Gluten-Free Naan (Flatbread) with Garlic Parsley Butter

Gather your required ingredients

In a small bowl, combine the sugar, warm water, and yeast. Stir gently and let it sit for 10 minutes, until foamy.

 In a large mixing bowl, whisk together the Caputo flour, tapioca starch, and salt.

Add the olive oil, yogurt.

Pour in the activated yeast mixture and mix everything into a smooth dough. Knead by hand or using a stand mixer with a dough hook until soft and elastic.

 Cover the bowl with a cloth or plastic wrap and let the dough rise in a warm place for about 1 hour, or until doubled in size.

 While the dough rises, melt the butter in a small pan. Add sliced garlic and sauté until golden and fragrant. Remove from heat and stir in chopped parsley. Set aside.

 Divide the dough into 6 equal portions. On a floured surface, roll each piece into an oval or round flatbread, about ½ cm thick

Preheat a heavy-bottomed skillet or cast iron pan over high heat until very hot. Add your first naan.

Cook each naan for 3-4  minutes per side, until bubbles form and dark spots appear. Add a few drops of olive oil if desired.

 While hot, brush each naan with the garlic parsley butter. Serve warm.