Naan breads: plain, garlic and peshwari

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Preparation info

  • Difficulty

    Easy

  • Makes

    8

Appears in

Jackfruit and Blue Ginger

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.

Prep time: 35 minutes (plus proving time)
Cooking time: 15 minutes

Ingredients

  • ½ cup (125 ml) lukewarm plant milk
  • 1 teaspoon white sugar
  • 1 packet ( teaspoons) active dried yeast
  • ¼ cup (70 g) vegan yoghurt
  • ¼ cup (60 ml) aquafaba
  • 2 tablespoons vegetable oil, plus extra for greasing
  • cups (375 g) plain flour, plus extra for dusting
  • ½ teaspoon salt

For garlic naan

  • 5 garlic cloves, finely chopped
  • ¼ cup (60 g) vegan butter, melted
  • ¼ cup (15 g) finely chopped coriander (cilantro)

For peshwari naan

  • ½ cup (85 g) raisins
  • ½ cup (50 g) flaked almonds
  • ½ cup (45 g) desiccated coconut

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 put it back in the bowl, then cover with a clean tea towel. Leave somewhere warm to rise until doubled in size, about an hour.

Preheat the oven to 180°C and oil two large baking trays. Punch the risen dough down, to knock out some of the air, then tip out onto a floured countertop and divide into eight. Roll into balls, then flatten and stretch into ovals about 3 mm thick. Place on the baking trays, cover again and leave to rise for 10 minutes. (If you don’t have enough baking trays – or oven space – to accommodate all the breads at once, you can cook them in batches.)

Bake the breads for 7–8 minutes, until firm but not browned. If you have a gas stove, use tongs to hold each bread over a low flame until golden all over and lightly charred in places. If you have any other type of hob, or if you prefer not to cook directly over a flame, place a non-stick frying pan or chargrill pan over low heat and sear each bread on both sides.

For garlic naan

knead half the garlic into the dough, making sure it is evenly distributed, then prove and cook as above. Brush the cooked naan breads with vegan butter and sprinkle with the rest of the garlic and the coriander.

For peshwari naan

mix the raisins, almonds and coconut together. Roughly flatten each dough ball, place a heaped tablespoon of raisin mixture in the middle and bring up the sides to seal it in the centre of the ball. Shape, prove and bake as above.