Vegan Garlic Naan

In a small bowl, combine the plant butter (1.5 tbsp) (or oil), garlic (2 clove), and salt (0.5 tsp). Whisk and set aside.

In a large bowl, mix the all purpose flour (2 cup), soy yogurt (0.5 cup), soy milk (0.25 cup), granulated sugar (0.5 tbsp), baking powder (2 tsp), and remaining salt (0.25 tsp) until just combined.

Transfer the dough to a floured surface and knead until smooth. If it sticks to your hands or the surface, sprinkle with more flour as needed.

Divide the dough into 4 equal portions. Roll each piece into an oval shape, about 1/16 inch (2 mm) thick, adding flour as needed to prevent sticking.

Preheat a large pan or cast iron skillet over medium-high heat. Sprinkle fresh cilantro (0.5 cup) on one side of the naan and lightly roll over it with a rolling pin to help it stick.

Flip the naan so the cilantro side is facing down, then lightly brush the top with [water].

Place the naan, water-brushed side down, into the hot pan. Cook for about minute (1), or until bubbles form and the bottom is golden. Start 1m timer

Flip the naan, quickly add water (1 tsp) around the edge of the pan, and cover with a lid. Let it steam for another minute (1), or until the bottom is golden. Start 1m timer

Uncover and brush the top with garlic butter. Flip and cook for 30 seconds, or until the garlic is fragrant and golden. Brush the top with more garlic butter, then flip and cook for another 30 seconds. (Total 1 minute cooking time for this step) Start 1m timer

Wipe the skillet clean before repeating with the remaining dough.

Transfer to a plate, cover to keep warm, and serve warm alongside your favorite curry. Enjoy!