Ingredients
Scale
- 2 cups gluten-free all-purpose flour blend
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup yogurt (or dairy-free alternative)
- 2 tbsp oil
- 1 egg (or flax egg)
Instructions
- Whisk together the flour blend, baking powder, baking soda, and salt in a bowl.
- Stir in yogurt, oil, and egg to form a soft, slightly tacky dough.
- Let the dough rest for 5–10 minutes.
- Divide the dough into 6 portions and flatten into 5–6-inch disks.
- Heat a heavy skillet over medium-high heat and brush it lightly with oil.
- Cook each naan for 2–3 minutes per side until blistered and brown.
- Brush with olive oil or garlic butter and serve warm.
Notes
For best results, use a gluten-free flour blend with xanthan gum for elasticity. Store in an airtight container for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop Cooking
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 naan
- Calories: 120
- Sugar: 2g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg