Super Quick & Easy No-kneading Garlic Naan Bread

indian_curry1

Finding a vegan Naan bread at your local supermarket or favourite Indian restaurant can be challenging – there is milk or milk powder in 90% of them. So stop searching and try making it yourself. My Garlic Naan Bread recipe is so easy – you won’t believe it! It won’t take you long and you don’t need a traditional clay oven to make vegan naan bread and still it becomes wonderfully light and fluffy. This recipe makes 4 Naan Breads but I often double the recipe. 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

Ingredients:

1 garlic clove (minced)
handful of coriander (chopped)
1 cup lukewarm soy milk
2tbsp plain soya yoghurt
1 tsp cider vinegar
2 tbsp of margarine or vegan butter (melted)
1.5-2 cups white (spelt) flour
1 sachet of active dry yeast (-7g)
1 tsp salt
1/2 tsp brown sugar
Optional: melted vegan butter for brushing (you’ll get a nice buttery-Naan) if you want a super fluffy consistency add 1/2 tsp of baking powder as well!

Instructions:

Whisk 1/2 cup of 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 together into the medium bowl. Stir in all the remaining ingredients 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 of your dough into the skillet
Allow to bake for 2 minutes until the dough becomes puffy and golden, then flip it and bake 1 more minute
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 vegan butter. Enjoy!