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Title: Naan Bread
Categories: Breads, Indian
Yield: 12 Servings

2 1/4 c Bread flour
1 ts Instant yeast *
1 c Water
1 1/2 tb Almond milk
2 tb Aquafaba (chickpea juice);
- whipped to a froth
1/8 c Sugar
2 tb Olive oil

Cooking time: 1 hour 15 minutes

* You can also use active dry yeast, but you will want to proof it
first.

Mix all dry ingredients together.

Add aquafaba and milk. Stir in water until dough starts to form.

Knead dough for a few minutes and then cover. Let rise for at least 1
hour, until doubled in size.

Punch dough to release gas. Knead and divide into 10 to 12 pieces,
rolled into golf balls. Cover with plastic wrap and let rise for
45 minutes.

Flatten dough ball with back of hand. Place on grill or hot skillet
over medium heat. Flip and cook until both sides are crispy golden
brown.

Recipe by Joanne Molinaro

Recipe FROM: <https://thekoreanvegan.com/naan-bread-cuz-carbs/>

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