Vegan naan bread

Vegan naan bread

Total: 1 hr 30 Min. | Active: 30 Min.
vegan, lactose-free
Nutritional value / piece: 219 kcal
, Fat: 5 g
, Carbohydrate: 36 g
, Protein: 6 g

Anyone who knows me well will know how much I love Indian food. And it's not just the many different curries that make me a fan of this type of cuisine. I love the delicious accompaniments such as roti and naan bread, too. As naan bread is traditionally made with yoghurt, I wanted to come up with a vegan version so that I wouldn't have to miss out on this delicious accompaniment. Instead of regular yoghurt, I have used coconut yoghurt. However, unsweetened soya yoghurt works just as well. These tasty flatbreads are great with a curry and go particularly well with a creamy dal.

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

400 g white flour
½ tsp salt
1 tsp sugar
1 tsp dry yeast (approx. 5 g
1 tsp cumin
1 ¼ dl water
2 ½ tbsp olive oil
70 g coconut milk yoghurt

To shape & bake

2 tbsp olive oil
2 tsp cumin
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How it's done

Dough

Mix the flour, salt, sugar, yeast and cumin in a bowl. Combine the water, oil and yoghurt, add to the flour and knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr.

To shape & bake

Divide the dough into 8 portions, shape into balls. On a lightly floured surface, roll the balls into flatbreads (approx. 0.5 cm thick), making sure the edges are a little thicker. Cook the flatbreads next to each other in a warm non-stick frying pan for approx. 3 mins. each until bubbles appear on the surface, turn the flatbreads and cook for a further 2 mins., remove from the pan, brush with oil and sprinkle with cumin.

Good to know
Tip: Use black cumin instead of regular cumin.

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