Ingredients
Scale
- 2 cups gluten-free all-purpose flour (cup-for-cup blend with xanthan or add 1 tsp xanthan)
- 1 cup tapioca starch
- 1 tbsp baking powder
- 1 tsp salt
- 2 tbsp sugar
- 1 cup warm plant milk (about 105–110°F)
- 1/4 cup plain dairy-free yogurt
- 2 tbsp olive oil
- 2 tbsp aquafaba (or melted vegan butter)
Instructions
- Whisk dry ingredients together in a bowl.
- In a separate bowl, combine warm plant milk, dairy-free yogurt, olive oil, and aquafaba.
- Mix wet ingredients into the dry ingredients until a soft dough forms.
- Let the dough rest for 20–30 minutes to hydrate.
- Divide into 6–8 balls and roll into 1/4-inch thickness on a floured surface.
- Heat a cast-iron skillet over medium-high heat.
- Cook each naan for 2–3 minutes per side until puffed and charred.
- Brush with vegan butter and minced garlic, if desired.
Notes
For a variation, try adding minced garlic and chopped cilantro to the dough for garlic-cilantro naan.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Stovetop Cooking
- Cuisine: Indian
- Diet: Vegan, Gluten-Free