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 naans for our dinner other night, and not a single crumb remained.