Combine vinegar and milk in a small bowl, whisking until curdled. Allow it to sit for 5 minutes.
1 ⅓ cup soy milk, 3 teaspoon apple cider vinegar
Create a well in a bowl of flour and pour in the curdled milk. Add dry yeast, salt, and vegetable oil. Knead until the dough comes together. Shape it into a ball, cover it with plastic, and let it double in size for 1 hour.
2 tablespoon vegetable oil, 2 ½ cup bread flour, 2 ¼ teaspoon dry yeast, 1 teaspoon salt
Divide the dough into 6-8 pieces, shaping each into a ball. Roll out the dough to form flatbreads.
Heat a dry skillet until very hot. Cook each flatbread until it bubbles on one side, then flip and cook for 30 seconds more.
Serve as is or enhance with melted butter, chili flakes, and cilantro
Video
Notes
Make a double batch of naan and freeze half of it to have on hand to serve at a later date.
Chop garlic and onions to mix into the dough for added flavor while the naan cooks.
Brush the top with vegan butter and herbs as soon as it is done cooking.