Name: Naan with Plant Yogurt
Yield: About 8 large naan
Cuisine: Vegan
Ingredients: 4 cups all-purpose flour; 2¼ tsp (1 packet) active dry yeast; 1 tsp sugar; 1 tsp salt; 1 tsp baking powder; ¾ cup warm water (105–110°F); ¾ cup plain unsweetened plant yogurt; 2 Tbsp olive oil; Optional garlic butter: 3 Tbsp vegan butter; Optional garlic butter: 2 cloves garlic, minced; Optional garlic butter: Chopped cilantro or parsley

INGREDIENTS

About 8 large naan

Main ingredients

4 cups all-purpose flour
2¼ tsp (1 packet) active dry yeast
1 tsp sugar
1 tsp salt
1 tsp baking powder
¾ cup warm water (105–110°F)
¾ cup plain unsweetened plant yogurt
2 Tbsp olive oil

Optional garlic butter

Optional garlic butter: 3 Tbsp vegan butter
Optional garlic butter: 2 cloves garlic, minced
Optional garlic butter: Chopped cilantro or parsley

METHOD

Make it

1
Mix warm water, sugar and yeast; let stand 5–10 minutes until foamy.
2
Mix flour, salt and baking powder. Add yeast mixture, plant yogurt and olive oil; mix to a shaggy dough.
3
Knead 8–10 minutes until smooth, soft and slightly tacky. If sticky, add flour a tablespoon at a time.
4
Place in an oiled bowl, cover and rise 60–90 minutes.
5
Divide into 8 pieces and roll into ovals about ¼ inch thick.
6
Heat a dry cast-iron skillet over medium-high heat.
7
Cook 1–2 minutes per side until puffed and brown-spotted.
8
If desired, brush immediately with melted vegan butter, garlic and herbs; serve warm.

Cooking notes

Optional variations: herbs, minced onion, everything bagel seasoning, or vegan cheese sealed inside before rolling.
Whole-wheat variation: replace half the flour with whole-wheat flour.
Toaster-oven alternative: bake on a pizza stone or preheated sheet at 500°F for 4–6 minutes; broil 30–60 seconds if needed.