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1 (1/4 ounce) package active dry yeast 1 cup warm water 1/4 cup sugar 3 tablespoons nondairy milk (I use soy) 1 egg replacer, beaten (1 1/2 teaspoons powder, 2 tablespoons warm water) 2 teaspoons salt 4 1/2 cups bread flour 1 teaspoon minced garlic margarine and/or oil, as needed

1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes. It will look frothy. Add and stir sugar, milk, egg replacer, and salt. 2. Add enough flour to make a soft dough. I drop in 1/2 cup at a time and stir until doughy. Knead for 1-2 minutes on a lightly floured surface, until smooth. Place dough in a lightly oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise for at least 1 hour. 3. Push down dough, and knead in garlic slowly. Make sure garlic is spread throughout and not concentrated into one area. Pinch off small handfuls of dough and roll into 2" diameter balls. Place on a cookie sheet or other tray. Cover with a towel, and allow to rise for 30 minutes. 4. Heat a griddle on the stove top at medium heat. Make sure to lightly oil griddle with cooking spray between each naan. Roll one ball of dough out into a thin elongated circle/oval with rolling pin. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. 5. Flip and cook another 2 to 4 minutes. The air bubbles that form in the dough while cooking should be the dark browned parts of the naan. Don't press bread down to cook through. Remove from grill, and continue the process until all the naan has been prepared. Source of recipe: This recipe has been cobbled together from many sources and trial and error. You will not be disappointed...so much better than the stuff you can get in the restaurants.

Naan

blankger

I ended up using 1 1/2c each of all-purpose and whole wheat(so 3c total), but the same amounts of everything else, and they were FANTASTIC. They didn't have the same consistency as naan I've eaten in restaurants-these were def thicker(probably from the whole wheat flour), but they were so so good. I def used more than 1tsp of garlic too...

pearlb

one word of advice: roll them out as thin as possible before putting them on the griddle!

these turned out perfect. I used whole wheat and white hard flour and spelt flour ,but only used about 3 or 3 1/2 cups and NOT the 4 1/2 cups. I also used organic coconut palm sugar instead of white sugar. I also used flax meal as the egg replacer.

They were so good. The first few I put on the griddle were too thick and puffed up while cooking, so ended up looking like a pancake. The best ones were the ones that were rolled as thin as possible, to the point that they were almost see through.That way, they looked exactly like naan bread. I put alittle vegan butter(Earth's Balance )on the griddle.

They were perfectly chewy with a slight crunch on the outside and tasted exactly like naan bread.. Even after they were cooled down, they maintained their chewiness. We ate these with a meal of lentil dahl and brown rice.

I would recommend making them. They were quick to make.

gotthebeet

Jessimaka33

mouthwateringvegan

Yosefsmommy

gigimarie

ElizabethBond523

jennieo1024

Ummm, WOW. 5 stars all the way.

I ended up using 1 1/2c each of all-purpose and whole wheat(so 3c total), but the same amounts of everything else, and they were FANTASTIC. They didn't have the same consistency as naan I've eaten in restaurants-these were def thicker(probably from the whole wheat flour), but they were so so good. I def used more than 1tsp of garlic too...

By far, the best naan I've ever made. Nom nom nom nom nom nom nom nom nom nom.

amymichele8