- 1/2 cup warm water or vegan milk (not hot or it will kill the yeast)
- 1 1/2 teaspoons dry active yeast
- 1 teaspoon organic vegan cane sugar
- 2 1/2 cups unbleached all-purpose flour
- 1 teaspoon sea salt
- 3/4 teaspoon baking powder
- 3 cloves garlic, minced
- 1/4 cup plain dairy-free yogurt or coconut cream
- 2 tablespoons olive oil
- Cilantro, minced
- Measure warm water or milk, add yeast and sugar. Stir and set aside until foamy (about 10 minutes.)
- Meanwhile, add flour, salt, and baking powder to a large mixing bowl and whisk to combine.
- Once the yeast mixture is foaming, add the vegan yogurt or cream and oil, and stir to combine. Add to dry ingredients. I used a wooden spoon to stir – the dough will be sticky.
- Turn onto a floured surface (I used my countertop) and knead just enough flour to the dough to form into a loose ball (about 2-3 minutes). Add a bit more flour if too sticky. Alternatively, you can use a stand mixer with a dough hook.
- Place back in mixing bowl and rub with a bit of oil, turn to coat.
- Cover with a damp towel or plastic wrap and set in a warm place for at least 2 hours (I put mine in the oven since my oven has a proof feature which sets the range to 100°.) You can also heat your oven to its lowest setting, turn off the heat, and put the bowl in the cooling oven.
- Remove dough from bowl and turn onto a floured surface. Knead for 30 seconds (adding additional flour if sticky). Then divide into eight even pieces using a knife or pastry cutter.
- Lightly knead each ball until it forms a loose ball and place it on parchment paper. Repeat until each piece of dough is formed into a ball. Cover with a towel and let rest for 10 minutes.
- Prep cilantro and/or other fresh herbs such as rosemary or thyme.
- When the dough has rested, begin heating a cast-iron pan (I used a comal) over medium heat.
- Roll out into an oval or circle with a rolling pin. Carefully flip dough and pat with a bit of water to prevent sticking to the pan. Press the garlic and herbs/cilantro into the dough until it sticks. Then place the wet-side down on the hot pan.
- Cook until the edges of the dough look dry and it’s beginning to bubble. Then flip the dough with a spatula and cook until the underside is brown.
- Repeat until all naan is cooked.
- Brush each flatbread with vegan butter; top with sesame seeds, minced garlic, or fresh herbs.
- Serve immediately.