Step 1

In a large mixing bowl, combine the flour, yeast, salt and sugar. Slowly pour in the coconut yogurt, olive oil and lukewarm water and switch to using your hands for the mixing once the mix becomes too sticky. Knead on a lightly floured surface for roughly 5 minutes or until you get a smooth dough.

Step 2

Place it back into the bowl and set it aside in a warm place for 90 minutes. Duringthis time your dough should double in size.

Step 3

Cut the dough into 4-6 equal pieces, depending on how large you want your naan to be, and gently press them into shape between your palms until they are about 1cm thick.

Step 4

Heat a non-stick or cast iron pan over medium/high heat and place the naan breadinside. Flip each 1-2 minutes and cook until your naan is golden on both sides.

Step 5

In the meantime, melt the dairy-free butter in a small saucepan and stir in the diced garlic. Cook on low heat for 4-5 minutes and remove from the heat before the garlic burns. Stir in the salt and brush the mix onto both sides of your naan breads before serving alongside your favorite curry!