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 flour, tapioca starch, baking powder, salt, and sugar in a bowl.
- Stir in non-dairy yogurt, olive oil, and warm water to form a soft, slightly sticky dough.
- Rest the dough for 20–30 minutes to allow starches to hydrate fully.
- Divide the dough into 6 balls and roll each to about 1/4-inch thickness.
- Cook each naan on a dry, 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.
Notes
For best results, use a well-seasoned cast-iron pan and preheat it for at least 5 minutes. Keep naan about 1/8–1/4 inch thick to ensure even cooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Skillet Cooking
- Cuisine: Indian
- Diet: Vegan, Gluten-Free