This soft and delicious flatbread is perfect for dipping in curries and hummus, eating alongside soup or salad, or stuffing with your favorite fillings for a hearty wrap! It's so good, you won't even realize it's gluten-free!
Add Greek yogurt, warm water, and oil to the dry ingredients and mix well with a spatula or wooden spoon.
Form into a cohesive dough with your hands.
Shape dough into a ball and let rest in the bowl, covered with a towel, for 20 minutes.
Transfer dough to work surface dusted with brown rice flour and cut into 8 pieces. Shape each piece into a ball.
Cover dough balls with a towel and let rest for 10 minutes.
Using brown rice flour as needed to prevent sticking, flatten dough ball into discs with your hands and flipping a few times as you flatten.
Heat skillet over medium-high heat. Add a small amount of light oil to the pan and use a paper towel to spread the oil and to wipe out any excess.
Carefully transfer flat bread to skillet and let cook for 1-2 minutes, until bottom is nicely browned.
Flip flatbreads and cook 1-2 minutes more until light browned on the underside. Transfer to a cooling rack.
If you are using active yeast, you can either add it directly to the bowl with the dry ingredients if you are confident it is still active. OR you can proof it in the ¼ cup of warm water and a pinch of sugar before adding it to the dry ingredients.
If you are using instant yeast, add it directly to the bowl with the dry ingredients and there is no need to proof.
If you want to make 4 larger flatbreads instead of 8 smaller ones, do not press the dough balls as thin, making them no thinner than 1.5cm as they will be harder to transfer to the skillet and risk breaking more easily.
You can use either brown rice flour or tapioca starch to dust your work surface. Using tapioca starch will give the bread a slightly more chewy texture to the exterior, whereas using the rice flour will be slightly softer.
Dough will be soft and fragile.
Press dough balls into disc no less than ⅛-inch or 3mm thick; if it's too thin, it will be hard to transfer to the pan.
You can brush the cooked naan flatbread with ghee and sprinkle with coarse salt or coriander for a more authentic Indian style.
Add garlic powder to the dry ingredients to add a garlicky flavor to your flatbread.
Leftover flatbread should be stored in a sealed container or zip top bag. Warm in the microwave, toaster, or in a skillet.
Perfect for dipping in curries and hummus. Also delicious using as a wrap and stuffed with your favorite fillings.