BEST HEALTHY VEGAN INDIAN NAAN (OR GARLIC NAAN) BREAD!
Most healthier naan recipes didn't taste as good to us as the recipes that included oil and dairy. So, we came up with this yummy and healthier alternative that amazingly still has no added oil or dairy! Like most naan recipes it is time consuming, but we love Indian food and can't seem to eat it without the naan. Add the garlic to turn the plain naan into garlic naan (our favorite). We use our recipe Recipe #247817 for the vegan sour cream, but you can also find it in grocery or health food stores.
Provided by Enjolinfam
Categories Breads
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Mix together flour, baking powder,salt, cumin and corriander in a lerge mixing bowl.
- Stir in the soy milk and vegan sour cream, then knead it in the bowl till it holds together well, adding more flour if necessary.
- Place on a floured surface and continue kneading for about 5 to 10 minutes till the dough feels smooth and elastic.
- Form the dough into a ball and put it in a non-stick bowl, covered with a towel, to rest for an hour or longer.
- Take the dough out and cut it into 12 equal pieces.
- Form each into a ball and press the balls flat into round discs.
- Heat a large non-stick frying pan or griddle on medium heat.
- Take 1 piece of dough at a time and roll it out on a floured surface till it is about 8-10 inches across and less than 1/4 inch thick.
- Lay it on the hot griddle and cook it over a medium heat for 2-3 minutes on each side or until it puffs up and some blackish-brown spots apear.
- Serve hot.
- To reheat, wrap them in aluminum foil, in packets of 5 or 6 breads (or less) and bake (in pre-heated oven) at 400 degrees for 10-15 minutes.
GARLIC PITA " NAAN "
Finding myself equipped with (almost) everything I needed for last night's Indian feast, I discovered much to my dismay that I didn't have any naan. (The horror!) We're not really "bread people", so it's easy for me to overlook this. I did, however, remember that I had, on a recent Trader Joe's trip, picked up some mini pitas. Man, have you tried those puppies? This is by no means an authentic naan, though it's round and breadish, but you can fake out your pitas by doing the following...
Provided by Sandi From CA
Categories Breads
Time 4m
Yield 8 mini pitas
Number Of Ingredients 5
Steps:
- Preheat broiler.
- Combine the first four ingredients and mix well.
- Arrange pitas on baking sheet. Drizzle teaspoonful of garlic/oil mixture over each pita, spreading it to the edges with the back of the spoon.
- Broil for a couple of minutes to lightly brown, but be careful not to burn.
- Chow down with Sue L's Recipe #47590 or your favorite hummous!
- Murp.
Nutrition Facts : Calories 137.6, Fat 7.1, SaturatedFat 1, Sodium 170.2, Carbohydrate 15.8, Fiber 0.7, Sugar 0.4, Protein 2.6
GARLIC NAAN
Make and share this Garlic Naan recipe from Food.com.
Provided by Niki D
Categories Asian
Time 2h
Yield 10-12 Flat Breads, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Mix yeast packet with warm water. Let Stand for 10 minute.
- Add milk, and egg to yeast.
- Mix Salt, Sugar, & flour together and slowly add to liquid stirring with fork.
- When mixture resembles a soft dough add rest of flour, and knead 6-8 times on lightly floured surface.
- Put dough in a warm spot covered and let rise for 1 hour.
- Punch down dough, cover and let stand for an additional 30 minute.
- Grate or chop garlic clove, add to 1/2 cup of EVOO.
- Using an electric or fire grill, separate dough into small golf sized balls.
- Roll the dough out flat, and brush both sides with garlic and oil. Cook on each side until browned.
Nutrition Facts : Calories 262.8, Fat 11.7, SaturatedFat 1.7, Cholesterol 21.2, Sodium 243.7, Carbohydrate 34.2, Fiber 1.2, Sugar 5.4, Protein 5
BEST VEGAN NAAN
Try this delicious homemade dairy-free vegan naan bread! A perfect addition to any Indian meal and so versatile, it goes with everything.
Provided by Fioa
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 1h55m
Yield 8
Number Of Ingredients 10
Steps:
- Mix water and sugar in a bowl; whisk until dissolved. Sprinkle yeast over water; let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
- Combine flour, salt, baking powder, and baking soda in a separate bowl. Add 4 cups flour mixture, coconut oil, and yogurt to yeast mixture; mix until well combined. Add remaining flour mixture, 1 tablespoon at a time, until dough comes together. Knead until dough is soft and elastic, 3 to 4 minutes. Place dough in a large, lightly oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour.
