Vegan Naan

Each naan contains 100 calories

• 1 Tbsp yeast
• 3/4 c. warm water 
• 2 Tbsp sugar
• 475 grams bread flour
• 2 tsp salt
• 1/3 cup nondairy milk
• oil in a mister bottle
• additional flour for rolling out dough

In a small bowl. combine yeast, water, and sugar. Whisk and set aside until frothy, about 10 minutes.

In a large bowl, combine bread flour and salt. Stir then add milk and stir once more. Add yeast mixture to flour mixture, stir, then turn over onto your counter and knead for 6-8 minutes. Dough will be very dry. Once kneaded, teturn dough to the large mixing bowl, cover with a clean kitchen towel, and let rise for 1 hour.

After an hour as passed, turn dough over onto your work surface. Punch down and divide dough into 20 small, ping-pong sized balls weighing 35-40 grams a piece. Set dough balls aside and let sit for 30 minutes.

After 30 minutes has passed, roll dough balls out into oval shapes.

Cook on a dry cast iron skillet set over medium-high heat. Cooking oil is not needed. Flip when bubbles form (about 2 minutes) or until slightly browned, then cook the other side for an additional 1-2 minutes. Transfer cooked naan to a cooling rack.

Naan can be brushed with an oil and butter or left plain. Leftover naan freezes well and can be reheated in the microwave. Don't reheat in the toaster or oven as the naan will become crunchy rather than chewy.