Fluffy Vegan Naan

Dissolve organic cane sugar (2 tsp) in warm water (0.66 cup) (between 100°-110°F). Stir well, then add active dry yeast (2 tsp). Stir gently and set aside for 15 minutes until foamy. Start 15m timer

Sift the all-purpose flour (1.5 cup) and spelt flour (0.5 cup) into a large mixing bowl. Add fine sea salt (0.5 tsp) and baking powder (0.25 tsp). Stir well.

Add the bloomed active dry yeast (2 tsp) mixture and melted vegan butter (1 tbsp) to the dry ingredients. Stir until a sticky mass forms. Transfer to a lightly floured workspace.

Grease hands with leftover [melted vegan butter] or cooking oil. Knead the dough for 3-5 minutes until smooth. Regrease hands as needed. Start 5m timer

Transfer the dough ball to a greased bowl, cover with a kitchen towel, and let rise in a warm area for 60-90 minutes until doubled in size. Start 90m timer

Punch the dough down and transfer to a floured workspace. Cut into eight pieces with a pastry cutter or knife. Roll into smaller balls and place on a parchment-lined baking sheet. Cover and let rise for 15 minutes until puffy. Start 15m timer

Roll each dough ball into a flat oval shape (about 0.2 inch thick) on a floured surface.

Preheat a large cast iron skillet over high heat. Set a small bowl of water and a separate small bowl of melted vegan butter (3 tbsp) next to the stove. Once the pan is hot, dampen one side of a dough piece with water and place wet side down onto the pan. Cook for about 1 minute until air bubbles form. Flip, cover, and reduce heat to medium-high or medium. Cook for another 30 seconds. Remove from heat, transfer to a plate, and brush with [melted vegan butter].

Repeat with remaining dough balls. Sprinkle finished naan with [flaky sea salt] and [chopped cilantro] and serve hot.