Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
mdvegan, 04/04/07
Onion-Stuffed Naan BreadIngredients (use vegan versions): 1/4 cup firm silken tofu
1/2 cup unsweetened soy milk
1/4 cup unsweetened soy yogurt
1/4 cup vegan buttery spread melted
1/2 cup warm water (approximately 110*F)
3 cup + 2 tablespoon whole wheat bread flour
2 teaspoon garam masala
1 teaspoon active dry yeast (I prefer the kind from the fridge)
2 teaspoon vegetable oil
1/2 medium onion (about 1 cup) chopped
3 cloves garlic, pressed
1 tablespoon fresh ginger, grated
1.5 tablespoon tomato sauce (or ketchup)
1/4 cup (or more) vegan buttery spread for basting
Directions:For the bread dough
Combine silken tofu and 1/4 cup of the soy milk in a blender or processor and puree until smooth. Scrape contents into the bread machine chamber.
Add the yogurt, melted buttery spread and water.
Add the flour and garam masala.
Add the active dry yeast (if you aren't using the refrigerated kind, you may want to add 1 teaspoon vegan sugar to the yeast.)
Run the bread machine on the dough cycle (usually 1.5 hours). If you have a 1.5 pound machine, the dough will not spill over. If you have a machine that makes two 1-pound loaves; divide the ingredients.
Make sure to check the dough when the timer beeps on the machine. Most of the time I need to add the other 1/4 cup of soy milk to get the right dough consistency; but not always.
While the dough rises, make the filling:
Saute the onion, garlic, and ginger until crisp and lightly browned. (Add the garlic last - don't burn it!) Add the tomato sauce; stir and remove from heat. If you like your Indian food spicy, add some chili powder or curry powder to the filling mix.
Pre-heat the oven to 450*F. Line two baking sheets with parchment paper.
When the dough is raised, remove from bread machine and divide into 8 equal portions. (You can freeze the dough at this point for later use.)
With the dough you are not freezing, divide in half again. (For example, if you are freezing 4 disks, divide the remaining 4 in half; leaving you with 8 small disks.)
Hand-shape the dough into circles, roughly 1/2 inch thick. Spread the filling onto half of the disks, top with the remaining halves and pinch the edges shut (like making a double-crust pie.) NOTE: If you froze some dough, you'll have extra filling, too.
Now, place your filled bread onto the prepared baking sheets and baste the top lightly with melted buttery spread.
Bake at 450*Fahrenheit for approximately 10 minutes; switching the trays' positions halfway through baking. (Move the top tray to the center rack; the center tray to the top rack.)
*Watch your bread*. After you've put all of this work into the naan, please don't burn it! If you don't have a stand-alone thermometer for your oven, this is especially important.
Remove bread from oven and place on cooling rack. Repeat with remaining bread.
Enjoy with your favorite dal or Indian relish.
Note: You can make the dough by hand, without a bread machine by using the following method: Puree tofu with 1/4 cup soy milk. Transfer into a large bowl. Proof yeast (if necessary); add to warm water. Mix in other wet ingredients (except for remaining 1/4 cup soy milk). Add dry ingredients. Knead for 10-15 minutes. Let rise in a warm area covered in a damp towel for at least an hour. Punch down dough and rise again for another hour.
Proceed with making the filling and stuffing the bread as described above.
Serves: 16
Preparation time: 2.5 hours (1.5 inactive
