We love naans, and I looked for inspiration at Minimalist Baker and here at Loving it vegan.
It was a success!
Ingredients:
2 cups of flour
1 pack of active yeast
1 cup warm water
1 tsp cane sugar
3/4 tsp Baking powder
Drop of Olive oil
Salt
Add sugar and yeast to warm water. Stir and set aside until frothy and foamy – about 10 minutes.
In the meantime, add flour, salt, and baking powder to a large mixing bowl and whisk to combine.
Once the yeast mixture is foaming, add the drop of olive oil and stir to combine. Add to dry ingredients and use a fork to mix – the dough will be sticky.
Turn onto a floured surface and add just enough flour to gently knead and form into a loose ball. Place back in mixing bowl and rub with a bit more oil and turn to coat. Cover with a damp towel or plastic wrap and set in a warm place for at least 1h (up to 4 hours).
Remove dough from bowl and turn onto a floured surface. Then divide into several pieces with hands or a knife.
Lightly knead each ball until it forms a loose ball (15 seconds) and set on a clean surface.
In the meantime, prepare any garnishes for topping (i.e. melted vegan butter or coconut oil, sea salt, minced garlic, or cilantro).
Heat a cast-iron pan (or parrilla) over medium heat. Take a piece of dough Then roll out into an oval or circle with a rolling pin. Carefully flip over and pat the dough with a bit of water so it doesn’t stick to the pan. At this time, press the garlic and cilantro onto one side so it sticks. Then place the wet-side down on the hot pan.
Cook for 1 minute or until the edges of the dough look dry and it’s beginning to bubble. Then flip the dough with a spatula and cook until the underside is dark brown.