Gluten-Free Indian Naan

Ingredients:

2 cups gluten-free all-purpose flour
1 teaspoon gluten-free baking powder
1/2 teaspoon salt
1/2 cup plain yogurt (make sure it's gluten-free)
2 tablespoons vegetable oil
1/4 cup warm water
1 teaspoon honey or maple syrup
1/4 cup chopped fresh cilantro leaves (optional, for flavor)
2 tablespoons melted butter or ghee (for brushing, optional)

Instructions:

In a mixing bowl, combine the gluten-free all-purpose flour, gluten-free baking powder, and salt.

In a separate bowl, whisk together the plain yogurt, vegetable oil, warm water, and honey or maple syrup.

Pour the wet mixture into the dry ingredients and mix until a dough forms. If the dough is too sticky, you can add a little more gluten-free flour as needed.

Knead the dough for about 2-3 minutes until it's smooth and elastic.

Cover the dough with a clean kitchen towel and let it rest for 30 minutes at room temperature.

Preheat your oven to the highest broil setting or the highest temperature it can go. If you have a pizza stone or baking steel, place it in the oven as it preheats.

Divide the rested dough into small, equal-sized balls, about the size of a golf ball.

Roll out each ball into an oval or round shape, about 1/4-inch thick. You can use additional gluten-free flour to prevent sticking while rolling.

If using cilantro for added flavor, sprinkle some chopped fresh cilantro leaves over the rolled-out dough and press them in lightly.

Carefully transfer the rolled-out dough onto a preheated pizza stone or baking steel (or onto a baking sheet if you don't have a stone or steel).

Broil or bake the gluten-free naan for 2-3 minutes until it puffs up and becomes golden brown. Keep an eye on it to prevent burning.

Remove the naan from the oven and brush it with melted butter or ghee for added flavor, if desired.

Serve your homemade gluten-free Indian Naan warm with your favorite curries or as a delicious side. Enjoy the soft and flavorful flatbread!