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Even if you've never made bread at home before, this soft, chewy naan bread is a great place to start! There are no complicated ingredients and no furious kneading of dough - just mix, prove and cook. Oh and plenty of garlic and herb butter! #naan #vegannaan #naanbread #bread #yeast #homemade #flatbread #easynaanbread #garlicnaan #plantbased | Recipe on thecookandhim.com

Garlic and Herb Butter Naan Bread

Prep: 15 mins | Cook: 20 mins | Total: 35 mins | Quantity: 8 naan breads

Ingredients

Naan Bread:

  • 2 tblsp (30ml) water
  • 3/4 cup (185ml) oat milk
  • 1/2 tblsp caster sugar
  • 1/2 tsp dried active yeast
  • 2 cups (350g) plain flour
  • 1/2 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 1 tsp dried rosemary
  • 1/4 cup (60ml) plain non-dairy yoghurt
  • 2-3 tblsp olive oil

Garlic and Herb Butter:

  • 2 tblsp olive oil
  • 2 tblsp vegan butter
  • 2 cloves garlic – peeled and crushed
  • small handful of fresh parsley – stalks removed and finely chopped

Instructions

  1. Put the water, milk and sugar into a saucepan and heat to just body temperature - so that when you put your finger in the liquid you can't tell if it's hot or cold!
  2. Remove from the heat and whisk in the yeast. Cover with a t-towel and set aside for 10 minutes until the top starts to look frothy
  3. In a large bowl put the flour, baking powder, bicarbonate, salt and rosemary and stir together
  4. When the yeast liquid is ready pour into the bowl of dry ingredients along with the yoghurt and bring everything together until it forms a soft, slightly sticky dough. Don't knead too much - just enough to make a soft dough. If it's too sticky add a little more flour.
  5. Put into a clean, lightly oiled bowl, cover with a t-towel and leave somewhere warm for 30-40 minutes until it's risen slightly
  6. Meanwhile make the garlic and herb butter by putting the butter, oil and crushed garlic into a saucepan and heating gently and the garlic is just starting to sizzle. Don't overcook and burn the garlic (it's not a nice taste or smell!)
  7. Add the chopped parsley to the butter and set aside
  8. When it's ready tip onto a floured surface and divide into 12 balls
  9. Roll out each ball until it's around 1/2 cm ( .2 of an inch) thick - it doesn't need to be perfectly round, the more rustic the shape the better!
  10. If you have the space, roll out all the balls and lay them apart separately, otherwise roll and cook in batches
  11. To cook, heat a frying pan until very hot
  12. Brush one side of the dough with a little olive oil and place the dough oil side down onto your frying pan
  13. Put on a lid and cook for 1-2 minutes until the bottom is lightly golden and the top is very bubbly
  14. Remove the lid, brush the top side with oil and flip, cooking again for 1-2 minutes until the bubbly side is cooked and slightly charred
  15. Remove from the pan, flip so the bubbly side is top again and brush with the garlic and herb butter
  16. If you're not serving immediately you can keep the cooked naan warm in a very low oven while you cook the remaining dough

Recipe by The Cook & Him at https://thecookandhim.com/recipes/garlic-and-herb-naan-bread/