Step-by-Step Instructions

1. 1.Activate the Yeast

   Heat 2/3 cup of water until it's lukewarm (around 102-105°F). Pour it into a bowl. Add 2 teaspoons of cane sugar and whisk until dissolved. Then, add 1.5 teaspoons of active dry yeast and whisk. Let the mixture sit for 15 minutes to allow the yeast to activate. It should become foamy and frothy. If not, the yeast is expired.

2. 2.Prepare Dry Ingredients

   While the yeast activates, combine 2 cups of all-purpose flour, 1/2 teaspoon of sea salt, and 1/4 teaspoon of baking powder in a large bowl. Whisk until well combined.

3. 3.Combine Wet and Dry Ingredients

   Pour the activated yeast mixture into the bowl with the dry ingredients. Add 1 tablespoon of neutral-flavored oil (like avocado oil).

4. 4.Mix the Dough

   Use a fork to mix the dough until it becomes shaggy and difficult to mix further.

5. 5.Knead the Dough

   Transfer the dough onto a clean countertop. Oil your hands with a little neutral-flavored oil. Knead the dough for about 5-6 minutes, bringing it together. If the dough feels dry, add just a few drops of lukewarm water. The dough should become soft, elastic, and pliable.

6. 6.First Proofing

   Lightly oil a large bowl. Place the kneaded dough ball in the bowl and turn it to coat all sides with oil. Cover the bowl with a clean dish towel and let it rest in a warm place (like an oven with the light on) for 1.5 hours, or until it has doubled in size.

7. 7.Punch Down and Divide

   After the first proofing, lightly punch down the dough to release the air. Briefly knead it again with oiled hands until it's smooth and tacky but not sticky. Divide the dough into 8 equal portions using a pastry cutter or knife.

8. 8.Second Proofing

   Roll each dough portion into a ball. Place the dough balls on parchment paper or a lightly floured baking sheet, ensuring they are not too close together as they will expand a little. Cover them with a clean dish towel and let them rest for another 10-15 minutes.

9. 9.Roll Out Naan

   Grab one dough ball and place it on your work surface. Using a rolling pin, roll it out almost as thinly as possible, forming an ovalish shape about 8 inches long and 5 inches at its widest. Roll outward and off the dough, rather than back and forth.

10. 10.Add Cilantro and Water

    Sprinkle a few pinches of chopped cilantro onto one side of the rolled-out naan and gently pat it down with the rolling pin to ensure it sticks. Dampen your hands with water to easily pick up the naan. Pat a bit of water all over the back (plain) side of the naan. Do not skip this step, as it helps the naan stick to the hot pan.

11. 11.Preheat Skillet

    Preheat a cast iron skillet over medium-high heat until it's nearly smoking, which takes at least 5 minutes. To test if it's hot enough, sprinkle a little water on it; if it sizzles and quickly disappears, it's ready. The host uses level 5 on a gas stove that goes up to 7, but usually lowers it to 4 halfway through.

12. 12.Cook Naan (First Side)

    Carefully place the naan into the hot skillet, watered side down. Cook for 45-60 seconds on the first side. You'll know it's time to flip when you see small bubbles appearing all over the surface. While cooking each naan, cover the other dough balls to prevent them from drying out.

13. 13.Cook Naan (Second Side)

    Flip the naan. Cover the pan with a lid and cook for 30-40 seconds. This traps steam, leading to more flaky layers. The naan is done when some parts look slightly doughy and other parts are nicely charred. Depending on the quality of your pan, you may need to quickly rinse it before making the next naan.

14. 14.Serve

    Once cooked, remove the naan from the pan. Brush with a little melted vegan butter and sprinkle with flaky sea salt. Serve warm.