I was going to post these with the curry recipe (last post) but I thought it could get a little crazy with all those spices already flying about. Besides, these vegan friendly naan breads as so good, and so damn easy, that I think they deserve their own moment in the spotlight! Vegan naan breads are almost impossible to buy ready made and, even if you do track them down, they are impossible to enjoy. Teardrop shaped cardboard anyone?
So, I have been playing with making my own. There are lots of recipes online, varying from letting the naan dough rise for a few hours to adding exotic and hard to come by ingredients. I am neither a patient person nor a ‘plan your menu three weeks ahead’ sort so I didn’t get on too well with those. This recipe was born mainly for that reason – laziness, pure and simple. But, I think it works. They look like naans, they taste like naans, they scoop curry like naans. Dare I say it, they are naans. Of course, if you are a complete traditionalist you will be disgusted at me dismissing vital ingredients in addition to not cooking in a tandoor. And, that is totally understandable. However, if you need a quick recipe give this a try – you may be pleasantly surprised!
Now before we get any further, I would like to apologise for the awful picture. The naan bread pictured is a mini version and the main focus of the photos was the curry. I will remake these and put better pictures up but I had a moment of panic that someone (probably my Mum..!) would be eagerly awaiting this recipe to go with the curry I just posted so I thought I had better post now, edit later!
- 1 1/2 cups self raising flour
- 1/2 cup plant based milk- I used unsweetened soy milk
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp olive oil
- Garlic butter – vegan butter with crushed garlic cloves and salt to taste
- Garlic oil – Oil of choice with sliced garlic cloves rubbed over the surface of naan
- Butter and poppy seeds
- Oil/butter with chopped herbs of choice
- Add all dry ingredients to bowl and mix through with your hand or a spoon to combine
- Add milk and oil and bring together with your hand to form a dough
- Knead the dough mixture lightly on a floured surface for 2-3 minutes.
- Leave the dough to rest for 15-20 minutes in a fairly warm place (I pop mine on the counter top by the side of my rayburn but anywhere not cold will work)
- Divide the dough into equal parts – this will make 3 medium or 6 mini naan breads.
- Flatten each piece until the thickness of a 50p piece
- Heat a frying pan over a medium-high heat – do not add oil
- Cook the naan breads for a minute or two on each side – you will see when they are cooked as they will form brown spots.
- Brush the naan breads with garlic butter or dairy free butter and flavouring of choice whilst still hot