Vegan Naan

1.  Put the yeast and sugar in a small bowl, then add the water and give it a good stir – make sure the water is pretty warm (over 40 degrees centrigrade). Leave for the yeast to activate.
2. Mix the remaining dry ingredients in a larger bowl.
3.  Once the yeast mix is bubbling/foaming, add the yoghurt and oil, give it a little mix and then add to the try ingredients and combine with a spoon to start with – the mix should be fairly sticky.
4. Add a little flour to the bowl, and to your hands, then gently knead for a minute – if it’s sticking to your hands too much, add a bit more flour (but only add enough to be able to successfully knead it without it sticking to you too much to work it).
5. Lightly grease the large bowl you used to make the mix with some oil, then add the dough, cover with a tamp tea-towel and leave to rise in a warm place for 1-2 hours (2-4 hours if you’re not using fast action yeast) – you can get away with just the lower amount of time if you’re in a rush.
6. Flour a clean work-surface and empty the dough onto it, then divide into 4 even pieces. Give each ball of dough a quick knead, then leave to sit for 5-10 minutes.
7. While the balls of dough are resting, prepare the garlic and corriander (if you’re planning to use them).
8. Heat up a cast-iron or non-stick pan over a medium heat.
9.  Press or roll your dough balls out in to whatever shape you want them and sprinkle a bit of water onto one side – if you’re using any toppings, press them in to the other side of the naan
10. Put one naan, wet-side down, into your pan and cook for 1-2 minutes. You should see the dough start to bubble – that’s when to flip it. Cook it on the other side for another minute until both sides have some nice brown patches and have puffed up a bit.
11. Repeat 3 more times and you have your very own, delicious vegan naan!

Recipe and Images Courtesy of Vegan Punks (Instagram @vegan_punks).