Naan was one of the major things I missed when I turned vegan. The Indian joint I frequent uses milk in their naan, so I’ve been getting the wheat-based tandoori roti (which Harry the owner assures me is vegan-friendly). But then in Canada, at Mysala Bistro, we were told that their naan was vegan as long as they didn’t brush it with butter before bringing it out – heck ya! So since then, after not having naan for several years..I became hooked again. And now, I want it all the time – alas, I’m back to the land of non-vegan naan so I have to make my own. This recipe makes about 8 pieces of naan…
1. Put the sugar, yeast and water in a small bowl and mix until the yeast is dissolved. Let stand until it gets foamy, about 10 minutes.
2. Put the flour in a big bowl. Make a well in the center and add the 1 tablespoon of oil, the salt and the yeast mixture. Mix thoroughly with your hands to form a dough. Add sprinkles of water if needed.
3. Turn the dough onto a floured surface and knead for 5 minutes, until dough is smooth.
4. Return the dough to the bowl, cover with plastic wrap and let rise in a warm place for 1 1/2 hours. It should double in size.
5. When you are ready to bake the bread preheat the oven to 475°F. (If using a baking stone, preheat it in the oven when you turn it on).
6. Turn the dough onto a floured surface and knead for 2 minutes. Break off small balls and pat into rounds about 5 inches in diameter and 1/2 inch thick.
7. Cover a baking sheet with tin foil and grease it well. Place 4 dough rounds on the tin foil and brush the surfaces with oil (slide into oven on the foil if using the baking stone). Bake for 3 minutes. Remove and turn breads over, brushing with more oil. Return to oven and bake 3 more minutes. Remove and brush with oil again. Return to oven again for an additional 1-2 minutes, being careful that they don’t burn. Wrap in tin foil until you are ready to serve. Repeat with remaining dough.
Everything seems to be developing nicely!
**Addendum: I made one naan out of the freezer (I let it thaw in fridge during the day) last night on the stove-top in a hot skillet, just like a tortilla..and it came out great – it only took about 45 seconds to 1 minute on each side, so it also cut down on the cooking time!