The ingredients in this recipe are very similar to naan, which I have been making for years. The original recipe called for kefir, cow’s milk, and butter, which enhance the fluffiness of these buns. I have converted this into a vegan-friendly recipe that retains the original softness and flavor.
Makes 8 buns
130g vegan yogurt (I used coconut milk)
200ml full-fat, sugar-free soy milk (I used Alpro No Sugar Soy), plus 2 tbsp, separated
2 tsp instant yeast
15g sugar, plus 1 tsp, separated
1 tsp sea salt
450g bread flour
30ml olive oil
Whisk together 200ml warm soy milk, yeast, and 1 tsp sugar in a small bowl. Set aside for 5-10 min until foamy.
Place 2 large (one shallow and one deep, about 5-8cm depth) baking sheets in oven at lowest setting (I set mine at 50C).
Meanwhile, set up standing mixer with dough hook attachment. Add flour, salt and sugar into bowl on low speed, with motor running, then add olive oil, yogurt, and foamy yeast mixture. Let knead until dough is smooth and elastic, about 3 minutes. Scrape dough off sides of bowl and use your hand to form a rough ball. The dough should be soft but not sticky.
Cover bowl with silicon lid or clean damp kitchen cloth and store in warm, draft-free place for 45 minutes or until dough has doubled in size.
Remove preheated baking trays from oven and lightly oil them.
On a clean work surface, divide dough into 8 even pieces and stretch each outward in four directions, pinching dough together to make a smooth, round ball. Place onto warm baking sheet smooth side up. Repeat for remaining 7 pieces, placing buns tightly next to each other. Buns will triple their size during this second rise, so make sure your baking sheet is big enough to hold them. Cover dough with the deep baking sheet and let buns rise again for 45 minutes.
Preheat oven to 180C, with fan assisted.
Buns should triple in size after the second rise. Use a pastry brush to gently brush each bun with soy milk, then bake on middle rack for 30 mins until golden. Let cool completely before cutting.