The Flaky Vegan

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Quick fix, yeast free garlic and coriander naan, vegan

Updated: Sep 28


Yeast free, vegan, garlic and coriander quick naan


This was a quick throw together to accompany our Tandoori Chickpea Chicken and Cosmic Curry sauce. We found recipes that involved faffing with yeast....but we were starrrrrrrrvin!!!



This recipe is nice and simple, the yogurt, rather than using milk, makes the dough nice and stiff and much easier to handle. You can play around with the flavours, you could use chilli, or onion granules maybe, but garlic and coriander is my all time favourite naan bread. The bread keeps well in the fridge well wrapped for a couple of days, wrap in foil and reheat in the oven. It freezes well too.


I used Flora Buttery for the dairy free option to butter on top


This recipe makes 4 small naan breads, play around with the quantities to make more...



Ingredients


265g plain flour

1tsp salt

3/4tsp baking powder

1tsp garlic granules

1tsp vegetable oil

175ml plain soy yogurt, sweetened or unsweetened is fine


3 large cloves of garlic, peeled and thinly sliced

2 tbsps dairy free butter

Small handful of fresh coriander roughly chopped



Method


Mix the dry ingredients in a bowl. Chris would tell you to sieve the flour but I don't and it works just as well! Add the oil and yogurt and mix with a spoon. You will need to get your hands in to finish the mixing and and to knead lightly to make a smooth, stiff dough



Divide the dough into 4 equal portions and roll into balls. On a lightly floured surface, roll the balls into roundish or oval shapes that will fit into a large frying pan, 1 or 2 at a time


Put the dairy free butter and garlic slices into a separate small frying pan and cook on a low light just to gently cook the garlic but not brown it. This only takes a couple of minutes then turn the heat off and stir the fresh coriander well in and leave to one side



Heat a large frying pan to medium then plop 1 or 2 at a time of the rolled naans into a dry frying pan. Leave for a minute then flip over and cook the other side. There should be dark brown spots on the cooked side. You can always flip it back over and cook a little longer if needs be. Slide from the pan onto some foil and cook the remaining naans in the same way.




Brush the cooked naans with the melted butter, garlic and coriander then wrap in the foil to keep warm. You can keep warm in the oven on a lowish heat too whilst you prepare your other dishes


Enjoy


Garlic and Coriander naan, Chickpea Chicken Tandoori, Cosmic Curry Sauce, Basmati Rice

Debbie

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