Gluten-Free Naan by @elavegan 😍 This gluten-free naan bread uses just 6 vegan base ingredients and around 20 minutes! Get the recipe
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1 cup (140 g) gluten-free flour (*see notes)
1/3 cup (80 g) dairy-free yogurt (*see notes)
1/4 scant cup (50 ml) warm water
1 tsp baking powder
1 tbsp olive oil or any other oil
1/4 tsp salt
2 tsp Aquafaba liquid in canned chickpeas (*see notes)
Minced garlic, oil, and fresh herbs to garnish
Add flour, baking powder, and salt to a medium-sized bowl, and stir to combine.
Pour in warm water, yogurt, olive oil, and Aquafaba. Stir with a spoon, then use your hands to knead the dough. It should be a soft and pliable dough, not too dry but not sticky either.
Divide the dough into 4 portions and sprinkle your working surface with some tapioca flour.
Preheat a skillet on the stove over high heat. Meanwhile, roll out each dough ball with a rolling pin (or a glass), adding more tapioca flour if needed, to avoid sticking.
Once the skillet is hot, add the flatbread and cook it with a lid over medium-high heat for a few minutes. I saw bubbles forming after less than 3 minutes. Flip the flatbread and let it cook for a further few minutes. Do this with the remaining dough. Cover the finished flat breads with a tea towel until serving.
Serve warm, drizzle with some oil or vegan butter, add minced fresh garlic (and/or garlic powder), salt, and fresh herbs. Enjoy!
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