Naan Bread

Serves: 6
Ingredients

• 3/4 cup warm water
  
• 1 tsp active yeast (if using fast-acting, cut rise time in half)
  
• 1 tsp organic cane sugar
  
• 2 cups unbleached all-purpose flour (sub up to 1/2 with spelt)
  
• 1 tsp finely ground Himalayan pink salt
  
• 3/4 tsp baking powder
  
• optional: 3 cloves garlic, minced
  
• optional: 1/4 tsp ground cumin or curry powder
  
• 3 Tbsp (~42 g) plain yogurt
  
• 2 Tbsp (30 ml) olive or avocado oil
  

FOR SERVING optional

• 2 Tbsp (28 g) vegan butter or coconut oil, melted
  
• Sea salt
  
• 3 cloves minced garlic
  
• Fresh cilantro
  

Instructions

1. Measure out 3/4 cup of warm water (110 degrees) and add yeast and sugar. Stir and set aside for ten minutes or until frothy and foamy.
   
2. Put flour(s), salt, and baking powder to a large mixing bowl and whisk to combine.
   
3. When the yeast mixture is foamy, add the vegan yogurt and oil and stir to combine.
   
4. Add to dry ingredients and use a fork to mix - the dough will be sticky.
   
5. Turn onto a floured surface and add just enough flour to gently knead for five turns and form into a loose ball. Place back in mixing bowl and rub with a bit more oil and turn to coat. Cover with a damp towel or plastic wrap and set in a warm place for at least 2 hours (up to 4 hours). (I usually put mine in the microwave and leave the door slightly open so the light stays on.)
   
6. Remove dough from bowl and turn onto a floured surface. Knead for 30 seconds (adding additional flour if sticky). Then divide into 6 even pieces with hands or a knife.
   
7. Lightly knead each ball until it forms a loose ball (about 15 seconds) and set on a clean surface. Repeat until all dough is formed into balls. Then cover with plastic wrap again and let rest for 10 minutes.
   
8. In the meantime, prepare any garnishes for topping (i.e. melted butter or coconut oil, sea salt, minced garlic, or cilantro).
   
9. Once the dough has rested, begin heating a cast-iron pan (not non-stick) over medium heat. Take a piece of dough and lay it on a floured surface. Then roll out into an oval or circle with a rolling pin. Carefully flip over and pat the dough with a bit of water so it doesn’t stick to the pan. At this time, press the garlic and cilantro onto one side so it sticks. Then place the wet-side down on the hot pan.
   
10. Cook for 1 minute or 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 dark brown. If using a gas range, you can put the naan directly over the flame when cooking the second side, but be careful, as it goes fast and the naan can burn much more easily.
    
11. Repeat until all naan is cooked. Then brush with melted vegan butter or coconut oil and sprinkle with cilantro and sea salt (optional). Serve immediately.
    
12. Cover leftovers and store at room temperature for about 2 days or in the freezer up to 1 month. Reheat in the microwave or oven until warmed through.
    

​To make vegan, substitute vegan yogurt and vegan butter.

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