Naan Bread with Nut Butter

- 300g / 10.58oz Whole grain spelt flour
- 1 tsp Dry yeast
- 1 tsp Cream of tartar baking powder
- 70g / 2.47oz Vegan yogurt alternative (coconut-based)
- 6 tbsp Olive oil
- 8 tbsp Nut butter (e.g., hazelnut butter)

1. In a large bowl, mix 300g / 10.58oz Whole grain spelt flour, 1 tsp Dry yeast, and 1 tsp Cream of tartar baking powder. Add 170ml / 5.75fl oz warm water, 70g / 2.47oz coconut-based vegan yogurt alternative, and 2 tbsp Olive oil. Knead with a dough hook for approx. 5 minutes to form a moist dough. Cover with a cloth and let rise in a warm place for about 1 hour until doubled in size.
2. Sprinkle the work surface generously with flour. Take 1 heaped tbsp of dough and press it with floured fingers into an oblong patty. Drizzle 1 tsp Nut butter on half of the patty, fold the other half over it, and press the edges to seal. Repeat to make 8 patties.
3. Heat 1 tsp Olive oil in a pan for each patty and fry each naan over medium heat for approx. 4 minutes per side until golden brown. The naan bread can be frozen and defrosted in the toaster.