Naan bread is a traditional Indian flatbread. When made in India, it is usually cooked in a tandoor oven, making it slightly charred and perfectly chewy. Though not typically gluten free., when you combine gluten free flour with xanthan gum and psylliuym husk, you'll get the flexible and soft texture.
Mix them together with the dough hook of a stand mixer.
Beat the egg, then stir in yogurt and melted butter.
Blend the wet and dry mixtures together on low.
Slowly stream in the warm milk while mixing. Mix for 5 minutes.
Transfer to a clean bowl and rise till doubled.
Divide the dough into 8 pieces and roll into balls. Cover till ready to cook.
Roll out one dough ball as thin as possible, about 1/8-inch thick.
Cook for about 2 minutes per side in a hot, oiled skillet.
Wrap in a towel while you cook the remaining dough.
Coat each flatbread with melted butter.
Sprinkle the naan with chopped garlic and cilantro, if desired, before serving.
You know you do! Swipe up to get them.