Stoneware Naan Bread (easily dairy free/Vegan)

 Naan Bread (vegan) on the Medium Round Stone with a cameo by the silicone basting brush!!

BREAD WEEK RECIPE 2

My naan breads have evolved over the past year and I now use this recipe all the time rather than buying them from the supermarket.  You have to plan ahead a little but they are absolutely no trouble and very quick to rustle up.

You NEED a naan bread with curry don't you?  I promise a couple of quick curry recipes next week!

I developed this because I'm lazy and really you don't need to be kneading away too much with this! These can be egg and dairy free and therefore vegan, and I'm still working on a gluten free one - nearly got there tonight!


Ingredients

1 tsp dried active yeast (not the fast action or easy bake stuff)
3/4 cup lukewarm water
2 cups plain flour
1 tsp salt
1 tsp sugar
2 tsp onion seeds (sometimes called nigella seeds)
1 pinch bicarbonate of soda
2 tablespoons of oil
2 1/2 tablespoons plain yoghurt (I use Alpro soya yoghurt in plain to make this vegan/dairy free)


Olive oil (or melted butter if you aren't vegan) for brushing once cooked
Flour for rolling out

Method

1. Dissolve the yeast in the water and let it sit for about 5-10 mins while you get everything else all organised. It should be a little foamy by the time you use it.

2. Put the flour in a classic batter bowl and add the salt, sugar, onion seeds, bicarbonate of soda, oil and yoghurt with an adjustable measuring spoon.

3. Mix with a Mix n scraper to get a crumbly dough.  Then add the yeast mixture and use the scraper and then your hands to mix it into a soft dough in the bowl.  Squidge it around for a minute until it comes together nicely.

4.  Put the lid on the batter bowl (or clingfilm if using another bowl) and leave to sit for about 2-3 hours to double in volume.

5.  Put your oven on to 220°C and then knead the dough for a minute or two on a flexible cutting mat.

6. Divide the dough into 4-6 pieces and then using as little flour as possible and a baker's roller, roll the dough out into ovals on a medium round stone, rectangle stone or medium bar pan.

7. Brush with a little water, and put in the oven for about 10-15 minutes depending on how golden you like your naan.

8.  Remove and cool on a stackable cooling rack and brush with olive oil using a silicone basting brush.  If doing in a couple of batches let the stone cool a little before putting the next batch on it to prevent thermal shock and let the oven heat up again.

Mop up your curry with it or dip it in salsa!