Vegan Naan-
( Indian Bread Recipe )
I have prepared an Indian bread recipe that does not involve the copious amounts of 'ghee' (clarified butter) that is traditionally used in its preparation.
If you have ever eaten at an Indian restaurant, you may known this as the flat-bread that is commonly served, often in a basket, along with your main course. This is known as 'naan'.
If you have no experience with making bread, then you're going to be in for a real treat!
Ingredients
7 fluid ounces water (just under 1 cup). Should be lukewarm: hot, but not hot enough to burn your hand
1 tsp sugar
1 tsp active dried yeast
225 grams wholewheat bread flour
225 grams white self-rising flour
1 tsp salt
1 tbsp lemon juice
3 cloves garlic, finely chopped
3 tbsp chopped fresh cilantro or coriander (optional)
Preparation
1. Start with water in small pan or bowl Add sugar and stir in until completely dissolved.
2. Sprinkle the yeast into the water, adding small amounts at a time. Continue to stir to avoid lumps. Set bowl aside for about 15 minutes until a foam develops at the top. If nothing happens, the yeast is dead. Try again... maybe your water was too hot.
3. Combine the remaining ingredients in a separate bowl Then, add the yeast mixture. If dough is not pliable then add more water accordingly.
4. Knead for 100 'strokes' (Push dough down and away with the heels of your hands, fold in half towards you, turn quarter-turn, repeat). This is the 'treat' that I described earlier in this indian bread recipe, have fun. Cover bowl and put in fridge for at least an hour.
5. Knead for an additional 50 strokes Divide into individual portions (about 3-4 with this recipe). Roll into balls and then flatten into ovals approx. 1/4 inch (1/2 cm) thick.
6. Cook on preheated grill (gas grill is preferable), on top of non-stick baking sheet. Cook (both sides) until brown and puffy. If you would prefer to use the oven, preheat it to 400ºF (200ºC) and use non-stick cookie sheet.
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