Gluten-Free Naan Flatbread

Ingredients

• 2 cups gluten-free 1-to-1 baking flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 teaspoon sugar
• 3/4 cup Greek yogurt (full-fat, plain)
• 1/4 cup warm water
• 1 tablespoon olive oil
• 3 tablespoons garlic butter (melted butter with 1 minced garlic clove)
• 2 tablespoons fresh cilantro (chopped, for garnish)

Instructions

1. 1

   Whisk together the flour, baking powder, baking soda, salt, and sugar in a large bowl.

2. 2

   Add the Greek yogurt, warm water, and olive oil. Mix until a soft dough forms. If too sticky, add flour 1 tablespoon at a time.

3. 3

   Let the dough rest for 15 minutes covered with a towel.

4. 4

   Divide the dough into 6 equal portions. Roll each into a ball.

5. 5

   On a surface dusted with GF flour, pat or roll each ball into an oval about 1/4 inch thick.

6. 6

   Heat a cast-iron skillet or heavy pan over medium-high heat. No oil needed.

7. 7

   Cook each naan for 2-3 minutes per side until golden spots and bubbles appear. Press gently with a spatula to encourage puffing.

8. 8

   Brush each naan with garlic butter immediately after removing from the skillet.

9. 9

   Garnish with chopped cilantro. Serve warm with curry, dal, or your favorite dip.

Recipe Variations

• →Cheese Naan: Place 2 tablespoons shredded mozzarella in the center, fold and seal, then roll out and cook.
• →Peshwari Naan: Fill with a mixture of ground almonds, coconut, and raisins.
• →Vegan Naan: Substitute coconut yogurt for Greek yogurt and use olive oil instead of garlic butter.

Nutrition Facts

Per serving