Vegan Naan is crunchy from the outside, super soft from the inside and full of flavors and aroma from spices, herbs, and the toppings

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This whole wheat version is great, and can be paired with so many wonderful Indian dishes. Whole Wheat Naan Bread [Vegan] Ingredients Sponge: 1/2 Cup Warm water (105°F) 1/4 Cup Whole wheat or spelt flour 2 tablespoons Yeast fresh (or dry) 1/4 tablespoons brown sugar 1/4 Cup Non-Dairy Yogurt Naan Bread: 2 Cups Whole wheat or spelt flour 1/2 tablespoons Salt 1/2 tablespoons Baking powder 1/2 tablespoons Garam Masala (powder) 1/4 tablespoons Cumin (ground) 2 gloves Garlic fresh (minced) 3 tablespoons Flax seeds crushed (optional) 3 tablespoons Olive Oil (or sesame, rapeseed) Sesame roasted Fresh herbs (parsley, coriander) Preparation Prepare the sponge: mix all the sponge ingredients together in a large bowl. Cover up with a clean towel and place at a warm spot in your kitchen. Let the sponge rest for 20 minutes there. After that, add the remaining Naan ingredients and spices to the sponge and knead/mix well to a sticky but cohesive texture. Cover the bowl with a clean towel and let it rest at a warm place until the dough has almost doubled – so around 1-1/2 hours. Take the dough out, drizzle 1 tablespoon of oil on it, knead a few more times (add flour if to wet) and start rolling out the dough on a clean surface with some flour on it. Cut the dough into 4-5 dough balls and let them rest for another 10 minutes. Roll out the naan bowls into flatbread shapes of your choice and start topping the naan. How? just drizzle a little bit of water on top and carefully press your toppings (garlic, sesame, coriander, spices) into the naan. Place a large size pan on medium heat on the stove and drizzle some olive or sesame oil into the pan. Now place 2-3 Naan breads into the pan an roast golden brown from both sides. (takes around 5-8 minutes per Naan) Keep your Naan bread warm in the oven at around 250°F. #TrueFoodsBlog #веган #домашнийхлеб

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