Vegan Naan

Vegan Naan
Yield: 6 servings

1 teaspoon active dry yeast
1/2 cup warm water
1 tablespoon sugar
3 tablespoons almond milk, unsweetened, plain
1 teaspoon salt
1-3/4—2 cups pastry flour
2 tablespoons olive oil

In a large bowl, dissolve the yeast in warm water. Let stand about 10 minutes, until frothy.

Stir in the sugar, almond milk, salt, and enough flour to make a soft dough, between 1-3/4 to 2 cups.

Knead for 6 to 8 minutes on a lightly floured surface or until smooth. Place in a well-oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

Punch down the dough then roll into golf ball-size pieces and place on a baking sheet. Cover with a towel and allow to rise until doubled in size, about 30 minutes.

Preheat a pan to high heat and lightly oil. Roll each ball of dough into a thin circle then add to pan one at a time. Cook for 2 to 3 minutes, or until bubbles begin to brown and brush the top side with additional oil. Flip the bread and cook for 2 to 3 minutes on the other side. Continue until all the bread is cooked.

Adapted from a recipe from Peta.com

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