This grain free naan bread recipe is the perfect accompaniment to all of your favourite Indian dishes. Rather than the usual wheat flour, it uses cassava flour to achieve a similarly fluffy consistency. Tangy yogurt and olive oil really lighten up the bread, making it an incredibly addictive accompaniment to the dinner table.

Servings: 8
Prep Time: 20 minutes, plus 2 hours resting time
Cook Time: 16 to 32 minutes

Ingredients

2 cups Otto’s Cassava Flour
1 teaspoon baking powder
1 teaspoon garlic powder
1 teaspoon salt
¼ teaspoon baking soda
¼ cup yogurt (you can use coconut yogurt)
2 tablespoons olive oil (use code TRAILTOHEALTH for 10% off)
Water, as needed
Melted butter or ghee (optional)
Sea salt, for garnish

Directions

1. In a stand mixer or large bowl, whisk the cassava flour with the baking powder, garlic powder, salt, and baking soda until combined.

2. Add in the yogurt and olive oil (use code TRAILTOHEALTH for 10% off), and stir to combine.

3. Add in water as needed to achieve a dough-like consistency.

4. Cover the dough with parchment paper and rest for about 2 hours.

5. After 2 hours, roll the dough into a log shape to knead out any air. Slice into 8 equal parts.

6. Using a rolling pin and placing a piece of dough between 2 sheets of parchment, roll out the dough but make sure it isn’t too thin. Repeat with the remaining portions of dough.

7. In a large nonstick skillet set over medium heat, lay a portion of the rolled dough on the pan until golden, about 1 to 2 minutes. Turn and repeat with the other side. Repeat with the remaining dough until you have 8 naan bread.

8. You can use a pastry brush to apply butter or ghee to the bread once it is cooked if desired.

9. Sprinkle with sea salt and serve.