Vegan naan made with whole wheat spelt flour and just a handful of other ingredients. This healthier version of naan is really easy even if you're not used to making bread, and an awesome addition to just about any meal.
Course Side Dish
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Rising Time 1 hourhour
Total Time 30 minutesminutes
Servings 12pieces
Ingredients
60ml/ 1/4 cup warm water
21gramsfresh / 2 1/4 teaspoons dry yeast
1teaspooncoconut sugar
250ml/ 1 cup room-temperature water
2tablespoonsolive oil
1teaspoonsea salt
290 - 350grams/ 2 1/2 - 3 cups spelt flour*
Coconut oilfor frying
Instructions
In a large bowl, whisk together the 1/4 cup water, yeast, and coconut sugar. Let the mixture sit for 15 minutes and if it doesn't bubble or foam, buy new yeast. Stir in the other 1 cup water, olive oil, salt, and 1 cup of flour with a wooden spoon. Add the remaining flour 1/2 cup at a time, stirring between each addition, until it becomes too difficult to stir.
Turn the dough out onto a well-floured surface and flour your hands. Knead for 5-10 minutes, sprinkling additional flour as needed, until a soft and smooth dough forms. You can also use the dough hook in a stand mixer if you have one.
Grease a large bowl and place the kneaded dough into it, brushing a little more oil over the dough and covering with a tea towel. Place in a warm spot (like an oven with the light on) and let the dough rise for about 50-60 minutes, or until doubled in size.
Heat a large, flat bottomed pan on medium high heat. Portion the dough into approximately 12 equal pieces, then flour a surface and roll one out at a time into rough ovals, about 2cm thick. Once the pan is very hot, add about a half-teaspoon of coconut oil, followed by the rolled dough. The dough should immediately bubble and start to puff up. Sprinkle a little pinch of salt if desired, and cook for about 45 seconds. Lift the naan, add another half-teaspoon of oil to the pan, and flip. Add another sprinkle of salt if you're adding salt. Roll the second naan while the first is cooking. Repeat until all of the dough has been used, keeping the cooked flatbreads in a warm oven while cooking.
The naan is best eaten fresh but will still be good on day two, if stored in a sealed container on the counter.
Notes
* I've made this with whole and light spelt flour, and a combination of the two. It's more tender with light spelt and excellent with a combination of about half-half, but healthier and just as tasty using all whole grain flour.