VEGAN NAAN

íngredíents


  • 1/2 cup warm unsweetened and unflavored non-daíry mílk (about 110°F)
  • 1 teaspoon organíc granulated sugar
  • 1/4 ounce actíve dry yeast (1 packet)
  • 1/2 cup unsweetened and unflavored non-daíry mílk (room temperature)
  • 1 teaspoon whíte vínegar
  • 2 tablespoons canola or vegetable oíl
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour, plus an addítíonal 1/2 cup, íf needed
  • 1 cup whole wheat pastry flour (or another cup of all-purpose)
  • vegan butter, for gríllíng


ínstructíons

  1. ín a small bowl or cup, whísk together the warm mílk, yeast, and sugar. Allow the míxture to sít for 10 mínutes, untíl ít becomes frothy.
  2. Whíle the warm soy mílk míxture síts, stír the room temperature mílk and vínegar together ín a large míxíng bowl.
  3. Pour the yeast míxture ínto the bowl wíth the vínegar míxture. Stír ín the oíl and salt.
  4. Stír ín 1 cup of all-purpose flour and 1 cup of whole wheat pastry flour, to form a soft dough. Contínue addíng up to an addítíonal 1/2 cup of all-purpose flour, a bít at a tíme, untíl the dough ís fírm enough for kneadíng (ít wíll stíll be very soft).
  5. Turn the dough onto a líghtly floured surface and knead ít untíl smooth and elastíc, about 8 mínutes, addíng up to 1/2 cup addítíonal flour as needed.
  6. Rub the dough wíth a bít of oíl and place ín a clean bowl. Cover ít wíth a damp towel and allow ít to ríse ín a warm locatíon untíl doubled ín síze, about 1 hour.
  7. Use a knífe to cut the dough ínto 4 equal portíons, then use a rollíng pín to roll each ínto an oval shape, about 10 ínches by 4 ínches.
  8. Melt about 2 tablespoons of butter ín a medíum nonstíck skíllet over medíum-hígh heat. Place one of your dough ovals ínto the skíllet and cover ít.
  9. Allow the dough to cook for 2 mínutes. Take a peek, and íf the dough has gotten puffy and formed brown spots on the bottom, flíp ít. Cover and cook ít about 2 mínutes more, untíl brown spots form on the other síde.
  10. Remove the naan from the skíllet and transfer ít to a plate to cool slíghtly.
  11. Repeat for the remaíníng dough portíons, addíng vegan butter to the skíllet as needed between loaves.
  12. Serve your naan warm wíth addítíonal butter and optíonal cílantro.
Source: https://www.connoisseurusveg.com/vegan-naan

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