Naan

Place the yeast and warm water in a bowl and stir to mix. Leave for 10 -15 minutes until it goes frothy

Once it's frothy (activated) add the sugar, plant-based milk, salt and flour to the bowl. Stir until it forms a soft dough

Kneed for approx. 10 minutes on a floured surface … depends how much you'd like to pummel something - you could kneed it a bit longer!

Place your dough into a bowl which has been sprayed, wiped with a smidge of oil. Cover with cling film and leave to double in size for approx. 60 minutes

Once it's doubled in size, knock it back on a floured surface again for approx. 1-2 minutes. Keep adding flour to the surface as you work, until the dough is no longer sticky

Divide the dough into four equal balls and roll each ball in smidge of flour.

If you are only cooking 1 naan, then I would pop the others into a freezer bag (make sure they are not touching) and pop them into the freezer. That way when you want fresh naan again you can leave a ball out to defrost and pick the instructions up from here again - this works perfectly for me.

Using a rolling pin, roll out your ball/s of dough into a naan shape ( I like to think Elephant's Ear!)

Warm the oiled griddle or frying pan - and fry the naans for about 2-3 minutes each side (keep an eye on them - you want them to be charred on both sides with brown spots and slightly puffed up. If they puff up too much, flatten them with a spatula - so they cook evenly.