Vegan Whole Wheat Naan
Make soft, delicious naan bread to go with any curry or dahl! You can use sourdough starter or not.
Servings 8 pieces
Ingredients
- 1 cup lukewarm water
- 2 TBSP maple syrup (or honey or sugar)
- 1 TBSP yeast (active dry or instant)
- 1/4 cup active sourdough starter or discard (optional)
- 1 1/2 tsp salt
- 1/2 tsp baking powder
- 3 cups flour (I use half whole wheat, half white)
For cooking
- avocado oil or olive oil
- dried parsely
- granulated garlic or minced garlic
- salt
Instructions
- In a large mixing bowl, stir water, maple syrup, yeast and sourdough starter (if using) together.
- Add salt and baking powder.
- Add the flour a little at a time, until you get a sticky dough. It should be soft but kneadable. Knead for a few minutes (I just do it right in the bowl and don't get the counter dirty).
- Cover with a damp cloth and let it rise until doubled, about 1 hour, and up to 4 hours. If the environment is cold, put it in the oven with only the light on for a warm, draft-free space.
- Divide the dough into 8 pieces (or 10 for small naan), and press out until about 1/4 inch thick or even thinner if you can manage. You can use a rolling pin, but I find my hands are fine.
- Heat a cast iron skillet or any other skillet to medium heat. Let it heat for at least 5 minutes so it's heated through. You may want to open windows as it will get smoky. Add a spritz of avocado oil or other oil, and put a few pieces in (as many as fit into your pan at once). Sprinkle with some salt, dried parsely and granulated or minced garlic if you'd like. When they begin to bubble, flip them over and let cook another couple minutes until golden brown. Remove from heat to a plate, and cook the rest. You may want to lower the heat after cooking first couple, as the pan gets hotter with time.
- Enjoy warm with curry!
