Vegan Naan

Ingredients

• 3 cups (420g) all purpose flour, extra if needed
• 1 tbsp (16g) sugar
• 1 1/2 tsp (3g) instant yeast*
• 1 1/2 tsp (6g) salt
• 1 cup (225g) plain unsweetened coconut yogurt (or other vegan yogurt)
• 1/2 cup (120g) 110 ºF warm water
• 3 tbsp (42g) melted vegan butter or coconut oil*, extra to bake and serve
• minced garlic, optional
• minced cilantro, optional

Instructions

1. 1

   In a large mixing bowl whisk together the...: In a large mixing bowl whisk together the flour, sugar, salt, and yeast. In a second small mixing bowl combine the yogurt, melted vegan butter (or coconut oil), and warm water until smooth. Add the wet to the dry and combine with a wooden spoon to form a wet dough.

2. 2

   Knead with your hands for about 1-2 minutes....: Knead with your hands for about 1-2 minutes. The dough will be very sticky, if it feels soupy, add a bit more flour until it's sticky but not runny. Otherwise, you can wet your hands to prevent the dough from sticking too much.

3. 3

   Shape the kneaded dough into a ball and...: Shape the kneaded dough into a ball and turn seam-side down. Cover the bowl and place it in a warm spot. Let the dough rise 45 minutes or until swollen 1 1/2 - 2x in size. Alternatively, refrigerate the dough after kneading in a covered mixing bowl and continue 8-48 hours later.

4. 4

   Dust a clean counter with flour and turn...: Dust a clean counter with flour and turn the proved dough out. Divide the dough into 4 to 8 equal pieces and shape into balls, dusting with flour as needed to prevent sticking. Set the dough balls on a floured plate, and sprinkle more flour on top. Cover with a lint free towel and let rise while the oven preheats.

5. 5

   Preheat the oven to 550 ºF, or as...: Preheat the oven to 550 ºF, or as hot as your oven goes with a rack positioned 1/3 of the way down from the top of the oven. If you have one, place a baking steel or baking stone on that rack to preheat. Let the oven preheat for at least 45 minutes to saturate the sides and baking steel or stone (if using) with heat.

6. 6

   After the second rise, roll the dough with...: After the second rise, roll the dough with a rolling pin to shape into an oval. To make a teardrop shape grab one side of the oval and stretch it to make a triangular shape.

7. 7

   Brush the top of the shaped breads with...: Brush the top of the shaped breads with melted butter (or coconut oil) and sprinkle on minced garlic if making garlic naan.

8. 8

   Bake the naan 2-3 at a time, either...: Bake the naan 2-3 at a time, either on a parchment lined baking tray or directly on a baking stone or steel. If baking on the stone or steel transfer using a pizza peel.

9. 9

   Bake for 3-5 minutes until there are some...: Bake for 3-5 minutes until there are some golden spots on the bubbled surface. If desired, turn on the broiler for 1-2 minutes after 3-4 minutes of baking. Larger naan will take longer to cook, smaller ones will cook faster, keep an eye on the first batch and adjust cooking times accordingly.

10. 10

    Repeat with remaining dough. For restaurant style presentation,...: Repeat with remaining dough. For restaurant style presentation, brush the hot dough with some more vegan butter, the butter will melt on contact. Sprinkle with cilantro to serve.