Naan – Simple and Quick

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One of the most versatile breads, naan flat bread can be used for almost anything – from pizzas, dips, sandwiches and more.  Simple, quick and delicious!

Naan - Simple and Quick

Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Bread
Servings: 4 flat breads

Ingredients

  • 3 cups flour unbleached
  • 1 tsp salt
  • 1 1/2 (0.75 ounce) packs yeast active dry
  • 1 1/2 cups water warm
  • 1/4 cup oil (or vegan margarine)
  • herbs and spices as desired
  • Additional oil (or vegan margarine) for cooking

Instructions

  • Mix the flour, salt and yeast (and seasonings if desired) in a bowl.
  • Let the mixture sit to proof
  • Mix warm water with the oil or cut the vegan butter into the mixture evenly. Add additional water as needed.
  • Knead until slightly tacky, but not overly wet and sticky.
  • Place in greased bowl and cover with a wet towel.
  • Let rise for at least 30 minutes in a warm place.
  • Section the dough into pieces slightly larger than a golf ball and roll out on a floured surface.
  • Cooke each side in a skillet with the extra oil or vegan margarine for around 45 seconds per side. (It may take longer for thicker pieces.)
  • Watch for the bread to puff up; this means that it is ready to flip. It should be a light golden brown color.
  • Keep flat breads warm in oven until all the naan flat breads are cooked.
  • Store the bread at room temperature for up to 2 days (3 including the day made). Freeze if you do not plan to eat it in that time period.

Notes

Based on recipe from Kyeemah at Vegweb.com
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