Simple vegan naan bread made from healthy spelt flour. Fluffy, crispy on the outside and quickly made. Perfect as a side dish to salads, curries, or just plain with vegan butter, herbs, sea salt and garlic. Enough as a side dish for 2-3 people.
FOR THE NAAN DOUGH put warm water and dry yeast in a large bowl and mix. Add sugar to activate the yeast.
180 ml Warm water, 1 tbspn Dry yeast, 1 tbspn Raw cane sugar
Add olive oil, spelt flour, baking powder and sea salt and work into a uniform, smooth dough. This should be compact enough to pull away from the dough bowl when stirred. Processing can be done by hand, with a food processor (kneading attachment) or with the dough program of a high-performance mixer.
30 ml Olive oil, 375 g fine light spelt flour, ¾ tbspn Baking powder, 1 tbspn Sea salt, Optional: frying oil
Depending on the consistency of the dough, add a little more flour (if too wet) or more water (if too dry).
Cover and place in a warm place without drafts. Please do not expose to direct heat, because yeast bacteria do not like heat or cold. Room temperature (near an oven in winter) is ideal. Leave to rise for 60 minutes .
The dough should now have about twice as much volume as before the rising time. Transfer to a floured surface and knead for another 2-3 minutes. Divide into 6 equal portions and shape into small balls.
Now heat pan to medium heat. Optional: add a little frying oil to the pan.
Take a ball of dough and roll it out with your hands or with a rolling pin into a flat, oblong patty.
IF YOU WORK WITHOUT OIL:Brush the patty on both sides with a little water to prevent it from sticking to the pan. Here I have a small bowl of water and a silicone brush next to the stove. Place patties in pan and bake for 2-3 minutes on each side until golden brown.
WHEN BAKING WITH OIL: Place patties in pan and bake for 2-3 minutes on each side until golden brown.
THE NAAN BREAD is ready when it is nice and golden brown and has lightly blistered. Do not let pan get too hot or it will burn easily.
Place on a preheated plate and enjoy. Tastes best fresh. Can be kept covered at room temperature for up to 2 days.