This Gluten-Free Naan Bread is fluffy, tender, and chewy with beautiful brown blisters, just like the one you would get in an Indian restaurant.
Add the yogurt, melted butter, and water. Using a mixer or your hands, knead the dough.
Press the dough into a ball, cover it and place it in a warm spot to rise until it doubles in volume.
Once the dough has finished rising, turn it out onto a lightly floured surface and sprinkle lightly with more flour.
Using a rolling pin, roll each piece into an oval shape about 3/8 inch thick.
Heat a cast-iron skillet over high heat and lightly grease the surface with some oil or butter.
Let it fry on one side until it starts to bubble, about 30 seconds then flip and fry until the other side starts to get brown and slightly charred.
Repeat with the remaining pieces of dough. Brush the naan with garlic oil or melted butter.