This is a yeast-free naan recipe that comes together pretty much instantly. Sneak in some pureed spinach or other greens for some green goodness. Perfect accompaniment to curries and daal.
Course Breads, Dinner, Lunch
Cuisine Indian
Keyword Refined Sugar Free, Soy Free
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Ingredients
1 ¾cupsall-purpose flour
¾tspbaking powder
2tspsugar
1tspsalt
2tspoil
1/3cupplant-based milkI used soy milk
3tbspplant-based yogurt
2clovesgarliccrushed
2cupspinach leavespuree
EVOO or other oilfor brushing
Black sesame seeds for seasoning
Instructions
Combine all dry ingredients in a bowl.
Whisk together oil, milk, yogurt, garlic and spinach.
Create a well in the middle of the flour, and add the wet ingredients. Mix everything together with a spoon.
Transfer the mix on a board and knead until very smooth and elastic. Add more flour as necessary.
Cover and let the dough rest for 15minutes.
Divide into 8-10 equal pieces.
Heat a skillet over medium-high heat. Pre-heat grill.
Roll one piece of dough into a 5-6 inch flat . If the skillet isn’t non-stick, brush some oil before each piece. Cook the naan for about 90 seconds or until blackish brown on each side. Transfer the naan under the grill with the uncooked side up. Cook until blackish bubbles form.
Brushoil and sprinkle black sesame seeds or other seasonings, to taste.
Notes
1. Frozen spinach can be substituted for fresh one.2. Yeast makes the naans a bit softer whereas with the baking powder method it’s less waiting time with resting the dough.3. Use vegan butter instead of EVOO for a more buttery taste.