Vegan No Yeast Garlic Naan bread.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 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:

1. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
2. 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.
3. Knead the Dough: Transfer the dough to a lightly floured surface and knead it for about 5 minutes, until it becomes smooth and elastic.
4. 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.
5. Preheat the Pan: Heat a skillet or a non-stick pan over medium-high heat.
6. 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.
7. 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.
8. 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.
9. 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.
10. Serve: Garnish the naan with chopped cilantro if desired, and serve warm with your favorite vegan curry or dip.