About Me

Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Vegan Naan Bread

This is a great and easy Naan bread. We love it all by itself and it is perfect with any Indian dish, chili or peanut butter for that matter. I make it on the BBQ but I am sure you could make it in the oven or an indoor grill. My smoke detector would go crazy if I did that and then the fire department would be over for dinner and I know I did not make enough for all of them.  So for now it is outside on the BBQ. It takes a while to prep the dough, proofing twice, but after that the bread is very simple to make. You can add garlic, scallions, onion or any other flavour to the dough before you do the first proof. Belle wants me to do a garlic batch but Hayley, who loves this bread, likes it just the way it should be, no extra flavours. I made this batch at 5:00am one morning and then did the barbeque around 11am. If everything goes as planned, I will make a garlic batch tomorrow morning.

Vegan Naan Bread

1 envelope of dry active yeast (2 1/4 tsp)
5 tbsp sugar, divided
1 cup hot water (from tap), divided
1 tbsp ground flax seeds mixed in 3 tbsp water
3 tbsp soy milk
2 tsp fine sea salt
4 cups (plus) all-purpose flour, plus additional for dusting and rolling
vegetable spray
1/4 cup vegan margarine, melted

  1. In a stand mixer bowl add the yeast, 1/4 cup of the water and 1 tbsp of the sugar. Let stand 10 minutes until foamy.
  2. Add the remaining sugar, remaining water, flax seed mixture, soy milk and salt. (Add any flavours at this point if desired).
  3. Add the 4 cups of the  flour and mix with a dough hook at medium low speed (scraping down the sides ) until a dough ball forms and comes away from the bowl. (5 minutes)
  4. Remove the dough to a lightly floured surface and form into a smooth ball.
  5. Spray the mixing bowl with the vegetable spray, place the dough inside and spray the dough, cover with plastic wrap.
  6. Let stand in a warm place for 1- 2 hours to double. ** See Note
  7. Remove the dough from the bowl, punch down and tear into 2" pieces, formed into balls.
  8. Place on a sprayed baking sheet, spray the balls and cover with plastic wrap for about 30 minutes.
  9. Pre-heat your barbeque to high and reduce to medium.
  10. With each ball of dough, flatten it into a circle and roll out on a lightly floured surface until it is about 8" in diameter, then roll it in one direction to be oblong shaped.
  11. Repeat with each ball, lightly flouring each bread and stacking them on a plate.
  12. Place the breads, in batches, on the grill, brush with margarine and let bake.
  13. When the bread rises and starts to get puffy, flip it over, brush on the margarine and bake (less then 2 minutes per side, depending on your bbq).

To speed up the proofing, pre-heat your oven to 200 degrees F and place the mixing bowl in the oven for 10 minutes, remove and let double (about 45 minutes) or my new preferred method, turn on the keep warm element on the stove, place the bowl on that for 10 minutes and then turn off the element but leave the bowl there. Doubles in size in about 45 minutes.


Vegan Naan Bread 002

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