garlic naan bread
serves 8 | ready in 45 mins.
Warm, fluffy, and the perfect companion to all your dals, curries, and soups. This version of classic Naan bread is dairy-free and tastes absolutely delicious.
Ingredients
1 tsp instant yeast
¾ cup warm water
1 tsp granulated sugar
2 cups all-purpose flour
1 tsp himalayan mineral salt
¾ tsp baking powder
3 TBS coconut cream (or non-dairy yogurt)
2 TBS olive oil
Optional: melted ghee, minced garlic, or fresh herbs for serving
Doshic Adjustments
🅚 Enjoy in moderation.
🅥 Enjoy as is.
🅟 Omit garlic for high pitta.
Process
Add the yeast and sugar to a large bowl and pour the warm water on top (think bath temperature; not too hot or it will kill the yeast). Let sit for a few minutes until it is frothy on top.
Now add the flour, salt, baking powder, coconut cream (or yogurt), and olive oil. Stir with a wooden spoon until it becomes difficult, then turn the ball of dough out on a lightly floured surface.
Knead the dough for about 2-3 minutes, until the dough is smooth and soft. If it is too sticky, add a little more flour.
Place the dough in a large bowl, cover it with a tea towel, and let it rise for about 30 minutes.
After it rises, flatten the dough and divide it into 8-16 pieces (depending on how large you want your bread to be).
Heat a large, heavy-bottomed pan (cast iron preferred) over medium heat. Take a piece of the dough and roll it on a lightly floured surface into a circle or oval shape (about ⅛ inch thick). You want it to be thin, if it's too thick the Naan will be dense instead of fluffy.
Place the dough on the heated pan and cook until large bubbles have formed and the bottom is golden brown. Flip and cook for 1-2 minutes more until that side is golden brown.
Repeat with the remaining pieces. Cover the Naan with a towel or wrap in foil to keep warm until ready to serve. Serve plain or brush with melted garlic ghee and sprinkle with fresh herbs, such as cilantro or parsley.
*recipe adapted from Nora Cooks Vegan
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