Perfect, garlic vegan naan

I have a stand mixer, and it rocks my world.

So when I decided to make a veganized version of Dal Makhani, I thought I should probably put the gorgeous machine to work and make some delicious naan to go with it.

My naan attempts up to this point have been rather hit or miss. But this was a definite WIN. I am only sorry that the bread was eaten so quickly that there was none left to photograph. You'll have to envision it: perfect, puffy oblongs glistening with buttery spread and dotted with garlic. Oh, and the fragrance. My husband said he wanted to capture it with some sort of aroma-photograph so he could experience it again at will.

You won't regret trying this recipe.

If you don't have one - buy a baking stone. This recipe won't be the only time you'll be glad you did.

Vegan garlic naan



I am including the brands I used so if you want to replicate my recipe exactly, you can. I am sure other ingredients will work just as well.

1 1/2 cups Silk PureAlmond original, slightly warmed
1 tsp quick yeast
1 tsp sugar
3 1/2 cups King Arthur bread flour
1 tsp salt
1 tbsp garlic powder
4 tsp minced garlic

Earth balance for brushing the bread

I used my stand mixer, since, as mentioned, it rocks my world. But if you don't have one you can still make this.

In a large bowl or the bowl of your stand mixer, combine the warm milk, yeast, and sugar, and let sit until foamy. Add the flour, then the salt, garlic powder, and garlic, and stir until it all comes together. I turned on my mixer with the dough hook and let it go for several minutes until the dough was smooth.

In the absence of a mixer, once the dough comes together, turn it out onto a floured surface and knead for 5-10 minutes until it's smooth and elastic.

Cover the dough with a damp towel - I tossed one over the bowl of my mixer - and let sit in a warm place for an hour or so, until doubled in size.

Put a baking stone in your oven and turn it on to its highest setting while your dough is rising - it should be hot by the time you're ready.

Punch the dough down, knead briefly, and then cut into 12 pieces. Roll each piece into flat oblongs, dust with flour, and stack. Let rest for 5-10 minutes.

If the oven is hot, open it and lay as many breads as you can fit on your stone without overlapping. Close the oven, wait two minutes, flip each naan gently with tongs, close the oven, and wait two more minutes. Take them out and brush with Earth Balance while you're waiting for the next batch, and repeat.

Try not to eat it all before you serve the meal.

Yum!