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Ingredients
- 2 cups all-purpose flour (or whole-wheat pastry flour)
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- Whisk to combine
Preparation
Add wet ingredients to medium bowl 1/2 cup unsweetened non-dairy yogurt, 1/2 cup slightly warm+unsweetened non-dairy milk (I used soy but most would work), 1/2 tsp maple syrup. Whisk well to combine
Add wet ingredients to dry ingredients gradually and mix to combine
Use your hands to gently incorporate ingredients and form a ball. (Dough will be sticky but don’t worry.)
Ransfer the dough to a lightly oiled bowl and cover with a damp towel. Leave in a warm place to rest for about an hour and a half
Then transfer the dough to a floured surface and knead for about 4-5 minutes, adding more flour when it feels sticky
Divide the dough into 8 equal parts by forming a boule shape and slicing like cutting into a pie. (A pastry cutter works best.)
Oll each section into a ball with your hands. Cover the balls with a damp kitchen towel. Remove one at a time and using a rolling pin, form an oval shape. Repeat for all 8 balls
Eat a little oil (high heat, neutral flavored oil like canola or vegetable oil) in a non-stick skillet. Cook the dough until large air bubbles form before turning over. Continue cooking about another 2 minutes, or until browned
Melt some vegan butter in a saucepan and brush each naan with the melted butter
