Naan is a delicious flat bread that really needs to be used to mop up tasty curry or chutney or some other sort of saucy indian food. Over lent I acquired a recipe for naan and found that while some indian dishes are vegan naan is not. It uses both yogurt and milk in the recipe, and I am sure there are vegan versions. This one just isn’t.
It seems that traditional naan includes dairy of some source.
Our oldest girl is a bit sick today and sticking it out around the house. Early this morning we got up and started baking. This is roughly the recipe I used: I added a little extra sugar by accident.
6.6 cups of flour (2 lbs)
2 tbs sugar
1.5 tsp backing powder
3 tsp of salt
1/2 cup yogurt
2 cups milk
1 cup water
4 tsp oil
Mix the dry ingredients and the yogurt.
Add milk and water and mix.
Add in oil and need the dough aggressively/vigorously. Cover with cloth and sit for 2 hours. It was colder this morning in our house so I let it sit for 3 hours. Not sure if this helped or hurt – it’s a first time for this recipe.
Break off pieces and roll flat and thin on a lightly dusted baking pan. Really, really thin. The first couple of pieces came out much more like thick crust pizza than like naan because I thought they were thin enough.
Bake at 425 – the instructions I have say 2 minutes, but really 7-10 minutes seemed to work better. I think it was a typo in the recipe, consider taking up to 15 minutes if the first ones come out too doughy.
Next time I’ll give it a try with different seasonings: maybe garlic and rosemary.