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Mini Vegan Naan Bread

  • 40m
  • Easy
  • Portions: 8
  • 8 Ingredients

When you give these a bash you’ll be amazed at how simple they are… Great served with one of our curry recipes or for lunch with soup. Why not try adding some garlic to the mixture or some dried coconut for extra texture and flavour?

Nutrition Facts

Per serving
See All Nutrition Facts
  • Energy
    166 kcal
  • Protein
    5 g
  • Carbohydrate
    31 g
  • Fat
    3 g
  • Energy
    166kcal
  • Protein
    5g
  • Sodium
    183mg
  • Carbohydrate
    31g
  • of which: sugars
    1g
  • Fibre
    2g
  • Fat
    3g
  • of which: saturates
    1g

Ingredients

Portions: 8
  • ½ tsp salt
  • 2 tsp sugar
  • 300g strong bread flour, extra for dusting
  • 1 x 7g sachet of fast action dry yeast
  • 225ml Wunda Unsweetened, warmed
  • 1 tsp lemon juice or cider vinegar
  • 20g vegan butter alternative
  • 25g flat leaf parsley or coriander

Steps

1. MIX + KNEAD

20m

Add the lemon juice or cider vinegar to the warmed Wunda and leave for 10 minutes. Mix the salt, flour, sugar, yeast into the bowl of a stand mixer and then pour in the Wunda mixture. Turn the mixer on to a medium speed to bring the dough together. Leave the dough to knead with the mixer on for 10-15 minutes.

2. PROVE

45m

Put the dough into a clean, greased bowl and cover. Leave in a warm place to prove for 45 minutes, or until doubled in size.

3. KNOCK BACK + ROLL

15m

When the dough is ready, knock it back and divide into 16 equal pieces. Dust your work surface and a rolling pin with flour. Roll each dough piece our until a half cm thick, then sprinkle each one with seeds and give them a gentle press into the dough.

4. GRILL

5m

Heat your grill on full and then cook the naan, four at a time, for 1 to 2 minutes on each side. To serve, brush with the melted vegan butter alternative and sprinkle with herbs. The naan can be kept in an airtight container overnight to be eaten the next day or you can freeze them for another day.