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: Repeat with the rest of the naan dough, brushing each cooked naan with olive oil to keep it soft. Adjust the seasoning if needed and serve.
