1/2cupwarm water(100-110°F) If your water is to hot, it will kill the yeast. The water should feel like a warm bath.
2 1/4teaspoonsrapid rise yeast One packet of rapid rise yeast.
2 1/4cupsall-purpose gluten-free flour with xanthan gumI tested the recipe with Better Batter (original), Better Batter Artisan, and Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. Not all brands of gluten-free flour are recommended for yeast baking.
1largeegg, room temperature and whisked
1/2cupplain yogurtOr dairy-free plain yogurt.
3teaspoonsbaking powder
1tablespoonvegetable oil
1/2teaspoonsalt
2tablespoonsbutter, meltedFor dairy-free, use Smart Balance.
Preheat the oven to the proofing setting or to 200°F. Once it gets to 100°, turn off your oven.
Warm the water to 110°-115°F. I microwave the water in a glass measuring cup for 30-45 seconds. I also use a thermometer to check the temperature. If your water is too hot, it will kill the yeast. The water should feel like warm bathwater.
In a small bowl or glass measuring, cup stir together the the sugar and warm water.
Pour the instant yeast into the water mixture. Cover with a kitchen towel and allow it to bubble up for 1-2 minutes.
Add the gluten-free flour and baking powder to a large bowl and stir to combine the ingredients. Make a well in the middle of the gluten-free flour mixture.
Add the whisked egg, yogurt, oil, salt, and yeast mixture to the gluten-free flour mixture in the well made in the middle. With a large spoon, stir the dough until well combined. With your hands, bring the gluten-free dough together into a ball. No kneading is required.
Place the dough in a greased, heat-proof bowl (I use a heat-proof glass or metal bowl). Cover the bowl with plastic wrap and a cloth and let it rise in the warm oven for 30 minutes.
Turn the gluten-free dough ball onto a gluten-free flour dusted piece of parchment paper. Using a bench scraper or knife, divide the dough into 8 equal portions.
Roll the dough portions into 8 dough balls.
Using a floured rolling pin, roll out the dough balls until flat.
Add 2 tablespoons of oil to a skillet (cast-iron preferred) over high heat. Place one piece of rolled out dough in the skillet. Cook for about 2 minutes until the dough bubbles and the bubbles puff up. Flip the dough over with a spatula and cook the other side for 1 minute until golden brown. Repeat until all dough is cooked.
Brush the naan with the melted butter and serve warm.
Video
Notes
I tested the recipe with Better Batter (original), Better Batter Artisan, and Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. Not all brands of gluten-free flours are recommended for yeast baking. Please check the brand's website.
For the dairy-free option, I used dairy-free yogurt and Smart Balance buttery spread.
The naan bread is best when eaten warm. If you have any leftovers, store them in an air-tight container and reheat them before eating. You can reheat in the oven at 350°F for 10 minutes or individually in the microwave for 20-30 seconds.