in India

Vegan naan bread with garlic and coriander

updated

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Ingredients for 4 servings:

  • ½ pack of dry yeast
  • 250 ml water, lukewarm
  • 1 tbsp, levelled sugar
  • 3 tbsp milk substitute, plant-based
  • 1 tsp salt
  • 2 tsp coriander powder
  • 2 tsp garlic powder
  • 450 g flour

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 15 minutes

Dissolve the yeast in warm water and let it stand for 10 minutes. Gradually add the sugar, plant-based milk, spices, salt, and approximately 450g of flour and knead until a soft, light dough forms. Cover the dough with a damp kitchen towel and let it rise for 1 hour, until it has doubled in size. Then divide the dough into golf-ball-sized pieces and let it rest for another 30 minutes. Roll out the dough balls thinly and fry in a pan on high heat for 2-3 minutes, until bubbles form and the flatbreads are lightly browned.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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