Herb & Garlic Homemade Vegan Naan
Bread, Indian, Vegan
Ingredients
Herb & garlic oil:
1½ Tbsp (22 mL) vegetable oil
2 cloves garlic, crushed
1 tsp (1 g) dried parsley
½ tsp salt
Naan:
2 cups (266 g) all-purpose flour
½ cup (120 mL) unsweetened soy yogurt*
¼ cup (60 mL) unsweetened soy milk*
½ Tbsp (6 g) granulated sugar
1 tsp (5 g) baking powder
¼ tsp salt
Directions
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To a small bowl, add the oil, garlic, parsley, and salt, and whisk. Set aside.
To a large bowl, combine the naan ingredients and mix until just combined.
Transfer the dough onto a floured surface and knead a few times, until the dough is smooth. If the dough keeps sticking to your hands or the surface, simply sprinkle over some more flour.
Divide the dough into 4 and roll out each piece into a rough oval shape, about 2 mm thick. Continue to add flour as needed to prevent sticking.
Preheat a large pan on medium-high heat. Lightly brush one side of the naan with the herb and garlic oil, and transfer the oiled side down onto the pan to toast.
Grill on each side for about a minute, or until it’s golden and bubbly. If you'd like, you can add a bit more herb and garlic oil on the top of the naan before giving it a flip to cook on the other side.
Repeat with each naan, and enjoy!
Storage
Keep in an airtight container for up to 2 days.
Notes
* Nutrition tip: aim to use a plant-based yogurt/milk that is fortified with calcium.
Variations: try a cumin-spiced version by kneading ½ tsp of toasted cumin seeds into the dough.