Easy Vegan Naan
- 1 teaspoon dry active yeast
- 3/4 cup warm water
- 1 teaspoon coconut sugar
- 2 cups almond flour
- 1 teaspoon salt
- 3/4 teaspoon baking powder
- 3 tablespoons coconut cream
- 2 tablespoons olive oil
- Optional: melted vegan butter for serving, minced garlic or fresh herbs
- Add the yeast and coconut sugar to a large bowl and pour the warm water on top (think bath temperature, not too hot or it will kill the yeast). Let sit for a few minutes until it is frothy on top.
- Now add the almond flour, salt, baking powder, coconut cream, and olive oil. Stir with a wooden spoon until it becomes difficult, then turn the ball of dough out on a lightly floured surface (I just use my countertop). Knead the ball of dough for about 3-4 minutes, until the ball of dough is smooth and soft. If it is too sticky, add a little more almond flour.
- Place the dough in a large bowl (I wipe out the first bowl I used), cover with a tea towel and let it rise until it doubles in size, about an hour to an hour and a half.
- After it rises, flatten the dough and divide it into 8 pieces.
- Heat a large, heavy-bottomed pan (cast-iron preferred) over medium heat. Take a piece of the dough and roll it on a lightly floured surface into a circle or oval shape (about 1/4 inch thick). If using garlic, gently press a little minced garlic onto one side so it sticks at this point.
- Place the dough on the heated pan and cook until large bubbles have formed and the bottom is golden brown. Flip and cook 1-2 minutes more until that side is golden brown as well.
- Repeat with the remaining pieces. Cover the naan with a towel or wrapped in foil to keep warm until ready to serve. Serve plain or brush with melted vegan butter and sprinkle with fresh herbs, such as cilantro or parsley.
- For the coconut cream, open a can of full fat coconut milk or coconut cream, and scoop out 3 tablespoons of the white, thick creamy part. May also substitute plain non-dairy yogurt (soy, almond, or coconut).
- For oil free, may try substituting more coconut cream or non-dairy yogurt for the olive oil. I haven't personally tried this but I think it would work.