Low Iodine Vegan Naan Bread
Total time1 hr 38 min
Prep time20 min
Cook time18 min
5.0(23)
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Learn more →Ingredients
6 servings
For the dough
- 1 tsp active dry yeast
- 1 tsp sugar
- ½ cup warm water (about 110°f / 43°c)
- 2 cups all-purpose flour, plus more for dusting
- ½ tsp baking powder
- ½ tsp salt
- ⅓ cup dairy free yogurt (plain, unsweetened)
- 1 tbsp olive oil
For finishing
- 2 tbsp vegan butter, melted
- 2 cloves garlic, finely minced (optional)
- 2 tbsp fresh cilantro, roughly 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, baking powder, and salt, then mix with a fork until a shaggy dough forms.
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