Veganism: have you heard of it? Of course you have. The eating style that is committed to not eating anything produced from animals (including eggs, cheese, and even honey) is very mainstream. Being a hippie is no longer “required” to become a vegan.
I am not a vegan, so I will not comment on anyone’s decision to become vegan. However, I am a very open-minded person and I enjoy learning about the perspectives of other people. I also enjoy trying recipes that may be a bit out of the norm for me.
For this recipe, I decided to try one of the recipes from the Pick Up Limes website. I came across their content from a YouTube recommendation and I love the vibe and style of their content.
Admittedly, making vegan (or in my case, vegetarian) naan is not a hardcore recipe to try. But, I thought I would ease my way into trying plant based eating.
This naan turned out SO FREAKING GOOD. I mean, I saved the dough and had more the next day and the next day and will also have more today. I found myself eating the naan almost too quickly. I had to restrain myself!
In my version, I swapped the plant based yogurt for plain Greek-style yogurt (which is made from cow’s milk and therefore is not vegan). My version is vegetarian but I think that either way would be delicious.
If you’d like to check out the Pick Up Limes version of this recipe, you can click here.
Here’s my version, with the two swaps that I made!
Garlic and Herb Naan
Ingredients (makes 4 naans)
Herb and garlic oil
- 1½ Tbsp (22 mL) vegetable oil
- 2 cloves garlic, crushed
- 1 tsp (1 g) dried parsley
- ½ tsp salt
Naan
- 2 cups (250 g) all-purpose flour
- ½ cup (120 mL) unsweetened greek-style yogurt (my swap for soy yogurt)
- ¼ cup (60 mL) unsweetened almond milk (my swap for soy milk)
- ½ Tbsp (6 g) granulated sugar
- 1 tsp (5 g) baking powder
- ¼ tsp salt
Directions
- Add the oil, garlic, parsley, and salt to a small bowl and whisk. Set aside.
- Combine the naan ingredients in a large bowl and mix until just combined.
- Transfer the dough onto a floured surface and knead a few times, until the dough is smooth. Divide the dough into 4 and roll out each piece into a rough oval shape, about 1/8 inch thick. Continue to add flour as needed to prevent sticking.
- Preheat a large pan on medium-high heat. Brush one side of the naan with the herb and garlic oil, and transfer the oiled side down onto the pan to toast.
- Grill on each side for about a minute, or until it’s golden and bubbly. Flip to cook on the other side.
- Repeat with each naan.Slather with butter and enjoy!
Watch me make this recipe here:
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