I love flat breads and as someone who eats Indian food at home at least once a week, a good, quick flat bread recipe is a must. Furthermore, making your own flat breads is so much cleaner and greener. Supermarket naans always contain yoghurt, butter or milk powder in some guise plus a host of unpronounceable additives. Restaurant and take-away versions are smothered in ghee and usually contain some kind of dairy product in the dough. So not only are they not vegan or plant-based friendly, they sure are not good for you.
Of course, you could make a homemade bread just the same, homemade doesn’t equate to healthy necessarily (nor does vegan), but this recipe is. Sometimes, if I’m particularly craving a decadent curry night, I will treat us to homemade sweet and delicious fig and coconut peshwari naans but for the most part, I need to satisfy my sultry Indian cuisine cravings in a way kinder to my health and, of course, my waist line.
So, this delightful recipe is just the ticket and what’s amazing is that despite being totally fat free and raising agent free, the resulting bread looks and tastes authentic and is light just as a good naan should be. For further authenticity, I add Kalonji (black onion, nigella) seeds to the dough which adds wonderful flavour and gorgeous black flecks dispersed through the breads. You can really use the base recipe to carry a whole host of flavours, adding herbs and spices as you like. You don’t have to stay on the Asian wagon even, try adding chopped sundried tomatoes and oregano for a Mediterranean inspired flat bread or lemon zest and ras-el-hanout for a North African spin, wonderful dipped into baba ganoush and houmous.
Ingredients: Makes 4 flatbreads
- 100g plain wholewheat flour
- 100g plain white flour
- 100ml room temperature water
- 1 tsp sea salt
- 2 tsp kalonji seeds
- 1/2 tsp red chilli flakes
- 2 tbsp chopped fresh coriander
- In a large bowl, combine all the ingredients together to form a smooth dough, ensuring the herbs and spices are evenly distributed.
- Divide the dough into 4 balls and roll out to a few millimeters thick on a lightly floured surface.
- Meanwhile, heat a dry frying pan or ridged grill pan over a medium heat, add the rolled dough and cook until the top of the dough starts to bubble then flip over and cook until each side has brown patches, this should only take a minute or so.
- Repeat with the remaining dough and serve hot, drizzled with a teaspoon of mustard or rapeseed oil, if you wish.
Very low in sugar
Very high in manganese
Very high in selenium
High in thiamin