Naan - plain, avocado, garlic, stuffed and more. Indian flat bread. vegan

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Naan - plain, garlic, stuffed. Vegan Recipe

There are several types of indian flat breads.. some leavened like Naan, some unleavened like Roti/Chapati or stuffed unleavened like Parathas. The default bread of choice is Roti and Parathas. There are very few days when I make Naan at home. It is just what we grew up eating.. more unleavened breads(roti, paratha) at home and Naan outside in restaurants. The naans in Indian restaurants though are very likely to be non vegan. I've posted naan bread long before on the blog, using yogurt and butter/ghee and it was time to veganize it!

Also, check out my post about glutenfree steamed Naan flat bread.


Below are some videos on how to make some of the indian flat breads. Though the recipes in the videos are not vegan,, videos help with the steps and technique
Naan (oven baked)
Also see a couple of different methods to make Naan at Ecurry here(no video).
Naan Pictures are from different days, most made on stove top, some Thick to serve as pita bread, some thin and charred and some stuffed!

Pictured below. Naan Stuffed with grated cauliflower

This post was sitting in the Drafts for too long, mainly because I wanted to make better naans, take more pictures, perfect the thing and so on. Well finally I decided that these Naans are good enough.. for me.. super great according to hubbs.. really I should listen to him more:).

I make a couple of variations of the Naan dough.. One is my Vegan dinner roll dough recipe (which will yield 6-7 naans) and the other one is using Avocados instead of the non dairy yogurt. Both Naans come out nice and soft, but I am a bit partial to the Avocado one. Of course it looks green:), but is so amazingly soft and stays soft forever!

Pictured below, Avocado Naan.

Avocado Naan

Cooking time depends on the oven and pan used. You will have a better idea after making the first Naan in terms of how you like yours, cooked to a dark char spots or golden like a pita.


Naan- Indian flat bread

Allergy Information: Dairy, egg, corn free recipe. Can be made soy and nut free.

You can make these with all bread flour or all Wheat flour. I usually dont put more than half whole wheat flour.
For 4-5 Naans
Ingredients:
2+ cups flour( I used 1.5 cups bread flour and 0.5 cups whole wheat flour)
1.5 teaspoon active dry yeast
1 teaspoon salt
2 teaspoons raw sugar
1/2 teaspoon baking powder
2 Tablespoons Oil (I use a combination of coconut and olive or organic canola)
3 tablespoons Soy yogurt or Cashew Yogurt Or Coconut milk yogurt... Or 4 Tablespoons Mashed Avocado mixed with 1 teaspoon lemon juice.
3/4 cup lukewarm water
Seeds for topping: Nigella(Kalonji), black Sesame(til), Carom(Ajwain)

Directions:
Dissolve active dry yeast and sugar in 1/4 cup lukewarm water and let it sit for 10 minutes or until frothy.
Add salt and baking powder to 2 cups flour and mix well.
Add the oil and yogurt Or avocado and mix into the flour.
Add the water/yeast mixture and knead. Add a 1/4 cup water at a time to make into soft dough.
Knead for 5-6 minutes until smooth and non sticky. Place in greased container, spritz top with oil and let rise for 2 hours or until doubled.
Knead the dough for a minute, use a little flour to help reduce stickyness, and divide the dough into 5 equal parts.
Take each piece of dough, one at a time, and roll/shape into 8-inch oval shape. Dust lightly with flour to help with the rolling.

Cook:
Oven Method:
Heat the oven to 450 degrees F with pizza stone for at least half an hour.
Next turn the oven to high broil.
Before putting the Naan in oven, pat some sesame or nigella seeds on the top. Lightly spritz/spray the naan on both sides with water and place onto your baking/pizza stone into the oven.
Bake 2-3 minutes till it puffs and top gets golden.
Serve hot, topped with vegan butter or olive oil.
Stove top:
Use any large pan/skillet which can withstand high heat. Heat it on medium high heat until hot.
Pat some nigella, sesame or carom seeds on top and spritz the bottom with a little water.
Place the naan with bottom on the pan.
Cover and let cook on medium high till it starts to puff.
Flip after 1-1.5 minutes, and cook for half a minute( for pita style)
If you like a charred Naan, then instead of flipping to cook the other side, hold the uncooked side of Naan over the flame with tongs for a few seconds to cook and char some spots.
Serve hot, topped with vegan butter or olive oil with any Indian curry, Daal lentils, vegetables, salad and pickle.

