Finding a vegan Naan bread at your local supermarket can be challenging – there is milk powder in 90% of them. So stop searching and give making it at home a try. My Garlic Naan Bread recipe is so easy – you won’t believe it! You don’t need a traditional clay oven or hours to make naan! I simply use fry it in a pan and still this becomes wonderfully light and fluffy. This recipe makes 4 Naan Breads but I often double it. If you don’t eat all of it in one go, you can freeze it for up to 1 month.
|Prep time||Cook time||Total Time|
|5 min||5 min||20 min|
- 1 crushed garlic clove
- A handful of chopped coriander leaves
- 1 cup lukewarm soy milk
- 1/2 tsp brown sugar
- 1 sachet of active dry yeast (-7g)
- 1 tsp cider vinegar
- 2tbsp plain soya yoghurt
- 1 tsp salt
- 1.5-2 cups white (spelt) flour
- 2 tbsp of margarine
- Optional: melted butter for brushing (you’ll get a nice buttery-Naan) if you want a really fluffy consistency add 1/2 tsp of baking powder as well!
- Whisk soy milk and vinegar together in a cup. Allow to sit for about 5 minutes.
- Meanwhile, in a medium bowl, stir together 1/2 cup of the warm soy milk, yeast and sugar. Allow to stand for 5 min.
- Pour the curdly milk mix into the other one. Mix in salt, 1 tbsp of margarine, crushed garlic, coriander, yoghurt and one cup of flour at a time and start mixing (I use the hocks of my hand mixer) until the dough becomes elastic but smooth
- Cover the bowl with a kitchen bowl and leave it for 10mins (ideally until it doubles in size – but I usually never have the time to do that)
- Lightly butter a large nonstick skillet and place over medium-high heat
- Once hot, pour or scoop a fourth of your dough into the skillet
- Allow to cook for 2 minutes until the dough becomes puffy and golden, then flip it
- Cook about 2 minutes more and repeat for the remaining dough portions.
- Transfer to a clean tea towel to keep warm. Serve hot, and sprinkle with salt & coriander and brush with some margarine. Enjoy!