In a large mixing bowl, combine 2 teaspoons of instant yeast and 1 tablespoon of granulated sugar. Pour in 1 cup of warm water and stir gently. Let it sit for about 5 minutes until frothy.

Once frothy, add 3 cups of all-purpose flour, 1 teaspoon of salt, and 1 teaspoon of baking powder. Incorporate 1/4 cup of coconut cream and 2 tablespoons of olive oil, mixing until a shaggy dough forms.

Turn the dough onto a floured surface and knead for 2-3 minutes until smooth and elastic.

Place the kneaded dough into a lightly oiled bowl, cover with a damp towel, and let it rise in a warm place for about 30 minutes.

Once risen, punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball, then flatten into circles or ovals about 1/4 inch thick.

Preheat a skillet over medium heat for 4-5 minutes. Grease if preferred.

Cook one piece of naan in the hot skillet for 1-2 minutes until bubbles form on the surface. Flip and cook for another 1-2 minutes until golden brown.

As you cook each piece, transfer to a plate and cover with a clean kitchen towel to keep warm. Brush tops with melted vegan butter if desired.