EASY VEGAN NAAN RECIPE + WHAT I ATE #84 | Mary’s Test Kitchen

EASY VEGAN NAAN RECIPE + WHAT I ATE #84 | Mary’s Test Kitchen

Hello friends, and not yet friends, Welcome back to What I Ate Wednesday, the
weekly show where I share all my tasty vegan eats in a day. Plus, by request, I’ll show you the easy way
I make homemade naan. But first, tea! Still on the butterfly pea flower tea train. It’s a relaxing train. Calming. Meditative. And so cozy. Especially since the last few mornings have
been chilly as hey. And I guess they will only get chillier. By the way, I’ll apologize in advance if I
sound funny for this voice over. I think it’s just the really dry air. On the same cozy note, there’s rolled oats
under that chopped apple, water and spices. It’s pumpkin pie spice and brown sugar leftover
from making doughnuts. That goes in the microwave for a few minutes,
until it comes out like this. The apple soft, but not mushy. Oats slightly sweetened by the fruit, cooked
through but still holding their shape. It’s so delicious. It’s like having apple pie. Really healthy apple pie. So not apple pie at all, I guess. You guys have been asking me for ages to share
my naan recipe, so today, I’ll do just that. It’s an incredibly simple recipe; basically
the same as making pizza dough: water, yeast, flour, and salt. You can add oil which adds to the naan’s chewy
texture but I just didn’t think of it today. You could also add vegan yogurt, but I didn’t
have any handy today. It would add a little extra flavour and softness. But if you added that, you’d want a little
extra flour too. I let it proof right in the food processor
for about a half an hour before dividing it up. You could let it sit longer; for an hour so
it doubles in size, which makes the naan chewier and nicer. Actually, if let it sit in the fridge overnight
that develops the flavour even more, but that requires planning ahead. Something I just don’t want to do most days. I also knead each piece and roll into a little
ball. This develops the gluten a bit so the naan
comes out chewier. Then starting with the first ball you made,
pull the pieces into flat shape. Hand pulling or pressing gives you a really
nice rustic look. Since I didn’t proof the dough very long,
it isn’t as elastic as it could be. But we do our best. You can also roll these out if you want. With a rolling pin. But I like the hand pulled look. Then, preheat your pan. I’m using a nonstick grill pan over medium
high heat. To make sure the pan is hot, just drip a couple
drops of water on there and if it sizzles and evaporates right away, you know it’s hot
enough. Then you can stick the dough right in the
pan. It will start to puff up in half a minute
or so. Flip it. Give it another half minute and flip again. You might get some bubbling in the middle. That’s nice because it kind of separates the
naan like a pita. But with a barely proofed dough like this,
it doesn’t always happen. I have this habit of pressing down the bubbles. I don’t think you have to. It’s just fun. Be really careful though as the bubble might
have a hole or two in there and hot steam might vent when you do this. Ask me how I know. Actually don’t ask me. You do know. I burnt myself. More than once. Sadly. Flip a couple more times, making sure you
get the browning you want in between. Place the naan on a clean cloth and cover
so the heat and moisture stays in. As you cook the next pieces, you might find
they cook faster so turn the heat down if you feel like they are charring more than
you’d like. Soon, you’ll have a pile of hot, steamy soft
naan! Obviously, I had to have a piece for quality
control. Even though we made these so quickly, it’s still stretchy and soft and delicious. Then, since this it was lunch time, I made
a sandwich. With roasted garlic spread. Some store bought seasoned pressed tofu. It’s similar to smoked tofu in texture but
it isn’t smoked. They add soy sauce and other stuff to it. Fresh roma tomato. And half of a perfect ripe avocado. That was one great sandwich. I love me a simple avocado tomato tofu sandwich
but that roasted garlic sauce just takes everything to the next level. So delicious. Now in the middle of all this, while I had
flour up to the elbows, the postman came with a delivery. Yes, that’s the Edgy Veg cookbook. They sent it to me so I could do a cookbook
review for you! How nice of them! You guys have been asking for cookbook reviews
and, yes, they are coming back soon! I also received America’s Test Kitchen’s Vegan
for Everybody recently because a few of you requested the review. Not sure which book I will review first so
let me know which one you’d rather see first in the comments below! — I love cookbooks but physical books don’t
love me. My tendonitis was flaring a bit and my hands
were saying no more! Luckily, I had some bean vindaloo in the freezer. I guess it all worked out perfectly. I was planning on making something else but
bean vindaloo and homemade naan ain’t bad for dinner! In fact, it was pretty darn good. And then. I had a doughnut. One of these. Recipe coming soon. I think you’re going to love them. And that was my food day. How was yours? Let me know in the comments below. Thanks so much for watching, friends. Please give this video a thumbs up if you
liked it and subscribe if you haven’t already to see more vegan recipes and meal ideas each
week. And doughnuts. And cookbook reviews. Bye for now!

