Vegan Naan Bread
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 0.5 ½ pack yeast
- 240 ml water, warm
- 1 tablespoon, leveled sugar
- 3 tablespoon soy milk (soy drink)
- 1 teaspoon salt
- 250 g flour, whole rain
- oil
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast in warm water and let stand for 10 minutes. Gradually add sugar, soy milk, salt and 200-250 g flour and knead until a soft, light dough is formed.
- Place the dough in an oiled bowl, cover with a damp kitchen towel and let rise for 1 hour until the volume has doubled. Then divide the dough into pieces the size of a golf ball and let sit for another 30 minutes.
- Roll out the dough balls thinly and bake in a lightly oiled pan on the highest setting for 2 - 3 minutes until bubbles form and they are lightly browned. Brush the top of the dough with a little oil, turn and bake again for 2-3 minutes.
- Repeat until all of the naan breads are done. If necessary, grease the pan with a little oil. Tastes great with Indian curry or soups.
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