bread: vegan naan
- Number of Servings: 6
Ingredients
*Whole Wheat Flour, 3.5 cup (remove) Salt, 1 dash (remove) Yeast, bakers, 0.5 ounce (remove) Water, tap, 1.5 cup (8 fl oz) (remove) *Extra Virgin Olive Oil, 3 tbsp (remove)
If using a stand mixer, put the 3 1/2 cups flour and teh salt, yeast, yogurt, and butter into the bowl. Mix with the paddle attachment (preferable) or dough hook on slow speed for 1 minute to bring the ingredients together into a ball. Switch to the dough hook if need be and mix on medium-low speed, occasionally scraping down the bowl, for 3 to 4 minutes, until the dough is smooth and slightly sticky.
Dust a work surface with flour, then roll the dough in the flour to coat. Knead the dough by hand for 3 to 4 minutes, incorporating only as much extra flour as needed, until the dough feels soft and tacky, but not sticky. Form the dough into a ball and let it rest on the work surface for 5 minutes while you prepare a clean, lightly oiled bowl.
Resume kneading the dough for 2 minutes, adding flour if needed to make a smooth, soft, tacky dough. Place the dough in the prepared bowl, cover tightly with plastic wrap and place in the refrigerator overnight.
Transfer the dough to a lightly floured surface, divide it into 5 (or 6) pieces, and form each into a tight ball. Place the balls on a sheet pan lined with parchment paper or a silicon mat, cover loosely with plastic wrap, and let rise at room temperature for approximately 45-60 minutes, until the pieces have grown to 1 1/2 times their original size.
Preheat the oven to its highest setting and prepare it for hearth baking (with a baking stone if you have one). You will not need a steam pan. On a lightly floured work surface, roll out each piece of dough into a flat disk 4 to 5 inches in diameter. Dust the disks with flour and return them to the sheet pan, stacking them if necessary. Cover with a cloth towel or plastic wrap and let rest for 5 minutes.
Return to the first disk and hand stretch the dough, as you would for pizza into a circle about 1/4 inch thick and 8 inches in diameter. Try to keep the dough as even in thickness as possible and do not stretch to thinner than 1/4 inch. Again, dust the disks with flour and either return them to the pan or move them to a flat surface where they can rest, covered and undisturbed, for 5 minutes.
Lightly flour a baking peel (or the underside of a sheet pan). Hand stretch the first piece of dough to 10 to 12 inches in diameter and about 1/8 inch thick. fry or bake.
Serving Size: 6 large pieces
Number of Servings: 6
Recipe submitted by SparkPeople user HIPVEGANCHIC.
Dust a work surface with flour, then roll the dough in the flour to coat. Knead the dough by hand for 3 to 4 minutes, incorporating only as much extra flour as needed, until the dough feels soft and tacky, but not sticky. Form the dough into a ball and let it rest on the work surface for 5 minutes while you prepare a clean, lightly oiled bowl.
Resume kneading the dough for 2 minutes, adding flour if needed to make a smooth, soft, tacky dough. Place the dough in the prepared bowl, cover tightly with plastic wrap and place in the refrigerator overnight.
Transfer the dough to a lightly floured surface, divide it into 5 (or 6) pieces, and form each into a tight ball. Place the balls on a sheet pan lined with parchment paper or a silicon mat, cover loosely with plastic wrap, and let rise at room temperature for approximately 45-60 minutes, until the pieces have grown to 1 1/2 times their original size.
Preheat the oven to its highest setting and prepare it for hearth baking (with a baking stone if you have one). You will not need a steam pan. On a lightly floured work surface, roll out each piece of dough into a flat disk 4 to 5 inches in diameter. Dust the disks with flour and return them to the sheet pan, stacking them if necessary. Cover with a cloth towel or plastic wrap and let rest for 5 minutes.
Return to the first disk and hand stretch the dough, as you would for pizza into a circle about 1/4 inch thick and 8 inches in diameter. Try to keep the dough as even in thickness as possible and do not stretch to thinner than 1/4 inch. Again, dust the disks with flour and either return them to the pan or move them to a flat surface where they can rest, covered and undisturbed, for 5 minutes.
Lightly flour a baking peel (or the underside of a sheet pan). Hand stretch the first piece of dough to 10 to 12 inches in diameter and about 1/8 inch thick. fry or bake.
Serving Size: 6 large pieces
Number of Servings: 6
Recipe submitted by SparkPeople user HIPVEGANCHIC.
Nutritional Info Amount Per Serving
- Calories: 299.3
- Total Fat: 8.3 g
- Cholesterol: 0.0 mg
- Sodium: 27.8 mg
- Total Carbs: 51.8 g
- Dietary Fiber: 8.7 g
- Protein: 9.5 g
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