Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
- 3 cups all-purpose flour
- 1/3 cup nutritional yeast
- 2 t. baking powder
- pinch of baking soda
- 1 ½ t. salt
- ½ t. garlic powder
- 2 T. cold dairy-free vegetable shortening or soy margarine (I used the Earth Balance buttery spread made from 5 plant-based oils that we keep in the house for me and Katie)
- 1 T. tahini (I didn't have any, so I omitted)
- 1 1/3 cup cold water
Preparation:
1. In a
medium-sized mixing bowl, sift together the flour, nutritional yeast,
baking powder, baking soda, salt, garlic powder and pepper. Using a
pastry blender or fork, cut in the shortening or margarine and tahini
until the mixture resembles fine crumbs. Using a wooden spoon, mixed in
the water until forming a soft dough. (Do not over-mix.)
2. On a lightly floured work surface, divide the dough into 4 equal parts. Roll out each piece so that it is about 6-8 inches in diameter, and prick the surface of the dough with a fork.
2. Heat a lightly oiled heavy-bottomed skillet over medium heat, and cook one flat bread circle at a time, flipping when golden brown and cooking the opposite side until cooked through and golden. Transfer the flatbread to a covered plate while repeating with the remaining dough. Serve warm.
Notes:
I was going to make pita bread (I'll try to get that recipe up soon) for our dahl meal, but even though that recipe was quick, I was hoping to find something even quicker and more like naan. I was excited by how fast this recipe was (no rise time) and the fact that it uses nutritional yeast, which I've just started using. Nutritional yeast is yeast that is chock full of B vitamins. You can get it in bulk at natural food stores (also in little shakers, but cheaper in bulk). It's like little flakes, kind of looks like fish food, I guess. It tastes salt (but has no salt in it) and cheesy, which is great if you're on a low-salt, dairy-free diet (that would be me). You can add it to any food as a seasoning. This bread was so quick and easy and tasted SO good. It was a hit with everyone. I will definitely be making this regularly. Oh, and I've learned from my Indian friends that bread like this does not keep well. We did have a little leftover that I put in the fridge and will probably eat tomorrow, but I'm expecting it to be pretty dry.
2. On a lightly floured work surface, divide the dough into 4 equal parts. Roll out each piece so that it is about 6-8 inches in diameter, and prick the surface of the dough with a fork.
2. Heat a lightly oiled heavy-bottomed skillet over medium heat, and cook one flat bread circle at a time, flipping when golden brown and cooking the opposite side until cooked through and golden. Transfer the flatbread to a covered plate while repeating with the remaining dough. Serve warm.
Notes:
I was going to make pita bread (I'll try to get that recipe up soon) for our dahl meal, but even though that recipe was quick, I was hoping to find something even quicker and more like naan. I was excited by how fast this recipe was (no rise time) and the fact that it uses nutritional yeast, which I've just started using. Nutritional yeast is yeast that is chock full of B vitamins. You can get it in bulk at natural food stores (also in little shakers, but cheaper in bulk). It's like little flakes, kind of looks like fish food, I guess. It tastes salt (but has no salt in it) and cheesy, which is great if you're on a low-salt, dairy-free diet (that would be me). You can add it to any food as a seasoning. This bread was so quick and easy and tasted SO good. It was a hit with everyone. I will definitely be making this regularly. Oh, and I've learned from my Indian friends that bread like this does not keep well. We did have a little leftover that I put in the fridge and will probably eat tomorrow, but I'm expecting it to be pretty dry.
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