Mix the flour, salt and yeast (and seasonings if desired) in a bowl.

Let the mixture sit to proof

Mix warm water with the oil or cut the vegan butter into the mixture evenly. Add additional water as needed.

Knead until slightly tacky, but not overly wet and sticky.

Place in greased bowl and cover with a wet towel.

Let rise for at least 30 minutes in a warm place.

Section the dough into pieces slightly larger than a golf ball and roll out on a floured surface.

Cooke each side in a skillet with the extra oil or vegan margarine for around 45 seconds per side. (It may take longer for thicker pieces.)

Watch for the bread to puff up; this means that it is ready to flip. It should be a light golden brown color.

Keep flat breads warm in oven until all the naan flat breads are cooked.

Store the bread at room temperature for up to 2 days (3 including the day made). Freeze if you do not plan to eat it in that time period.