For the naan:
- 180ml (3/4 cup) warm water
- 1 tsp fast action yeast
- 1 tsp coconut sugar
- 260g (2 cups) plain flour
- 1/2 tsp salt
- 3/4 tsp baking powder
- 2 tbsp olive or rapeseed oil
- 3 tbsp soy or coconut yoghurt – we think coconut works really well
- 3-4 cloves garlic – minced
- Handful of coriander – roughly chopped
…or anything else you may want on a vegan naan!
For the vegan naan:
- Put the yeast and sugar in a small bowl, then add the water and give it a good stir – make sure the water is pretty warm (over 40 degrees centrigrade). Leave for the yeast to activate.
- Mix the remaining dry ingredients in a larger bowl.
- Once the yeast mix is bubbling/foaming, add the yoghurt and oil, give it a little mix and then add to the try ingredients and combine with a spoon to start with – the mix should be fairly sticky.
- Add a little flour to the bowl, and to your hands, then gently knead for a minute – if it’s sticking to your hands too much, add a bit more flour (but only add enough to be able to successfully knead it without it sticking to you too much to work it).
- Lightly grease the large bowl you used to make the mix with some oil, then add the dough, cover with a tamp tea-towel and leave to rise in a warm place for 1-2 hours (2-4 hours if you’re not using fast action yeast) – you can get away with just the lower amount of time if you’re in a rush.
- Flour a clean work-surface and empty the dough onto it, then divide into 4 even pieces. Give each ball of dough a quick knead, then leave to sit for 5-10 minutes.
- While the balls of dough are resting, prepare the garlic and corriander (if you’re planning to use them).
- Heat up a cast-iron or non-stick pan over a medium heat.
- Press or roll your dough balls out in to whatever shape you want them and sprinkle a bit of water onto one side – if you’re using any toppings, press them in to the other side of the naan
- Put one naan, wet-side down, into your pan and cook for 1-2 minutes. You should see the dough start to bubble – that’s when to flip it. Cook it on the other side for another minute until both sides have some nice brown patches and have puffed up a bit.
- Repeat 3 more times and you have your very own, delicious vegan naan!