Loaded Vegan Maple Naan

For the bread:

• 250g strong white flour
• 8 tbsp low fat soy yoghurt
• 2tsp fast acting yeast
• 1tsp salt
• 4tsp pure Canadian maple syrup (preferably amber syrup for a rich taste)
• 4 tsp olive oil
• 190ml hot/ warm water

For the topping:

• Small red onion, peeled and cut into wedges
• Peppers, red and green, one of each cut into strips
• Coriander, roughly torn
• Handful of cherry tomatoes, halved
• Parsley
• Chopped mint
• 1tbsp sunflower spread (can add garlic or herbs to taste)
• 2tbsp low fat soy yoghurt

1. Mix the dry and wet bread ingredients separately
2. Combine all ingredients and kneed for 5 mins, cover with cling film and leave to rise for 60-90 minutes in a warm place or until it has doubled in size
3. Once risen, divide into six pieces and shape into rectangles 2cm deep
4. Fry each in a lightly oiled pan on medium heat for 3-4 minutes, until browned
5. Remove from the pan and leave to cool on a wire rack, repeating the process until all naans have been cooked
6. In the same pan, fry onion on high heat until starting to brown, add the peppers and tomatoes and fry until softened
7. Brush naan with melted sunflower spread and add the fried vegetables and sprinkle coriander
8. Mix remaining yoghurt with chopped mint and dollop on top