Sometimes you need naan, especially on the side of a delicious curry. Naan bread is usually made with yoghurt or milk, as well as clarified butter. This one takes out the animal products and adds some lovely wholemeal flour in for extra fibre. It is subtley spiced with ground coriander, and gently brushed with garlic oil for a really flavoursome yet delicate bread. Before cooking, you could also press on some sesame seeds, if you like. Oh, and it uses baking powder rather than yeast, so it can easily be ready in the time it takes to cook up your curry.
Takes half an hour
FOR THE BREAD
- 125g plain flour
- 125g wholemeal flour
- 1 tsp. ground coriander
- 1 tsp. baking powder
- 1/2 tsp. salt
- 110 ml oat milk (1 tbsp. oats soaked in water and strained)
- 2 tsp. olive oil
- 2 cloves of garlic, chopped
- 2 tbsp. olive or coconut oil
- fresh herbs and or chili if you like
- Place the flours, salt, coriander and baking powder in a bowl and combine. Make a well in the middle.
- Mix the oil and oat milk in a jug, and gradually pour into the dry ingredients, stirring from the centre and dragging in the flour from the edges. When you have a rough dough, get your hands in there and knead for about 7 minutes until nice and smooth.
- Leave in a small bowl to rest for 15 minutes in a warm place. If you don’t have a warm place because you live in England, try this: place the bowl on top (my kettle is flat) or next to your kettle, and cover with a big tea towel. Boil the kettle and the steam that it produces will help to warm things up.
- Put your grill on, or get a griddle pan on the heat to get nice and hot. Divide the dough into 4 pieces and roll it or smoosh it with your palm to flatten it to about 1 cm.
- Cook on the grill for about 3 minutes each side. Meanwhile, heat your brushing oil in a small pan, and throw in the garlic. Fry for a minute or so until it smells lovely, and take off the heat. At this point you can throw in and fresh or dried herbs that you like, or chilli.
- When the breads are done (crisp on the outside and squishy on the inside), brush or drizzle them with the oil, and stack ’em up.
- Eat them as they are, or use them to scoop up delicious dahl or curry.