Friday, July 15, 2011


This bread is quite easy to make at home and is the perfect addition to an exotic Indian meal.
Adapted from a recipe by chattanoogavegan on VegWeb.

Servings: 16
Total time: 1 hour 45 minutes

1 (1/4 oz) package active dry yeast
1 c warm water
1/4 c sugar
3 T unsweetened soy milk
1 egg or egg replacer, beaten (1 1/2 tsp baking powder, 2 T warm water is a good substitute)
2 tsp salt
3 c bread flour
1 1/2 c white whole wheat flour
1 garlic clove, minced
Cooking spray, as needed
In a large bowl, dissolve the yeast in the water. Let sit for about 10 minutes. Stir in the sugar, milk, egg, and salt.

Add the flour 1/2 c at a time until doughy (you may need slightly more or less than 4 1/2 c). Knead thoroughly, roll into a ball, then let rise for 1 hour.

Flatten out the ball and sprinkle half of the garlic on top. Knead in the garlic completely then repeat with the rest of the garlic, making sure it is spread evenly throughout.

Preheat a skillet or griddle over medium to medium-high heat. Divide the dough into 16 balls, about 2" in diameter. Use a rolling pin to flatten each of the dough balls into thin ovals, between 1/8" and 1/4" thick.

Spray the bottom side of the naan with cooking spray before placing in the pan. Cook for 2-3 minutes or until it is golden brown and bubbly on top. Spray the top with cooking spray and flip over to cook for another 2 minutes.

I want to try some tamarind chutney with the naan next!

1 comment:

  1. I'll be trying this before I leave town again.