In a medium bowl, add 1 cup of warm water or milk, yeast, and sugar. Stir and set aside, in a warm place and cover the bowl with a kitchen towel. It should be foamy in about 10 to 20 minutes.

Meanwhile, in a large bowl, add flour, salt, and baking powder, cumin and combine.

After the foam starts to appear, add the vegan yogurt and oil and mix well. Pour this into the dry ingredients and mix.

Flour your work surface and add just enough to gently knead the dough and form a ball.

Coat a bowl with a bit of oil and place the dough in. Rub the ball with a bit more oil and turn to coat. Set the bowl in a warm place, cover with a towel and let it sit for 2 to 4 hours to rise.

Press down the dough then roll into small, egg-size pieces and place on a baking sheet. Cover them with a towel and allow them to rise again until doubled in size, about 30 minutes.

Heat a heavy skillet over a high heat

Flatten the dough between your palms, then roll into a circle shape. Sprinkle some chopped greens and cumin seeds on the work surface, before rolling, so it will stick to one side of the naan.

Carefully flip over and pat the dough with a bit of water so it doesn’t stick to the pan.

Cook for less than 2 minutes or until the edges of the dough look dry and it starts to bubble. Then flip the dough with a spatula and cook on the other side.

Repeat until all the naan dough is cooked.

Finally, brush them with melted vegan butter or olive oil and sprinkle with more greens.