Sort ingredients
butlsu
QR Code
Listen
Pdf
In a bowl, mix all dry ingredients really well. Press and mix to break all almond flour lumps.
Add in non-dairy yogurt, oil and ⅓ cup non-dairy milk and mix well. If the batter is really thick, you can add in milk 1-2 teaspoons at a time.
Let this batter sit for 10-15 minutes in a warm place.
Meanwhile heat up a skillet over medium-high heat. If using non-stick, you don’t really need to use oil.
Once skillet is hot, reduce heat to medium, then pour about ⅓ cup or more of the batter and spread a little in a naan shape.
Cover this skillet with a lid and cook for 1-3 minutes.
Once the top is not that liquid anymore, open the lid and flip. Then increase heat to medium high and cover with the lid and cook for another 1-3 minutes.
Once done, remove the lid and take naan off the skillet. Repeat for all batter.
Melt butter and add cilantro to the butter and then brush that melted butter on the naans.
Bake the Naan: Preheat the oven to 425 deg f (220c). Spread the batter on a parchment lined baking sheet into ovals or other shapes. Bake for 7 to 11 mins or until the top is set.
Serve hot off the skillet with Indian Curries or Dals.