Naan is a leavened Indian flatbread that’s sweet, flavorful, and traditionally served with Indian dishes. Traditionally Indian Naan is cooked in a tandoor oven, but this recipe only requires a hot griddle! It’s an excellent bread for sandwiches or dipping. Naan bread is easy to make and requires basic ingredients but requires some time or kneading, rising, and rolling.
Prep time: 15 minutes
Cook time: 70 minutes (includes rise time)
Serves: 18-20 pieces
- 1 tablespoon active dry yeast
- 1 cup warm water
- 1/4 cup maple syrup
- 3/4 cup unsweetened soy milk
- 2 1/4 teaspoons Ener-G Egg Replacer mixed with 1 tablespoon water
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon rice vinegar
- 1 1/2 teaspoons sea salt
- 4 cups white whole wheat flour, more or less as needed
- In a large bowl, dissolve the yeast in the warm water. Let stand until frothy.
- Stir in the maple syrup, soy milk, egg replacer mixture, garlic powder, onion powder, vinegar, salt, and flour to make a soft dough. You may have to add more or less flour depending on the type of flour you use. Do NOT use pastry flour because it will produce a gummy dough.
- Turn onto a lightly floured surface and knead for 6-8 minutes until smooth. Place the dough in a bowl and cover with a damp towel. Set aside in a warm place to rise until doubled in size, about 1 hour.
- Punch down the dough and then pinch the dough into 18-20 small nectarine-size balls. Place on a dry tray and allow to double in size, about 30 minutes.
- Preheat a griddle pan over medium-high heat. On a work surface next tot he griddle, roll out on of the dough balls and stretch out the dough to form an un-even roundish shape.
- Place on the griddle. Cook for 2-3 minutes, until puffy and lightly golden. Do not overcook; you want them to be able to fold without cracking. Turn over and cook the other side.
- Continue to make all the naan until finished. Naan bead freezes well.