Vegan garlic naan
*Plus 1 hour of resting
Naan, whose name literally means 'bread' in Persian, is a very tender, elastic flatbread that, according to texts written in 1300 by the Indo-Persian poet Amir Kushrau, originated in the imperial court of Delhi.
However, it was during the Mughal Empire, which between the 16th and 19th centuries occupied what is now India, Pakistan and Bangladesh, and some areas of Afghanistan, Nepal, Bhutan and eastern Iran, that its consumption became popular.
Naan was traditionally prepared in a tandoor, a kind of vertical cylindrical clay oven. The uncooked dough was stuck to the walls of the tandoor and, once cooked, removed with a spatula.
This garlic naan is even more delicious thanks to the touch of garlic and coriander, and it is very easy to make, since it needs few, simple ingredients and no oven. In addition, it is a naan free of dairy and egg, since it is made exclusively with plant-based ingredients, so it is cholesterol-free and the resulting flavor is milder and lighter.
This type of bread is usually served as an accompaniment or used directly as a spoon, and is perfect to serve with classic dishes of Indian cuisine, such as Palak Paneer, Tikka Masala, Onion Bahaji or Curried lentils with coconut milk.
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- Step 1In a bowl, put the warm water, sugar and yeast. Mix everything and let it rest for 10 minutes.
- Step 2In a large bowl, put the flour with the salt. Mix and then add the mixture of water, sugar and yeast from the other bowl. Stir everything until you get a dough, add the oil and knead for 5 minutes.
- Step 3Shape the dough into a ball, grease the bowl with a little oil and let the dough rest in it for 1 hour, covered with a clean cloth.
- Step 4After this time, sprinkle a little flour on the flat surface where you will work and place the dough on it. With your knuckles, gently press the dough to push out the air and knead for 1 minute.
- Step 5After this time, we take as many equal portions as we want to prepare loaves of bread and form small balls.
- Step 6Grate the garlic and place it in a small bowl or on a plate. Add the finely chopped coriander and stir so both ingredients mix well.
- Step 7Dust the work surface with a little flour and, using a rolling pin or a clean glass bottle, roll out each of the dough balls you have formed into an oval shape. On each of the breads, spread a teaspoon of the garlic and coriander mixture and go over it again with the rolling pin so the mixture sticks well to the bread.
- Step 8Turn the breads over and moisten the back with a little water, so they don't get too wet.
- Step 9Heat a non-stick pan over high heat and, when it is very hot, place the breads in batches and cook for 2 minutes.
- Step 10After this time, reduce the heat to the minimum, turn the breads over and let them cook for 1 minute.
- Step 11When all the breads are done, transfer them to a plate. Put the margarine in a small bowl and, with a brush, coat the surface of the breads (the side with the garlic and coriander). When all the breads are brushed, serve them still hot.