Low Sodium Vegan Garlic Naan

Total time1 hr 38 min

Prep time20 min

Cook time18 min

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Ingredients

6 servings

For the dough

1 tsp active dry yeast
Fleischmann's Active Dry Yeast Original Signature SELECT Active Dry Yeast - 3-0.25 Oz Food Club Active Dry Yeast, Gluten Free Kroger Active Dry Yeast Fleischmann's - ACTIVE DRY YEAST 3PK
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1 tsp sugar
½ cup warm water (about 110°f / 43°c)
2 cups all-purpose flour, plus more for dusting
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp baking powder
⅓ cup plain dairy free yogurt
1 tbsp olive oil

For the garlic butter

3 tbsp vegan butter
3 cloves garlic, finely minced
2 tbsp fresh cilantro, finely chopped (optional)

Instructions

1
In a large mixing bowl, combine the warm water, yeast, and sugar. Stir briefly and let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
2
Add the dairy free yogurt and olive oil to the yeast mixture and stir to combine. Add the flour, salt, and baking powder, then mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 4–5 minutes, until the dough is smooth, slightly tacky, and springs back slowly when poked.

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