My new recent cooking obsession is naan. Not only is it cheap, like making your own bread or tortillas, but it is completely without artistry. By without artistry I don’t mean that it isn’t good. Naan is delicious, and so simple that you don’t need any cooking instincts or knowledge to produce wonderfully tasty and sophisticated results. In both bread and tortillas, the combination of flour, yeast, salt, and sugar taste wonderful, but takes a few bakings to master. The first time you make bread, you’ll have an edible result, but it won’t be…. perfect. It’s the same thing with tortillas, especially if you don’t want to eat them right away. With naan, as long as you put the ingredients in without too much error, the naan will be fluffy, aromatic, and delicious.
Did I mention naan also take only a few minutes to kneed, an hour and a half to rise, and about 10 minutes to bake? Yes, easy and time efficient!
Naan is also incredibly versatile. Here are some delicious pictures of all the things I have recently done with batches of freshly baked naan.
In conclusion, a short blog post but I hope a motivating one. For both your budget, your taste buds, and maybe even the taste buds of your friends, I would whip up a batch of fresh hot naan this weekend!
A few other ideas from Vegan Richa here, including stuffed naan. Can you say yummy?
Or maybe here….
Nom nom naan naan!
This week in updates: Can I just lay on the couch and eat cheesecake?
Things have been… complicated. Things have also been busy. It’s one of those weekends when you wish you just had a day to do absolutely nothing. Not really the case, but at least my three days of bicycle commuting while my motorcycle is still in the shop has allowed me to take a physical rest day today. Maybe I have a few things I have to do, especially since my final tattoo session is tomorrow, but physically today I can stretch, relax, and eat really good food. Like naan. Or cashew cheesecake.
The recipe: Vegan naan
Inspired by peta’s recipe, I just made half the flour whole wheat and therefore doubled the yeast. Delicious!
Delicious, cheap, easy and versatile. Makes 5-6 naan.
- 2 tsp. active dry yeast (1/2 package)
- 1/2 cup warm water
- 1 Tbsp. sugar
- 3 Tbsp. soy milk
- 1 tsp. salt
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 2 Tbsp. olive oil
- In a large bowl, whisk the yeast in warm water. Let stand about 10 minutes, until frothy. This shows you that your yeast is active and working!
- Stir in the sugar, soy milk, salt, and enough flour to make a soft dough, between 1 3/4 to 2 cups.
- Knead for 6 to 8 minutes on a lightly floured surface or until smooth. Place in bowl, cover with a damp cloth, and let it rise 1 hour, until the dough has doubled in volume.
- Roll into golf ball-size pieces and place on a baking sheet. Cover with a towel and allow to rise about 30 minutes.
- Preheat a pan or griddle to high heat and lightly oil. If you have a really good nonstick pan or griddle (like I do!) don’t worry about the oil unless you want the added flavor. Roll each ball of dough into a thin circle then add to pan one at a time.
- Cook for 2 to 3 minutes, or until bubbles begin to brown and brush the top side with additional oil. Flip the bread and cook for 2 to 3 minutes on the other side. Continue until all the bread is cooked.