Vegan Homemade Restaurant Style Naan , By FoodHealth .
This vegan homemade restaurant style naan is incredibly easy to make. The flatbread comes out soft and bubbly and is perfect for scooping up delicious Indian curry!
Total time: 25 minutes
Servings: 6 Servings
• 3 cups (375g) all purpose flour, extra if needed
• 1 tbsp (16g) sugar
• 1 1/2 tsp (3g) instant yeast*
• 1 1/2 tsp (6g) salt
• 1 cup (225g) nondairy plain unsweetened yogurt
• 1/2 cup (120g) warm water
• 3 tbsp (42g) melted vegan butter or coconut oil*, extra to bake and serve
• minced garlic, optional
• minced cilantro, optional
• In a large mixing bowl whisk together the flour, sugar, salt, and yeast. In a second small mixing bowl combine the yogurt, melted vegan butter (or coconut oil), and warm water until smooth. Add the wet to the dry and combine with a wooden spoon to form a wet dough.
• Knead with your hands for about 1-2 minutes. The dough will be very sticky, if it feels soupy, add a bit more flour until it's sticky but not runny. Otherwise, you can wet your hands to prevent the dough from sticking too much. Shape the dough into a rough ball and turn seam-side down. Cover the bowl and place it in a warm spot, like a cold oven with the light turned on. Let the dough rise 30-40 minutes until swollen 1 1/2 - 2x in size. Alternatively, you can put the dough in the refrigerator for 2-24 hours to rise.
• Turn the dough out onto a clean and flour dusted counter. Divide the dough into equal 4 pieces and shape into balls, dusting with flour as needed to prevent sticking. Set the dough balls on a floured plate, and sprinkle more flour on top. Cover with a lint free towel and let rise while the oven preheats.
• Preheat the oven to 550 ºF, or as hot as your oven goes with a rack positioned 1/3 from the top of the oven. If you have one, place a baking steel or baking stone on that rack to preheat. Let the oven preheat for at least 45 minutes to saturate the sides and baking steel or stone (if using) with heat.
• After the second rise, roll the dough with a rolling pin to shape it into a teardrop shape--roll into a rough circle, then roll one part of the circle or stretch it to make a more triangular shape. Brush the top with melted butter (or coconut oil) and sprinkle on minced garlic if making garlic naan.
• Prepare 2 naan and then carefully transfer them to the hot oven. If you'd like you can place the shaped bread onto parchment paper, and slide the whole thing onto the baking steel with a pizza peel or a baking tray (use the backside if rimmed). If not using a baking steel or baking stone, place the dough on a parchment lined baking tray to place directly in the oven.
• Bake for 3-5 minutes until there are some golden spots on the bubbled surface. If desired, turn on the broiler for 1-2 minutes after 3-4 minutes of baking.
• Repeat with remaining dough. For restaurant style presentation, brush the hot dough with some more vegan butter, the butter will melt on contact. If desired, sprinkle with cilantro to serve.
This vegan homemade restaurant style naan is incredibly easy to make. The flatbread comes out soft and bubbly and is perfect for scooping up delicious Indian curry!
Total time: 25 minutes
Servings: 6 Servings
INGREDIENTS:
• 3 cups (375g) all purpose flour, extra if needed
• 1 tbsp (16g) sugar
• 1 1/2 tsp (3g) instant yeast*
• 1 1/2 tsp (6g) salt
• 1 cup (225g) nondairy plain unsweetened yogurt
• 1/2 cup (120g) warm water
• 3 tbsp (42g) melted vegan butter or coconut oil*, extra to bake and serve
• minced garlic, optional
• minced cilantro, optional
INSTRUCTIONS:
• In a large mixing bowl whisk together the flour, sugar, salt, and yeast. In a second small mixing bowl combine the yogurt, melted vegan butter (or coconut oil), and warm water until smooth. Add the wet to the dry and combine with a wooden spoon to form a wet dough.
• Knead with your hands for about 1-2 minutes. The dough will be very sticky, if it feels soupy, add a bit more flour until it's sticky but not runny. Otherwise, you can wet your hands to prevent the dough from sticking too much. Shape the dough into a rough ball and turn seam-side down. Cover the bowl and place it in a warm spot, like a cold oven with the light turned on. Let the dough rise 30-40 minutes until swollen 1 1/2 - 2x in size. Alternatively, you can put the dough in the refrigerator for 2-24 hours to rise.
• Turn the dough out onto a clean and flour dusted counter. Divide the dough into equal 4 pieces and shape into balls, dusting with flour as needed to prevent sticking. Set the dough balls on a floured plate, and sprinkle more flour on top. Cover with a lint free towel and let rise while the oven preheats.
• Preheat the oven to 550 ºF, or as hot as your oven goes with a rack positioned 1/3 from the top of the oven. If you have one, place a baking steel or baking stone on that rack to preheat. Let the oven preheat for at least 45 minutes to saturate the sides and baking steel or stone (if using) with heat.
• After the second rise, roll the dough with a rolling pin to shape it into a teardrop shape--roll into a rough circle, then roll one part of the circle or stretch it to make a more triangular shape. Brush the top with melted butter (or coconut oil) and sprinkle on minced garlic if making garlic naan.
• Prepare 2 naan and then carefully transfer them to the hot oven. If you'd like you can place the shaped bread onto parchment paper, and slide the whole thing onto the baking steel with a pizza peel or a baking tray (use the backside if rimmed). If not using a baking steel or baking stone, place the dough on a parchment lined baking tray to place directly in the oven.
• Bake for 3-5 minutes until there are some golden spots on the bubbled surface. If desired, turn on the broiler for 1-2 minutes after 3-4 minutes of baking.
• Repeat with remaining dough. For restaurant style presentation, brush the hot dough with some more vegan butter, the butter will melt on contact. If desired, sprinkle with cilantro to serve.
776 Comment
Rated 5/ 689 based on 689 Customer Reviews
No comments:
Post a Comment