Vegan naan ... so good you'll have 'naan' left
But it's so true.
I made six pieces and we gobbled it up even though we weren't even hungry, just because it was THAT good.
The best part about it? It's the most low-maintenance recipe and method for making vegan naan that I've come by.
Now if that's not reason enough to at least give this recipe a whirl, then I don't know it.
So good you'll have 'Naan' left
2 1/2 cups all purpose flour
1 cup whole wheat flour
1 tsp salt
1 tsp baking soda
2 tsp cumin
2 tsp tumeric
1/2 cup vegan "buttermilk" (1/2 cup almond milk, 1/2 TBS lemon juice, let it sit for 10 minutes)
1/2 cup vegan sour cream (we used Tofutti because it rocks)
1/4 cup oil
Minced garlic (a few spoonfuls will do)
Vegan butter (optional)
(You'll be adding handfuls of flour as you go, to help with rolling it out, etc)
Mix together vegan "buttermilk" and set aside.
Throw together all the dry ingredients in a medium bowl.
Add in sour cream, oil and garlic.
Mix in "buttermilk."
Fold together ingredients until dough is semi stretchy.
Knead for 5-10 minutes.
Place on the stove with a towel over the bowl for one hour.
Break dough into six baseball-sized dough balls, then on a floured surface roll one ball out and flatten into a long oval. We made ours about 1/6 inch thick, and I'd recommend keeping it on the thinner side. It helps with the cooking.
In a skillet, cook a thin layer of oil on medium heat. Place flattened, dough oval into the pan and cook for about 2 minutes on each side, or until bubbly and light brown on sides.
Place on plate to cool slightly, brush with melted butter lightly on both sides.
Enjoy with your favorite dip! (Or try out this super yummy spinach artichoke dip; so good it could fool your nonvegan mama)