Vegan Naan & Tzatziki

Ingredients

• 1 cup water, warmed
• 2 ¼ teaspoons active dried yeast
• 1 tablespoon sugar
• ¼ cup Forager Project Cashewmilk Yogurt Unsweetened Plain
• 2 tablespoons olive oil
• 3 ¼ cups all-purpose flour
• 1 teaspoon salt
• ½ teaspoon garlic powder
• ¼ cup vegan butter
• 2 cloves garlic, minced
• Fresh cilantro (as garnish)
• ½ cucumber, grated (about ½ cup)
• 1 cup Forager Project Cashewmilk Yogurt Unsweetened Plain
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon chopped dill
• Salt & pepper to taste

Prep

• First, make the naan dough:
• Add the warmed water, active dried yeast, and sugar to a bowl. Stir and let sit for 5 minutes to allow the yeast to activate and bloom.
• Next, add the Cashewmilk Yogurt and olive oil to the mixing bowl and whisk with the yeast mixture. Once mixed, add in the all-purpose flour, salt, and garlic powder.
• Stir until a thick dough starts to form. Then, remove the dough from the bowl to knead.
• If you are using a standing mixer, use the bread hook to knead the dough until it is elastic and no longer sticking to the sides of the bowl (about 5-7 minutes). If you are kneading by hand, add the dough to a well-floured surface and knead for 8-10 minutes. The dough is ready when it is smooth and tacky, but not super sticky, and can be easily stretched without tearing.
• Form the dough into a round ball and place it into a well-oiled bowl. Then, cover the bowl with plastic wrap or a towel and let rise for about 1 hour until the dough has proofed and doubled in size.
• Make the tzatziki:
• While the naan dough is proofing, make the tzatziki. First, grate the cucumber and then strain or press between paper towels to remove excess water.
• Then, mince the garlic cloves and finely chop the fresh dill.
• Add the Cashewmilk Yogurt, shredded cucumber, minced garlic, fresh dill, salt, olive oil, and lemon juice to a bowl. Mix to combine and then season with salt and pepper to your liking.
• Cover the bowl of tzatziki with plastic wrap or store in a closed container in the fridge until the naan is cooked and served.
• Shape & Cook the naan:
• Once the dough has doubled in size, punch it down to remove excess air and remove it from the bowl. Add the dough to a well-floured surface and divide it into 9 evenly sized pieces. Then, roll each section of dough into a round ball.
• Cover the dough balls with a cloth or plastic wrap and let them proof a second time for 15-20 minutes. 
• While the dough balls are proofing, melt the vegan butter and mince the garlic. Then, mix together in a small bowl and set aside.
• Take the dough balls and roll them into ¼-inch thick rounds. 
• Then, lightly grease & heat a cast-iron skillet until it is hot and smoking. Place the naan dough in the skillet and cook for 1-2 minutes until the underside is deep golden and the surface is bubbly. Then, flip and cook the other side for 1 minute. You can also brush the naan with the garlic butter mixture at this point or add it right before serving.
• Repeat this step with the remaining naan until all are cooked. Then, brush the freshly cooked naan with the remaining melted garlic butter mixture and garnish with fresh cilantro. 
• Serve the naan alongside the vegan tzatziki and enjoy!