Ali Robinson’s Dairy Free Naan Bread Recipe

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Guest blog by Ali Robinson

Dairy Free Naan Recipe

If like me you are both a) a fan of Indian food and b) an aficionado of bread accompaniments to any meal then I am sure you love good naan bread.

Having been cutting down my dairy intake for quite a while I am making a push to go diary free as it makes me feel (and sleep) better. Butter aside (often used in the dough and for colouring the Naans during cooking) a lot of recipes also include yoghurt.

The following is what I came up with after a couple of iterations and it works pretty well even if I say so myself.

INGREDIENTS

  • 150ml hand hot oat milk (or other milk alternative e.g. soya, almond etc.)
  • 2 teaspoons castor sugar
  • 2 teaspoons dried active yeast
  • 450g plain flour
  • ½ teaspoon sea salt
  • 1 teaspoon baking powder
  • 1 egg lightly beaten
  • 2 tablespoons (melted) Lucy Bee Organic Coconut Oil
  • 150ml unsweetened soya yoghurt

DIRECTION

  • Mix warmed oat milk, yeast and sugar in a bowl. Cover and set aside for 10-15 minutes.
  • Sift flour, salt and baking powder into a bowl. Add the egg, coconut oil, yoghurt and yeast mixture. Mix until dough has formed.
  • On a floured work surface knead dough until smooth and stretchy. Don’t use a mixer as you will be missing out! The dough has an amazing texture, even better than good pizza dough.

Naan bread dough

  • Place the dough in an lightly oiled bowl (I’d use Lucy Bee again here), cover with cling film and leave in a warm place for 45 minutes by which time it should have doubled in size.
  • Preheat your oven to hottest temperature with your heaviest baking tray in it.
  • Again on a floured work surface knock back the dough and knead again briefly then divide into 6 equal parts. Roll each ball of dough into a traditional tear shape about 0.5cm thick.
  • Shaped dough
  • Optional: at this point you can press chopped garlic and coriander into the surface of the naan or alternatively for something sweeter try currants and desiccated coconut.
  • Using a little melted coconut oil and a pastry brush paint both sides of the naan, this will darken the colour of the naans once cooked.
  • Remove the heavy tray from the oven, place naan on it , return to the oven for 3 minutes where it will puff up and brown. 
  • Baked naan bread
  • Repeat for remaining 5 storing the cooked naan in tin foil or wrapped in a tea towel until ready to serve.

Ali,

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