The best out of two worlds: Naan + Grilled Cheese = Grilled Cheese Naanwich! It’s perfect as a breakfast or snack! Serve it with tomato soup or dip it in ketchup.
I love combining my favorite foods from different cuisines and mixing together whatever feels right to me (looking at you, Falafel Curry).
This is another of those weird, but totally delicious versions: Naan + Grilled Cheese = Vegan Grilled Cheese Naanwich!
What I love about this naanwich is that the dough is super easy to make (it’s a simple yeast dough) and you can keep the dough in the fridge overnight, which is perfect if you want to have Grilled Cheese Naanwiches for breakfast.
I usually tend to keep it simple. I love the simplicity of just naan + vegan cheese but I’ve included a couple of mix-in ideas below such as pesto or caramelized onions.
How to make Vegan Grilled Cheese Naanwich
The ingredients
You will need:
- all-purpose wheat flour
- instant yeast
- salt
- olive oil
- water
- vegan cheese slices (I used violife slices {original flavour} and they melt perfectly!)
Add-in Ideas
You can keep it simple or you can add in:
- pesto
- mango chutney
- caramelized onions
- olive tapenade
The basic steps
You can serve it with tomato soup or dip it in ketchup.
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I hope you enjoy this Vegan Grilled Cheese Naanwich as much as I do! Let me know if you give it a try!
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Cheers, Bianca
Vegan Grilled Cheese Naanwich
Ingredients
- 2 cups all-purpose flour + more to dust the dough and surfaces
- 1 teaspoon instant yeast
- 1/3 teaspoon salt
- 1 teaspoon olive oil + more to coat the dough and for the pan
- 2/3 cup water
- 6 slices vegan cheese
Instructions
- Combine the flour, instant yeast, and salt in a mixing bowl.
- Add the olive oil and water. Mix and knead by hand until it's a soft, non-sticky dough, or put all the ingredients in a kitchen machine and let the machine knead the dough for you. Adjust the dough: If it's too sticky, add more flour. If it's too crumbly, add more water.
- Coat the ball of dough in a drizzle of olive oil. Transfer the dough into a container and let it rise in the fridge overnight or cover the bowl with a kitchen towel and let it rise at room temperature for 2 hours.
- Pinch off a small bit of the dough and roll it out on a floured surface. An oval shape is best!
- Heat a flat pan (a crepe-pan works best) until hot! Place the naan in the pan. Let it cook until it’s bubbly. Then flip, place a slice of vegan cheese on one side of the naan.
- Immediately fold the naan together. Let it cook on both sides until it has those nice brown, spots.
- Enjoy it fresh with tomato soup or dip it in ketchup!
