Recipe

Vegan Nan Recipe

Add Step-by-Step Photos	Richcrisler / All my dishes 1 year, 10 months ago This is a flat bread as a side to soups, and currys. It can be eatin as cinnamon bread for breakfast as I do alot as well. Prep:130m Cook:10m Servings:1820	Richcrisler
	vegan indian nan

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Ingredients

INGREDIENTS

200 ml / 6.75 fl oz water (lukewarm - not too hot!)

1 t sugar

1 t active dried yeast

225 g / 8 oz plain wholemeal flour

225 g / 8 oz white self-raising flour

1 1/2 t salt

1 T fresh lemon juice

3 to 4 cloves garlic (depending on preference), finely chopped (optional)

3 T fresh coriander, finely chopped (optional)

Oil spray

Directions

METHOD

1. Put the water in a small bowl, add the sugar and stir to dissolve. Sprinkle the yeast over a little at a time, stirring well in between each addition to avoid lumps. Put the bowl somewhere warm (I sit it in the microwave) until there is froth on top of it - about 15 minutes. If there is no froth, check the use-by date on your yeast. If your yeast seems fine, the water may have been too hot and killed the yeast.

2. Mix the flours and salt in a bowl, adding the optional ingredients for garlic and coriander naan (highly recommended!). Sprinkle the lemon juice over, then pour in the frothy yeast mixture. Adding more water as necessary to make a pliable dough, mix it all together and knead for about 100 strokes (a stroke is 1 kneading action - push the heels of your hands away from you into the dough, fold the dough in half towards you and rotate it a quarter-turn). Cover the bowl and put in in the fridge for at least 1 hour.

3. When ready to cook the naan (just before serving), knead for antoher 50 strokes and then divide into naans (make them as big or as small as you like). Form balls of dough and then flatten into thin ovals (to make this easier, you can wet your hands and use your fingertips to spread the dough across the base of a frying pan. Use oil spray to stop them from sticking.

4. Preheat a grill. Now put the frying pan on medium heat, letting the naan cook until the bottoms are golden-brown (they will move easily when you shake the pan gently). Stick the frying pan under the grill (don't let the plastic handle go under too far!), and let the naans cook until puffed up and golden.

5. Serve immediately with hommous, beans, curry or just eat them by themselves. Alternatively, you can let them cool and then freeze them.

NOTES

You can make these with all white flour if desired. Also, if you don't have any self-raising folur, substitute plain (all-purpose) flour and add 1 teaspoon baking powder. You can leave out the garlic and coriander for plain naan, or just leave out the coriander for garlic naan. Add some pepperor whatever other spices you like in step 2 - experiment and enjoy!

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Comments

richcrisler 1 year, 10 months ago said:
You can also drop the (salt, garlic, and coriander). This will make a bread or pan as we say here that you can eat any time. Good eating to one and all and as I always say "Vegan for life"!

cmon68 1 year, 8 months ago said:
This is a wonderful recipe!