This Indian-style flatbread can be made ahead and frozen. Its slightly sweet
flavour makes it an excellent bread for sandwiches or for dipping. Naan bread is
easy to make but requires some time for kneading, rising, and rolling.
1 tablespoon active dry yeast
1 cup of warm water
⅓ cup agave nectar
¾ cup unsweetened soy milk
2¼ teaspoons Ener-G Egg Replacer mixed with 1 tablespoon water
½ teaspoon garlic powder
1 teaspoon rice vinegar
1½ teaspoons sea salt
4 cups whole wheat flour, more or less as needed
1. In a large bowl, dissolve
the yeast in the warm water. Let stand until frothy.
2. Stir in the agave, soy milk, egg replacer mixture, garlic powder, vinegar, salt,
and flour to make a soft dough. You may have to add more or less flour
depending on the type of flour you use. Do NOT use pastry flour because it will
produce a gummy dough.
3. Turn out onto a lightly floured surface and knead for 6–8 minutes until
smooth. Place the dough in a bowl and cover with a damp towel. Set aside in a
warm place to rise until doubled in size, about 1 hour.
4. Punch down the dough and then pinch the dough into 18–20 small nectarines size
balls. Place on a dry tray and allow to double in size, about 30 minutes.
5. Preheat a griddle pan over medium-high heat. On a work surface next to the
griddle, roll out one of the dough balls and stretch out the dough to form an
uneven roundish shape.
6. Place on the griddle. Cook for 2–3 minutes, until puffy and lightly golden. Do
not overcook; you want them to be able to fold without cracking. Turn over and
cook the other side.
7. Continue to make all the naan until finished. Naan bread freezes well.