Naan is probably one of first foods you think of when you think of Indian cuisine. Known for being crispy on the outside and fluffy on the inside, no Indian meal is complete without naan. Having dairy allergies, we have had to make sacrifices when it came to eating this Indian-style flatbread - it's tempting, but it always leaves us regretting our choices. Luckily, Katyryna is a genius in the kitchen and developed an easy vegan naan bread recipe that is dairy-free, (no yogurt) and contains no yeast!
2 cups whole wheat flour
1 tsp sugar
1 tsp baking powder
1 tsp sea salt
2 large cloves garlic minced
1/3 cup unsweetened plant milk
1/3+ cup water
Whisk together flour, sugar, baking powder and salt in a large bowl.
Add the plant milk to the dry mix and stir with wooden spoon. Add water a little at a time to mixture. Use your hands to knead dough into a large, round ball. Add more water as needed. Dough should be very sticky.
Add garlic and mix into dough ball with hands.
Cover with dish towel and let sit for 10 minutes.
Separate dough into 6 even balls. Sprinkle thin layer of flour onto cutting board. Using a rolling pin, roll out the first ball to 1/16-1/8 inch thick. The thinner the better. Brush both sides with olive oil.
Heat skillet on high heat. Place dough in skillet and allow to brown. When the dough starts to bubble and puff up, it's ready to turn. Remove from heat and brush each side with vegan butter.