Yeast-Free Vegan Onion & Garlic Naans
Learn the art of making fluffy and blistery yeast-free naans without yogurt or ghee following this recipe
Equipment
- silicone brush
- cast iron pan or thick flat skillet
Ingredients
Dough Dry Ingredients
- 1 3/4 cup All-purpose flour
- 1/2 tsp baking soda
- 1 tsp sugar
- 1/2 tsp salt
Dough Wet Ingredients
- 1/2 cup plain vegan yogurt
- 2 Tbsp vegetable oil
Garnishing
- 1 tbsp olive oil or melted vegan butter
- 2 tbsp minced garlic
- 2 tbsp fresh minced cilantro
- 1 tbsp black sesame seeds (optional)
Instructions
Prepare the dough
- In a large bowl, mix all dry ingredients and gently mix.
- In a smaller bowl, combine yogurt or milk and oil.
- Make a well in the dry ingredients and pour half of the wet mixture.
- Using you hands, gently mix and turn. Add the rest of the liquid and gently fold and mix until you get a soft and bouncy dough.
- Using a little oil if you need, fold the sides of the dough until you obtain a nice ball.
- Place the ball in a lightly oiled bowl and cover with plastic wrap until it has doubled in size (2 hours)
- Make 6 smaller balls and place back in the covered bowl.
Prepare the garnishing
- Combine the chopped fresh cilantro, minced garlic, salt, black sesame seeds in a little oil.
Cook the naans
- Heat up the cast iron pan or thick flat pan.
- Take one ball and gently flatten it with the palm, then with a rolling pin.
- Sprinkle some minced garlic, salt and fresh cilantro.
- Using the rolling pin, press down all the garnishing.
- Flip the naan and spread a little water all over.
- place that side down on the pan. Cook until bubbles start to appear on top.
- If you have a gas stove, turn the pan down, the naan should stick to it and slowly bring close to the flame to char a little.
- If you are using a cast iron, just flip when the bottom is cooked.
- Brush each naan with a little more oil and fresh herbs.