Vegan Naan Bread

In a large bowl, whisk together flour (3.75 cups), instant yeast (1 package), and salt (1 tsp).

Then, add in the dairy free milk (1.5 cups) and maple syrup (0.25 cup).

Using a spatula, fold until mostly combined. Sprinkle a little more flour if needed to form a non-sticky ball.

Once ball is formed, grease the same bowl and place the dough back in. Cover with a towel or plastic wrap and let sit for 60 minutes in a warm, draft-free place until doubled.

After the rise, remove the dough and shape it into a ball.

Cut or pull the dough into 10-12 pieces. Roll each into a smaller ball and then shape into a circular or traditional tear drop shape using your hands or a rolling pin.

Add a little [water] to both the top and bottom of the naan.

Heat a cast iron skillet over medium high. Cook the naan for 1 minute, flip, and cook another minute. Repeat this process until all naan pieces are cooked, estimating a total cook time of 15 minutes. Start 15m timer

Remove from the skillet and brush with vegan butter (0.25 cup).

Place into a towel-lined bowl. Cover and repeat with remaining pieces of dough. Serve warm.