Ingredients
Scale
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- 1/2 cup tapioca starch
- 1 tsp baking powder
- 1 tsp salt
- 1 tbsp sugar
- 1 cup plain non-dairy yogurt
- 2 tbsp olive oil
- 2–4 tbsp warm water
Instructions
- Whisk together gluten-free all-purpose flour, tapioca starch, baking powder, salt, and sugar in a large bowl.
- Stir in non-dairy yogurt, olive oil, and warm water to form a soft, slightly sticky dough.
- Let the dough rest for 20–30 minutes to hydrate the starches.
- Divide the dough into 6 balls and roll each to about 1/4-inch thickness.
- Cook in a preheated cast-iron skillet over medium-high heat for 1–2 minutes per side until blistered and lightly charred.
- Brush with oil or garlic butter substitute after cooking and serve warm.
Notes
For extra flavor, you can mix minced garlic or chopped cilantro into the dough. Experiment with different gluten-free flour blends for varied textures.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Skillet Cooking
- Cuisine: Indian
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 naan
- Calories: 180
- Sugar: 1g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg