Healthy Vegan Indian Naan (Or Garlic Naan) Bread
Vegan sour cream, coriander and soymilk come together in this South Asian bread, fragrant with cumin and baked in the oven.
2 hr 30 min · Serves 12 · Medium
Ingredients
Method
Start cooking mode- Prep 90 min · Cook 60 min · 150 min total
- medium
- 1
Mix together flour, baking powder,salt, cumin and corriander in a lerge mixing bowl. Stir in the soy milk and vegan sour cream, then knead it in the bowl till it holds together well, adding more flour if necessary.
- 2
Place on a floured surface and continue kneading for about 5 to 10 minutes till the dough feels smooth and elastic.
- 3
Form the dough into a ball and put it in a non-stick bowl, covered with a towel, to rest for an hour or longer.
- 4
Take the dough out and cut it into 12 equal pieces. Form each into a ball and press the balls flat into round discs.
- 5
Heat a large non-stick frying pan or griddle on medium heat. Take 1 piece of dough at a time and roll it out on a floured surface till it is about 8-10 inches across and less than 1/4 inch thick.
- 6
Lay it on the hot griddle and cook it over a medium heat for 2-3 minutes on each side or until it puffs up and some blackish-brown spots apear.
- 7
Serve hot. To reheat, wrap them in aluminum foil, in packets of 5 or 6 breads (or less) and bake (in pre-heated oven) at 400 degrees for 10-15 minutes.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
