As promised here’s the recipe of how I make my vegan simple naans.
Making naans at home is really easy and very satisfying, and if you’ll follow my step-by-step recipe I’m sure they’re gonna come out brilliant!
330 gr Bread Flour (a strong or even plain flour will do)
140 ml Oat Milk*
110 ml Water
7 g Dried Yeast
1 tbs Cider Vinegar
1 tbs Nigella Seeds
2 tsp Brown Sugar
1/2 tsp Baking Powder Salt and Rapeseed or Olive Oil to coat
*I’ve used the homemade one, 100% oats following this recipe.
1. Add the vinegar to the oat milk, whisk well and set aside.
2. In a large bowl measure the flour and add into the center of if the yeast, the baking powder and the brown sugar. Sprinkle the nigella seeds into the bowl as well. Note: if you’re using the dried yeast that has to be activated just pour warm water over it and the sugar. Wait 10-15 minutes for it to be activated.
4. Stir well then start to bring the mixture together with your hands. The resulting dough must be pretty soft (not wet though!) so it has not to come together in a ball. However, if that’s too wet add a spoonful of flour, on the contrary if that results too dry, add a splash of warm water (unfortunately the perfect ratio varies according to the type of flour that one is using, hence we cannot calculate it properly universally).
5. Kneed the dough on the table for 10ish minutes, than place it back in the bowl and let it prove for 1 hour or until it doubles the size.
8. Cook each naan on a very hot pan for roughly 3-4 minutes on each side. Always remember to brush away the excess of burnt flour between one naan to another.
9. Once the naan is cooked brush it with some vegetable oil whilst it is still hot and sprinkle over some salt (if you like), some garlic paste and/or herbs such parsley, coriander, thyme, or simply leave it plain. Pile every naan up, then cover with foil to keep the naans warm until you finish cooking the remaining ones.
Best enjoyed freshly made.
You can also reheat them in the oven the day after or up to 4 days for a couple of minutes at 200° C.
They are suitable for home freezing, just make sure you place some baking paper between every naan before freezing. To use these up simply let them defrost completely at room temperature and reheat them in the oven as explained in the previous step.