Instructions

1. Pour warm water into a large mixing bowl. Sprinkle dry yeast and sugar. Set aside for 5 minutes. Then add vegan yogurt and 40g of flour. Mix well and set aside in a warm place for another 25 minutes.
2. After 25 minutes add the rest of the flour, salt, baking powder, garlic powder and oil. Again mix well and knead for several minutes until you can form a ball of dough. You might want to add a bit more flour if the dough is too sticky.
3. Cover the bowl with kitchen towel and put away to double in size for 1 to 1 1/2 hours.
4. Dust your working surface with a little bit of flour. Divide the dough in two balls. For fluffier and bubbly bread let it rest for another 10 minutes under the kitchen towel.
5. Gently roll each ball into drop-like shape. Don’t press too much, it’s better if you just pull the dough with your hands.
6. Heat a heavy bottom skillet over medium to high heat. Cook naan for 1-3 minutes depending on how browned you want your bread to be. Flip and cook for another 1-2 minutes.
7. Brush with oil, sprinkle with fresh herbs and serve.