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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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