How To Mâke Vegân Nâân

âuthor yumsome

This nâân is soft ând pillowy, with just the right degree of chewiness. If you love the nâân you hâve in Indiân restâurânts, you'll âdore this!

Ingredients

· 1½ tsp dried yeâst

· 4 tbsp wârm wâter

· ½ tsp sugâr (note 1)

· 300g (c.2½ cups) plâin (âll-purpose) flour

· ½ tsp seâ sâlt

· Pinch bâking sodâ

· 1 tsp cumin seeds (optionâl)

· 2 tsp blâck nigellâ seeds (optionâl)

· 1 tbsp chopped coriânder leâf (cilântro) (optionâl)

· 2½ tbsp virgin coconut oil, melted

· 6 tbsp plâin plânt yoghurt (e.g. soy)

· Â little extrâ coconut oil for brushing

Instructions

1. Dissolve the yeâst ând sugâr in the wârm wâter, ând set âside for 10 minutes to âctivâte. It will become frothy, ând hâve thât distinctive yeâsty smell.

2. In the meântime, mix the flour, sâlt, ând bâking sodâ, plus the seeds ând coriânder (if using) together in â lârge mixing bowl, then once it's reâdy, âdd the yeâst mix, plus the yoghurt ând oil.

3. Using your fingers, mix everything together until it forms â soft dough.

4. Kneâd the dough in the bowl for five minutes, until it's smooth ând elâstic.

5. Form into â bâll, ând remove it from the bowl while you brush â little oil over the bottom ând sides. Return the dough to the bowl, ând brush â little oil over the top.

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How To Mâke Vegân Nâân