Naan

Ingredients

• 3 cups (375 g) of all-purpose flour
• 2 teaspoons of quick-acting or instant yeast
• 1 teaspoon of sugar
• 1 teaspoon of salt
• 1 cup (240 ml) of soy milk
• 2 tablespoons (30 ml) of vegetable oil
• 1 teaspoon of lemon juice

Preparation

1. In a mixing bowl, combine 3 cups (375 g) of all-purpose flour, 2 teaspoons of quick-acting or instant yeast, 1 teaspoon of sugar, and 1 teaspoon of salt. Whisk these ingredients together thoroughly to ensure even distribution of the yeast and other dry components.
2. Gradually add in 1 cup (240 ml) of soy milk, 2 tablespoons (30 ml) of vegetable oil, and 1 teaspoon of lemon juice to the dry mixture. Knead the dough for a few minutes until all the flour is well incorporated. Scrape off any dough stuck to your hands and shape it into a smooth ball.
3. Allow the dough to rest in the mixing bowl, covered with a damp kitchen towel, in a warm area until it doubles in size, which typically takes about 1 hour. In cooler environments, this process may take longer, so be patient.
4. Once the dough has risen, turn it out onto a floured work surface. Without deflating it, use a knife or a bench scraper to divide the dough into 8 equal portions. This method helps maintain the dough's integrity.
5. Roll each piece of dough into a round shape approximately 4 mm (⅙ inch) thick. Ensure that both the work surface and rolling pin are lightly dusted with flour to prevent sticking. It’s beneficial to flip the dough pieces occasionally for easier rolling.
6. Before cooking, allow the rolled naans to rest for about 5-10 minutes. This step is crucial as it helps improve the texture once cooked.
7. Preheat a cast-iron skillet over high heat. Once hot, place a naan in the skillet and cook for 30 to 60 seconds. You should observe large bubbles forming on the surface. Flip the naan and cook for another 30 to 60 seconds. If the naan darkens too quickly, reduce the heat; conversely, if it doesn’t brown adequately, increase the heat.
8. If you notice that bubbles are not forming, it indicates that the naan may not have rested sufficiently or the skillet isn’t hot enough. Once cooked, remove the naan from the skillet and immediately brush it with melted vegan butter or oil.
9. Naan is best served fresh and hot. For a variation, you can enhance it with garlic and cilantro as desired.
10. If you wish to make garlic naan, mix 2 tablespoons (30 g) of vegan butter with minced garlic and chopped cilantro. Brush this mixture over the naan just after cooking for an aromatic finish.