- Preheat oven to 450 degrees F (220 degrees C). Heat a pizza stone.
- Divide dough into 8 pieces on a floured surface. Roll dough slightly and place over parchment paper. Cover with a towel and let rise for 20 minutes. Roll into 8-inch ovals. Transfer to the preheated pizza stone; sprinkle with water and brush with canola oil.
- Bake in the preheated oven until golden and puffy, 2 to 3 minutes.
Nutrition Facts : Calories 113.4 calories, Carbohydrate 4 g, Fat 11.2 g, Fiber 0.9 g, Protein 0.6 g, SaturatedFat 6.9 g, Sodium 683.8 mg, Sugar 1 g
VEGAN GARLIC BREAD
Buttery sticks of pillowy dough covered in garlic and parsley. I like to use a no-knead dough to make the whole process even easier.
Provided by Izy Hossack
Categories Breads
Time 2h30m
Yield 4-8 serving(s)
Number Of Ingredients 9
Steps:
- Mix the water and yeast in a large bowl. Let sit for 10 minutes to activate the yeast then pour in the flour and salt. Stir to get a shaggy dough. Pour a bit of oil into the bowl then lift up the dough and turn it over to coat it completely in oil. Cover with a damp towel and leave somewhere warm for 2-3 hours until doubled in volume.
- Grease a small baking tray with 1 tbsp of the olive oil. Punch the dough down and tip it out onto the prepared baking tray. Use your fingertips to spread it out into an oval about ½-inch thick. Cover with a damp towel and leave to rise in a warm place for 30 minutes until doubled in volume.
- Meanwhile preheat the oven to 350oF.
- Uncover the dough, score 1-inch wide strips along the dough and bake for 25-30 minutes until golden and slightly crisp.
- As the dough is baking heat the remaining olive oil, vegan butter and garlic together in a small pot over a low heat. Once the butter has melted, remove from the stove. Stir in the parsley and pour this over the hot bread.
Nutrition Facts : Calories 410.3, Fat 14.3, SaturatedFat 2, Sodium 333.5, Carbohydrate 60.8, Fiber 2.4, Sugar 0.2, Protein 8.6
GARLIC NAAN
Though restaurant naan is usually cooked in the intense heat of the tandoor oven, you can pull off this homemade version using a hot cast iron skillet. When cooked at the proper temperature, the naan will develop blistered bubbles with a lovely golden-black char. Reward yourself for a job well done by sopping it in copious amounts of curry.
Provided by Chef John
Categories Bread Yeast Bread Recipes Flat Bread Recipes
Time 3h10m
Yield 6
Number Of Ingredients 9
Steps:
- Combine water, sugar, and yeast in a bowl. Let stand until yeast softens and forms a creamy foam, about 15 minutes.
- In the meantime, heat butter in a pan over medium heat until melted and sizzling. Quickly mix in garlic. Remove garlic butter from heat and set aside until ready to use.
- Add yogurt, bread flour, salt, and 1 tablespoon of the garlic butter to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms. Knead by hand until dough pulls away from the sides of the bowl, adding more water or flour as needed. Turn dough out onto the counter and continue kneading into a smooth ball, 3 to 4 minutes.
- Place dough in a large bowl. Coat with a few more drizzles of garlic butter. Cover and let rise until doubled in volume, about 2 hours.
- Punch down dough and turn out onto the counter. Shape into a rough rectangle and cut into 6 pieces. Roll each piece into a ball and lightly dust with flour. Cover with plastic wrap and proof until slightly puffy, 15 to 20 minutes.
- Roll each piece into an oval about 1/8 inch thick. Sprinkle some cilantro on top and press lightly to adhere.
- Preheat a cast iron skillet until very, very hot, about 5 minutes. Cook each naan until large bubbles form, 1 to 2 minutes. Flip over, press gently, and cook until bubbles on the bottom are charred, 2 to 3 minutes more.
- Brush naan with more garlic butter before serving.
