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Naan

What you need: 

4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
salt, to taste
1 egg substitute, beaten (http://vegweb.com/index.php?topic=7678.0)
6 tablespoons plain vegan yogurt
3 tablespoons margarine, divided
1 cup nondairy milk
1 tablespoon poppy seeds

What you do: 

1. Sift flour, baking powder, baking soda and salt together in a bowl. Stir in egg substitute, yogurt and 2 tablespoons of the margarine.
2. Gradually stir in enough milk to make a soft dough. Cover with a damp cloth and place in a warm place for 2 hours. Preheat oven to 400 degrees F (I use even higher temperature of 500 degrees F and place a pizza stone in my oven).
3. Knead dough on a floured surface for 2 or 3 minutes until smooth. Divide into 8 pieces, and roll each piece into a ball, then into ovals about 6" long.
4. If you must use a baking sheet, grease it and brush the underside of the naan with water. Brush the other side with margarine and sprinkle with poppy seeds.
5. Bake 6 to 10 minutes until puffy and golden brown. (This is where the stone makes a difference)'

Preparation Time: 
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

        I was pleasantly suprised at how great these came out! I was concerned because after leaving the dough out for two hours, I could not make them at that time and had to put the dough in the fridge overnight. Then I made them from the cold dough straight out of the fridge and they still came out great! I made a dinner out of this naan, Craig's Dhal and the Polynesian Salad with Curry dressing. It was the best dinner I've had in quite some time!

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Very good.
Made mine with 1/2 WW and 1/2 Spelt flours.
The dough was a bit wet, but I used Olive Oil rather than solids, so I should have reduced the Rice Milk, and did not.
The fluffed up, and were very tasty. Note like a good Indian restaurants, but a welcome add on to an at home cooked Indian meal.

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I made these the first time in the oven following the exact recipe. They were okay. Maybe I rollen them too thin? They came out crunchier than I'd like.

The second batch, I increased the yogurt to an entire small container and cooked on my George Foreman grill - placed on open, preheated GF grill, left to brown lightly on bottom, then flipped and closed lid to finish cooking. Mmmmmm.

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Wow, these were fantastic. I only made half the batch and it was a last-minute decision so I didn't leave them to rise for long but they still turned out so soft and fluffy and so much nicer thanI remember shop-bought naan tasting. Thanks for the great recipe!

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Hi baypuppy,

PLEASE tell me where you find UNSWEETENED plain vegan yogurt? I am not a fan of the sweetened kind at all, and generally use vegan sourcream as a yogurt substitute, which can get kinda pricey. Thanks much... Nima

Actually, the only soy yogurt brand I've found that had a plain version without sweeteners is Wildwood (it's called "plainly plain"). It actually tastes like regular plain yogurt (well, plus the soy taste, but that's ok). Every other "plain" soy yogurt has sugar and/or vanilla flavoring added. Give Wildwood a shot, they have other good products too, I found.

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wholesoy brand makes an unflavored soy-gourt. i picked it up at my local coop.

alternatively, you could a) make your own cultured soy (google, there are lots of recipes online) or just replace it with some soymilk. i've done that before and it worked, just cut back on liquids.

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Hi baypuppy,

PLEASE tell me where you find UNSWEETENED plain vegan yogurt? I am not a fan of the sweetened kind at all, and generally use vegan sourcream as a yogurt substitute, which can get kinda pricey. Thanks much... Nima

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1/2 teaspoon baking powder should read as baking soda instead.

This recipe came out quite well, I made mine with sliced garlic on top and am considering making my next batch whole wheat.

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