No-Yeast Vegan Naan Flatbread
Ingredients
- 1 1/2 cup (180g) self-rising flour
- 1 tsp sugar
- 3/4 cup (180g) dairy-free plain Greek yogurt
- 1 tsp refined coconut oil melted
Preparation
In a medium mixing bowl, combine dry ingredients. Then fold in yogurt with a spoon or spatula. The mixture will turn shaggy, then use hands to bring dough together into a ball.
Add half of the oil to dough, then rub a bit of oil onto your hands and knead 3-4 minutes to form a smooth ball. Divide dough into 6 equal pieces. Cover with kitchen towel.
On a clean work surface, roll out 1 dough piece into a tear drop shape, about 6 inches by 3 inches.
Heat large cast iron pan on medium to medium-high heat. The pan is ready when it sizzles with a drop of water. Place naan on pan and quickly mist top with water. Cover and heat 1-2 minutes. The dough will bubble. Flip using tongs, mist with water once more and cover for 1-2 minutes. Cook in batches of 1 or 2 depending on the size of pan. After cooking, immediately cover with kitchen towel or foil to keep warm. Repeat.
Notes
Enjoy topped with melted butter and fresh herbs as a snack or appetizer or right alongside your favorite curry or soup. Can be refrigerated and reheated up to 3-4 days. Do not substitute regular dairy-free yogurt - Greek yogurt must be used.
