1/2 cup dairy-free yogurt (such as almond or soy yogurt)
1/4 cup water (plus more as needed)
2 cloves garlic, minced (or more to taste)
2 tablespoons olive oil (plus more for brushing)
Fresh cilantro, chopped (optional, for garnish)
Instructions:
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Add Wet Ingredients: Add the dairy-free yogurt, water, minced garlic, and olive oil to the dry ingredients. Mix everything together with a spoon or your hands until a dough forms. If the dough is too dry, add a little more water, 1 tablespoon at a time, until you get a soft, slightly sticky dough.
Knead the Dough: Transfer the dough to a lightly floured surface and knead it for about 5 minutes, until it becomes smooth and elastic.
Rest the Dough: Place the dough ball in a bowl and cover it with a damp cloth. Let it rest for about 15-20 minutes.
Preheat the Pan: Heat a skillet or a non-stick pan over medium-high heat.
Divide and Roll Out the Dough: Divide the dough into 4 equal portions. Roll out each portion into a teardrop or oval shape, about 1/4 inch thick.
Cook the Naan: Place one rolled-out naan onto the hot skillet. Cook for about 1-2 minutes, until bubbles start to appear on the surface and the bottom is golden brown.
Flip and Cook: Flip the naan and cook the other side for another 1-2 minutes, pressing lightly with a spatula to help it cook evenly. Brush the cooked side with a little olive oil.
Finish Cooking: Remove the naan from the skillet and keep it warm in a clean kitchen towel or aluminum foil while you cook the remaining naans.
Serve: Garnish the naan with chopped cilantro if desired, and serve warm with your favorite vegan curry or dip.
