VEGAN NAAN

• servings: 6 servings
• total time: 1 hour 20 minutes

Ingredients

2 cups flour (all-purpose, white whole wheat, spelt or gluten-free flour blend)

2 teaspoons organic pure cane sugar or pure maple syrup

1 teaspoon rapid-rise fast acting yeast (if using active yeast see notes)

1/2 teaspoon mineral salt

3/4 cup warm water (between 105 and 115ºF.)

4 tablespoons unsweetened non-dairy yogurt, at room temp

2 teaspoons olive oil

melted vegan butter or garlic infused olive oil

freshly chopped parsley or cilantro

Directions

Mix dry ingredients

In a large mixing bowl, add the flour, yeast, sugar and salt, mix to combine.

Mix wet ingredients

In a medium bowl or 2 cup measuring cup, combine the 3/4 cup warm water (between 105 and 115ºF.) with the yogurt and oil.

Combine dry & wet

Pour wet ingredients into the dry ingredients. Mix the wet and dry ingredients together. Dough will be rough & shaggy looking and tacky to the touch.

Quick knead

Knead the dough by pulling the dough ball onto itself about 5 times, and form a ball. Doesn’t have to be a tight ball.

Cover and let rise

Tightly cover bowl with saran wrap and let rest in a warm area away from drafts for about 60 – 90 minutes. The warmer the area, the faster the dough will rise. Once dough has risen it will have doubled in size.

Turn dough out

Fill a small bowl with flour and lightly sprinkle a flat surface with flour. Turn dough onto the flat surface and sprinkle with flour. Dough will be tacky.

Shape dough

Dust fingers with flour and shape the dough into a rectangle, it doesn’t have to be a perfect shape.

Cut dough

Cut the dough into 6 pieces, making them as even as possible (again it doesn’t have to be perfect).

Roll & flatten

When ready to bake, roll a piece into a ball. Using a lightly floured rolling pin, roll the dough into an oval shape (about 9 x 4 inches), flatting to about 1/8 inch thick. Add more flour as needed to your work area and fingers.

Heat skillet and bake

Get the skillet nice and hot by heating over medium-high heat. Place dough onto the skillet surface. When bubbles start to appear (above left), flip the naan and cook the other side.

Garnish

Once done brush with olive oil or melted vegan butter and enjoy!

Makes 6

Store

Leftover naan can be stored in an airtight container for up to 3 days on the counter. To keep longer, freeze for up to 2 months.