Easy Vegan Naan recipe

 "Alas, I walk the path of eternal life, 

 removed the garnments full of gold, 

for i have done with eating food,  

that ever housed a soul"  - Oath of the Orpheics  

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    Throughout the human search for a higher self, many mystery groups or cults attempted to achieve cleansing of the spirit through the purification of the body by consumption of vegetable only based diets. Indeed the ancient alchemical holy decree “As above so below” applies to this holy connection between body and spirit, which the ancients believed were intimately connected and reflected each other as if in a mirror. Indeed most of the ancient philosophical traditions equated the consumption of vegetable based diet as a precondition to achieving higher enlightenment and paradise.  
    
    
    So in honor of this revelation I will attempt to write my version of a most nutritious and delicious basis of all philosophical foods, the vegan naan. The ingredients are easily available and cheap, and I will include delicious recipes for lunch or dinner additions of this naan, so without further ado, here we go:  
    materials:  
• 1 plastic cup
• 1 teasp of good salt  
• 3 teasp of sugar
•   1 teasp of olive oil  
• 1 packet of activated yeast  
• around 2 cups of unbleached flour  
• 1 baking pan 

  So first we microwave half a cup of water 1 minute time  

  
  
  
     Then we make sure the water is not too hot by testing it on your hand (if the water is too hot it can cause the yeast to die)  dilute the water as needed until it is warm but not too hot that it burns your hand  

  Next we add the sugar, salt, olive oil and yeast, then stir until even
  
  Next place 1 cup of flour on a pan and pour the liquid mixture inside, stirring  

  after stirring to a nice consistent goo, place the pan in a warm place and let sit for about 1-2 hours  

  
 Next we stir the dough again (and notice how nice and fluffy it is at this time)

next we add a handful of flour slowly and mix it , this time we will use our hands (with gloves). Using our strength we will make sure that the dough does not become dry but is only slightly sticky consistency, pay attention because this is very important, do not let the dough get too dry as you are adding flour, make sure the texture is sticky and elastic, not turning plastic.  Keep Kneading for about 5 minutes.

Next we place the dough back in a warm place and leave it for another 2 hours. (making good naan requires patience and the longer the dough sits the more delicious it will become)

after 2 hours have passed we notice that the dough has risen again

then we separate a handful of dough and place it on the flat board, pour some flower on top and spread it evenly so the dough is not sticky, then we use the bread stick to make it nice and flat.

then we pile the flat pita doughs on top of one another on a plate until all the dough is finished, making sure we place enough flour on each one so that they do no stick to each other.

next we place a teaspoon of olive oil (or even smaller amount) on a pan and we start the oven at just over medium (it is extremely important to keep the olive oil below carbonization level in which point the oil becomes more toxic). so just above medium level on the heating plate should be ok, and cover the plate with a lid so that the plate heats fast, even so leave the plate on the stove for at least 10 minutes, until you see smoke coming out of the oil. We need to have the pan very hot or the naan will be baked too hard and not soft.

when the oil in the pan is heated properly, then its time to make our naan. place one of the flat pita doughs into the pan and cover the lid. when you see bubbles form it means its probably time to turn it over, this may last from 5 minutes to 30 seconds so pay attention or the naan can easily be burned. you need to check for small black bubbles forming to know that the naan is ready to turn over, when both sides have black bubbles, the naan is done...

so here now is our finished product a beautifull naan ready to eat...

When all the naans are cooked make sure you place them between 2 paper plates and cover them with a tight plastic bag to keep the moisture inside. this is very important or the naans will become too dry and uneatable. every time you eat a naan make sure you close the bag back, this way your naans will keep fresh for several days. enjoy! 

(below i will give some delicious vegan recipees to accompany your naan)

So for a nutritious filling and delicious lunch, use our naan served with fermented tofu otherwise known as bean curd, some fresh basil, a cup of sunflower seeds (protein) and you can add fresh scallion, salad or any other kinds of vegetables you like, or any other combination you feel like trying. For breakfast try the naan with organic honey and sunflower seeds  for an uplifting nutritious breakfast

Enjoy and thank you for watching.