Naan (Flatbread)

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-carley-papi

 

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

  1.  In a small bowl, combine water + honey + salt. Stir to dissolve.
  2. 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.
  3. Cover the bowl and let sit in a warm environment for 1 hour.
  4. Spread a large piece of parchment paper on your counter. Sprinkle with flour. Coat your hands with flour. Sprinkle the dough with flour.
  5. Divide dough in 8 pieces and form in to balls.
  6. Roll out thin. Really as thin as you can, they will thicken as they cook.
  7. Heat a heavy-bottom skillet (cast iron if you have it) to medium-high. Reduce heat to medium.
  8. Cook for about 1 minute on each side – until dough bubbles, starts to brown, and is smells too good not to eat.