Naan breads: plain, garlic and peshwari

Name: Naan breads: plain, garlic and peshwari
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: Makes 8
Cuisine: Indian
Ingredients: 1 teaspoon white sugar; 1 packet (2½ teaspoons) active dried yeast; ½ cup (125 ml) lukewarm plant milk; ½ teaspoon salt; 2½ cups (375 g) plain flour, plus extra for dusting; ¼ cup (70 g) vegan yoghurt; ¼ cup (15 g) finely chopped coriander (cilantro); 5 garlic cloves, finely chopped; ¼ cup (60 g) vegan butter, melted; ½ cup (85 g) raisins; 2 tablespoons vegetable oil, plus extra for greasing; ¼ cup (60 ml) aquafaba; ½ cup (50 g) flaked almonds; ½ cup (45 g) desiccated coconut

Preparation info

Makes
8

Difficulty
Easy
Ready in
50 min

Appears in

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

About

Naan breads are traditionally baked in a clay oven, giving them their distinctive burnished exterior and fluffy interior. To get a similar result at home, I use a combination of baking in the oven and charring over an open flame.

Ingredients

½ cup (125 ml) lukewarm plant milk
1 teaspoon white sugar

Asia
India
Main course
Vegan

Method

In a large bowl or the bowl of an electric mixer, stir together the milk, sugar and yeast. Leave for 5 minutes, or until frothy, then stir in the yoghurt, aquafaba and oil. Sift in the flour and salt and mix well. Now knead the dough, either using the mixer’s dough hook or by hand on a well-floured countertop, until smooth and elastic – this should take 7–10 minutes. Shape it into a ball and pu