Easy vegan & gluten free naan bread made in your own kitchen.
Fluffy, light and far more delicious than anything you can buy in a store.
INGREDIENTS ------------------
[makes 6-7 naan breads]
2 tsp dry active yeast
4 tsp sugar
60g warm water ca.40C
370g all purpose, self-raising, gluten free flour
250g plant based Greek-style yoghurt, i.e. almond, soy or coconut yoghurt
40 g melted coconut oil
2 tsp salt
METHOD ---------------------
1. Prepare the yeast: mix sugar and warm water in a small bowl and stir to dissolve. Stir in yeast and set aside. Allow to sit in a warm place for a 10-15 minutes, until it becomes frothy.
2. In a mixing bowl mix flour, yoghurt, frothed yeast mixture, oil and salt. Start by adding 400 g of flour and keep adding more, as needed. Consistency depends on the type of flour you use, so you might need to use more or less of it. Stir with a spoon or fork until mostly mixed, then knead it with your hands until a smooth, lump-free dough ball starts to form.
3. Place the dough ball in a large bowl or fermenting basket, cover with a damp tea towel and place it in a warm spot for about 1 hour to rise.
4. To shape your naan bread, lay a sheet of baking paper on your work surface to prevent sticking and sprinkle a bit of flour. Divide the dough into 6-7 portions. Roll each portion in your hands and form smaller balls [do not knead to avoid squishing air bubbles the yeast created].
Flatten the dough with your hands into a naan bread shape. Tip: fold baking paper in half over the surface of each bread and start flattening with your hand to roll out the dough more easily.
5. Heat up a skillet / frying pan on high heat. Grease the pan with a small amount of cooking oil or, if it’s non-stick, you can do without oil. Add your naan breads and cook for about 3 minutes on each side. Flip it over when your naan bread puffs up and some burnt spots appear.
6. Sprinkle some fresh parsley [or other fresh herbs] and olive oil on top of your warm, freshly cooked naan breads. Enjoy with Tikka Masala, creamy Soups or on it's own with crushed garlic or other favourite toppings. Enjoy!
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