Dairy-Free Naan Bread

Ingredients

• 1 5.3oz cup CHKP Plain Yogurt
• 2 ½ cups all-purpose flour
• ½ cup water
• 1 tsp sugar
• 1 tsp active dry yeast
• ½ tsp salt
• 2 tbsp oil + extra oil for greasing the skillet

Instructions

1. In a small bowl, mix the water, yeast, and sugar. Let stand for about 10 minutes, until it starts to be foamy.
2. Place the flour in a mixer bowl, add the yeast mixture to the flour, then add the yogurt and 2 tablespoons of oil.
3. Using the kneading hook on your mixer, knead slowly for a couple of minutes, then add the salt.
4. Continue kneading for a few more minutes until the dough becomes smooth and shiny.
5. Cover the dough with a damp cloth and let rise until at least double in size (about 1 hour)
6. Divide the dough into 8 equal portions, let rest for 15 minutes and then roll each ball to an 8” circle using a rolling pin.
7. Heat up a skillet (cast-iron preferred) over medium-high heat. Lightly grease the surface with some oil. Place one dough circle on the skillet. Once it puffs up and bubbles and browned spots appear on the bottom, flip it over and cook the other side.
8. Repeat the same for the rest of the dough circles.
9. Serve warm

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