Garlic Naan

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a bowl, add the flour, brown sugar, baking powder, yeast, garlic powder, salt and pepper. Whisk the ingredients together.

Step 2

Create a well in the centre of the flour. Slowly add the vegan milk and vegan yogurt to the dry ingredients, and then mix together with a spatula until the dough looks shaggy.

Step 3

Flour a clean surface, and then place the dough onto the surface. Fold the dough together and knead for about 3 minutes. The dough will be sticky at first, but you can add up to 2 tablespoons of flour while kneading to make it easier to manage.

Step 4

Lightly grease the ball of dough with some oil and place back into the bowl. Cover the bowl with a plastic wrap or a kitchen towel and let it sit for 30 minutes on the counter in a warm area. The dough should rise and double in size.

Step 5

Divide the dough into 6 equal balls and roll each into a circle. On your floured surface, press each circle down with your palm, then roll into a slightly oblong shape using a floured rolling pin. It should measure about 6-8 inches.

Step 6

Add a teaspoon of coconut oil per naan into the hot skillet, and add the naan. Sprinkle the top with cumin seeds. Fry for about 30 seconds to 1 minute, until you see bubbles starting to form. They will puff up a little bit, but the indicator is the slightly darkened spots.

Step 7

Turn the naan over and cook for another 30 seconds to 1 minute on the other side, looking again for the slightly darkened spots. Remove from the heat.

Step 8

Melt butter with 2 cloves of garlic. Add some coriander. Brush onto the warm Naan.