You won’t buy naan again once you see how easy these are to make. If you’re not sensitive to gluten, just use all-purpose flour and omit the xanthan gum.

Yields 8 naan

2 1⁄2 c all-purpose gluten-free flour
1 t xanthan gum
1⁄2 t kosher salt
1⁄4 t cream of tartar
3 T granulated sugar
2 1⁄2 t instant yeast
1⁄3 whole milk plain yogurt (or sour cream), room temperature
1⁄4 c ghee, melted (or butter)
1 egg + 1 egg white, lightly beaten
3⁄4 c warm water
Ghee or coconut oil for frying

Garlic Herb Butter

5 T ghee, or unsalted butter
2 cloves garlic, crushed, pressed or minced
1⁄2 c mixed chopped herbs (parsley, chives, basil, cilantro, dill)
Kosher salt and black pepper

Blend flour, xanthan gum, salt, cream of tartar, sugar and yeast in the large bowl of a standvmixer fitted with the paddle attachment. Add the yogurt, ghee, egg and egg white, and water and mix on low speed until combined. Increase speed to medium and mix for 3 minutes, until dough pulls away from the sides of the bowl and thickens into a dough. It will not, however, pull together into a dough ball by itself. Scape dough out of the bowl onto a lightly floured surface and form it into a ball. Place in an oiled bowl, cover, and let it rest in a warm spot for an hour.

Turn it out onto a lightly floured surface and divide into 8 equal portions. Use a rolling pin to roll out dough balls into 8 ovals, about 1⁄4” thick. Meanwhile heat 1 tablespoon ghee in a large skillet over medium heat. Fry naan ovals about 30 seconds to 1 minute on each side, adding more ghee to skillet as needed. Bubbles and toasted spots will appear on the naan. Transfer cooked naan to a clean kitchen towel and wrap to keep warm.

To make garlic herb butter, melt butter and garlic in a small saucepan until butter starts to brown slightly. Remove from the heat and add the chopped herbs. Season with salt and pepper to taste.

Brush warm naan with garlic herb butter and serve.

Gluten-Free Naan with Garlic Herb Butter