Name: Fluffy Gluten-Free Naan
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Yield: 6 servings
Ingredients: 0.25 cup plain coconut yogurt ((Culina is our favorite)); 0.5 cup light coconut milk ((canned), plus more as needed); 1 tsp olive oil ((if oil-free, omit and add more coconut milk as needed)); 2 tsp baking powder; 0.5 tsp sea salt; 2 small cloves garlic ((minced or pressed)); 0.5 cup coconut flour ((we haven’t tested almond flour, but it might work if you use more of it)); 0.5 cup arrowroot starch ((we haven’t tested other starches, but cornstarch might work)); 0.5 cup potato starch ((NOT flour // potato starch is pretty key here for fluffy texture, so I’d be hesitant to sub it out)); 0.25 cup gluten-free all-purpose flour; null null olive oil (or melted vegan butter); null null crushed garlic; null null fresh parsley (minced)

Instructions

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1

In a medium mixing bowl add plain coconut yogurt (0.25 cup), light coconut milk (0.5 cup), olive oil (1 tsp), baking powder (2 tsp), sea salt (0.5 tsp), and cloves garlic (2 small) and whisk to combine. The mixture will likely fluff up and foam if your yogurt has active cultures (our favorite is Culina plain yogurt). This is normal and good!
2

Next add coconut flour (0.5 cup), arrowroot starch (0.5 cup), and potato starch (0.5 cup) and stir with a wooden spoon to combine. It should form a dough that is moist and malleable, doesn’t stick to your hands, and also doesn’t crack easily when rolled. Add more [potato starch] as needed if too sticky. Add more [light coconut milk] as needed if it’s too dry.
3

Generously sprinkle gluten free all purpose flour (0.25 cup) on a clean surface and place 1 ball of dough (~3 Tbsp in size) in the center. Generously dust the top of the dough with [gluten free all purpose flour]. Use a rolling pin to roll into a thin oval shape, about 0.25 inch thick.
4

Heat a skillet (cast iron is best, or non-stick) over medium-high heat. Once hot, spray or drizzle with a little [olive oil] (optional if using a non-stick pan). Then use a spatula to carefully transfer the dough to the pan.
5

Cook for 3-4 minutes or until the underside is golden brown. Bubbles may form while it’s cooking — that’s normal and good. Flip carefully and cook for another 2-3 minutes (less if you prefer a more pillowy naan). Lower heat as needed to ensure it doesn’t burn. You’ll know it’s done when both sides are golden brown.
6

Repeat this process until all naan dough is used (~6 large or 12 mini naans as the original recipe is written).
7

Drizzle with a little [olive oil] and garnish with more [crushed garlic] and/or some [fresh parsley], minced if desired (all optional). Store leftovers covered in the refrigerator up to 2-3 days, though best when fresh. To freeze, place cooked, cooled [naan] in a freezer-safe container or bag (adding parchment paper between each [naan] will prevent sticking) and freeze for up to 1 month. To serve, either heat from frozen in a toaster oven, thaw overnight and then heat in a skillet, or microwave from frozen until warm. As with most bread, best when fresh.
8

This [naan] is perfect for serving with any Indian-inspired dish, such as Chana Masala, Tikka Masala, Vegan Palak “Paneer,” and more!