Grilled Naan with Mint – The Accidental Vegan Naan
A summer staple in our house, this grilled naan with mint is fun and easy to make. The first time I made this, the results were acceptable. I had started with this recipe. This year I worked on perfecting the recipe. My grilled Naan with mint is lightly crisp, slightly chewy, insanely easy and turns out to be vegan. A happy accident! It is perfect on the grill. I certainly think it can be done on a cast iron pan with ease as well. A cast iron grill pan will get you the grill worthy results.
The idea of grill is so that you can cook your entire meal together if grilling is on your mind.
Even skeptics, love my naan recipe from the Spices and Seasons, Cookbook.
I have since, upped the ante by adding instant pot proofing into the mix. To get this to work for the grill the recipe needed some tweaking. Specifically getting a lighter dough. My magic ingredient – coconut cream. I use it effectively here to make ku
The result is a great tasting flat bread that ends up being vegan. Perfect, for those of you looking for vegan options.
The texture of this naan is slightly chewy and light. It actually reminds me of the Indian naans of my childhood, thinner and crisper. I have been re-working a lot of the seasonal recipes this summer. It has been great that I have a framework to fall back on, it has made things nice and easy.
There seems to have been so much going on this summer, a lot has been happening at work. I am recovering from the craziness with Benji. He is not completely out of the woods and we are still fussing around trying to get him sorted out in terms of his food, he certainly seems to be comfortable and out of pain.
What has of course been constant about my summer is the great food that we have been enjoying. We have so far relished zucchini, been enjoying the purslane, and I am beginning to welcome summer tomatoes and cucumbers. I just have not been able to do much of the markets this year.
Although will fit in a couple here and there the best I can. I have a hard time keeping the momentum on these things going. Mom, loved the naan, and wanted the recipe, mostly because of its simple no fuss character and of course the easiest way to document it is to actually get it on the blog before I write this out.
Just a few things,
- I use mint because we have an endless supply of mint in summer, you can use other herbs as well.
- You can proof and let the dough rest in the refridgerator for a couple of days if needed.
- Enjoy this warm, it does not re-heat all that well.
A nice and easy light tasting fresh mint naan, that gets finished on the grill.
Ingredients
- 1/2 cup of coconut cream
- 1/2 teaspoon sugar
- 1 tablespoon rapid rise yeast
- 1 cup of all purpose flour
- 2 cups of whole wheat flour (atta)
- 11/2 teaspoons salt
- 3/4 teaspoon carom seeds (optional)
- 3/4 cup finely chopped mint leaves
- 2 tablespoons olive oil, plus more for brushing
Instructions
- Place the coconut milk and the sugar in a bowl and gently heat until lukewarm (I do this for about 15 seconds in the microwave), stir well and add in the yeast and set aside to rise. In about 10 minutes the mixture should be very frothy.
- In a large mixing bowl mix the flours and add in the salt and carom seeds (if using) and mix in the chopped mint leaves and olive oil.
- Make a well in the center and add in the yeast mixture, adding in just enough water to make a smooth (not very wet dough).
- Set this aside to rise for an hour and a half. Punch this down and let it rise for another 30 to 45 minutes.
- Break the dough into 6 lemon sized balls and roll these into thin oval shapes.
- Start the grill and let it heat for about 5 minutes. Place the naan breads carefully on the grill and cover and let it cook for 4 minutes, turn and brush the cooked side with olive oil. After 4 minutes the naan should begin to puff slightly.
- Oil the second side and turn, at this point the first side should be slightly crisp and golden.
- Remove from the grill and serve warm. This tastes great with any dish, but is also great with your favorite summer salad.
Notes
Most of the prep time is unattended, and is to let the dough rise.
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