Aquafaba Vegan Naan

Hey guys,

I am trying really hard to make more time to post my recipes. I love to cook and bake but actually writing out the recipes is a chore for me! Over the next few weeks, expect to see a lot more recipes on here as well as some of my own personal rantings.

Here is my recipe for vegan naan. It is light and fluffy like a cloud and completely vegan. You can definitely switch out the flour for a gluten-free, if that is your thing, but this recipe just uses regular all-purpose flour. I have made several recipes for a gluten-free version, but I don’t have any gluten allergies and I have no qualms with it! It is a terrible misunderstanding that just because something is gluten-free, it is healthy for you, totally not true! If you have Celiac or some other gluten intolerance, that is one thing, but if you are avoiding gluten just because you think the alternative is going to be better for you, make sure you are doing you research and checking your facts.

If you are into gluten naan but not into dairy, try this recipe 🙂

naan

All you need is

2 1/2 cups of all purpose flour

1/2 tsp salt

1/2 cup warm water

2 tsp of yeast

1 tsp of sugar

1/3 cup of unsweetened coconut yogurt (or any other unsweetened, non-dairy yogurt)

2 tablespoons of aquafaba (water from can of chickpeas)

Combine the water, sugar and yeast in a bowl and wait about 10 minutes until the yeast gets fluffy and foamy. Meanwhile, combine the salt and flour in a large bowl. Make a little well in the flour and add the yeast mixture, yogurt and aquafaba. Use a wooden spoon to combine all the contents.

Kneed the dough for about 10 minutes until it is super smooth and shiny. Form the dough into a ball and place it in a lightly oiled, non-reactive bowl. Cover with a damp towel or plastic wrap and leave it to rise for an hour or until the dough doubles in size.

dough 1

On a lightly floured surface, lay out the dough and form it into a fat disc. Cut it up like a pie into 8 equal pieces and roll each piece into separate balls. Cover with plastic wrap for 10 minutes.

Meanwhile, heat a non-stick skillet over medium-high heat and brush with oil. You do not need to use too much oil, just enough so the dough doesn’t stick to the skillet.

Roll each ball until they are about 1/8 inch thick.

Add the first piece of flattened naan dough to the hot skillet. When the top starts to puff and bubble, flip and cook the other side. When both sides are cooked and have toasty brown spots, remove from skillet and continue this step with the remaining pieces. Some things to note: you may need to add more oil and you continue adding more dough. Also, you may need to reduce the heat on the stove. I usually start at medium heat and must reduce it to medium-low by the time I am almost done with 8 pieces.

naan 2

All done! Do I even need to go into the hundreds of different things you can do with naan? Eat with hummus, dal, wraps, pizza, falafel, etc. etc. etc.

Here is the detailed instructions for making Vegan Aquafaba Naan:

Aquafaba Vegan Naan:

Serves 8

Prep time: 25 minutes + 1 hour

Cook time: varies depending on how hot your stove and skillet get. To cook 8 pieces about 25 minutes

Ingredients:

2 ½ cup all-purpose flour

½ tsp salt

2 tsp yeast

1 tsp sugar

½ warm water (105-110 degrees F)

1/3 cup coconut yogurt

2 tablespoons aquafaba

Olive oil for cooking

Instructions

  1. Proof the yeast by combing the warm water, sugar and yeast. Stir to combine and then let sit for about 10 minutes until the yeast is nice and fluffy and foamy. Meanwhile, combine the salt and flour in a large bowl.
  2. Make a well in the middle of the flour. Add the yeast mixture, yogurt, and aquafaba. Kneed the dough until it is smooth, about 10 minutes.
  3. Place the dough in a lightly oiled, non-reactive bowl and cover with a damp cloth or plastic wrap for an hour, or until the dough doubles in size.
  4. Shape the dough into a fat disc and cut it like a pie into 8 equal pieces. Roll out each piece until they are about 1/8 inch thick.
  5. Heat a skillet over medium-heat. I used a basic non-stick skillet. Add a little bit of olive oil to the skillet, not too much but enough so that the dough will not stick.
  6. Lay out the first naan piece. When the dough starts to puff up and bubble, flip and cook the other side until both sides are cooked and have some toasty spots. This step requires attention. Depending on your pan and how hot your skillet gets, you want to watch the naan closely. You may need to lower the heat as the skillet gets hotter.
  7. Repeat with the remaining pieces.
  8. Cover with a towel until ready to serve. Serve hot.

naan 3

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