In a large mixing bowl, combine the flour, salt, and baking powder. Create a well in the center and pour in the activated yeast mixture, olive oil, and non-dairy yogurt. Mix with a spoon or your hands until a dough forms.
Transfer the dough onto a floured surface and knead it for 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, but be careful not to add too much.
Grease the bowl with a little oil and place the dough in it, covering the bowl with a clean kitchen towel. Let the dough rise for about 1-1.5 hours, or until it doubles in size. If you’re short on time, you can speed up this process by placing the dough in a warm place.
Once the dough has risen, punch it down to release the air. Divide the dough into 8-10 equal portions and roll each into a ball. Let them rest for 10-15 minutes.
On a floured surface, roll each dough ball into an oval or circle about 1/4-inch thick. You can make them as thick or thin as you like, depending on your preference.
Heat a large, non-stick skillet or griddle over medium-high heat. When the pan is hot, place one naan at a time onto the skillet. Cook for about 2 minutes until bubbles begin to form, then flip it over and cook the other side for 1-2 minutes, until golden brown and lightly charred.
After each naan is cooked, brush it with a little melted vegan butter or olive oil for extra flavor. You can also sprinkle with freshly chopped cilantro for added freshness and a burst of color.
Serve the naan warm alongside your favorite curry, soup, or dip. Enjoy the soft, pillowy texture and delicious taste!
Serving and Storage Tips:
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