Naan Bread

I know that modern instant yeasts can simply be mixed in with the dry ingredients without pre-mixing with water and sugar, but I’ve been making naan bread this way since the 80’s and old habits are hard to break.

For the best results, cook the naan bread on an oven or pizza stone, or a standard baking tray if that’s all you have, put into the oven when you first turn it on. A hot baking surface creates a better naan, but I recommend you keep your over-the-oven extractor fan turned on unless you want your smoke detectors to go off.

 

1 tsp dried instant yeast

4 tbsp warm water

1 tsp sugar

3 cups flour, plus extra for kneading

1/2 tsp baking powder

1/2 tsp salt

1/2 cup warm water

1 cup soy milk mixed with 1 tsp lemon juice and allowed to thicken

2 tbsp vegan margarine, melted plus extra for brushing on top

 

Makes 4 naan breads

 

1.  In a small dish, sprinkle the yeast into 4 tbsp warm water. Leave for a few minutes then add 1 tsp sugar. Leave for about 10 minutes.

2.  In a large bowl mix together the flour, baking powder, and salt. Make a well in the center and add the water, thickened soy milk, and melted margarine. Stir in the yeast mixture and mix well ( use a knife).

3. Turn onto a clean, floured surface and knead for 10 minutes until smooth and stretchy. Sprinkle on more flour as needed.

4.  Put back into the bowl, cover with plastic wrap and leave in a warm place for about an hour or until doubles in size.

5. Put oven stones or baking trays into the oven and heat to 450'F / 230'C / Gas Mark 8.

6. Punch the dough down and break into 4 pieces. With floured hands, gently pull each piece into a thin oval. Brush with melted margarine and put onto the pre-heated oven stone. Bake for 10 - 15 minutes or until golden and puffed up.

7. If you want to create traditional blackened spots, place the breads under a hot grill for 1 - 2 minutes.