Garlic Naan Bread

Ingredients (makes 6 small naan)

• 1 cup plain dairy-free yogurt (e.g., coconut or almond-based)

• 1 tbsp olive oil (plus more for cooking)

• 1½ cups gluten-free all-purpose flour (with xanthan gum)

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 tsp garlic powder (or 1 tbsp minced garlic)

• 2 tbsp fresh parsley or cilantro (chopped)

• Optional: pinch of sugar for slight sweetness

For Garlic Butter Topping (dairy-free)

• 2 tbsp olive oil or vegan butter

• 1–2 cloves garlic, finely minced

• 1 tbsp chopped parsley or cilantro

• Pinch of salt

🥣 Instructions

1. Make the Dough

• In a large bowl, mix the dairy-free yogurt and olive oil.

• Add the flour, baking powder, baking soda, salt, garlic powder, and optional sugar.

• Stir until a sticky dough forms. If it's too dry, add 1–2 tbsp more yogurt or a splash of water.

• Knead gently with floured hands until soft and slightly tacky. Let rest 10 minutes.

2. Shape the Naan

• Divide the dough into 6 portions.

• Roll each into a ball, then flatten into an oval (about ¼ inch thick) using a rolling pin and floured surface.

3. Cook the Naan

• Heat a skillet (preferably cast iron or non-stick) over medium-high heat. Add a touch of olive oil.

• Cook each naan for 2–3 minutes per side, or until golden brown and puffed. Set aside on a plate.

4. Make Garlic Topping

• Heat olive oil or vegan butter in a small pan.

• Add garlic and sauté for 30 seconds until fragrant (don’t burn!).

• Stir in chopped herbs and salt.

5. Serve

• Brush the garlic topping over warm naan. Serve immediately.