Homemade Vegan Naan

Heat 2/3 cup of water until it is lukewarm (around 105-115°F or 40-46°C). Use a thermometer to check the temperature.

Pour the warm water into a bowl. Mix in 2 teaspoons of cane sugar and whisk until dissolved. Add 1.5 teaspoons of active dry yeast.

Let the mixture sit for 15 minutes. It should become foamy and frothy, indicating the yeast is active. If it doesn't bubble, the yeast may be expired.

In a large bowl, combine 2 cups of all-purpose flour, 1/2 teaspoon of sea salt, and 1/4 teaspoon of baking powder. Whisk to combine.

Pour the activated yeast mixture and 1 tablespoon of avocado oil into the dry ingredients.

Use a fork to mix the ingredients until a shaggy dough forms. It will be sticky.

Turn the dough out onto a lightly floured surface. Oil your hands with a little avocado oil to prevent sticking. Knead for 5-6 minutes until the dough is smooth, elastic, and pliable. Add a few drops of water if it feels too dry, or a tiny bit more flour if too sticky, but avoid making it tough.

Lightly oil a clean bowl. Place the dough ball in the bowl and turn to coat with oil. Cover the bowl with a clean kitchen towel and let it rest in a warm place for 1 to 1.5 hours, or until doubled in size.

Once doubled, gently punch down the dough to release the air. Briefly knead it again in the bowl.

Divide the dough into 8 equal portions. Roll each portion into a smooth ball.

Place the dough balls on parchment paper or a lightly floured surface. Cover with the towel and let rest for another 10-15 minutes.

Heat a cast iron skillet or tawa pan over medium-high heat for at least 5 minutes. Test if it's hot enough by flicking a few drops of water; they should sizzle and disappear quickly.

Wet your hands slightly with water. Take one dough ball and roll it out as thinly as possible, about 8 inches long and 5 inches wide. Sprinkle with chopped parsley and press gently to help it stick.

Carefully place the naan, parsley-side down, into the hot skillet. Cook for 45-60 seconds, or until you see small bubbles forming on the surface. Flip the naan.

Cover the skillet with a lid and cook for another 30-40 seconds, or until the bottom is nicely browned and slightly charred in spots. Flip again.

Cook for another 30-40 seconds, uncovered, until the naan is cooked through and has a slightly doughy yet browned texture. Remove from skillet.

While the naan cooks, mince 2 cloves of garlic and heat them in 2 tablespoons of vegan butter in the microwave for 30-40 seconds until fragrant. Stir to combine.

Brush the cooked naan with the garlic butter and sprinkle with flaky sea salt. Serve warm.