Ingredients:

  • 2 cups (280g) Gluten-Free All-Purpose Flour with xanthan gum
  • 1/2 cup (50g) Super-fine almond flour
  • 6g Salt
  • 5g Baking powder
  • 1 tbsp (9g) Instant yeast
  • 1 tbsp (12g) Organic cane sugar
  • 1 cup (240ml) Warm water (110°F/43°C)
  • 1/2 cup (120g) Plain unsweetened coconut yogurt
  • 2 tbsp (18g) Psyllium husk powder
  • 2 tbsp (28g) Avocado oil
  • 3 tbsp (42g) Melted vegan butter
  • 2 cloves (6g) Garlic, minced
  • 1 tbsp Fresh cilantro, chopped

Instructions:

  1. In a small bowl, whisk warm water, sugar, and instant yeast. Let sit for 5 minutes until foamy.
  2. In a large glass mixing bowl, combine the gluten-free flour blend, almond flour, psyllium powder, salt, and baking powder.
  3. Add the psyllium gel, coconut yogurt, and avocado oil to the dry ingredients. Mix until a soft, slightly tacky dough forms. Add extra GF flour 1 tablespoon at a time if too sticky to handle.
  4. Cover the bowl and let the dough rest in a warm spot for 60 minutes to allow for hydration and airiness.
  5. Divide the dough into 6 equal portions. Roll each out between pieces of parchment paper into oval shapes roughly 1/4 inch thick.
  6. Heat a cast iron skillet over medium-high heat. Place the dough on the dry skillet and cook for 2 minutes until bubbles form and the bottom is charred. Flip and cook for another 1-2 minutes.
  7. Brush the warm naan with melted vegan butter, minced garlic, and fresh cilantro before serving.