Easy Mint Garlic Naan
Ingredients
- 1/2 cup warm unsweetened plant milk (I use soy)
- 2 1/2 -3 cups all-purpose flour (depending on the brand of flour)
- 2 tbsp oil for dough
- oil or plant butter to grease the surface of the skillet
- 1 1/2 tsp instant dry yeast
- 1 tsp sugar
- 1/4 cup plant yogurt (I use unsweetened coconut yogurt or unsweetened coconut cream instead)
- 1/2 tsp fine salt
Mint-garlic butter
- 4 tbsp softened plant butter
- salt, to taste
- fresh or dried mint, as needed
- 3 cloves crushed garlic
Preparation
Combine warm milk, sugar, and yeast in a large bowl, then whisk to combine and set aside for 10 minutes.
Once the yeast is foamy, add oil, yogurt, salt, and flour and gently bring the ingredients together with a spoon or clean hands.
Continue combining the ingredients by kneading them until they roughly come together, then transfer the dough to a floured surface to knead well for about 10 minutes until the dough is a smooth, soft ball that is not sticky; use a stand mixer if available.
Cover the dough with a clean towel.
Let the dough rise in a warm spot until doubled in size, about 45 minutes.
Once the dough is doubled, cut it into 6 equal pieces.
Roll out each piece using a rolling pin to flatten them and cover them with a kitchen towel while preheating the skillet.
Heat a large skillet or non-stick pan to medium heat, preferably a cast iron pan, and brush with a little oil or non-dairy butter.
Place a flatbread in the heated, greased skillet and cook until the flatbread is drying out, especially at the edges, about 2 minutes.
Flip the naan and cook the other side until browned, about 1-2 minutes.
Brush the cooked naan with the mint-garlic butter and serve.
