Ingredients

• 180 ml warm water
• 5.25 g dry yeast
• 1.5 tsp sugar
• 1.5 tbsp olive oil (+ extra for frying)
• 90 g soy yogurt
• 0.75 tsp salt
• 450 g wheat or spelt flour (or gluten-free)

Optional vegan garlic butter

• 3 tbsp vegan butter (room temp) or coconut oil
• 1.5–3 garlic cloves, finely chopped/pressed
• Salt & pepper, to taste
• Fresh herbs, optional

Instructions

1. Dough: Mix warm water, yeast, and sugar in a bowl; rest ~10 min until foamy. Add olive oil, soy yogurt, salt, and flour. Mix, then knead on a lightly floured surface 5–10 min until smooth and soft (or use a mixer with dough hook).
2. Place dough in a lightly oiled bowl, cover, and let rise in a warm spot ~1 hour until doubled.
3. Cook: Divide into 6 pieces. Roll each into ~0.5 cm thick rounds/ovals. Heat a cast-iron or nonstick pan over medium and brush with oil. Cook each naan 2–3 min until bubbles form and edges look dry; flip and cook 2–3 min until golden. Keep cooked naan covered to stay warm.