I love naan bread! This fluffy Indian bread goes so well with a curry or dahl dish, or dip in hummus and have it as a snack.
For some reason I dislike the ones from the supermarket – fresh is simply the best. And very easy!
makes: 6 breads
prep time: 2+ hours
cook time: 10 min
total time: 2.5 hours
- 180ml (3/4 cup) warm water
- 1 tsp active yeast
- 250g wholemeal flour (all-purpose)
- 1 tsp sea salt
- pinch of baking powder
- pinch of cumin seeds and garlic powder (optional)
- 3 tbsp (dairy-free) yoghurt
- 2 tbsp oil
- Add the water with yeast to a bowl. Set aside for about 10 min until foamy.
- In the meanwhile, add flour, salt, and baking powder to a large mixing bowl and whisk to combine.
- Add the yoghurt, oil and yeast mixture to the dry ingredients (use a fork to mix).
- Knead the dough on a floured surface and form into a ball. Rub the ball with more oil and place back in the mixing bowl. Cover with plastic wrap or a towel for at least 2 hours (outside of the fridge).
- After the 2 hours (or 4 hours maximum) add the dough to a floured surface again and if it’s still sticky add some more flour and knead.
- Divide into 6 pieces and knead every ball in the floured surface. Roll out into an oval with a rolling pin our using your hands.
- Sprinkle some cumin seeds (if using) over the dough and press lightly.
- Heat a (cast iron) frying pan with some oil and cook for 1 min until the edges look dry. Then flip the naan and cook until the other side is brown.
- If you have a gas stove, you can put the naan directly over the flame when cooking the second side. Be careful though, it burns pretty quickly!
- Brush the cooked naan with some vegan melted butter or coconut oil.
- Serve immediately or store at room temperature for about 2 days.