- Total Time: 35 minutes
- Servings: 4–6 pieces
Ingredients
- 1 ¼ cup cassava flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon of salt
- pinch black pepper, optional
- ¼ – ⅓ cup plain yogurt or non dairy milk – adjust with thickness of batter, if needed
- 1–2 Tablespoons refined avocado or light olive oil
- 1 teaspoon apple cider vinegar or lemon juice
- ½ – ⅔ cup water (add a little at a time until a dough-like batter forms)
Instructions
- In a large bowl or stand mixer, whisk the flour, baking soda, cream of tartar, salt and pepper until combined
- With a dough hook, spoon, or hands slowly mix in the yogurt, oil and vinegar
- Slowly add in the water, a little at a time, until the batter is similar to a pizza dough-like texture. You might need more or less water depending on the brand of cassava flour used
- Roll the dough into 4 to 6 medium-sized balls (a little smaller than a baseball)
- Place dough balls on wax paper and roll each one out between 2 pieces of wax paper until an oval shape forms or use a tortilla press to make the dough even. (The thinner the dough, the crispier the bread on the outside and less dough texture in the middle)
- Heat a nonstick or cast iron pan with oil on medium high heat. Place each flattened dough in the pan one at a time and cover with a lid and wait 1-2 minutes or until the edges puff up
- Drizzle a splash of oil on top of the dough and flip to the other side. Cover and cook an additional 1-2 minutes. The thicker the dough, the longer it takes to rise or puff and cook through
- Remove and repeat until all the naan is cooked
- Serve with hummus or yogurt sauce. Once cooled, store in the fridge in a ziplock bag for up to 4 days
