Vegan naan

Make a vegan version of naan to enjoy with your favourite meat-free Indian dishes using a dairy-free, plant-based block instead of ghee

Combine the yeast, sugar, oil and 300ml warm water in a jug. Mix the baking powder, flour and 1 tsp fine sea salt together in a large bowl, make a well in the centre and pour in the yeast mixture. Mix well to combine, then turn out onto a lightly floured surface. Knead for 5-7 mins, or until the dough is elastic and smooth. Transfer to a lightly oiled bowl, cover with a tea towel and leave to rise in a warm place for 45 mins-1 hr until doubled in size.
Tip the dough out onto a clean work surface and knock back a couple of times. Divide into eight or 10 pieces (about 75g each), and roll into balls. Cover and leave to rise for 30-45 mins until doubled in size again.
Heat a dry cast iron or heavy-based frying pan over a medium-high heat. Roll one dough ball out at a time into an oval shape on a lightly floured surface, leaving the rest covered. Lightly brush the top with water and put in the hot pan, dampened-side down. Brush the other side with water and cook for 1-2 mins until puffed up and blistered. Flip and cook on the other side, then wrap in a tea towel to keep warm. Repeat with the remaining dough balls.
Mix the plant butter and garlic together in a small saucepan and warm over a low heat for a few minutes until the butter has melted and the garlic is sizzling, light brown and fragrant. Remove from the heat and stir in the coriander. Brush this over the warm naans and serve.