Vegan Naan Flatbreads

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

dough

• 300 g water (warm)
• 20 g granulated sugar
• 9 g active dry yeast
• 500 g all-purpose flour
• 1 tsp salt
• 1/2 tsp baking powder
• 30 g sunflower oil (or canola oil)
• vegan butter (for brushing)

Contains: gluten

How to make it

1. In a small bowl, combine warm water, sugar, and active dry yeast. Let sit for 5-10 minutes until foamy.
2. In a large bowl, whisk together flour, salt, and baking powder.
3. Pour the yeast mixture and oil into the dry ingredients. Mix until a shaggy dough forms.
4. Knead the dough either for 10 minutes in a stand mixer, or first mix it with a wooden spoon until it thickens, then work it by hand on a countertop until smooth. If you are handling the dough manually, keep your hands lightly oiled at all times.
5. After kneading, shape the dough into a ball and coat it lightly with oil all over. Place it in a bowl and let it rise under a damp cloth for about 60–90 minutes, until it doubles in size.
6. After the dough has risen, divide it into 16 portions and shape each into a ball. Place them on a floured board.
7. Once the dough is prepared, start heating a pan over medium heat for cooking the vegan naan until it is nice and hot. Meanwhile, melt some plant-based butter for brushing the naan (or use oil instead). For garlic naan, add grated garlic to the butter before melting.
8. Cook the dough on a dry, hot pan on both sides. Watch it carefully to prevent burning – sometimes 30 seconds per side is enough. Adjust the cooking time according to your pan’s temperature; if it takes too long, increase the heat. If the naan starts to burn, reduce the heat. The pan will smoke, so I recommend turning on the extractor fan and ventilating the kitchen.
9. Gradually cook all the pieces of dough and brush them with plant-based butter while still hot. The finished naan can also be frozen and stored for later use.

Nutrition