This Vegan Butter Naan is TASTY!

By WoonHeng · 120 min

Ingredients

Instructions

1. Mix the warm water, yeast and sugar in a bowl and stir. Add the yogurt and oil, then the flour, and sprinkle the salt on top. Mix until no dry flour remains.
2. Knead into a ball; the dough will be sticky. Cover and rest 10 minutes, then knead again until fairly smooth.
3. Cover and proof in a warm place until doubled, about 45 to 60 minutes. Punch down, knead out the air bubbles, and divide into 6 equal pieces.
4. Roll each piece into a ball, keeping them covered with a damp towel. Melt the butter in the microwave for 30 to 45 seconds, let cool slightly, stir in the chopped cilantro and set aside.
5. Preheat a non-stick or cast-iron skillet over medium heat.
6. Flatten a ball with your palm and shape it into a teardrop about 8 to 9 inches long. Brush the top with water.
7. Place the wet side down on the hot pan and cook until bubbles appear. Flip (or turn the pan on a non-stick surface) and cook until lightly charred.
8. Brush with the cilantro butter and serve warm.

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

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