This easy homemade vegan naan bread is quick to make and perfectly soft and chewy! Serve this Indian skillet flatbread with curry or as a quick pizza crust.
*Coconut cream is not coconut milk! It’s richer and creamier, almost the texture of coconut oil. Look for cans marked “Coconut Cream.” If you can’t find coconut cream, you can also buy a can of full fat coconut milk and refrigerate overnight; then open it and use only the coconut cream that has hardened on top. (Some coconut milk brands come already separated, so refrigeration may or may not be necessary.)
**A cast iron skillet is the best option, since it gives the signature blackened spots. A skillet works too, but won’t get as blackened.
Find it online: https://www.acouplecooks.com/vegan-naan/