Vegan naan bread

If you love homemade naan, you'll fall in love again with this vegan version. An easy foolproof recipe that I came across last year at my guest chef dinner at Harvey Nichols Leeds. I haven't looked back since and always choose this recipe now, whenever naan bread is on the menu. I'm pretty sure you'll love them too!

Ingredients

Makes 16

2 tsp dried yeast

360ml warm water

2 tsp sugar

750g plain flour and more for dusting

2 tsp salt

1 1/2 tsp baking powder

6 tbsp coconut cream from cold coconut milk

4 tbsp olive oil

1 tbsp onion seeds or nigella seeds

Fresh coriander finely chopped to garnish (optional)

Vegetable, rapeseed or ground nut oil to garnish

Mix yeast warm water and sugar then leave until frothy and the yeast is active. 

Combine the rest of the ingredients together and add the yeast mix. 

Bring together then need for 10 to 15 minutes. 

Place in a bowl; clingfilm over and leave to rise.

Once risen, divide into 16 pieces and roll out into an oval shape.

Place on a griddle on medium heat with a little vegetable oil

Fry until large bubbles have formed then flip and cook for a minute longer.

Leave to cool 

Garnish with freshly chopped coriander (optional) and sprinkle lightly with vegetable oil and onion or nigella seeds

You can wrap and freeze if not needed on the day