Before you starts, keep in mind that this is a yeast free, oil free naan. It means that the texture won't be as soft and fluffy as the classic recipe. It is a much more dense, and chewy bread by a delicious vegan naan option for curry
In a large mixing bowl stir flour, baking powder, and salt make a well in the center of the flour and stir in the non-dairy yogurt.
Mix with a spatula then get your hands in the dough to knead for a few seconds until the dough is combined and slightly sticky dough form. Add 1-4 extra tablespoons of flour if needed until the dough is soft, not sticky and you can form a ball.
Return dough ball to the mixing bowl, cover the bowl with a towel and set aside at room temperature for about 15-30 minutes
Sprinkle work surface with flour then place the dough ball on the surface, sprinkle more flour on top of the ball, and knead for 30 seconds until smooth.
Dust the benchtop with more flour, cut the dough ball into 4 portions, roll each portions into balls, then roll out with a rolling pin into a 1/4" / 0.6 cm thick round/oval shape.
Preheat a non-stick saucepan under medium-high heat for 1 minute, don't add oil.
When hot, add the rolled dough and cook for 3 minutes on one side, then flip and cook for an extra 1-2 minutes on the other side.
Repeat these steps until all naan breads are cooked.
Brush each cooked bread with vegan butter or coconut oil.
Yogurt free option: replace dairy free yogurt by 1 cup of high fat non-dairy milk like canned coconut milk or soy milk combined with 1 tbsp. vinegar. Stir, set aside 5 minutes until milk curd and use as a yogurt replacement