Vegan Naan bread sounded like a bit of a challenge to me, because all conventional recipes I saw called for yoghurt and eggs, and usweetened vegan yoghurt is hard to get round here (NZ). Anyway, I gave it a go and very loosely based it on this recipe http://www.bbcgoodfood.com/recipes/12508/naan-bread on the bbc website and was shocked at how simple and effective it was!
150ml warmed soy Milk
1 tspn raw sugar
2 tsp dried active Yeast
450g plain white flour
1/2 tspn Salt
1 tspn Baking powder
1/4 tspn hing
2 tbspn vegetable oil, plus a little extra
150ml silken tofu, mixed with the juice of 2 lemons
2 Tbspn egg replacer, whipped up with 4 Tbspn water
Warm the soy milk and then add the sugar and yeast. Set aside for about ten mins until it froths up nicely.
Meanwhile, whizz up the tofu so it becomes super creamy and looks like yoghurt. Then add the lemon juice, and put aside for a couple of minutes. Now mix flour, salt and baking powder, and then all the wet ingredients including the yeast. Mix well with your hands and then knead it all for ten mins
Leave somewhere warm for an hour covered with a teatowel in a lightly oiled bowl.
After an hour, punch down dough and roll into 6-8 balls. 6 makes big naans and 8 makes medium ones. Roll them out into circular shapes ( roll them quite thin, about 2mm)
Heat the remainder of the oil in a heavy bottomed (I used cast iron) fry pan. Keep the temperature of the pan on high, and add the naans. Add the rolled out dough. Cook until brown blisters appear on the surface of the dough, then flip over and repeat on the other side. I had a big fry pan and could do 3 breads simultaneously.
And that’s all that’s required! No tandoor necessary!
I served mine with kidney bean subji (curry) and a dollop of tofu and coriander “yoghurt” 🙂