2 teaspoons dry yeast
2 teaspoons sugar
1/2 cup warm water
3 cups flour
1 teaspoon vegetable oil
1/4 teaspoon salt
1 cup warm water or non-dairy milk
3-4 garlic cloves, grated
2 tbs corriander(cilantro), chopped
3 tablespoons vegan butter
1 clove garlic, grated
Where I am from the leafy part of coriander is called cilantro, and just the seed is referred to as coriander. I did not have any fresh cilantro at the time so I decided to use the same plant and used ground coriander seed in it’s place, it has a slight citrus flavor and worked well.
Mix yeast, sugar and 1/4 cup warm water. Leave in warm place for 5-10 minutes until frothy.
Add flour, salt and 1 tablespoon of oil. Add a little water and kneed until soft & slightly sticky. Coat dough ball with oil and place in a bowl. cover with plastic wrap and set aside for 2 hours or until doubled.
Punch dough down and kneed. Pinch of lemon shaped balls of dough, roll in flour.
Press slightly flat and add a pinch of garlic mixed with coriander. roll into an oval shape and stretch from all sides.
Do not roll them too thin or they become too crispy.
There are several ways to cook these, you can just cook them in a hot pan for about 1 minute per side until the dough puffs up and starts bubbling
if you have a small skillet you can apply water to one side of the dough so it sticks to the pan, then turn the entire pan upside down with the dough sticking upside down inside and place that over the burner so the dough becomes slightly charred. I am using a tortilla pan so I am unable to char my naan, it still turned out great.
Brush finished bread with melted garlic butter, non dairy in my instance.
Cover with cloth to keep warm,