Naan bread anyone?
I could literally eat carbs all day long. That is one of the best parts about going plant-based–unabashed carb fests every single fucking day. Paleo, shmaleo and Atkins can kiss my @$$. I haven’t gained any fat since coming home to rice and potatoes (in fact, I’ve actually lost 1% of body fat since going vegan!), and so my affections for carbs remain unflagging.
The other night, I decided to make some curry with the veggies I had around the house. And it seemed sort of offensive to make curry without naan bread. And more offensive still would be buying said naan bread. So I made my own and the results were out-fucking-standing. I think I’m going to spread some almond butter and bananas on it this morning for breakfast. YUP
Cooking Time: 105 minutes
Recipe Difficulty: Easy
Servings Amount: 12
Recipe Lead: Think fried pizza dough. Amazing heaven balls.
- 2 1/4 cup bread flour
- 1 tsp instant yeast (you can also use active dry yeast, but you will want to proof it first)
- 1 cup water
- 1 1/2 tbsp almond milk
- 2 tbsp aquafaba (juice from can of chickpeas–whipped to a froth)
- 1/8 cup sugar
- 2 tbsp olive oil
- Mix all dry ingredients together.
- Add AF and milk. Stir in water until dough starts to form.
- Knead dough for a few minutes and then cover. Let rise for at least one hour, until doubled in size.
- Punch dough to release gas. Knead and divide into 10-12 pieces, rolled into golf balls. Cover with plastic wrap and let rise for 45 minutes.
- Flatten dough ball with back of hand. Place on grill or hot skillet over medium heat. Flip and cook until both sides are crispy golden brown.