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Naan (4-5)



Dissolve active dry yeast and sugar in 1/4 cup lukewarm water and let it sit for 10 minutes or until frothy.

Add salt and baking powder to 2 cups flour and mix well.

Add the oil and yogurt Or avocado and mix into the flour.

Add the water/yeast mixture and knead. Add a 1/4 cup water at a time to make into soft dough.

Knead for 5-6 minutes until smooth and non sticky. Place in greased container, spritz top with oil and let rise for 2 hours or until doubled.

Knead the dough for a minute, use a little flour to help reduce stickyness, and divide the dough into 5 equal parts.

Take each piece of dough, one at a time, and roll into 8-inch oval shape. Dust lightly with flour to help with the rolling.


Oven Method:

Heat the oven to 450 degrees F with pizza stone for at least half an hout.

Next turn the oven to high broil.

Before putting the Naan in oven, pat some sesame or nigella seeds on the top. Lightly spritz/spray the naan on both sides with water and place onto your baking/pizza stone into the oven.

Bake 2-3 minutes till it puffs and top gets golden.

Serve hot, topped with vegan butter or olive oil.

Stove top:

Use any large pan/skillet which can withstand high heat. Heat it on medium high heat until hot.

Pat some nigella, sesame or carom seeds on top and spritz the bottom with a little water.

Place the naan with bottom on the pan.

Cover and let cook on medium high till it starts to puff.

Flip after 1-1.5 minutes, and cook for half a minute( for pita style)

If you like a charred Naan, then instead of flipping to cook the other side, hold the uncooked side of Naan over the flame with tongs for a few seconds to cook and char some spots.

Serve hot, topped with vegan butter or olive oil with any Indian curry, Daal, vegetables, salad and pickle.

For garlic Naan:

Press finely chopped garlic and cilantro on the top along with the seeds of choice and roll the rolling pin over it, so everything is nicely embedded in the dough and then proceed with the cooking step.


Added By: http://www.veganricha.com/