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Easy Cauliflower Flatbread (Naan) Recipe – Vegan & Low Calorie Recipe

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This Easy Cauliflower Flatbread (Naan) recipe is a delicious vegan and low-calorie alternative to traditional naan bread. Made with cauliflower and simple ingredients, this flatbread offers a light, fluffy texture and a subtle cauliflower flavor. Perfect for pairing with curries or enjoying as a snack, the recipe involves making a cauliflower-infused dough, allowing it to rise, and cooking the flatbreads on the stovetop in a skillet until golden brown. It’s a healthy and flavorful twist on classic flatbread, suitable for those seeking plant-based and calorie-conscious options.

Ingredients

Dough Ingredients

  • 2 cups bread flour (240g)
  • 1 tsp instant yeast
  • 1 tsp salt
  • 1 Tbsp sugar
  • 2 cups cauliflower florets (172g), completely thawed from frozen
  • 2 Tbsp warm water, more if needed
  • 1 Tbsp light olive oil

Instructions

  1. Combine the Dry Ingredients: In a food processor, pulse together bread flour, instant yeast, sugar, and salt until evenly mixed.
  2. Add Cauliflower: Add the completely thawed cauliflower florets to the processor and pulse a few times until the mixture looks like wet, coarse sand.
  3. Add Water and Oil: Pour in the warm water and olive oil, then process for 15-20 seconds until the dough comes together into a shaggy, rough ball. If the dough does not come together, add additional water one tablespoon at a time.
  4. Let Dough Rise: Scrape dough into a bowl, cover loosely, and let it rise at room temperature for 1 hour until puffy.
  5. First Rise Options: For overnight method, cover bowl loosely and refrigerate for at least 8 hours up to 48 hours; bring to room temperature before shaping. For quick method, deflate dough completely and let rise in a warm spot for 2-3 hours until doubled in size.
  6. Shape the Dough: Gently scrape risen dough without punching down. Divide into 4 equal pieces and hand-stretch or use a rolling pin to form rounds. Let the rounds rest and rise an additional 15-20 minutes for best texture.
  7. Cook the Flatbreads: Preheat a skillet with 1 tablespoon olive or coconut oil over low-medium heat (setting 4 of 10). Cook each flatbread for 2-3 minutes on each side, using a lid to reduce splatters and speed cooking.
  8. Serve and Store: Remove cooked flatbreads when golden brown and cooked through. Serve warm. Store wrapped at room temperature for 3-5 days or freeze up to 3 months.

Notes

  • The dough may feel dense because of cauliflower moisture; adjust water sparingly.
  • For a fluffier texture, allow the flatbreads to rise an additional 15-20 minutes after shaping.
  • Cooking with a lid helps retain heat and reduce oil splatters.
  • Store flatbreads tightly wrapped to maintain freshness.
  • Use light olive oil or coconut oil for cooking to keep the recipe vegan and low calorie.

Find it online: http://bitezly.com/easy-cauliflower-flatbread-naan-recipe-vegan-and-low-calorie-recipe/