Vegan naan bread

Name: Vegan naan bread
Prep time: 30 min
Total time: 90 min
Yield: 8
Ingredients: 400 g white flour; 1 tsp sugar; 1 tsp dry yeast; 70 g coconut milk yoghurt; 1 ¼ dl water; 4 ½ tbsp olive oil; ½ tsp salt; 3 tsp cumin

Total: 1 hr 30 min. | Active: 30 min.

vegan, lactose-free

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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.

Fanny Frey - fannythefoodie

Ingredients

for 8 pieces

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

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.

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