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Instant Garlic Naan (no yeast!)

This is my go-to naan to pair with those thicker gravies! It's yeast-free, vegan, and ready with 4 ingredients and less than 30 minutes, which you can't usually say about naan. Make it a garlic butter naan with this simple herby topping.
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Prep Time 10 mins
Cook Time 25 mins
Resting time 15 mins
Servings 5 naans

Ingredients
  

  • 2 cups all-purpose flour *see note about alternatives
  • 2 tsp baking powder
  • ¼ tsp sea salt
  • ½ cup non-dairy yogurt *sub any yogurt
  • ⅓ cup lukewarm water
  • 1 tsp olive oil *optional to make naan especially easy to work with

Garlic Butter Herb Topping

  • 2 tbsp vegan butter, melted
  • 3 garlic cloves, minced *see note
  • ¼ cup chopped cilantro

Instructions
 

  • Mix flour, baking powder, and sea salt. Make a well and add yogurt and water, a bit at a time. Knead with hands until it comes together. If you over knead, add more flour. Optionally, add olive oil to bring it together really easily.
  • Let the dough rest for about 15 minutes while you make the cilantro garlic butter topping. Simply mix the cilantro, minced garlic, and butter in a small bowl.
  • Separate the dough into 5-6 pieces.
  • Heat a cast-iron skillet over medium heat. When has clearly heated all over, roll out the dough to ¼-inch thick and place on the skillet.
  • Flip when the surface of the naan has risen with bubbles, which usually takes 2-3 minutes on a well-heated cast-iron. Cook on the other side for around the same amount of time. Be careful not to let the naan burn!
  • As soon as the naan is off the skillet, spread the cilantro garlic butter topping.
  • Repeat with the rest of the dough.

Notes

Flour. All-purpose flour is the easiest choice here, but I have tested this with bread flour as well as half all-purpose/half spelt and half all-purpose/half whole wheat. It's a pretty forgiving recipe.
Cook the garlic first...or don't. For the garlic butter herb topping, you could get away with not cooking your garlic beforehand, but it will taste better if you cook it in a little butter or olive oil for a few minutes on the stove.
The naan is still good if you don't cook the garlic first though. Just make sure to spread the topping on the naan immediately after it comes off the skillet so that the garlic feels the heat of the naan. Not sure if that actually makes a difference, but in my head it does.