Ah.. love this soft Vegan Butter Naan

By WoonHeng · 120 min

Ingredients

Instructions

1. Stir together the warm water, yeast and sugar, then add the yogurt and oil, followed by the flour and salt. Mix until no dry flour remains.
2. Knead into a sticky ball, cover and rest for 10 minutes. Knead again until fairly smooth.
3. Cover and proof in a warm place until doubled, about 45 to 60 minutes.
4. Punch down the dough, knead briefly, and divide into 6 equal pieces. Roll each into a ball and keep covered with a damp towel.
5. Melt the butter in the microwave for 30–45 seconds, cool slightly, then stir in the chopped cilantro.
6. Preheat a non-stick or cast-iron skillet over medium heat.
7. Flatten a dough ball, shape it into a teardrop about 8–9 inches long, and brush the top with water.
8. Place the wet side down on the hot pan and cook until bubbles appear. Flip (or rotate the pan if using cast iron) and cook until lightly charred.
9. Brush the naan with the cilantro butter while warm.

Summarized from WoonHeng's video. Watch it for the details.

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