Ingredients
Equipment
Method
- Check that your gluten-free flour is self-rising; if not, whisk in 2 teaspoons baking powder and ½ teaspoon salt per 2 cups.
- Spoon 2 cups flour into a mixing bowl.
- Add 1 cup dairy-free yogurt on top.
- Mix with a spoon until shaggy, with no dry flour left loose.
- Bring the dough together with your hands for about 30 seconds until it forms one ball.
- Cover and rest the dough for 10 minutes.
- Divide the dough into 4 equal pieces and roll into balls.
- Dust your surface and rolling pin with gluten-free flour.
- Roll one piece into a 6–7 inch oval, about ¼ inch thick.
- Heat a skillet over medium-high for 3 minutes until a water drop sizzles instantly.
- Cook the dough in the dry skillet until bubbles form, 30–60 seconds.
- Flip and cook the second side 1–2 minutes, pressing large bubbles flat.
- Brush with melted vegan butter while hot, if using.
- Wrap in a towel to keep warm and repeat with remaining dough.
Notes
Use a thick, unsweetened dairy-free yogurt for the best texture — thin or sweetened yogurt makes the dough sticky or overly soft. Dough can be refrigerated up to 24 hours in advance. Store cooked naan in an airtight container up to 2 days at room temperature, or freeze up to 1 month.