Naan Bread

• 1/2 cup warm water (ideally between 105˚F – 110˚F)
• 1 teaspoon sugar
• 1 (0.25-ounce) package active dry yeast
• 2 1/2 cups all-purpose flour
• 1/4 cup almond milk (or alternative milk of choice)
• 1 teaspoon lemon juice
• 1 tablespoon olive oil

For topping:

• 1 1/2 tablespoons olive oil
• 1 tablespoon minced garlic
• Coarse salt (optional, for garnish)
• Fresh parsley or cilantro (optional, for garnish)

Instructions

1. In a small bowl, gently stir together water, sugar and yeast. Allow it to activate until it is foamy on top.
2. In a large bowl, add activated yeast, flour, and remaining ingredients. Knead thoroughly and let sit for an hour.
3. When dough has doubled in size, divide into eight small balls. Heat a skillet over medium high and stir together garlic and oil.
4. Roll each ball to 1/4-inch thickness and place in hot pan, one at a time, brushing with garlic/oil mixture. When dough has started to bubble, flip to other side and brush again with oil. Sprinkle with coarse salt and herbs. Repeat with remaining dough.