Vegan Naan Bread Perfect for Falafel Wraps
Ingredients
- 3 cups buckwheat flour or any flour of your choice
- 2 tsp instant yeast
- 1 tsp sea salt
- 1 cup + 2 tbsp warm water (not hot)
- 1 tbsp maple syrup
- 1 tsp olive oil for pan frying
Preparation
First, add the flour, yeast and salt to a mixing bowl and mix together.
Add the maple syrup to the warm water and mix in.
Pour the warm water over the flour mix and stir in with a spoon.
Next, knead the dough with your hands so that it forms into a nice big ball. The dough will be quite soft.
Place the ball of dough into an oiled dish and turn it over a couple of times so that the dough is lightly coated in the oil, then cover the bowl with a cloth and leave to rise on the countertop for around 30 minutes.
After 30 minutes, bring out the ball of dough and place it on parchment paper.
Heat up a non-stick frying pan with a really tiny bit of olive oil.
Roll out the first naan into roughly an oval sort of shape and place into the hot frying pan.
Allow to cook until nicely browned on each side (if the pan is hot enough, it should only be 2-3 minutes before it’s perfectly done both sides).
Finally, repeat for the rest of the naan breads.
Make sure to recreate this wrap with some falafels and naan bread.
