Naan

Naan is a traditional Indian flat bread. I love Indian food and I especially love the bread they bring you at Indian restaurants. But, truth be told, naan is just one of the many wonderful breads you get at Indian restaurants. On the pain in the ass scale, Naan ranks pretty high so I probably won't be making it all that often. But, hopefully this is the first of many Indian breads I'll make in the coming year.

Step one: Dough
Make your dough following the recipe in Joy of Vegan Baking or any other vegan Naan recipe. It must rise for two hours, so plan ahead of time.






Step two: Roll out your dough
After kneading your risen dough, divide into eight sections and roll into long ovals.










Step three: Bake your dough
This is where the technique comes in. If you do not have a pizza stone or tandori oven like me, crank your oven up to 500 degrees and preheat you cookie sheet by leaving it in the oven. When you're ready to bake your naan, brush the bottom side of the naan with water. Then spray the cookie sheet with oil and place the naan on the hot cookie sheet. Its easier if you just open the oven, pull out the rack, and quickly throw the naan down on the baking sheet. Quickly brush the top of the dough with melted Earth Balance, sprinkle with salt and bake for about 5 minutes.