Vegan Garlic Naan Bread
Ingredients
- 540g/19oz all-purpose flour
- 340g/12oz water
- 1 tablespoon instant dry yeast
- 1 teaspoon salt
Cilantro-garlic mix
- garlic, to taste
- cilantro or parsley, to taste
- salt, to taste
- olive oil or vegan butter, to taste (for pan method)
Preparation
Combine water and yeast in a large bowl and whisk until homogenous. Add flour and salt and knead using hands until no dry flour remains on bottom of bowl.
Turn dough out onto lightly floured surface and divide into nine even balls.
Place each on a baking sheet or container and let them rise for 1-2 hours at room temperature.
In the meantime, mix finely chopped cilantro, garlic, and salt and set aside. If making on a pan or conventional oven, add some olive oil or melted vegan butter.
Take a dough ball and roll it into a round or oval shape.
Roccobox method
Preheat the oven to 750°F/400°C.
Sprinkle the cilantro-garlic mixture and add olive oil on top.
Transfer the rolled dough to a pizza peel and then to the Roccobox for 1-2 minutes.
Rotate the naan 180 degrees as soon as it has puffed and set.
Conventional oven method
Cook each side for 3-5 minutes on maximum heat until charred and puffed.
Lightly brush the hot naan with the chopped garlic-cilantro oil and cool on a wire rack.
Pan method
Heat a non-stick pan on medium-high. When hot, place the naan, topping side up, and let cook till large bubbles start to form for about 1 to 1.5 minutes.
Flip the naan and cook on the other side for another 1 to 1.5 minutes.
Brush with some of the garlic-cilantro oil and remove naan to a plate.
Notes
Naan is traditionally cooked in a tandoor or earthen oven, but can also be made in your oven or on a pan at home.
Perfect for mopping up gravy in Indian curries or other dishes.
