Pain naan maison {vegan}

Chose promise, chose due, voici enfin la recette du pain naan, mais si, vous savez, ces pains indien dont tout le monde raffole ! Bien plus populaires que les chapatis, les naans sont souvent connus pour être fourrés avec du fromage (les cheese naans), ou parfois servis avec un mélange d’ail et d’herbe. J’ai décidé de vous proposer la recette de base du pains naan, ensuite libre à vous de faire évoluer cette recette au gré de vos envies avec des épices, herbs… Le pain en Inde, sous toutes ses formes, à une place très importante car il permet de manger les plats en sauce et fait parti du quotidien.

These naans are quick and easy to make,

no complicated ingredients, just what's in the fridge, finally if your fridge is not empty, hein !!! I confess everything : before it was the kind of bread that I bought ready made, I clearly didn't want to bother doing them and that's ok, but since I developed this super simple recipe, I changed my mind. This Indian bread will go wonderfully with a aloo palak, and Curry vegetables or a dahl, in short you will not do without it once you have tried it !

Pain naan maison {vegan}

POUR 8-10 NAANS

600 g of flour T65
30 cl of soy milk
25 ml of neutral vegetable oil
2 tablespoons cider or wine vinegar
4 tablespoons of sugar
2 level teaspoons of salt
1/2 cube of fresh yeast or a sachet of dry baker's yeast
10 cl lukewarm water
Neutral vegetable oil

Dissolve the yeast in the 10 cl of lukewarm water and let stand 10 minutes.
Mix the soy milk and vinegar together and set aside. 5 minutes (the milk will curdle, it's normal).
In the bowl of a food processor fitted with a leaf or in a salad bowl, put the flour, make a well in the side and add salt and sugar.
Pour next to the well the dissolved yeast and the curdled milk then start kneading 1-2 minutes.
Add the oil and continue to knead to obtain a smooth dough..
Form a ball then let rest covered for 1h30.
Degas the dough then form 8-10 dough pieces and roll them.
Roll out the dough into an oval shape.
Heat a skillet over medium-high heat and cook each naan for about 1 minute on each side.
Oil the surface with a brush once out of the pan to reserve covered in a cloth until tasting.