For garlic Naan:
Press finely chopped garlic and cilantro on the top along with the seeds of choice and roll the rolling pin over it, so everything gets embedded in the dough and then proceed with the cooking step as above.

Pictured below- inside of the Stuffed Naan.


Stuffed Naan:
Stuffing( can be any stuffing you use in Parathas.. some grated veggies, herbs and spices)!
Pictured stuffing
1.5-2 cups Grated cauliflower
1 green chili chopped
1 teaspoon ginger grated
1/4 cup cilantro chopped
1/2 teaspoon salt
1/4 teaspoon black salt(kala namak)
1/2 teaspoon carom seeds(ajwain)
1/2 teaspoon cumin powder
Add 1/2 cup finely chopped greens like spinach, Kale, Chard to amp up the nutrition.

Mix everything and use. If the stuffing feels too damp, you can dry roast it for 2 minutes or microwave for a minute so the veggies absorb the moisture. The moisture is not a problem in Naans, but creates rolling problems when used for parathas(unleavened flat bread), because the dough is rolled quite thin.
Other stuffing ideas: mashed boiled potatoes, grated broccoli, zucchini, potato mixed with Beet, potato and Kale/spinach, grated radish, squash and lots more.

For Stuffed Naan:
Roll out the dough into a circle and place the stuffing like a calzone on one side, half inch away from the edge.
Apply a little water on the edge, Fold the other side and seal. press edges well.
Roll out this semicircle a little to form an oval and also distribute the stuffing.
Proceed to cook like regular Naan above.

Phew long post.. I had my dentist appointment yesterday.. darn these cavity prone teeth.. so been eating soups and daals since then, and super bored of it.. now thinking of what else to eat! Hope you all are having super fun last few days of 2011!
The Naan got featured on Glamour.com!

46 comments:

  1. Thank you thank you thank you!!!!
    I have been trying to make naan...and mine suck! I will have to try these!
    :)

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  2. What perfect & gorgeous naans!!!
    Prathima Rao
    Prats Corner

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  3. What A perfect NAANS..HAVE 2 TRY....

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  4. oh my god richa, these look incredible! i've really missed naan but have been a bit nervous to try it myself - thank you for explaining it so well!

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  5. i've never had naan! it always looks so good, but i've never seen/found a gluten-free version. this looks...so amazing and makes me wish i could eat gluten.

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  6. When I come to visit, will you promise me that you will make this for me??? I don't even care about the gluten, I will take it!!

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  7. These look gorgeous! I'm tempted to make naan with that dough I just prepared for Pizza:)

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  8. Those stuffed naan look awesome!! I've been wanting to try parathas for a long time now but I think they scare me a little. I love the cauliflower filling in yours. I really want to try them - I bet my kids would love them too :D

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  9. Wow Richa all the naans look really great. Loved the idea of avocados in naan. Superb recipe!

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  10. Thanks Isobelle, Let me know when you try these!

    Thanks Prathima and Maha!

    Thanks Jess. do try them, and ping me for any questions!

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  11. your Naan bread looks perfect! I love the idea of stuffing it. Mmmm do want. Have you ever tried making pizza with Naan bread as the base? So delicious!

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  12. Cara, yes i will make these for u! Actually i have a glutenfree similar thing.. so I can make those! the uttapams will get posted next week!

    Caitlin, theres a similar glutenfree veggie loaded skillet bread called Uttapam, made with Dosa batter(fermented lentil and rice batter). its like a sourdough version of the stuffed Naan!
    You can get the batter in an Indian store and mix in the stuffing and make it on a skillet. a Video here http://www.youtube.com/watch?v=dsGQ7S9binY
    or wait for my post next week:)

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  13. Thanks Keerthana. :)

    Thanks Heidi, Let me know when you try it!

    Thanks Raji, i love avocado in bread.. makes it super soft!

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  14. Thanks Char! yes i do use it sometimes for pizza base..:) most pizza bases i make whole wheat and with generous olive oil.. love the olivey taste for the base!

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  15. Wow, that looks so good - especially the stuffed naan! I just ate dinner but you are making me hungry again! I also like the idea of using avocado in your recipe

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  16. Those are lovely! And the stuffed ones must be delicious, the gobi filling looks so inviting.

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  17. haha! I don't think I commented on here yet, unless you said thank you to another Isobelle who commented?

    Anyway, I have never heard of stuffed naan! That's SO neat!

