Making fluffy vegan, yeast-free, gluten-free naan only takes 20 minutes and 1 bowl! The result is a flexible, pillowy naan that is undetectably gluten-free. Perfect for dipping in sauces, curries, and other foods. It also works well in freezers!
1 First, in a medium bowl mix gluten free flour, baking powder and Greek yogurt.
2 Next, using your hands squeeze the ingredients together. Although the ingredients will seem crumbly, squeezing will help combine them to form the dough.
3 Once the dough has formed, cover it with a kitchen towel as you grab the rolling pin parchment paper and flour.
4 Then, cut parchment paper into 2. You will use one under the dough and one on top of the dough.
5 Place one of the parchment papers on your working table, sprinkle some flour on it. Divide your dough into four.
6 After that, take one piece of dough, using your hands gently roll into a ball. Turn the heat on high to the cast iron for about 3-4 minutes then lower the heat to low.
7 Place the ball of dough on to the floured parchment paper then roll it in the flour. Then, top the dough with the second parchment paper, using a rolling pin gently roll flat but don’t press too hard. Then, turn the parchment paper and roll the dough in width (see video below).Allow the dough to rest for 5-10 minutes.
8 After that, place the dough on heated cast iron or skillet for about 1-2 minutes (Lift and check the bottom of the bread to make sure it is cooked). Then flip and cook for another 1-2 minutes or until done.
9 Add 3 tablespoons of butter, two minced cloves of garlic and 1 tablespoon of minced parsley to a small bowl. Place in the microwave for 15-20 seconds.
10 Finally, brush the gluten- free naan bread on both sides. Enjoy warm.
