Nice and Easy Naan!
Soft and crispy at the same time, these are great for soaking up sauces and just nibbling on! They can be created quickly and munched on often!
Servings Prep Time
8naan 20minutes
Cook Time Passive Time
2minutes each 1hour
Servings Prep Time
8naan 20minutes
Cook Time Passive Time
2minutes each 1hour
Ingredients
Instructions
  1. Add 3/4 cup of warm water and sugar to a large mixing bowl.
  2. Sprinkle you yeast over the liquid and let it sit for a few minutes until the yeast foams up a little.
  3. Mix the ground flaxseed with the 6 Tablespoons of warm water and let sit for a few minutes.
  4. Add your softened flaxseed mixture to the liquid and mix.
  5. Add the vegan yogurt and oil and stir to combine. Now is the time to add some minced garlic and chopped green, if you so desire! It is also the time to get creative with other spices, or flavours, like chopped green onion, chile powder, or a little curry powder!
  6. Stir together the dry ingredients and then add them to the mix! Stir to combine and then knead until a soft, smooth dough forms.
  7. Once your dough feels right, lightly oil the bowl and turn the dough until it is all coated. Cover with a cloth and keep warm for an hour or so. I put mine in a sunny spot or in a slightly warmed oven.
  8. Once the the dough has risen, it is time to punch it down and divide it into eight even balls. Let the balls sit covered for a few minutes to rest and then flatten each ball into a thin pancake. Irregular shapes are fine!
  9. Heat a cast iron pan. Carefully place your raw naan, moist side down, on to the hot pan. Let it cook on the first side until it is browned and puffs up! Flip it over and cook so that the bread has some lovely darkened spots (the puff spots) and is cooked through.
  10. Brush with a little vegan butter and serve warm! Enjoy!
Recipe Notes

I made the dough a day ahead and they still turned out well! Just let the dough come back to room temperature. You can toast up leftover naan; they will be much crisper but still tasty!