100 thoughts on “EASY VEGAN NAAN RECIPE + WHAT I ATE #84 | Mary’s Test Kitchen

  1. I am very happy that you are bringing back cookbook reviews! I'd love it, if you reviewed the Edgy Vedge first. I love your reviews and they are very helpful – well not neccessarily for my budget, but for inspiration and decision making. πŸ˜€

  2. I LOVE NAAN OMG. I've been wanting a good vegan naan recipe for SO LONG YOU DONT EVEN KNOW! If I get Indian takeaway food, normally I'll have to settle for Chapati's but now I can make them myself YUSSSSS!

  3. Hi Mary, how much yogurt can I add to the recipe? A tablespoon?
    I would prefer you review America's Test Kitchen's cookbook first πŸ™‚
    God bless,

  4. VEGAN NAAN FUCK YES!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  5. I would love for you to review the Edgy Veg cookbook first! I am eager to try the recipes in there myself and I'll let you know how they go.

    My morning tea is an Irish tea that I don't know the name of. I help a couple of nuns with their computer every once and a while and they give me a big bag of this tea as a reward. I worked as a tutor for one of the nuns when I was in college, and I've been her go-to person for technology problems. The other nun is her roommate from Ireland. Her family sends her the tea and she also grabs some when she visits there.

    Thank you for sharing the naan recipe! The last time I made naan was years ago. I followed a budget bytes recipe and they were tasty, but not vegan, so I haven't made them since I stopped eating dairy. I am excited to try yours!

  6. Hi dear Mary, both donuts and naan look fantastic, can't wait to see recipe for donuts! Very sorry cos you keep having pain cos of tendonitis πŸ™ . I personally would like to see something from America's Test Kitchen, and you could completely ignore the other one. Take care 😊😊😊

  7. What type of blender do you use? I find that a lot of folks are on about the blendtec and vitamix but they are supper over priced I think.

  8. Naan dough is in the fridge overnight for a 'Trini' breakfast of tomato choka and naan. Wish me luck.
    BTW, coffee is my favourtie tea with breakfast ;D

  9. Made the naan, everyone loved it. Also works as a nice frozen pizza crust. Totally going to make another batch just to freeze for lazy pizza days. Thank you! πŸ™‚

  10. Naan bread seems like a great idea when you’ve run out of bread because it’s easy and quick. Said the Italian girl that can’t have a proper meal without eating bread πŸ˜‚

  11. Did u take that oatmeal and put it into a microwave. There is a reason its called MICRO // WAVE. It destroys food

  12. You need to have my baked oatmeal you can put anything under the sun that you like into it and you have breakfast for the week! A nice warm fall and winter breakfast. Cut a square microwave and top with what you will. πŸ™‚

  13. The bubbles should be there because most Naan I have had or made is flaky ish on the top part and more solid on the bottom.

  14. I love naan so much. Preferably with garlic, the more the better. I never knew they were so easy to make, my only concern is that if i made a full batch I wouldn't be able to stop at just one. I often just eat naan by itself for lunch or a light dinner. My family thinks its a bit weird 🀣

  15. OMG! These look so good. I made a big pan of no oil roasted vegis for my evening meal and some for late snack. I might try making these tomorrow. (should have saved some of the roasted garlic for a sandwich, tomorrow.)

  16. β€οΈβ€οΈβ€οΈβ€οΈβ€οΈβ€οΈπŸ‘πŸ‘πŸ‘πŸ‘πŸ‘

  17. great as usual. you make all those wonderful substantial and treat vegan recipes which we can use to impress our friends and family. favorite tea in the morning: go to the garden, pluck a herb sprig, maybe mint, rosemary or basil. put in a cup cover with boiling water leave to cool to drinking temperature. drink either as is or with raw sugar.

  18. Yum! πŸ’œ I looooove dessert oats, apple pie ish is a great idea! πŸ₯§
    I usually do either frozen raspberries and top with peanut butter (PB&J) or add vanilla protein and cocao powder so they come out a bit cakey and top with banana. So good!

  19. Made this naan bread yesterday. I will never buy naan bread again! Amazing!’ Husband loves it and wants me to make more today. Going to try garlic naan to go with curry. Thank you for this recipe! ❀️❀️

Leave a Reply

Your email address will not be published. Required fields are marked *