Most naan you find at the market or out at restaurants are made with buttermilk, an ingredient that's verboten for vegans. It's not a problem here, as I've found a way to create the same light texture while bypassing animal products altogether. Use as a base for a pizza, dip in hummus, or munch on its own. Either way, it satisfies a bread craving.
Ingredients:1 large onion, finely chopped
1 tbsp olive oil
2 cloves garlic, chopped
3/4 cup lukewarm water
1/3 cup vegan margarine, melted
1 tspn salt
3 to 3 1/2 cups flour
Preparation:- In a medium sauté pan over high heat, cook the onion in the olive oil, stirring occasionally. Add garlic. When the onions are translucent and just golden brown, remove from heat.
- In a large bowl using a wooden spoon, combine the onion-garlic mixture, water, melted margarine, and salt. Begin adding 3 cups of flour 1/2 cup at a time. Add the extra 1/4 to 1/2 cup flour only if you need it to form a smooth dough that doesn't stick to your hands.
- Form the dough into a large ball and cut into 16 equal pieces; roll each into a ball. On a lightly floured surface, roll each ball into an 8-inch circle.
- In a large skillet over medium-high heat, place each naan in the pan for about 3 - 4 minutes on each side.
Makes a dozen naan.
Recipe courtesy of Vegan Junk Food by Lane Gold
India [
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