Vegan Naan Bread

Make the dough

1. Bloom the yeast. Add the plant based milk, yeast, salt and sugar to a mixing bowl and stir together well. Cover with a dish towel and set aside for 5-10 minutes. You know that it’s ready when the mixture develops a foamy, bubbly consistency.
2. Add the soy yogurt to the wet ingredients and mix together thoroughly.
3. In a different bowl, mix together the flour, baking powder and garlic powder.
4. Add the wet ingredients to the dry and mix together using a spoon or a spatula. When the dough starts to clump together, add the vegan butter and mix it in thoroughly.
5. Knead the dough for around 5 minutes, until it becomes smooth. If it’s too dry and doesn’t stick together well, add a little bit more plant based milk, 1-2 tbsp at a time. If it’s too wet and clings to your hands excessively, add a little bit more flour. Cover and set aside to proof for an hour. The dough should at least double in size during this time.

Shape the naan

1. Transfer the dough onto a large, lightly floured worktop. Divide it into 4 equally-sized sections using a bench scraper and roll each one into a sphere. Arrange them on a floured wooden board, cover with a kitchen towel and allow to proof for a further 10 minutes. During this time, they should double in size once more.
2. Transfer each ball to a floured worktop and roll it out into a tapered rectangle. Flip, and continue rolling out until around a cm in thickness. Make sure to add a light dusting of flour each time you roll to prevent sticking.

Cook the naan

1. Heat a couple tbsp olive oil in a large frying pan or skillet over a medium-high heat. Add the naan bread one at a time and cook for 3 minutes, or until bubbles start to form on the surface. Flip, then cook for around 90 seconds more.
2. Transfer the naan to a warm plate and brush with extra vegan butter before serving. Garnish with fresh cilantro and/or parsley.