I am a huge fan of Indian flat breads. Or any flat bread to be honest. I even like calling my pizza a flat bread. Joke aside, naan has to be my favourite. There was this restaurant in Dubai that served vegan naan and it was a dream come true (for quite some time, I didn’t bother to ask if naan is vegan in other restaurants. I think I would call myself a home vegan. A vegan, who eats 100% vegan at home, but when travelling or eating out, I don’t always make 100% sure everything is plants only. Something I would like to change about me, actually.).
Anyway, here is a simple recipe, adapted from the queen of vegan Indian food Vegan Richa. Hope you enjoy it as much as we do!
- 120 ml warm water
- 2 tsp sugar
- 1 sachet of instant yeast (7g, 1tbsp) or 1 cube of fresh yeast
- 500 g flour
- 2 tsp baking powder
- 2 tsp salt
- 60 ml oil (coconut, sunflower)
- 180 ml dairy free yogurt
- 1 tbsp nigella seeds
- Whisk together warm water, sugar and yeast. Leave to activate for 10 minutes.
- Add yogurt and 45 ml (3 tbsp) of oil to the yeast mixture.
- Sift together flour, baking powder and salt. Leave ½ cup for dusting and add the rest to the yeast mixture.
- Knead for a few minutes, adding more flour mixture or water if needed to make smooth dough. Coat in oil and leave to raise, covered with clean cloth, for 1½ hour.
- Punch down the dough and divide into 10 pieces. Form each piece into a ball and leave to rise for another 20 minutes, covered with a cloth.
- Roll each ball into oval shape, about 0,5 cm thick. Heat a cast iron pan, oil slightly and transfer the naan into pan. Cover and leave to bake for 2 minutes. The naan will rise and bake on the bottom, Now flip and bake for a minute. Sprinkle the top with nigella seeds. Repeat with the rest of the dough.
- Serve warm with indian dishes, such as curry. Store in aluminium foil, to keep fresh.
Yours truly, A.