Description
Ready in minutes, this easy naan recipe combines wholesome millet flour and creamy yogurt for a gluten-free Indian-inspired flatbread that’s soft and flexible.
Ingredients
1 cup millet flour
1 cup tapioca starch
1 tsp sugar
½ tsp salt
1½ tsp baking powder
¾ cup yogurt (dairy or non-dairy alternative)
¼–⅓ cup water (as needed)
Oil, for cooking
Instructions
In a large bowl, whisk together millet flour, tapioca starch, sugar, salt, and baking powder.
Add yogurt and ¼ cup of water. Mix until a soft, pliable dough forms. Add more water if needed.
Divide dough into 6 equal portions and roll each into a ball.
Roll out each dough ball on a lightly floured surface into an oval, about ¼ inch thick.
Heat a non-stick skillet over medium heat and lightly grease it with oil.
Cook naan for 2–3 minutes until bubbles form and the bottom is golden. Flip and cook 1–2 minutes more.
Remove from heat and keep warm. Repeat with remaining dough.
Optionally, brush naan with vegan butter or olive oil and garnish with garlic or herbs.
Notes
Add-ins like garlic, cilantro, or nigella seeds can enhance flavor.
For dairy-free, use coconut yogurt or almond yogurt.
Don’t overwork the dough—keep it soft for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Skillet
- Cuisine: Indian-Inspired
