Easy Vegan Naan Bread

Easy and authentic… this naan makes for the perfect way to enjoy your favourite curries!

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Cuisine

Indian and Indian Subcontinent

Meal

sides-light-meals-and-salads

Servings

Ingredients

Wet ingredients

150ml/½ cup plus 2 tbsp warm water
1 tsp fast action yeast
1 heaped tsp caster sugar
2 tbsp rapeseed or olive oil
3 tbsp vegan natural yoghurt

Dry ingredients

260g/2 cups plain flour
1 tsp salt
½ tsp baking powder

Serving

Vegan margarine or rapeseed oil

Instructions

Stir all the wet ingredients together, apart from the yoghurt, and set aside for a few minutes.
Add the yoghurt to the mixture and leave for a couple more minutes.
In a large mixing bowl stir all the dry ingredients together.
Make a well in the middle of the dry ingredients and then add the wet ingredients into the middle.
Using your hands, start to bring the mixture together until it forms into a dough. Start to knead it for a few minutes and see how it comes together… you might need to add more flour or more water depending on how sticky or dry it gets. Ideally continue kneading for another 10 minutes.
Once you have the desired texture… smooth and soft but not too sticky or too dry, place the dough back into the mixing bowl and cover with a tea towel. Leave to prove for a minimum of an hour, ideally somewhere warm.
Once the dough has increased in size, knead it again for a couple of minutes and then divide into 5 balls. Shape them out quite thinly into teardrops (or any shape you like).
Using a large frying pan on a medium heat, splash a little water over each naan and then heat each one individually on either side for a couple of minutes or until golden. You will need a spatula to turn each side as it sometimes gets a little stuck.
Spread a little oil or margarine over the hot naan then serve with your favourite curries and enjoy!
It’s best eaten fresh but you can store it for a day or two. When you need to reheat it, splash with a little water and pop in the oven for a couple of minutes.

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