Homemade Naan Flatbread

This quick NO YEAST homemade naan doesn't require yeast and is ready to eat in just 15 -20 mins. All you need is a few ingredients and your favorite skillet.

Here's What You Need:

• 2 ½ cups All Purpose Flour

• ½ teaspoon Baking Soda

• 1 teaspoon Sugar

• ¼ teaspoon Salt

• ½ cup Vegan Yogurt

• ¼ cup Water

• 1 tablespoon Oil

• 2 tablespoons Garlic chopped, (optional)

• 2 tablespoon Melted Butter

Let's Make It:

• In a large bowl, mix together flour, baking soda, sugar and salt. Stir to combine well.

• Add yogurt (or buttermilk - see below) and oil and knead into the flour. Start adding water little by little and knead as you go till you get a soft, supple dough.

• You may not need the entire quantity of water so add a little at a time. If the dough feels too dry, add water by the teaspoon or if the dough feels little wet add a little flour

• Cover with a damp towel and set aside in a warm place for 10 mins (I like to put mines inside my warm oven)

• Heat a flat non-stick pan or cast iron skillet ( I love to use a cast iron skillet)

• Divide the dough into lemon sized balls. Dust a ball of dough in flour. Lightly roll out the dough to ¼ inch thickness

• Brush the top lightly with melted butter, and sprinkle the chopped garlic.

• Lightly press garlic into dough so that they stick

• Turn it over, and brush the other side as well with butter

• Make sure your skillet is really hot

• Now place the bottom side down into the skillet with garlic side is facing up

• Wait for 10 -15 seconds and cover with a lid

• The naan starts forming air pockets. Wait for 45- 50 seconds and then flip the naan to cook it on the other side. Cook for approx 10 -20 seconds, pressing down lightly to help it cook evenly.

• Remove from heat

• Brush it with butter immediately

• Serve & Enjoy!

Eat it by itself, or with curry chickpeas, or with my homemade hummus! There's so much you can do with this flatbread!

Note:

1. Storing and Reheating: These naans can be stored in an airtight container in the fridge once they are cooked. To reheat, warm them on a pan with a little butter. Microwave will make them a little dry dry.

2. Dough: The dough can be refrigerated for 1 day.

3. Swap Yogurt for Vegan Buttermilk: You can swap the yogurt and water for ½ - 3/4 cup vegan buttermilk (plant based milk & Apple cider vinegar or lemon juice)

4. No Yogurt: You can remove the yogurt and make the naan without it, I've done it and it taste just as good