16 Minuten
2 Stunden 20 minutes
Cook this vegan naan bread in a skillet, with no tandoor or oven needed. The yeast dough with a skyr alternative and oat milk turns soft and fluffy, and thanks to Vetain Vegan Protein in the dough, each naan has 12 g of protein. Finish with herb oil made with parsley and dill.
This recipe is by me, Sören, a vegan fitness coach behind @vegan_high_protein, with over 500,000 followers. Find even more vegan recipes to swipe through at vegan-high-protein.de.
Nährwerte pro Portion
ZUTATEN
-
For the dough
- 56.25 g flour
-
6.25 g
- 1.25 g fresh yeast
- 1.5 g salt
- 2.5 g olive oil
- 12.5 g vegan skyr alternative
- 27.5 ml unsweetened oat milk
-
For the herb oil
- 3.75 ml olive oil
- 0.125 tbsp frozen parsley
- 0.125 tbsp frozen dill
- 0.125 tsp salt
Hinweis: Die angegebenen Nährwerte sind Richtwerte und können je nach verwendeten Produkten, Portionsgröße und Zubereitung abweichen.
Zubereitung
Tipps und Hintergrund
People rarely make naan themselves because it sounds like a lot of work. In fact, it's a simple yeast dough that takes just two minutes per piece to cook in a pan. Most of the time, you're just waiting for the dough to rise.
What is naan?
Naan is a soft flatbread from India and neighboring countries. Traditionally, it's baked on the hot wall of a tandoor oven, with yogurt in the dough. At home, a hot pan does the job. The result is soft, with a few dark bubbles, and perfect for dipping in dal or curry.
Naan with protein powder: how it changes the dough
In this recipe, Vetain Vegan Protein Neutral replaces a small portion of the flour. The skyr alternative takes the place of the yogurt in classic naan and makes the dough soft. This gives each naan 12 g of protein.
The key is to use an unflavored powder. You won't taste it in the finished bread. Vanilla or chocolate would make the naan taste sweet.
Cook naan in a pan
The pan needs to be really hot before the first naan goes in. Medium heat is enough to brown each flatbread in about 60 seconds per side without burning it.
Pull the flatbreads apart with your hands instead of rolling them out. A rolling pin pushes the air out of the dough, and that air is what creates the characteristic bubbles as they bake. Stack the finished naans under a clean kitchen towel to keep them soft while the rest bake.
Prefer using the oven? That works too: Preheat a baking sheet or pizza stone to the highest temperature and bake the flatbreads on it until they puff up and develop brown spots. This only takes a few minutes, so keep an eye on them. They cook more evenly in a pan, though, and you don't need to preheat the oven.
What goes well with naan bread?
Anything with a sauce. A classic is dal, such as the traditional lentil dal featured here on the blog, or a creamy curry like this peanut curry.
If you'd like a dish with even more protein to go with it, my vegan butter chicken is just the thing.
How to store and reheat naan
Naan tastes best fresh. Leftovers stay soft for one to two days in a freezer bag. To reheat, put them in a hot skillet for a short time. They also freeze well: freeze them individually with parchment paper in between, then reheat straight from the freezer in a skillet.
ZUTATEN
-
For the dough
- 56.25 g flour
-
6.25 g
- 1.25 g fresh yeast
- 1.5 g salt
- 2.5 g olive oil
- 12.5 g vegan skyr alternative
- 27.5 ml unsweetened oat milk
-
For the herb oil
- 3.75 ml olive oil
- 0.125 tbsp frozen parsley
- 0.125 tbsp frozen dill
- 0.125 tsp salt
Hinweis: Die angegebenen Nährwerte sind Richtwerte und können je nach verwendeten Produkten, Portionsgröße und Zubereitung abweichen.
