High Fiber Vegan Naan
Soft, bubbly, high fiber vegan naan made with whole wheat, olive oil, oats, yeast, chia seeds, and vital wheat gluten or all purpose flour. Cost about 25¢ each. They are delicious plain, and are wonderful with curries like jalfrezi, and korma, make great wraps, and are delicious topped with hummus, or pesto. They'll stay moist and tender for several days.
Servings: 8 loaves
Calories: 151kcal
Cost: 25¢
Ingredients
- 1¾ cup whole wheat
- 3 tablespoon olive oil
- 1 tablespoon oats
- 1 tablespoon chia seeds ground
- 2 teaspoon yeast
- 1 teaspoon sugar
- ¾ teaspoon vital wheat gluten See note.
- ¾ teaspoon salt
Instructions
Activate Yeast
- In a small bowl, combine ¼ cup warm water (100℉), 1 teaspoon sugar.
- Sprinkle 2 teaspoon yeast. Let it rest for a few minutes then stir.
- Let it rest until it's bubbly (about 5 minutes).
Make Yudane
- Grind 1 tablespoon chia seeds .
- In a large mixing bowl, combine 1¾ cup whole wheat, ground chia seeds, ¾ teaspoon vital wheat gluten, and ¾ teaspoon salt.
- Add ¾ cup boiling water. Stir.
- Allow to cool.
Make Final Dough
- Make oat milk – puree 3 tablespoon cool water, and 1 tablespoon oats in a blender, or food processor,
- When the yudane has cooled to about 100℉, the add the oat milk, bloomed yeast, and 3 tablespoon olive oil.
- Mix and knead on a floured surface for a few minutes until smooth.
- Place the dough in a lightly oiled bowl. Cover and let rise until it has doubled in size.
Cook
- Heat a lightly oiled cast iron skillet or griddle over medium heat.
- Lightly punch down the dough and divide into eight equal sized discs or balls.
- On a lightly floured surface, roll the balls into rounds that are about ⅛" (4mm) thick. They will get crispy if rolled too thin, and won't bubble if too thick. You might want to roll one at a time until you find the thickness that you like.
- Pour some olive oil into a small bowl to brush the naan. You can add some chopped garlic if you want.
- Place a round on the pan and lightly brush with olive oil. Cook until it's bubbly and lightly browned, about 30 seconds to a minute.
- Flip and lightly oil the browned side. Cook until browned.
- Remove from pan.
- Repeat for remaining rounds.
Notes
- If you don't have vital wheat gluten, and don't mind reducing the fiber a little, you can replace ¼ cup whole wheat and ¾ teaspoon vital wheat gluten with ¼ cup bread or all purpose white flour.
- You can make the dough a day or two before cooking them. Just store the finished dough wrapped in the refrigerator, then shape and cook when you're ready.