Easy Vegan Naan Bread

STEP 1: Prepare the Dough

• Activate the Yeast:
  In a jug, combine 7g of fast-action dried yeast, 2 tsp of caster sugar, 2 tbsp of vegetable oil, and 300ml of warm water (aim for a temperature around 37°C). Let it sit for 5-10 minutes until it becomes frothy, which indicates that the yeast is activated.

• Mix Dry Ingredients:
  In a large mixing bowl, whisk together 500g of plain flour, ½ tsp of baking powder, and 1 tsp of fine sea salt. Make a well in the center of the flour mixture.

• Combine Ingredients:
  Pour the activated yeast mixture into the well. Mix with a wooden spoon or your hands until a rough dough forms, ensuring all flour is incorporated.

• Knead the Dough:
  Transfer the dough to a lightly floured surface. Knead for 5-7 minutes until the dough is smooth and elastic. If it’s sticky, sprinkle a little more flour as needed.

• First Rise:
  Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp tea towel or plastic wrap. Let it rise in a warm, draft-free place for 45 minutes to 1 hour until it nearly doubles in size.

STEP 2: Shape the Dough

• Knock Back the Dough:
  Once risen, gently punch down the dough to release air. This process helps develop the texture.

• Divide the Dough:
  Place the dough on a clean, lightly floured surface. Divide it into 8 or 10 equal pieces, shaping each piece into a smooth ball.

• Second Rise:
  Cover the balls with a damp cloth or plastic wrap and let them rise again for 30-45 minutes until they double in size.

STEP 3: Cook the Naan

• Preheat the Pan:
  Heat a dry cast iron skillet or heavy frying pan over medium-high heat until hot.

• Roll Out the Dough:
  Take one dough ball, dust it with flour, and roll it out into an oval shape about 1cm thick. Keep the remaining balls covered to prevent drying.

• Cook the Naan:
  Lightly brush the top of the rolled naan with water. Place it water-side down in the hot pan. Brush the top with water as well. Cook for 1-2 minutes until it puffs and forms brown spots.

• Flip and Finish Cooking:
  Use tongs to flip the naan and cook the other side for another 1-2 minutes. Once golden, transfer it to a plate and cover with a towel to keep warm. Repeat for the remaining dough balls.

STEP 4: Prepare the Garlic Butter

• Combine Ingredients:
  In a small saucepan, melt 50g of vegan salted plant-based butter over low heat. Add the 4 finely chopped garlic cloves.

• Infuse Flavor:
  Cook the garlic gently for 3-5 minutes, stirring occasionally until fragrant and lightly golden. Be cautious not to burn the garlic.

• Add Fresh Herbs:
  Remove from heat and stir in a small handful of finely chopped fresh coriander for added flavor.

STEP 5: Serve

• Brush the Naans:
  Use a pastry brush or the back of a spoon to generously brush the garlic-coriander butter over the warm naans.

• Presentation:
  Arrange the naans on a serving platter, keeping them wrapped in a towel to maintain warmth.

• Enjoy:
  Serve immediately with your favorite plant-based dishes like curries, or use as a wrap for fillings. Store any leftovers in an airtight container for up to a day.

Additional Tips

• For Extra Flavor: Consider adding spices like cumin or nigella seeds to the dough for added flavor.
• Make Ahead: The dough can be prepared in advance and refrigerated overnight for a more complex flavor.
• Variations: Feel free to experiment with toppings like sesame seeds or even a sprinkle of chili flakes for a spicy kick.

By following these comprehensive guidelines, you’ll achieve delicious, Easy Vegan Naan Bread that are perfect for any meal!