Chickpea Flour Naan Vegan Grain Free Easy Recipes
EASY VEGAN NAAN (INDIAN FLATBREAD)
You'll love my Easy Vegan Naan Recipe. It's an Indian flatbread that's soft, pillowy and airy with the perfect chew!! Just like your favourite Indian Restaurant! It's made with yeast and vegan yoghurt and is Dairy free and egg free. Top with garlic butter and serve with curries, soup or with your favourite dip. Makes great pizza! Freeze the dough for fresh Vegan Naan any time!
Provided by Verna
Categories Snacks & Sides
Time 1h20m
Number Of Ingredients 20
Steps:
- Add the warm water (not hot), yeast and sugar to a large mixing bowl. Give it it a stir and let sit for about ten minutes to proof. The yeast should rise to the top and become frothy. (If this does not happen it means you water wasn't hot enough or your yeast is expired and you will have to start again).
- While the yeast is proofing add the dry ingredients and fresh herbs to a medium bowl, stir to combine and set aside.
- When yeast is ready add in the oil and yoghurt and whisk together. Next add dry ingredients and stir until combined, ( I usually use a wooden spoon).
- Sprinkle a little flour on your counter and turn out the dough. Kneed for a minute. Form the dough into a ball.
- Lightly grease the large mixing bowl you just used and add the dough ball. Add a little oil to the top of the dough and spread it around the surface. Cover with plastic wrap and let rise in a warm place for 1 hour or so until roughly doubled in size (depends on how warm your house is). It usually takes 1 and 1/2 hours for my dough.
- mix garlic butter ingredients together in a small bowl and cook in the microwave for 45-60 seconds. (you don't want the garlic raw).
- Lightly flour your countertop. Turn out the dough and form it into a disk. Divide the disk into roughly six or eight equal portions and form into balls (at this point you can freeze dough individually in plastic wrap or refrigerate for up to 3 days for later use). Set on counter top until ready to cook.
- Heat your cast iron pan or a non stick pan to medium heat and brush very lightly with oil (make sure pan is good and hot). Roll out one ball at a time as you cook them, (round, oval shapes, approximately 1/4 of an inch thick or thinner). If dough springs back a little as you are rolling it , that's ok just keep rolling, it'll get there. If dough is sticking to your rolling pin, sprinkle very lightly with more flour if needed as you go.
- Place dough in the pan and cook until air pockets form on top of dough and the underneath is getting brown. Flip and cook and additional one to two minutes. Repeat with remaining dough. I usually add a little more oil to the pan after the third Naan bread has been cooked. (for step by step photos refer to the post above)
- Brush with melted vegan garlic butter ( if using) and serve with your favourite Indian curries, soups, dips or make a wrap or some personal pizzas!
Nutrition Facts : ServingSize 1, Calories 187 calories, Sugar 1.4 g, Sodium 297 mg, Fat 5.1 g, SaturatedFat 0.4 g, TransFat 0 g, Carbohydrate 30.6 g, Fiber 1.3 g, Protein 4.5 g, Cholesterol 0 mg
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