Recipe

1/2 cup warm water 120ml, or warm non-dairy milk
1 ½ tsp dry yeast
1 tsp sugar
1 tbsp olive oil + more for brushing
1/4 cup non-dairy yogurt
60g,1/2 tsp salt
2 ½ cups all-purpose flour
300g Vegan Garlic butter (to serve, optional)
2 tbsp vegan butter at room temperature, or coconut oil
1-2 garlic cloves minced
salt and pepper to taste
fresh herbs of choice

Instructions

Make the Naan dough

Combine warm water, yeast, and sugar in a large bowl. Set aside until frothy and foamy, about 10 minutes.Add the olive oil, non-dairy yogurt, salt, and flour. 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. (Alternatively, use a stand mixer with dough hooks for kneading the dough).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.

Cook Vegan Naan

After it rises, cut the dough into 6 pieces. On a floured surface, roll out each piece into an 0,2-inch (0,5cm) thick oval or circle. 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). Vegan Garlic Butter Combine vegan butter with minced garlic. Add salt, pepper and chopped fresh herbs to taste.Brush the top of each hot naan with a bit of vegan garlic butter (or just coconut oil) as desired. Sprinkle with sesame and more fresh herbs, such as thyme, cilantro or parsley. Enjoy!

by biancazapatka (IG)

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