Naan with variations

Copied from W4E, and amended to be vegan.

Yield: 6-8 portions

2 t yeast, active dry
3 T soy milk, heated to between 110-115°
1 T sugar
4 c all-purpose flour

1/2 c soy milk, heated to between 110-115°
1/2 c soy yogurt
1 egg replacer (use flax or ener-g for this)
1 T vegetable oil
1/2 salt

1. Mix yeast, milk and sugar in a large mixing bowl. Cover and let rest 5-10 minutes to activate yeast.
2. Add flour to yeast. Make a well in the center of the flour. Beat milk, yogurt and egg replacer together well. Add to center of flour, along with oil and salt.
3. If using a mixer, beat with dough hook about 10 minutes till smooth. To mix by hand, bring ingredients together with a fork and then knead till smooth, about 10 minutes. Form a ball and place in a lightly oiled bowl. Cover with plastic wrap and rest in a warm place until doubled in size, 1-2 hours.
4. Punch dough down with your fist and knead lightly. Cut into 8-10 equal portions and roll into balls. Cover and let rise until doubled again in a warm spot.
5. Preheat oven with a baking sheet inside to 475-500°
6. Roll dough into oblong circles. Brush with water, oil, or margarine and sprinkle with a garnish. Roll the garnish into the dough.
7. Bake in batches on preheated baking sheet for about 5 minutes till golden brown.

VARIATIONS

* Possible garnishes: mustard seeds, cumin seeds, kalonji (onion seeds), fennel seeds, coarse salt, chopped cilantro, sauteed garlic.
* To Make Stuffed Naan: Roll the dough balls into a circle, place 1 Tbsp of your stuffing of choice in the middle. Fold the dough in half and roll out into an oblong shape. Proceed with the recipe.
* Onion Kulcha: Saute some minced onion with cumin seed, garam masala and chopped cilantro. Stuff the naan, roll out and garnish with some more chopped cilantro.
* Other possible stuffings: chopped mint, minced jalapenos, shredded coconut.
* Naan is often made without yeast, using baking powder instead. This is faster and easier too. Simply eliminate the yeast and the initial proofing. Sift 2 tsp of baking powder into the dry ingredients. Beat the wet ingredients together. Mix wet and dry to form a dough. Proceed with the recipe, eliminating the second rising after portioning the dough.

Onion Naan

2 T margarine or vegetable oil
1/2 C minced onion
1 t cumin seed
1 t garam masala
1/3 c cilantro (or more)
2 C unsifted bread flour
1 t salt
1/2 C warm water

In 1-quart saucepan, melt butter over medium heat. Add onion, cumin, and garam masala and cook 5 minutes or until very soft. Stir cilantro and cook for another minute or so.
In large bowl, combine 1 C flour and the salt, stir in onion mixture and water until mixed. Gradually add remaining flour, stirring until soft dough forms.
Turn dough out onto floured surface. Knead dough, adding flour if necessary to prevent stickiness, until slightly firm, about 3 minutes.
Divide dough into 8 pieces; roll each piece into a ball. Assemble pieces on floured surface and let rest 5 minutes. On floured surface, roll each ball into an 8-inch round. Set rounds aside and cover with clean cloth as they are completed.
Heat a 10-inch cast-iron skillet over medium heat. When a drop of water vaporizes the moment it hits the heated surface, place 1 dough round in the skillet. Heat 1 to 2 minutes on each side or until browned and cooked through. Remove each one to wire rack to cool completely.

139 calories, 3 grams protein, 3 grams fat, 628 mg sodium per piece

from Foodie Gazette

Vegan flatbread

from http://pure-research.net/organic/recipes/vegan-flatbread.html

this recipe was synthesized from a few others found in various vegan search efforts that didn't quite come out right - trying to find a good recipe for vegan naan bread, for pita breads, and pizza crust... so this is a mixup that makes a really really tasty flatbread that has a wide array of applications... the basic bread recipe can go either direction - add cinnamon nutmeg and more sugar to make a desert bread or add some garlic and your favorite herbs to the mix... fresh cilantro or fresh parsley with garlic is AWESOME, as well as fresh rosemary and a little extra olive oil... get creative - its really just a simple whole wheat flatbread, and when you get it just right, they turn out to be perfect little pocket breads for stuffing with anything you can think of...

The Bread:

2 cups water 1 tbsp baking yeast 1 tbsp sugar 2 cups ww flour 2 cups white flour (or use all whole wheat if desired) 1 tsp baking powder 2 tsp sea salt 1 tbsp egg replacer with 4 tbsp. of the water - mixed 1 tbsp lemon juice 1 clove garlic - crushed fresh or dried herbs of choice heat the water to lukewarm and place in a big bowl (you should be able to stick your finger in the water very comfortably without it getting too hot - if it doesnt burn your finger it wont kill the yeast), add sugar and stir well with a whisk, sprinkle yeast, stir gently to dissolve it, then cover the bowl and let stand for 10 minutes until its nice and foamy... mix flours, baking powder, & sea salt - then add lemon juice, egg replacer, garlic, and the yeast mixture, stirring well and adding more flour if needed... turn onto a floured counter and knead 100 strokes... place it back in a bowl, cover it with a clean towel or a plate, and let it set in the fridge for 1 hour or more... divide dough into about 16 pieces, roll into rounds (about 1/4 inch high and 6 inches in circumference) with a rolling pin - note: its easiest to keep your rolling pin floured and the counter/board/table you are rolling on very lightly floured, so the dough slightly sticks to the board and you can roll it evenly... place a few rounds each on a cookie sheet and broil/grill for about 2 minutes on each side... if you have an electric oven, broiling on each side can be up to 4 minutes - just keep a very close eye on them - when they get a nice light brown they are ready to flip... remove from oven & cool before chowing down...