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Naan is a leavened flatbread that is traditionally cooked in a tandoor (clay oven). It is one of the most popular and most ordered flatbread in India and is typically eaten with a curry. In this recipe, I’ll be showing you how to make a gluten free and delicious naan recipe without the need of a tandoor to cook it.
Naan
Yogurt Dip
1.
In a mixing bowl, add the almond flour, Greek yogurt, baking powder, salt and minced garlic.
2.
Gradually add the water, a little at a time and knead the dough until it’s soft and pliable.
3.
Cover the dough with a damp cloth and let it rest for 30mins.
4.
Divide the dough into smaller portions and roll each portion into a ball.
5.
Heat up your skillet to medium-high heat.
6.
Roll up all your dough balls into a round or oval shape. About 1⁄4 inch thick.
7.
Place the rolled up dough into the skillet and cook each side for 1-2 minutes or until it’s brown and cooked through.
8.
Repeat with the rest of the naan dough, brushing each cooked naan with olive oil to keep it soft.
9.
For yogurt dip: Mix together all ingredients. Adjust the seasoning if needed and serve.
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Storage information
Tip
If your naan dough feels too sticky, add a bit more flour to make it more malleable.
Cost-saving tips
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