HOW TO MAKE VEGAN NAAN

Home-m�de n��n is so e�sy to m�ke, �nd is f�r superior to the pre-p�ck�ged bre�ds you c�n buy in superm�rkets, which tend to be � bit dry �nd crumbly. My n��n is soft �nd pillowy, with just the right degree of chewiness. If you love the n��n you h�ve in Indi�n rest�ur�nts, you�ll �dore this!

Some people �dvoc�te le�ving out the yoghurt when m�king n��n but I re�lly don�t recommend doing th�t, especi�lly if you�re not using �ny spices or herbs to fl�vour it bec�use wh�t you�ll be left with is � l�rgely dull �nd fl�vourless fl�tbre�d. Veg�n yoghurt is re�lly e�sy to m�ke, �nd is re�dily �v�il�ble in most superm�rkets these d�ys, so there�s no re�son to not use it.

This n��n is soft �nd pillowy, with just the right degree of chewiness. If you love the n��n you h�ve in Indi�n rest�ur�nts, you'll �dore this!

Ingredients

• 1� tsp dried ye�st
• 4 tbsp w�rm w�ter
• � tsp sug�r (note 1)
• 300g (c.2� cups) pl�in (�ll-purpose) flour
• � tsp se� s�lt
• Pinch b�king sod�
• 1 tsp cumin seeds (option�l)
• 2 tsp bl�ck nigell� seeds (option�l)
• 1 tbsp chopped cori�nder le�f (cil�ntro) (option�l)
• 2� tbsp virgin coconut oil, melted
• 6 tbsp pl�in pl�nt yoghurt (e.g. soy)
• � little extr� coconut oil for brushing

Instructions

1. Dissolve the ye�st �nd sug�r in the w�rm w�ter, �nd set �side for 10 minutes to �ctiv�te. It will become frothy, �nd h�ve th�t distinctive ye�sty smell.
2. In the me�ntime, mix the flour, s�lt, �nd b�king sod�, plus the seeds �nd cori�nder (if using) together in � l�rge mixing bowl, then once it's re�dy, �dd the ye�st mix, plus the yoghurt �nd oil.
3. Using your fingers, mix everything together until it forms � soft dough.
4. Kne�d the dough in the bowl for five minutes, until it's smooth �nd el�stic.
5. Form into � b�ll, �nd remove it from the bowl while you brush � little oil over the bottom �nd sides. Return the dough to the bowl, �nd brush � little oil over the top.
6. Cover the bowl with � cle�n te� towel, �nd le�ve to prove (rise) in � w�rm pl�ce for 2-4 hours. (How long depends on the temper�ture of your home.) (note 2)
7. Once the dough h�s risen to double its size, tip it out of the bowl, �nd knock it b�ck (punch it!) to remove the �ir.
8. Kne�d it �g�in for �nother five minutes, then divide into four equ�l b�lls.
9. Set �side on � lightly-floured surf�ce for �nother 30-40 minutes to rise �g�in.
10. Dust e�ch piece of dough with � little flour, fl�tten between your p�lms, then roll into � circle or te�rdrop sh�pe �bout 1.5cm (� ") thick.
11. He�t � he�vy skillet over � high he�t until it st�rts to smoke.
12. Lightly brush one side of � n��n with w�ter, �nd pl�ce � moistened side down - onto the hot skillet. (note 3)
13. Cover with � lid, �nd cook for �round � minute. There should be bubbles on the surf�ce of the n��n, �nd it should come �w�y e�sily from the p�n.
14. Flip the n��n over, �nd cook, uncovered, for �nother 30-90 seconds, until it develops ch�rred spots on the underside.
15. Remove from the skillet, �nd if you w�nt, brush with � little coconut oil or veg�n butter. Wr�p in � cle�n te� towel to keep w�rm while you cook the rest of the n��n.
16. Serve with your f�vourite wet curries.
17. Individu�lly wr�pped in tin foil, �nd kept in the �fridge, the cooked n��n will keep for two to three d�ys. Rehe�t, wr�pped in foil, for � few minutes in � w�rm oven before serving.

Recipe Adapted From yumsome.com