GF Naan No Yogurt

A soft, pillowy gluten-free naan bread that doesn't require yogurt — perfect for those avoiding dairy.

Ingredients

Dry Ingredients

• 1 cup gluten-free all-purpose flour
• 1/2 teaspoon xanthan gum (omit if your GF flour blend already includes it)
• 1/2 cup tapioca starch, plus more as needed
• 2 teaspoons baking powder
• 1 teaspoon salt

Wet Ingredients

• 1 egg
• 1/4 cup warm water, plus more as needed
• 1 tablespoon extra virgin olive oil, plus more for brushing

Optional Toppings

• 1/4 cup fresh minced garlic
• 1/4 cup fresh chopped parsley

Instructions

• Combine Dry Ingredients: In a large mixing bowl, combine (1 cup) gluten-free all-purpose flour, (1/2 teaspoon) xanthan gum if using, (1/2 cup) tapioca starch, (2 teaspoons) baking powder, and (1 teaspoon) salt.

• Whisk Wet Ingredients: In a medium bowl, whisk (1) egg, (1/4 cup) warm water, and (1 tablespoon) olive oil together until combined.

• Mix Wet and Dry Ingredients: Pour the wet mixture bit by bit into the bowl with the dry ingredients and mix with a spoon until you get a soft, pliable dough ball. If the dough is too dry, add a sprinkle of warm water at a time and knead until pliable. If the dough is too wet, add a sprinkle of tapioca starch until the dough is no longer too sticky to handle.

• Shape Dough: Use gluten-free floured hands to shape the dough ball into a round disc.

• Cut Dough into Portions: Cut the round dough disc into 8 equal portions as you would a pizza.

• Flatten Dough: Flatten each dough portion with your fingers or a rolling pin on a floured surface until each piece is roughly 1/8-inch thick. You want the dough to be as thin as possible without breaking so the naan doesn't get too thick.

• Prepare Garlic-Parsley Mixture (optional): If using garlic and parsley, mix (1/4 cup) fresh garlic and (1/4 cup) fresh parsley together in a small bowl. Press around 1 teaspoon of garlic-parsley mix evenly on both sides of each piece of flattened dough.

• Heat Cast Iron Skillet: Heat a cast iron skillet over high heat. Once hot, brush the skillet with olive oil.

• Cook: Place a piece of flattened dough in the middle of the skillet and let it cook for approximately 40 seconds until air bubbles start to form at the surface of the dough and the bottom starts to char slightly. Brush the top of the dough with olive oil, flip it over, and let it cook for another 40 seconds.

• Keep Warm: Remove from the skillet and place on a plate, covering with a kitchen towel to keep warm.

• Repeat: Continue until all the naan is cooked. Serve warm.

Notes

• A cast iron skillet works best for getting those characteristic charred spots
• Keep cooked naan under a towel to stay soft and warm while you cook the rest
• The dough should be soft but not sticky — adjust flour/water as needed
• Brush with melted butter or ghee after cooking for extra richness
• Can be made ahead and reheated in a dry skillet or wrapped in foil in a warm oven