The Hungry Vegan

Ingredients

Basic Naan

In a small bowl, combine the yeast, warm water and brown sugar. Give it a gentle stir and allow it to sit until the mixture becomes frothy on top.
In a separate large bowl, combine flour, salt, baking powder, and soda. Stir to combine.
Once frothy, add the vegan sour cream and oil to the yeast mixture. Stir to combine.
Pour the creamy yeast mixture into the flour and stir, the mixture will be very sticky.
Once the dough has come together, Cover the bowl with a kitchen towel or cling wrap and leave in a warm place in the kitchen to rise for about 45 minutes.
Once the dough has doubled in size, prepare a space on the kitchen bench by dusting with some extra flour.
Divide the dough into eight portions and roll out or shape them into oval pieces slightly larger than an outstretched hand.
You can either transfer them to a prepared baking sheet, preheat the oven to 180*C and allow to rise for another 30 minutes before baking for 4 - 5 minutes on either side, OR...
You can heat up a large hotplate or pan and dry fry the breads to achieve the customary charred spots in a fraction of the time.

Both Tofu and Cashew based Sour Creams work well with this recipe, but a favourite is still coconut yoghurt.
You can add garlic granules or powder to achieve garlic naan or a variety of other options.
You can also prepare fillings to make a kashmiri or keema naan by rolling out thicker, filling and rolling out again.
To make Kashmiri naan, combine rough chopped raw almonds, dried apricots, sultanas, and desiccated coconut in equal volumes portions and pulse to a crumble in a food processor. For Keema naan, see 'Keema curry mince'.
If looking for naan with less calories consider a simple wheat tortilla recipe and simply roll the dough a bit thicker.