These Naan breads are really quick to make and are low in fat and calories as well!
Note: Please make sure you buy organic, non-gmo soy flour. Otherwise you may be compromising your health.
My Recipe For Soy Naan Breads2 cups strong bakers flour (or wholewheat flour)
I like to use Laucke's 'Wallaby' Flour from South Australia
1 cup soy flour
1 tsp dry yeast (or 2 tsp fresh yeast)
1/4 tsp sugar
1 cup luke warm water
Sea salt to taste
1 tsp oil (preferably cold pressed)
Combine sugar, yeast and luke warm water in a jug. Cover and keep aside for 10 minutes or till the yeast bubbles.
Combine the flour, soya flour, salt and yeast mixture in another bowl.
Work into a smooth pliable dough. Depending on your flour, if your dough is too dry you may need to add a little more water.
Knead on a lightly floured board for a few minutes until you develop a nice pliable soft dough.
Add the oil and work it through the dough. Knead for a few more minutes.
Cover the dough with some cling wrap or a wet muslin cloth and allow it to prove till it doubles in size.
My note: I roll them out first, then stretch them by hand to make them really thin.
They should be around 12cm or so. No need to make them perfect as they are meant to be a little 'rustic'.
Another little note: If you prefer lower fat, then cook them without the oil.
Remove from pan and continue with the rest of the dough.
If you only want a few naan breads, you can put the rest of the dough in the fridge and use it over the next few days to make fresh naan breads.
Enjoy these with your favourite curries or use as wraps for sandwich fillings etc.