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Title: « Soft and Fluffy Vegan Naan: Perfect for Any Meal »
Introduction:
Naan is a classic Indian flatbread that’s soft, pillowy, and perfect for scooping up curries, dips, or spreads. This Vegan Naan recipe is easy to make, dairy-free, and just as delicious as the traditional version. Whether you’re enjoying it fresh off the skillet or reheated, this naan will quickly become a favorite addition to your meals.
Ingredients:
2 ¾ cups (340g) all-purpose flour
1 tsp sugar
1 tsp salt
1 tsp baking powder
½ tsp baking soda
¾ cup (180ml) warm water
2 tbsp olive oil or melted coconut oil
½ cup (120ml) plain unsweetened vegan yogurt
Optional Garnish:
2 tbsp vegan butter, melted
Chopped fresh cilantro or parsley
Minced garlic
Directions:
1. Mix the Dough:
In a large mixing bowl, combine the flour, sugar, salt, baking powder, and baking soda.
In a separate bowl, mix the warm water, olive oil, and vegan yogurt.
Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
2. Knead the Dough:
Transfer the dough to a lightly floured surface and knead for about 5-7 minutes, until smooth and elastic.
3. Rest the Dough:
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rest for 1 hour in a warm place. This allows the dough to become soft and pliable.
4. Shape the Naan:
Divide the dough into 6-8 equal pieces and roll each into a ball.
Using a rolling pin, flatten each ball into an oval or teardrop shape about ¼ inch thick.
5. Cook the Naan:
Heat a skillet or cast-iron pan over medium-high heat.
Place one rolled-out naan onto the hot skillet and cook for 1-2 minutes, until bubbles form. Flip and cook the other side for 1-2 minutes, until golden brown spots appear.
Repeat with the remaining dough, keeping the cooked naan covered with a clean towel to stay warm.
6. Garnish (Optional):
Brush the warm naan with melted vegan butter and sprinkle with chopped cilantro or minced garlic for extra flavor.
Serving and Storage Tips:
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