Indian Naan Bread (No Yogurt)

This Indian naan bread recipe does not use any dairy products, so the bread is also suitable for vegans.
Easy to make and goes great with stews, soups, salads or just as a snack!

Ingredients:

Dry yeast:
1.5 teaspoons of dry yeast
50 ml of warm (not hot) water
½ teaspoon of sugar

For the naan bread:
255 g white all-purpose flour
1 teaspoon of salt
115 ml almond milk (or other milk of your choice)
1 tablespoon olive oil (plus extra for greasing the bread)

Garlic oil (optional):
5 cloves of garlic
4 tablespoons of olive oil
a pinch of salt

Directions:

1. In a small bowl or glass whisk, mix water, yeast and sugar (until completely dissolved). Leave to stand for about 10 minutes.
2. Mix flour and salt in a large bowl.
3. Add activated yeast, almond milk and olive oil.
4. Mix with a spatula or a broom. Knead the dough well with your hands.
5. If you think more liquid is needed, add 1 more tablespoon of almond milk (no more).
6. Cover the bowl with a lid or kitchen towel and leave for 30-60 minutes (at room temperature) until the dough rises.
7. Divide the dough into 6 small balls of equal size.
8. Roll out each ball (0.5 cm thick) on a floured surface.
9. Heat a pan over medium-high heat.
10. Place the naan bread in the hot pan and cook on one side for about 2 minutes until you see bubbles forming in the dough.
11. Turn over and continue cooking on the other side until browned.
12. Brush with garlic oil before serving (optional).
13. Preparing the garlic oil (optional): Mince the garlic and add it to a small bowl along with the olive oil and a pinch of salt. Mix well.

Yield: 6 naan loaves
Recipe: wholefoodsoulfoodkitchen.com