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Instructions. In a large bowl, add the instant yeast, sugar, and warm water. Mix with a fork, and allow to sit for 5 to 10 minutes, until the yeast blooms and the mixture appears foamy. Add the all purpose flour, sour cream, salt, and extra virgin olive oil to the bowl. Mix well to combine.
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Stir and set aside until frothy and foamy - about 10 minutes. In the meantime, add flour (s), salt, and baking powder to a large mixing bowl and whisk to combine. Once the yeast mixture is foaming, add the vegan yogurt and oil* and stir to combine. Add to dry ingredients and use a fork to mix - the dough will be sticky.
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Substitutes for yogurt to make naan bread. Buttermilk. If you're in a pinch and don't have any yogurt on hand, buttermilk makes a great substitute. Just keep in mind that the dough will be a bit more wet and sticky. To make the dough, combine the flour, salt, baking powder, and baking soda in a large bowl.
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Combine flour, baking powder and salt in a medium bowl. Mix with a fork for about 5 seconds. Add yoghurt into the flour mixture. Mix well with a fork until a thick paste-like dough is formed. Heavily flour the workbench, your hands and rolling pin. Scoop a heaped spoonful of dough onto the floured surface.
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Heat a cast-iron skillet over medium-high heat. Using damp fingers, carefully transfer the dough to hot the skillet, watered side down. Cook for 40-60 seconds, or until bubbles appear all over the naan. Flip the naan and cover the skillet with a lid to steam it. Cook for 30 more seconds, then transfer to a plate.
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2. Buttermilk. Buttermilk is an excellent substitute for yogurt in naan bread. What makes it so good is the tankiness of it. Buttermilk is known for its unique, slightly acidic flavor - a flavor that will allow the naan bread to retain its desired taste. Buttermilk has the necessary lactic acid, which will benefit the yeast.
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Cover and let it stand for 5 minutes at warm place. In a large mixing bowl, combine flour, milk, lemon juice, olive oil, and the yeast. Stir to combine until dough comes together. Divide the dough into six equal pieces. Roll each piece in a ball. Arrange the balls on a plate and cover with a damp cloth.
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Roti. Roti, or chapati, is an excellent, healthier naan substitute. Rice may be the staple of south India, but roti is the staple of north India. The main difference between roti and naan is that while naan is leavened bread, with yeast, roti is not. This makes it an excellent option for those who can't eat yeast.
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6. Coconut milk yogurt. The next yogurt substitute is an excellent dairy-free option, especially for those following a vegan diet. Coconut milk yogurt has a similar creamy texture to traditional Yogurt, which helps in providing moisture and softness to the Naan bread.
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STEP 2: Make the dough. Whisk together the dry ingredients (flour and salt) in a large mixing bowl. Then add the wet ingredients (activated yeast, almond milk and olive oil). STEP 3: Let dough rest. Stir with a spatula or whisk and then knead the dough until it comes together.
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Step 2. Add olive oil and almond milk. Step 3. Stir with wooden spoon until well-incorporated. Step 4. Using your hands, knead the dough for several minutes. Add water, a little at a time, as needed, until the right consistency has been reached. Keep in mind the dough should be very sticky but not wet or runny. Step 5.
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The key to making naan bread without yogurt is finding suitable substitutes for the creaminess and tang that yogurt imparts. One common substitute is to use a combination of milk and lemon juice or vinegar to create a buttermilk-like mixture. This will provide the necessary acidity and moisture to achieve a similar texture in your naan bread.
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To get the right levels of elasticity from your dough naan, you can substitute buttermilk in the ratio 0.75: 1. That means for one spoonful of yogurt, use a quarter and a half spoonful of buttermilk. 2. Lemon Juice and Milk. Another quick-fix substitute that I recommend is to use a combination of lemon juice and milk.
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Using the dough hook mix the ingredients for 30 seconds on low speed. Alternatively, add the ingredients to a large bowl and mix well (Pic 1). Add wet ingredients: Start by adding 1 tablespoon of oil and yogurt, and mix into the flour. Now add ¼ cup water and start kneading on low speed, scraping the sides of the bowl.
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Coconut Cream: ( 8th Preferable Yogurt In Naan Substitute) Use: Store a can of full-fat coconut milk in the refrigerator overnight. By scooping it out, use the thickened cream that separates on top as a yogurt substitute. Quantity: Use the same amount of yogurt as called for in the recipe. 9.
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The almond butter helps create a soft, chewy naan with hints of almonds. Cashew butter provides a slightly sweet, buttery flavor. Use 3/4 the amount of cashew butter for the yogurt. The cashew butter makes the naan rich and decadent. For extra protein, try peanut butter. Use 2/3 the amount of peanut butter for the yogurt.
