HOW TO MAKE VEGAN NAAN #vegan # healthy

Home-made naan is so natural to make, and is far better than the pre-bundled breads you can purchase in grocery stores, which will in general be somewhat dry and brittle. My naan is delicate and pillowy, with simply the correct level of chewiness. On the off chance that you cherish the naan you have in Indian cafés, you'll worship this!

A few people advocate forgetting the yogurt when making naan however I truly don't suggest doing that, particularly in case you're not utilizing any flavors or herbs to season it since what you'll be left with is a to a great extent dull and flavorless flatbread. Veggie lover yogurt is actually simple to make, and is promptly accessible in many markets nowadays, so there's no motivation to not utilize it.

Despite the fact that this isn't cooked in an oven (and truly, who has one of those in their homes? Shush, my Indian companions!), there truly is little to recognize my naan from those cooked the more conventional way. Actually, I'd venture to state this is the best naan I've had outside India.

Also try our recipe : GUT-HEALING VEGETABLE BROTH #recipe #vegan

Ingredients :

1½ tsp dried yeast
4 tbsp warm water
½ tsp sugar (note 1)
300g (c.2½ cups) plain (all-purpose) flour
½ tsp sea salt
Pinch baking soda
1 tsp cumin seeds (optional)
2 tsp black nigella seeds (optional)
1 tbsp chopped coriander leaf (cilantro) (optional)
2½ tbsp virgin coconut oil, melted
6 tbsp plain plant yoghurt (e.g. soy)
A little extra coconut oil for brushing

Instructions :

Dissolve the yeast and sugar in the warm water, and set aside for 10 minutes to activate. It will become frothy, and have that distinctive yeasty smell.
In the meantime, mix the flour, salt, and baking soda, plus the seeds and coriander (if using) together in a large mixing bowl, then once it's ready, add the yeast mix, plus the yoghurt and oil.
Using your fingers, mix everything together until it forms a soft dough.
Knead the dough in the bowl for five minutes, until it's smooth and elastic.
Form into a ball, and remove it from the bowl while you brush a little oil over the bottom and sides. Return the dough to the bowl, and brush a little oil over the top.
Cover the bowl with a clean tea towel, and leave to prove (rise) in a warm place for 2-4 hours. (How long depends on the temperature of your home.) (note 2)
Once the dough has risen to double its size, tip it out of the bowl, and knock it back (punch it!) to remove the air.
Knead it again for another five minutes, then divide into four equal balls.
Set aside on a lightly-floured surface for another 30-40 minutes to rise again.
Dust each piece of dough with a little flour, flatten between your palms, then roll into a circle or teardrop shape about 1.5cm (½ ") thick.
Heat a heavy skillet over a high heat until it starts to smoke.
Lightly brush one side of a naan with water, and place – moistened side down - onto the hot skillet. (note 3)
Cover with a lid, and cook for around a minute. There should be bubbles on the surface of the naan, and it should come away easily from the pan.
Flip the naan over, and cook, uncovered, for another 30-90 seconds, until it develops charred spots on the underside.
Remove from the skillet, and if you want, brush with a little coconut oil or vegan butter. Wrap in a clean tea towel to keep warm while you cook the rest of the naan.
Serve with your favourite wet curries.
Individually wrapped in tin foil, and kept in the ‘fridge, the cooked naan will keep for two to three days. Reheat, wrapped in foil, for a few minutes in a warm oven before serving.