Typically, Naan, an Indian bread is made with yogurt or eggs. Vegan versions of naan contain oils, and sometimes butter. My version is oil-free, dairy-free, and egg-free with added garlic and cilantro favors; two of my favorite flavors.
My husband and I eat naan a lot. We like to dip it in soups, and often, I serve it with stews and other recipes with sauce. Low in calories and simple to make, naan allows you to indulge in bread without the guilt. In fact, you can make it in advance and freeze, so you are able to eat one or two at a time instead of a whole batch.
Although a lot of recipes contain sugar, I substitute maple syrup for the sweet component. It is only 1/2 teaspoon, so it isn’t much, but it is better than using sugar. Also, water temperature is important when making any type of bread. You do not want your water hot, or cold; it needs to be like bath water; tepid. If you want to test the temperature; it should be around 100 degrees.
Despite using a food processor, the dough can be kneaded by hand. Naan comes in all sizes; you can make it as big or as small as you want. I prefer smaller pieces, but feel free to make the shapes and sizes you prefer.
Although I chose cilantro and garlic Naan to go with the Indian Dish I prepared, you can use any herbs you wish and skip the last step if you are not interested in the spread on top of the bread. I included a fat-free version, as well as, one that includes vegan butter to please all palates. Either topping bakes additional flavors into the bread and gives it an added crunch.
This way, you can cook your naan in advance, and then right before dinner, you can bake the bread, so it is all hot and ready for your meal.
I made 8 small naan for our dinner other night, and not a single crumb remained.Print
This low-fat, oil free Naan is a healthy take on traditional Naan. This particular recipe is flavored with garlic and cilantro, but you can choose your own flavor by switching out your seasonings. This is an Indian inspired bread, but it is versatile to accompany any meal.
- 1 package (equivalent to 2 1/4 teaspoons) Active Yeast
- 4 cloves, minced Garlic
- 2 Tablespoons, chopped Cilantro
- 1 teaspoon Pink Himalayan Salt
- 1/2 teaspoon Pure Maple Syrup
- 1 1/4 cup Unbleached All Purpose Flour
- 3/4 cup Semolina Flour
- 3/4 cup warm water
- 1/4 cup chopped Cilantro
- 3 cloves, minced Garlic
- 4 Tablespoons Organic Vegetable Broth or Vegan Butter
Making the Dough Step 1
- To a large bowl, add yeast, garlic, herbs, sea salt, maple syrup, all purpose flour, and semolina flour, and stir together with a spoon.
- Using a food processor, add 1/4 cup of the water, then the dry ingredients and 1/4 cup more water.
- Add more water, slowly, as needed until a dough type consistency forms; it will be ball like.
- It will double in size.
Dough Step 2
- Transfer dough to a clean, well-floured surface and knead to make sure it is well mixed.
- Add more flour as needed to prevent sticking.
- Place dough in a silicone bowl and cover with a damp cloth and place in a warm place for 1 hour to rise.
Dough Step 3
- Remove dough from bowl once doubled in size.
- Cut into 6 pieces, or 8 pieces if making smaller ones.
- One at a time on a lightly floured surface, roll each piece of dough into a small circle that’s fairly thin (between 1/4 and 1/8 of an inch thick)
- In a non-stick skillet, heat a pan to medium.
- Place one at a time in the pan.
- Cook for 2-3 minutes, but do not flip over until already cooked on one side. You can peak, but don’t flip.
- Cook all remaining non.
- Transfer to a baking sheet lined with parchment paper or a silicone baking mat
GARLIC, CILANTRO SPREAD
- Preheat oven to 400 degrees.
- In a cup size blender combine 1/4 cup cilantro, 3 cloves of garlic, and 4 Tablespoons of vegetable broth( or vegan butter if you are not concerned about oil/fat).
- Blend on high.
- Using a butter knife, spread mixture on each piece of Naan.
- Place in a 400 degree oven for 5 minutes.