Vegetarian for Life
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Eggless Naan

*Note: this recipe may be converted to vegan by using soya milk instead of milk, soya yoghurt in place of yoghurt, and vegan margarine in place of butter.

Time to prepare: 6 hr 55 mins
Time to cook: 10 mins
Dietary requirements: Egg-free, Halal, Kosher, Vegan (with substitutions)

Ingredients

  • 450g white plain flour (sifted)
  • 1 tablespoon baking powder
  • 3 teaspoons sugar
  • 25g fresh yeast or 7g dried yeast
  • 200ml plain yoghurt* – lightly beaten
  • 150ml warm milk*
  • 1 teaspoon salt
  • 1 tablespoon onion seeds (Kalonji/Nigella Seeds)

Instructions

  1. Heat the milk in a pan or the microwave until it is warm to the touch but not hot.
  2. Pour the milk into a large mixing bowl.
  3. Add the yeast and stir to dissolve in the milk.
  4. Mix in the sugar and allow to sit for about 20 minutes in a warm place covered with a tea towel.
  5. In the meantime, mix the flour, salt, baking powder and onion seeds.
  6. Pour the frothy milk/yeast mixture into the flour and add the yoghurt.
  7. Knead into a large dough ball and then continue kneading for about 15 minutes. The longer you knead the lighter the naans will be. This lighter texture is usually helped along by the eggs so the longer kneading process is important.
  8. You want the dough to be workable yet slightly sticky. Add more flour if the dough is a wet sticky mess.
  9. Place the dough back into the bowl and cover to rise for about 2 to 6 hours. Over night is even better.
  10. When you are ready to cook, preheat your oven to its highest temperature and place a baking tray or pizza stone inside to heat up for about an hour.
  11. Form tennis ball sized dough balls out of the naan dough and roll them out into ¼ inch thick circles.
  12. Place the naans onto the baking tray and bake for about 7 minutes until they begin to bubble and toast on the top. You will probably need to do this in batches.
  13. Brush with melted butter/vegan margarine and enjoy with your favourite curry!

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