Enrich Your Curries & Soups With Fragrant Vegan Naan Bread
I’ve been making a lot of curries lately and my mates and I usually enjoy them with some steamed basmati on the side but one day I felt like trying something new. And what’s a better match for a bowl of savoury soup or curry than naan bread. This one is made with wholefood ingredients.
Traditional recipes for naan bread usually call for yogurt and ghee, but we are going to make vegan naan bread that all wholefood eaters can enjoy!
Positive Vibes + Intention = Most Amazing Plant-Based Naan!
When I started making this recipe, it looked like a crazy experiment. I didn’t know what to expect because I was not sure if the ingredients were the best ones for this type of bread or if the measurements were correct, but the thought of eating vegan garlic naan banished away all the doubts.
Even if you are not a seasoned baker, you can make a stunning success with this recipe! As long as you know what you want to create and you are grateful for the ingredients and all the little bits inside them, you’ll be sending loads of positive energy to the meal you’re making.
Vegan Naan Bread Recipe!
- 350g Spelt Flour
- 1 tsp Salt
- 1 1/2 tsp Coconut Sugar
- 7g Dried Yeast
- 150ml Coconut Yogurt
- 150ml Soy Milk, lukewarm
- 3 Tbsp Olive Oil
For brushing the bread:
- 2 Tbsp Olive Oil
- 1 Garlic Clove, grated
- A pinch of Salt
- A pinch of Black Pepper
- Black Mustard Seeds, as much as you like
- 10ml #GRATEFULNESS
Add all the dry ingredients to your mixer bowl and start the mixer on low.
In another bowl, whisk together the yogurt, milk, and oil.
Gradually pour the wet mixture into the bowl with the dry ingredients and mix until combined.
Increase the speed and knead the dough for 10 minutes.
Dust a baking tray with flour, divide the dough into 8 equal pieces and place them on the tray.
Let the dough rise for 45 minutes in a warm environment.
When the dough is ready, heat a pan on high heat and prepare a damp tea towel on the side.
Whisk together the olive oil, garlic, and salt and set aside.
To roll the dough, dust a flat working surface with flour and roll one dough ball into a long oval shape.
Transfer the rolled dough to the pan and cook on both sides.
While the bread is still cooking, brush both sides with the oil mixture and sprinkle with mustard seeds.
Once done, wrap the bread with the damp tea towel.
Wipe the pan clean and repeat the same process with the remaining dough.
Makes: 8 naans
Prep time: 20 mins
Resting time: 45 mins
Cooking time: 10 mins per naan
C, RSF, NF, DF, VEG, V
Hope your vegan naan bread turned out perfect and gorgeous like mine. Try it out with my Thai Red Curry or some other Asian dishes from my e-book Asian Chef @Home.
I’ll be waiting for your naan stories – get in touch via my YouTube channel and let’s celebrate EATING together.
With love from my kitchen to yours,
Chef Cynthia Louise xx