Yoghurt is known to bring the taartness to a Naan as well as it makes it soft. While trying the vegan naan I realized I cannot achieve the softness that easily but taartness yes, I can! I added a tbsp of lemon juice and voila it worked. And for the softness, I added a few extra drops of oil. And guess what it worked. Presenting Vegan Naan to you all.
Addition of nigella seeds brings a certain bitterness to the flavor which I simply love. You don’t necessarily need to have this naan with garlic butter. Plain naan is great too. Just pair it with a great curry and you are golden. I ate it with my Bombay Chickpea Curry and it was a perfect match.
Bombay Chickpea Curry
Can you imagine all of this is 100% vegan. How cool is that! Next step is to try glutenfree Naan, anyone with a suggestion as to how?
Eet smaakelijk! (Enjoy your meal in Dutch)
Vegan Garlic Butter Naan
Ingredients for garnishing
In a bowl whisk together 3.5 cups all-purpose flour with 1 teaspoon salt. Set it aside
In a small bowl, add lukewarm water and then add the sugar and yeast. Let it bloom for 5-10 minutes. You will know the yeast is activated when its all bubbly and frothy on top.
Once the yeast in activated, add to it lukewarm milk, lemon juice and oil.
Add the flour mixture and mix until combined.
Also add the grated garlic. Start adding the remaining 3-4 tablespoons of flour (27-36 grams). Add 1 tablespoon at a time and add more if the flour is too sticky. The dough will be sticky, so do not add more flour to make it dry. It just shouldn't be very sticky.
Knead with hands or with the dough hook attachment of your stand mixer for 1-2 minutes until the dough is smooth. Transfer the dough to a greased bowl.
Cover the bowl with a kitchen towel and let the dough rise in a warm place for 60-90 minutes. If it is cold where you live, pre-heat your oven for few minutes and then turn it off. Then place your dough inside the oven (remember the oven should be off!)
After around 90 minutes, the dough will be double in size. Punch the dough lightly to release the air.
Divide the dough into 8 equal parts . Dough will be sticky so oil your hands while dividing the dough. Cover the dough balls with a kitchen towel and let them rest for 10-15 minutes.
Meanwhile melt 3 tablespoons of butter, add minced garlic and chopped cilantro to it. Keep the garlic butter ready to brush on the naan
Heat up an iron skillet on medium-high heat.
Take a dough ball and roll it into an oval shape, around 10 to 11 inches long and 6 inches wide. Apply little oil on top of the dough before you try to roll it. Also oil your roller. Do not try to roll the dough like you would roll a tortilla/roti/paratha. Simply stretch it length wise and then width wise.
Dip your finger in water and then sprinkle some nigella seeds on top. This is optional.
Transfer the rolled naan onto the hot iron skillet (using a non stick pan is not recommended). Let it cook for couple of minutes until you see bubbles on top. Brush the naan at this point with the prepared garlic butter.
With the help of a tong, remove the naan from skillet, flip and transfer directly to the gas. There will be a little mess as the butter will pour down - don't worry, it's okay. If you want you can cover your burner with aluminium foil before you begin cooking the naan.
Cook the garlic naan for 15-20 seconds (directly on gas) until nicely golden brown from both the sides.
Remove from heat and brush with more garlic butter. Serve these homemade garlic naan with daal or vegan curry.
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