I hope y’all will love this vegan naan! Printable recipe (including metric measurements): https://rainbowplantlife.com/vegan-naan/
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Key Moments:
00:00 Introduction
00:15 Making the dough
01:26 Kneading the dough
02:14 Resting the dough
02:42 Proofing the dough
03:25 My parents arrive
04:20 Rolling out the dough
04:57 Cooking the naan
06:07 Taste test
Today i’ll be sharing my vegan naan recipe i’m serving it to my parents alongside a store-bought vegan naan to see which version reigns supreme and trust me you’re going to want to stick around to see their reactions oh come on look at that and look at this i’ll have this
Very little taste in it no to get started heat 2 3 cup of water until it’s lukewarm pour it into a bowl and mix in two teaspoons of cane sugar and whisk until it’s dissolved now add a teaspoon and half of active dry yeast the yeast does need some help to get
Activated the warm water is going to help it multiply and the sugar is the food that it feeds on let this hang out for 15 minutes to allow the yeast to activate while the yeast is doing its thing let’s mix our dry ingredients you’ll need two cups of all-purpose
Flour a half teaspoon of sea salt and a quarter teaspoon of baking powder to give the yeast a little boost in rising the dough so this is what our yeast mixture looks like after 15 minutes it’s foamy and frothy if yours doesn’t bubble up like this your yeast sadly has
Expired and you will need to get some new yeast add the yeast mixture to the flour along with one tablespoon of a neutral flavored oil like avocado oil now we’re just going to mix the dough with a fork until it becomes basically impossible to keep mixing it’s going to
Get really shaggy and then we will start kneading it with our hands and the reason i’m using a fork at first is because this is going to be really sticky and so i want to minimize how much time i spend using my hands in the
Dough to just you know keep it as clean as long as possible so this is about as much as i can stir the dough now i’m just going to put it on this clean countertop it’s going to be messy don’t worry before we get in there with our
Hands you want to oil your hands this is a technique used commonly in lots of different indian breads it’s going to help bring the dough together but also prevent your hands from getting super sticky and we’ll repeat this a couple times while we need the dough so you
Just need your hands oil them and just start bringing it together if the dough feels dry add just a few drops of lukewarm water seriously though just a few drops otherwise the dough will get too wet and adding more flour will make the dough tough the dough will stick to
Your hands and the surface but after a few minutes and a few more rounds of oiling up your hands it’s gonna go from sticky to soft elastic and pliable the whole kneading process should take about five maybe six minutes and this is what the finished dough looks like so we’ve
Got our large bowl add just a little bit of oil to it we are going to coat the ball of dough in the oil just a little bit on all the sides and then we are going to cover it with a clean dish towel and i’m going to let it rest in my
Oven with the light on you want somewhere warm not hot because the yeast needs a warm place to grow and to help the dough rise so in she goes for an hour and a half all right this is what our dough looks like it’s about doubled in size lightly
Punch it down to release the air and then use your trusty hands to just briefly knead it again it should be smooth and tacky but it shouldn’t stick to your hands we’ll divide the dough into eight equal well equal-ish portions they’re not going to be perfect i like
To use a pastry cutter instead of tearing the dough with my hands to avoid breaking up the gluten too much and then just roll each piece of dough into a ball these dough balls need to rest for another 10 maybe 15 minutes this is the second rest it’s also known as the
Proofing of the dough i’m just putting them directly on some parchment paper you could also put them on a baking sheet that is lightly floured so they don’t stick and don’t space them too closely together because they will expand a little bit i’m just going to
Cover it with our towel and i’ll check back in 10 minutes and while the dough was resting my parents arrived unfortunately the footage is not usable at all because whenever my parents are here chaos ensues is it time for you to show up no i don’t need to show off i’m
Just so proud of my own daughter so talented is it okay my teacher i have a white boy here i think i’m little brown and little on a white side no okay part of it was my fault because i did accidentally trap my mom in a
Microphone wire what did you do i didn’t do anything look how yummy it looks my god can’t believe my choice my little baby is a big chef well i’m not that big i don’t mean a big chef like a popular or a well-known chef or a famous i like
To cover it with a lid for 30s hey were you looking i like to cover it with a lid on the second side so i filmed the process again to give you a clear picture of how to do this grab a dough ball and put it on your
Work surface and roll it out almost as thinly as you can make sure you roll outward and off instead of back and forth over and over and it’s going to naturally form into an ovalish like shape about eight inches long and five inches at its widest add a few sprinkles
Of chopped cilantro to boost the flavor and pat it down with the rolling pin to make sure it sticks dampen your hands with some water to help pick up the non and then you’re going to pat a bit of water all over the back side of the knot
Do not skip this step because this is how the non is going to stick to the hot pan preheat a cast iron skillet over medium high heat until it’s nearly smoking at least five minutes to test if it’s hot enough sprinkle a little bit of water if it sizzles and quickly
Disappears you’re ready to go dampen your hands to make it easy to pick up the naan and carefully place it in the hot skillet watered side down the first non usually takes a bit longer but on average you just need 45 to 60 seconds on the first side you’ll know it’s time
To flip when you see these little bubbles all over check the bottom side to see if it’s nicely browned some charred spots are fine and then flip for the second side i like to cover the pan with a lid and cook for 30 to 40 seconds i’ve tested this side by side without
Covering the pan and the steamed version always works better because trapping the steam inside of there leads to a non with more flaky layers when it’s done part of the naan should actually look a little doughy and other parts should be nicely charred this naan is best served
Warm a little bit of melted vegan butter brushed on top and a sprinkle of flaky sea salt so if you want to put the make the garlic naan what you do is grate a couple cloves of garlic and put them in the butter and heat it for a couple
Minutes on the stove in the microwave in the microwave for like 30 40 seconds and then you can brush it with a brush so there will be some flavor of garlic in the butter i want you to try both of these oh come on look at that and look at this
I’ll have this why would i so we’re gonna try the store-bought vegan on first this is from the store i gave it a little boost with some homemade garlic butter just to like jazz it up make it fair even the playing field so i’m just giving you a small bite of each
And let me know what you think dry and very little taste in it mom no this is okay when you are hungry and you have anything else available all right let’s try the naan we just made that you guys helped me make it’s so nice and soft
Oh my god my mom brought chana masala over so we could have it with the naan which is adorable this pan is so delicious i can eat none by itself does it remind you of naan at like an indian restaurant no this is nothing compared to indian restaurant this is nothing compared oh
Did you think it was better than indian restaurants yes it was a sick burn that’s a great burn thanks all right i have a few more non to make and these guys are still hungry so i’m gonna head out and how about the videographer max is also hungry so thanks for
Watching and we’ll see you guys in the next video bye bye bye oh my god it’s melting in my mouth