This vegan, yeast-free naan/flatbread recipe was a home-run on the first try. You can make it with dairy ingredients, if that's all you have on hand. Add herbs or garlic if you want to get fancy!
naan (flatbread)
Share
Ingredients
- 0.25 c warm water
- 1 tbsp honey
- 1 tsp salt
- 0.75 c cashew-hemp milk (or other plant-based milk)
- 1 c unsweetened cashew yogurt (or other non-dairy yogurt)
- 4 c flour
- 1.5 tsp baking powder
- 1 tsp baking soda
- 1/3 c oil (we use safflower usually)
- +herbs or garlic as desired
Instructions
- In a small bowl, combine water + honey + salt. Stir to dissolve.
- In a large bowl, mix all ingredients until it is well mixed and forms a semi-sticky dough. Add more flour by the tbsp as needed.
- Cover the bowl and let sit in a warm environment for 1 hour.
- Spread a large piece of parchment paper on your counter. Sprinkle with flour. Coat your hands with flour. Sprinkle the dough with flour.
- Divide dough in 8 pieces and form in to balls.
- Roll out thin. Really as thin as you can, they will thicken as they cook.
- Heat a heavy-bottom skillet (cast iron if you have it) to medium-high. Reduce heat to medium.
- Cook for about 1 minute on each side – until dough bubbles, starts to brown, and is smells too good not to eat.