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Recipe: Add dry ingredients to large bowl: 2 cups all-purpose flour (or whole-wh…


✅Recipe: Add dry ingredients to large bowl: 2 cups all-purpose flour (or whole-wheat pastry flour), 3/4 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt. Whisk to combine. ✅Add wet ingredients to medium bowl: 1/2 cup unsweetened non-dairy yogurt, 1/2 cup slightly warm, unsweetened non-dairy milk (I used soy but most would work), 1/2 tsp maple syrup, and whisk well to combine. ✅Add half wet ingredients to dry ingredients and mix until starts to combine. Add remaining wet ingredients and stir gently. ✅Use your hands to incorporate and form a ball. (Dough will be sticky but don’t worry.) ✅Transfer the dough to a lightly oiled bowl and cover with a damp towel. Leave in a warm place to rest for about an hour and a half. ✅Then transfer the dough to a floured surface and knead for about 4-5 minutes, adding more flour when it feels sticky. ✅Divide the dough into 8 equal parts by forming a boule shape and slicing like cutting into a pie. (A pastry cutter works best.) ✅Roll each section into a ball with your hands. Cover the balls with a damp kitchen towel. Remove one at a time and using a rolling pin, form an oval shape. Repeat for all 8 balls. ✅Heat a little oil (high heat, neutral flavored oil like canola or vegetable oil) in a non-stick skillet. Cook the dough until large bubbles form before turning over. Continue cooking about another 2 minutes, or until browned. ✅Melt some vegan butter in a saucepan and brush each naan with the melted butter. .
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