Vegan Naan:
2 tsp. sugar
1/2 tsp. active dry yeast
2/3 cup lukewarm water
2 cups flour
½ tsp. salt
¼ tsp. baking powder
1 tbsp oil (I prefer olive, but avocado or grapeseed works, too!)
4 tbsp. cilantro, chopped (optional)
2 tbsp. vegan butter
Stir the sugar into lukewarm water until dissolved. Add in the active dry yeast and whisk to dissolve. Set aside for ~15 minutes until the yeast becomes foamy and frothy.
While the yeast is resting, stir together all dry ingredients: all-purpose flour, salt, & baking powder. Once the yeast mixture has activated, pour it into the flour mix & add 1 tbsp. of oil. Begin mixing the ingredients with a fork, & mix until the dough is shaggy and you can’t stir it anymore with the fork, then dump mixture onto a clean work surface.
Pour a bit of neutral-flavored oil on your hands to grease them, & begin kneading the dough with your hands. (You will need to oil your hands a couple of times during this process.) Keep kneading the dough for 4-6 minutes until it is soft, pliable, & fairly smooth. (If the dough feels a little dry, add a couple of drops of water. After kneading, pour a bit of oil in a large bowl, add the dough ball, & coat the dough on all sides. Cover the dough with a clean dish towel, & set aside in a warm place for at least 90 minutes (or up to 4 hours.) After rising, the dough should be risen & at least doubled in size. Lightly punch down the dough to release the air. Then briefly knead the dough until it’s back into the shape of a ball.
Using your hands or a bench scraper, cut the dough into 6-8 pieces, then roll each dough piece into a round. Proof the dough by transferring the rounds onto a sheet of parchment paper. Cover with a clean dish towel & allow to rest for another 10 minutes. Use a rolling pin to roll the dough into a thin oval-ish shape by rolling outward and off (not back and forth on the same spot). Sprinkle the naan with some chopped cilantro (if you’re not a hater), then dampen your fingers in some water & carefully pick up the naan. Flip it onto its backside & pat a bit of water all over the backside. Using damp hands, carefully transfer the naan to a hot skillet, watered side down. Cook 45-60 seconds, or until bubbles puff up all over the naan. Flip the naan and let cook, or optionally- cover the pan to steam the naan for 30 to 40 seconds, then take off the heat and transfer to a plate.
Brush the hot naan with melted vegan garlic butter and sprinkle with a pinch of salt. Serve warm & enjoy!
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