Vegan naan bread

Ingredients for 1 servings:

• ½ pack of yeast
• 240 ml water, warm
• 1 tbsp, levelled sugar
• 3 tbsp soy milk (soy drink)
• 1 tsp salt
• 250 g flour, whole grain
• n. B. Oil

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 20 minutes

Dissolve the yeast in warm water and let stand for 10 minutes. Gradually add the sugar, soy milk, salt, and 200–250g of flour and knead until a soft, light dough forms. Place the dough in an oiled bowl, cover with a damp kitchen towel, and let rise for 1 hour, until it has doubled in size. Then divide the dough into golf ball-sized pieces and let rest for another 30 minutes. Roll out the dough balls thinly and fry in a lightly oiled pan on high for 2–3 minutes, until bubbles form and they are lightly browned. Brush the top of the dough with a little oil, turn it over, and bake for another 2–3 minutes. Repeat until all the naan breads are ready. Grease the pan with a little more oil if necessary. Tastes great with Indian curries or soups.