This is one of my favorite everyday breads. I like a few things about it: I can make it without using the oven, so in the summer it doesn't heat up the house. I can make it without letting the dough rise, and without preheating the oven. And, it is one of the most appealing ways I know to eat whole wheat bread! I like to split it open like a pita pocket for sandwiches, and I like to eat it with soup. It's great with peanut butter. As you might suspect, it's great with Indian food. Or just plain. It's an all-round good bread.
I start with a recipe similar to this one (I use the 100% Whole Wheat from the same authors- if you have their book. But, if you don't, this is close enough until you decide to get your own copy ; ) Easy Artisan Whole Wheat Bread Dough
Then, I follow these directions, with a few tweaks: How to make Naan
AND - my good friend from India tells me that authentic Naan is rolled out pretty thinly - more thinly than I make and and than these pictures depict. If you're going for authentic here, make it thin : )
Of course, if you prefer, you can use the white bread dough by the same authors, and add a little vegan buttery spread to the skillet. It's super-tasty too. And I won't tell ; )
This is being shared on Healthy Vegan Fridays
I love all your healthy bread recipes. Recently I've been looking for a whole wheat bread (or naans etc.) that have been pre-soaked and don't include yeast as I've come to the conclusion this is the only combination that agrees with me. Have you ever made these without vital wheat gluten?
ReplyDeleteThank you for sharing this with Healthy Vegan Fridays. Check back on Friday to see if you were one of the Top 3! We hope to see you again this week. You can submit a post from Friday to end of Tuesday:
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Sorry that some breads disagree with you! : ( I would find that very hard to take, as bread is the "staff of life" for me. (Tho I eat a lot of other grains, too).
ReplyDeleteI've never made this without yeast, I'm afraid. I'm not sure all the "rules" on soaking - but this rises for 2 hours, and then can sit in the fridge (with grain and water already mixed) for a week or two. So the grain can have a long time with water before consumption. If by "soak" you mean to sprout the whole grain, tho - this certainly wouldn't count.
I have made whole wheat bread (tho not Naan) without vital wheat gluten before - it comes out very crumbly and non-chewy. The vital wheat gluten *really* makes a positive texture difference.
Hope that helps : )
This Naan has caught my attention! I will have to try this! Baking in a hot oven is the last thing I want to do in the summer in my air-conditionerless kitchen.
ReplyDeleteThanks for sharing at the Art of Home-Making Mondays this week!
Thanks so much for your kind comments - hope you enjoy it! : )
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