A vegan version of traditional Naan bread.
- 2/3 c warm water
- 1 tsp sugar
- 1 tsp active dry yeast
- 1 ½ c all purp flour
- 1 tbsp vegetable oil
- 1 tsp salt
- About 1/4 C more vegetable oil for brushing the bread
Put the sugar, yeast and water in a small bowl and mix until the yeast is dissolved. Let stand until it gets foamy, about 10 minutes.
Put the flour in a big bowl. Make a well in the center and add the 1 T of oil, the salt and the yeast mixture. Mix thoroughly with your hands to form a dough. Add sprinkles of water if needed.
Turn the dough onto a floured surface and knead for 5 minutes, until dough is smooth.
Return the dough to the bowl, cover with saran wrap and let rise in a warm place for 1 ½ hours. It will double in size.
When you are ready to bake the bread preheat the oven to broil.
Turn the dough onto a floured surface and knead for 2 minutes. Break off small balls and pat into rounds about 5 inches in diameter and ½ inch thick.
Cover a baking sheet with tin foil and grease it well. Place 4 dough rounds on the tin foil and brush the surfaces with oil. Bake for 3 minutes. Remove and turn breads over, brushing with more oil. Return to oven and bake 3 more minutes. Remove and brush with oil again. Return to oven again for an additional 2 minutes, being careful that they don't burn. Wrap in tin foil until you are ready to serve. Repeat with remaining dough.