Daniel and I LOVE Indian food. The hundreds of flavors and texture combinations are endless! That is why I must put up my Vegan Naan bread recipe. Because you can technically eat the Indian dishes without it, but missing the experience of eating with your fingers just isn’t worth it, haha!
This is the quickest yet wholesomely delicious flat bread recipes ever. I love using whole wheat flour because of the high fiber content. If you haven’t heard my schpeel about fiber yet, here’s another version!
Why is fiber in bread-stuff so important?
The reason I keep hitting on this topic of fiber, especially regarding flour types, is because of the 25 feet of intestinal track your body has. When we eat foods with high starch, but low fiber, what does that do in your intestine? Well, it does exactly what happens in your mouth as your chewing it. It turns to a goopy mush and sticks to the walls of the intestine. However, when you eat a flour with high fiber content such as whole wheat, it helps to move the starches and fiber along down the path scraping by the intestinal walls all the while.
The biggest reason you don’t want anything to cake up along the intestinal walls is because there are little villi (fingers) that transport nutrients directly into the bloodstream and to the organs that require said nutrients. If the walls are coated, no nutrient transfer can happen, hence why it’s so important to have a diet high in soluble (fully digestible) and insoluble (not digestible) fibers.
*whiny voice* Bread making is harrrrrd, why can’t I just buy my own?
Well, obviously you can buy your own, but that’s not what this website is about. I view bread making as one of the most fundamental means of sustainable survival. You can make bread out of SO MANY different “flours” once you get the hang of it. Also by making your own, you can choose what ingredients you put in and choose to leave out.
Usually when I buy things from the store I have to compromise as to what I want vs what mass production has made available. Contrary to popular belief, if you have a well rounded diet filled with fruits and vegetables, you don’t need to have fortified flour. Yes, back in the day when we were still learning about nutrients and where to get it, there were deficiencies, hence birth defects due to low vitamin and mineral contents. However, we have the knowledge now that disproves the need for bread to be fortified.
And if you choose to buy bread that isn’t fortified, usually it is expensive. Also what this website is NOT about. So hang tight, let the bread rise, and so may your spirits be lifted!
Vegan Naan Bread Ingredients:
Makes 8 flatbreads
- 1 cup water
- 1 1/4 tsp. active dry yeast
- 1 tbsp. sugar
- 1 tsp. salt
- 1 tbsp. olive oil (optional, for a flakier consistency)
- 3 cups whole wheat flour (slightly more or less)
Directions:
Making the dough:
In a small pan over low heat, add the water. Allow the water to warm, but not get hot. You can check the temperature by sticking your finger in it. If you can hold it under for a few seconds, and feel the warmth it’s good to go.
Add the dry yeast to a small glass and pour about 1/4 of the water over it. Gently stir the contents to make sure that the yeast doesn’t cake to the bottom. Allow it to set for about 3-5 minutes or until it starts to “blossom” or poof up. This is what makes the bread rise.
While the yeast is blossoming, in a large bowl, add the rest of the water, sugar, salt, and oil if using.
When the yeast is done proofing up, add it to the bowl with the other ingredients and incorporate.
Add one cup of flour at a time, mixing well in between each addition,
Kneading the dough:
After all the flour is added, knead the dough for about 5-7 minutes. Doing this strengthens the gluten protein chains and holds the bread together. The longer you knead the dough, the stronger the bread will be. A way to see if you’ve kneaded enough is to take a piece of the dough, squish it between your fingers and pull it tight. Hold it up to the light and if you can see through it, without there being any holes, it’s done.
This dough needs a bit more kneading to help close some of those holes up.
Upon reaching a good consistency, place the dough in a bowl and cover. Let it rise in a warm space (about 80 degrees) for one hour.
After the hour is up, divide the dough into 8 balls.
Turn the oven broiler on and line the oven rack with aluminum foil.
Use a rolling pin and smoosh the dough balls out into little rounds.
Once you have two ready, brush the tops with olive oil and lay the oiled side down on the aluminum foil.
Baking the bread:
Slide the oven rack in on one of the top rungs and bake on the broil setting for 1 minute. Flip over and bake for another minute.
That’s it folks! The easiest way to do Naan bread. This vegan naan bread also goes well with Garlic Dill Hummus!