    I used to love naan when I ate gluten. There are a lot of people living in England that have immigrated from India and there are so many indian food restaurants. My family would eat curry constantly, but I never liked it. I just liked the naan. I could never handle spice.
    I'm thinking about making curry tomorrow though.

    You have to try making a gluten free naan or something! Please!?
    You're so good at making breads, so I have to believe that you'd be a magic gluten free bread baker too!

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  18. Thanks TP, yep i like the stuffed ones the best! its like a nice filling snack!

    Isobelle@veganjar meet Isobelle@Vegobsession:) the first comment.
    Yes, i made a decent gf bread loaf the other day. Put up a picture on my facebook page. once i make good enough sandwich loaf, i will know what to do with flat breads!

    you should try chili free spice mixes.. they just give the nice flavor without making the curry/gravy hot.

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  19. I love garlic naan...are there any leftovers?? Can i come over :)

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  20. Love naans any time of day. These look delicious. Happy new year, Richa.

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  21. Hi Dear,
    The avocado naan is looking terrific, will must try it in the coming days... ! Wish you and ur family a fabulous year and enjoy cooking appetizing delicacies. Thanks n Regards, Sonia

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  22. Your naan looks perfect. Fluffy and soft, and crisp here and there on the outside. And the stuffed version sound delicious.
    Happy New Year to you, too.

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  23. perfect looking naans!!amazing clicks too!!1

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  24. avocado naan? AMAZING! :D ps - have you ever tried making gluten free naan before?

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  25. Thanks Priyanka and Vaishali.. Happy new year to you too!

    Thanks Sonia, Indie Tea, genevieve, Kurryleaves and Junia. A very wonderful new year to u all!

    Junia, I am working on a good gf bread dough.. once i get it right.. i can use it to make naan too!

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  26. the naan looks fabulous ! love the pictures...garlic naan is my favorite

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  27. i wanted to comment on your posts from a long time. the day i saw the avocado naan, i was like ... wow... brilliant.

    i just could not comment, because of some web glitches. the comment form asks me to use the open id account and i made one, and now i don't even remember where... and i am so stupid, i just could not see the google option above... :-0

    you are simply brilliant, richa...

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  28. This looks pretty neat! I am actually trying a version this weekend, shall let you know how it turns out.

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  29. OMG, this looks so good, Richa! And you will love making naan with coconut milk yogurt! Thanks so much for sharing the recipe. I can't wait to try the filling!

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  30. I tried the avocado version - 2 c flour and 3/4 c water, right? It came out more like a batter. I had to add more and more flour until it balled up, but then by that time the avocado was lost as was the balance of flavours that I am sure you intended. Any thoughts on why this was, or am I an enigmatic naan-maker?

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    1. It might come out to be a wet dough depending on the flour or the water content in the avocado. A lot ofpeople have tried it and havent had to change much. What flour did you use?

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  31. I can't decide which to try first...they all look delicious!

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  32. looks so amazing, would love to try them both! Thank you

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  33. this looks very taste, but do you think it coulda somehow be made without flour? I know, flourles bread sounds strange, but I have my reasons (not gluten ones)...

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    1. Hi, You can make one of the gran-free pizza crusts and use them as bread. Look through the recipe index by label under "Pizza"..
      thanks

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  34. Would it be possible to make the dough ahead of time and refrigerate/freeze it?

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    1. Yes, you can refrigerate the dough for upto 2 days. Bring to room temperature and use. Any longer than that and the naan will get a very sour taste :)
      If you are freezing, then freeze the cooked naan between parchment in an sirtigh container. thaw and broil for a minute or so to refresh them.

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  35. thank you for this recipe - it ignited my long lost love of naan! I made the garlic variation last night and it was so delicious and perfect that I may try the stuffed version later this week (potatoes and peas, of course!)
    I really love your blog - it caught my eye on Pinterest awhile back when I stumbled upon your recipe for buffalo millet sandwiches. I haven't tried that one yet, but oh my, I still drool when I even think of the photos in that post.
    Thanks again - will be back for sure! :)

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  36. Do you just make one big naan for the stuffed recipe, or a few smaller ones?

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    1. it depends on how big you make them and how skinny the layers are. with this recipe, i usually get 2 or 3.

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  37. Perfect naan everytime!! Thanks Richa! The hubby loves it.. now he always says "i like your naan better than the store naan." :)

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  38. Super recipe. Thanks

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  39. So good! Thanks.

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Hi! I am Richa. I love to whip up plant-based meals which make me and hubbs swoon and not miss any animal or animal products in them. Find out more About Me here.


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