Ingredients

• Ingredients Units USM Scale 1x2x3x 2 cups flour (all-purpose, white whole wheat, spelt or gluten-free flour blend) 2 teaspoons organic pure cane sugar or pure maple syrup 1 teaspoon rapid-rise fast acting yeast (if using active yeast see notes) 1/2 teaspoon mineral salt 3/4 cup warm water (between 105 and 115ºF.) 4 tablespoons unsweetened non-dairy yogurt, at room temp 2 teaspoons olive oil garnish melted vegan butter or garlic infused olive oil freshly chopped parsley or cilantro

Preparation

• Instructions Mix dry ingredients: In a large mixing bowl, add the flour, yeast, sugar and salt, mix to combine. Mix wet ingredients: In a medium bowl or 2 cup measuring cup, combine the 3/4 cup warm water (between 105 and 115ºF.) with the yogurt and oil. Combine dry & wet: Pour wet ingredients into the dry ingredients. Mix the wet and dry ingredients together. Dough will be rough & shaggy looking and tacky to the touch. Quick knead: Knead the dough by pulling the dough ball onto itself about 5 times, and form a ball. Doesn’t have to be a tight ball. Cover and let rise: Tightly cover bowl with saran wrap and let rest in a warm area away from drafts for about 60 – 90 minutes. The warmer the area, the faster the dough will rise. Once dough has risen it will have doubled in size. Turn dough out: Fill a small bowl with flour and lightly sprinkle a flat surface with flour. Turn dough onto the flat surface and sprinkle with flour. Dough will be tacky. Shape dough: Dust fingers with flour and shape the dough into a rectangle, it doesn’t have to be a perfect shape. Cut dough: Cut the dough into 6 pieces, making them as even as possible (again it doesn’t have to be perfect). Roll & flatten: When ready to bake, roll a piece into a ball. Using a lightly floured rolling pin, roll the dough into an oval shape (about 9 x 4 inches), flatting to about 1/8 inch thick. Add more flour as needed to your work area and fingers. Heat skillet and bake: Get the skillet nice and hot by heating over medium-high heat. Place dough onto the skillet surface. When bubbles start to appear (above left), flip the naan and cook the other side. Garnish: Once done brush with olive oil or melted vegan butter and enjoy! Makes 6 Store: Leftover naan can be stored in an airtight container for up to 3 days on the counter. To keep longer, freeze for up to 2 months.