Vegan Naan
Ingredients
- — 1 tsp instant yeast
- — 1 tsp granulated sugar
- — 3/4 cup warm water
- — 2 cups all-purpose flour
- — 1 tsp salt
- — 3/4 tsp baking powder
- — 3 tbsp coconut cream or plain non-dairy yogurt
- — 2 tbsp olive oil
Instructions
-
1
Dissolve yeast and sugar in warm water and let sit a few minutes until frothy.
-
2
Add flour, salt, baking powder, coconut cream, and olive oil. Stir until shaggy, then knead on a floured surface 2–3 minutes until smooth. Add flour if too sticky.
-
3
Cover and let rise ~30 minutes until doubled.
-
4
Divide dough into 8 pieces. Roll each to ~1/4 inch thick.
-
5
Cook in a dry cast iron skillet over medium heat until large bubbles form and the bottom is golden, then flip and cook 1–2 minutes more.
-
6
Keep finished naan covered with a kitchen towel. Brush with vegan butter and herbs if desired.
Notes
- · The rise is optional but gives better texture — skip it if you're in a hurry.
- · Coconut cream gives a slight richness; non-dairy yogurt makes it a bit tangier.