Vegan Naan Bread

Ingredients for 1 servings:

• 120 ml water, lukewarm
• 3 ½ g dry yeast
• 1 tsp sugar
• 1 tbsp olive oil
• 60 g soy yogurt (yogurt alternative)
• ½ tsp salt
• 300 g wheat flour or spelt flour or gluten-free flour

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 30 minutes

In a large bowl, combine lukewarm water, yeast, and sugar. Let stand for about 10 minutes, until it begins to foam. Add the olive oil, soy yogurt, salt, and flour. Mix everything together with a wooden spoon or fork. Then transfer the dough to a lightly floured or oiled work surface and knead by hand for 5-10 minutes until a smooth, soft dough forms. (Alternatively, you can use a stand mixer with a dough hook to knead the dough.) Place the dough in a lightly greased bowl. Cover with a damp tea towel or foil and let it rise in a warm place for about 1 hour, until the dough has doubled in size. After the resting time, divide the dough into 6 pieces. On a lightly oiled work surface, with lightly oiled hands, shape each piece into a 0.5 cm thick oval or round flatbread. Heat a non-stick frying pan over medium heat and brush with a little oil. Bake each flatbread for about 2-3 minutes, or until bubbly and the edges look slightly dry. Flip and bake for another 2-3 minutes until golden brown. Cover the finished naan breads with a clean tea towel until the rest is baked to keep them soft and warm until ready to serve. Note: These naan breads are delicious and go with almost anything! Perfect as a side dish with curry, a quick snack with garlic butter, or as pita bread and wraps. Approx. 189 kcal per serving.