Fluffy Homemade Naan without Yogurt

ingredients you'll need

-all-purpose flour -active dry yeast -almond milk -olive oil -sugar -salt -lukewarm water -lemon juice, optional

In a small bowl, whisk the water, sugar, and yeast until dissolved, Set it aside for 10-15 minutes or until the mixture becomes foamy.

step 1

In a bowl stir flour and salt. Add the yeast mixture alongside the olive oil, almond milk, and lemon juice if using.

Step 2

Using a fork, mix until the dough becomes sticky so that you can't continue with the fork anymore.

step 3

Transfer the dough to a clean surface and grease your hands. Knead for 5-6 minutes, or until it becomes smooth, elastic, and soft.

step 4

Grease a bowl and transfer the dough. Cover it with a kitchen towel. Set it aside in a warm place for at least 90 minutes, or until it has doubled in size.

step 5

Using a knife or a bench scraper, divide the dough into 8 balls. Transfer the dough balls to a plate, and rest for 30 minutes to rise a second time.

step 6

Using a rolling pin, roll each dough ball into an oval shape about 8″ long and 5″ wide (20 cm x 13 cm).

step 7

Heat a cast-iron skillet over medium-high heat. Carefully transfer the naan and cook for 40-60 seconds on each side, or until bubbles appear all over.

step 8

Serve while it's still warm with hummus, curries, or anything you like! Brush the naan with butter and garlic if you want.

SERVING

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