⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.

Perfect for curries, dips, salads, bean bowls, or even just a tasty snack. The silken tofu adds extra protein while keeping the naan soft and tender.

Ingredients

For the Naan

  • 135 g spelt flour (scant 1 cup)
  • 135 g plain flour (1 cup)
  • 1 tsp bicarbonate of soda (5 ml)
  • ½ tsp sea salt (2.5 ml)
  • 100 g silken tofu
  • 3 tbsp soy yoghurt (45 ml)
  • 2 tbsp olive oil (30 ml)
  • 1 tbsp water (15 ml)

For the Garlic Butter

  • 3 tbsp melted vegan butter or olive oil (45 ml)
  • 2 garlic cloves, grated
  • ½ tsp sea salt (2.5 ml)
  • small bunch of fresh parsley leaves, very finely chopped

Instructions

  1. In a mixing bowl, sift the flours and bicarbonate of soda, then add the salt. Gently mix to combine.
  2. In a small blender, blend the silken tofu and soy yoghurt together until smooth.
  3. Make a well in the center of the dry ingredients, then pour in the tofu mixture, along with the olive oil and water.
  4. Knead with your hand until a ball forms. If it’s too dry, add a splash more water. If it’s too wet, add a touch more flour. You want it to be dry and spring back a little when you touch it.
  5. Cover the dough with a damp tea towel and set aside to rest for 20 minutes.
  6. Once rested, dust the work surface with a little flour, then divide the dough into 4 equal pieces and roll each one into a ball.
  7. Roll out each ball with a rolling pin (or if you don’t have one, a clean bottle of wine or vinegar will do) into naan shapes, about 5-7mm thick.
  8. Heat a dry frying pan or griddle over medium-high heat.
  9. Cook each naan for 2-3 minutes on each side until puffed and golden brown spots appear.
  10. While still hot, mix together the garlic butter ingredients.
  11. Brush the cooked naan generously with the garlic butter mixture.
  12. Serve immediately while warm.

Notes

Protein boost: The silken tofu not only adds protein but also creates a softer, more tender texture than traditional naan.

Flour substitution: You can use all plain flour instead of half spelt if preferred, though the spelt adds a nice nutty flavor and extra nutrition.

Bicarbonate of soda: This acts as a leavening agent and helps create the characteristic bubbles and puffiness in the naan. Don’t skip it!

Rolling tool: No rolling pin? Use a clean wine bottle, vinegar bottle, or even a smooth drinking glass.

Cooking surface: A cast iron pan or griddle works best for getting those characteristic charred spots. Make sure it’s very hot before cooking.

Garlic butter variations: Add herbs like coriander or mint, or spices like cumin or nigella seeds to the garlic butter for different flavors.

Storage: Best eaten fresh and warm, but leftovers can be wrapped and refrigerated for 2-3 days. Reheat in a dry pan or wrapped in foil in the oven.

Source: Soph’s Plant Kitchen by Sophie Waplington