Nutrition Facts : Calories 226.7 calories, Carbohydrate 31.3 g, Cholesterol 20.9 mg, Fat 8.6 g, Fiber 1.3 g, Protein 6 g, SaturatedFat 5.1 g, Sodium 384.7 mg, Sugar 1.6 g
INDIAN NAAN BREAD
Not only is this a great addition to a traditional Indian meal, it's also delicious with lamb, vegetarian or a curry/cumin dish. This is Emeril's recipe that came with my cast iron pizza/griddle pan! Time indicated does not include rising time.
Provided by Galley Wench
Categories Breads
Time 25m
Yield 6 flatbread
Number Of Ingredients 9
Steps:
- Combine yeast and sugar in small bowl.
- Add water and stir well and let rest until foamy, about 5 minutes.
- Stire together the flour and salt in a large bowl.
- Make a well in the center of the flour and pour in the mixture and butter.
- Mix together with fingers until a smooth doughs form that is just slightly sticky, working in additional flour if needed.
- Transfer dough to flightly floured board and knead for 3 minutes.
- Oil a small bowl with the remaining teaspoon of butter and place the dough in the bowl, turning to coat.
- Cover the bowl with plastic wrap or a damp kitchen towl and let rest in a warm draft-free area until doubled in dize, about 1 hour.
- Preheat oven and griddle (or baking stone) to 400 degrees F.
- Divide the dough into 6 equal pieces and transfer to lightly floured work surface.
- Using a lightly floured rolling pin, gently roll each portion dough into a circle.
- 5-6 inches in diameter.
- Optional: Brush tops with melted butter and sprinkle with seeds.
- Using a heatproof basting brush, lightly coat the griddle/stone with a little vegetable oil and quickly place dough onto the griddle.
- Bake until light golden brown and puffed, 8 - 10 minutes.
- Remove bread and bake remaining rounds.
- Serve bread hot or warm.
Nutrition Facts : Calories 202.9, Fat 12.1, SaturatedFat 6.4, Cholesterol 25.4, Sodium 263.1, Carbohydrate 20.5, Fiber 0.8, Sugar 0.4, Protein 3
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INDIAN GARLIC NAAN RECIPE - ELEPHANTASTIC VEGAN
From elephantasticvegan.com
4.4/5 (20)Total Time 10 minsCategory BreadCalories 233 per serving
- Add the flour, baking powder, and salt into a bowl. Stir to combine. Add the water and knead with your hands (or use a kitchen aid) until it's a smooth dough. If it's too sticky, add more flour. If it's too crumbly add more water. Cover the bowl with a lid or kitchen towel and let the dough rest for a couple of minutes.
- Divide the naan dough into two parts and roll it out on a floured surface. Press the garlic slices into the naans.
- Heat a flat pan (a crepe-pan works best) until really, really hot! Spray the pan with oil and add one naan with the garlic side up. It will get nice brown and bubbly, flip and let it cook on the other side as well. This won't take long. 1-2 minutes max per bread (depending on how hot the pan is). Repeat for the other naan. Sprinkle with salt and enjoy!
VEGAN NAAN - BEST OF VEGAN INDIAN CUISINE
From bestofvegan.com
Estimated Reading Time 50 secs
- Add all your ingredients into a bowl and mix together. I initially just do this with a spatula and then as it starts to come together I use my hands to ensure it’s all pushed into a big ball.
- Knead the dough briefly so it’s smooth and combined (you will need a little flour if it’s a bit sticky, it shouldn’t be)
- On a lightly floured surface use a rolling pin to roll out your dough. I roll mine to just over 0.5cm thick in a sort of naan shape!
VEGAN NAAN BREADS (GARLIC AND HERB) - VEGAN ON BOARD
From veganonboard.com
Ratings 2Category Side DishCuisine IndianTotal Time 1 hr 30 mins
- Tip the rested dough out onto a floured work surface or wooden board, and without knocking back use a knife or dough scraper to divide it into 8 equal portions (see notes).
- Heat up a cast iron pan on high heat. Wait for it to get properly hot before cooking the first naan.
- Melt and briefly heat the vegan butter together with the salt, pressed or minced garlic and washed and finely chopped coriander, to infuse it with the flavours.Microwave: Place the ingredients in cup or a small bowl, and microwave for 30 seconds (or longer if necessary). Stove/hob: Place the ingredients in a small saucepan or skillet on medium heat, until the butter is melted and hot.
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