Name: Vegan Homemade Naan Bread
Prep time: 21 min
Cook time: 49 min
Total time: 70 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 0.5 cup warm water (or warm non-dairy milk); 1.5 tsp dry yeast (3.5 grams); 1 tsp sugar; 1 tbsp olive oil (+ more for brushing); 0.25 cup non-dairy yogurt (*see recipe notes for substitutes); 0.5 tsp salt; 2.5 cups all purpose flour (or gluten-free flour, *see notes); 2 tbsp vegan butter (at room temperature, or coconut oil); 1.5 cloves garlic cloves (minced); null null salt and pepper (to taste); null null fresh herbs (of choice)

Instructions

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1

Combine warm water (0.5 cup), dry yeast (1.5 tsp), and sugar (1 tsp) in a large bowl. Let it sit until frothy and foamy, about 10 minutes.
2

Add the olive oil (1 tbsp), non-dairy yogurt (0.25 cup), salt (0.5 tsp), and all purpose flour (2.5 cups). Mix to combine with a wooden spoon or fork, then transfer to a lightly floured working surface and knead with your hands for 5-10 minutes until a smooth, soft dough forms.
3

Place the dough in a lightly greased bowl. Cover with a damp kitchen towel or foil and let rise in a warm place until doubled, about 1 hour.
4

After it rises, cut the dough into 6 pieces. On a floured surface, roll out each piece into a 0.2-inch (0.5cm) thick oval or circle.
5

Preheat a cast-iron skillet (or non-stick pan) to medium heat and brush with a [little oil] or [cooking spray]. Cook each flatbread for 2-3 minutes or until bubbly and golden brown on the bottom. Flip over and cook for another 2-3 minutes. Cover the cooked naan with a clean kitchen towel to keep warm and soft until ready to serve while you cook the rest.
6

Combine vegan butter (2 tbsp) with garlic cloves (1.5 cloves), minced. Add [salt and pepper] and chopped [fresh herbs] to taste.
7

Brush the top of each hot naan with a bit of [vegan garlic butter] (or just [coconut oil]) as desired. Sprinkle with sesame (not in ingredients, so don't tag) and more [fresh herbs], such as thyme, cilantro or parsley. Enjoy!