- 1tsp active dry yeast (half a package approximately)
- 1/2 cup warm water
- 1 Tbsp sugar
- 3 Tbsp soy milk
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp salt
- 1 3/4-2 cups bread flour
- oil for cooking
- additional olive oil to brush the top
- Poppy seeds, to garnish
- In a large bowl, dissolve the yeast in warm water. Let stand about 10 minutes, until forthy.
- Add in the sugar, soy milk, onion powder, garlic powder, salt, and enough flour to make a soft dough, about 1 3/4 to 2 cups. On a lightly floured surface, knead the dough for 6 to 8 minutes, or until smooth.
- Lightly oil a bowl, then place naan dough in the bowl, cover with a damp cloth and set aside. Let dough rise for one hour, until the dough has doubled in volume.
- After rising, punch down the dough then roll into golf ball-size pieces and place on a baking sheet. Cover with a towel and allow to rise again until doubled in size, about 30 minutes.
- Preheat a pan to high heat and lightly oil. Roll each ball of dough into a thin circle then add to pan one at a time. Cook for 2 to 3 minutes, or until bubbles begin to brown and brush the top side with additional olive oil. Turn and cook for 2 to 3 minutes on the other side.
- Sprinkle poppy seeds on top of the cooked naan.
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