Ingredients

The following ingredients have 4 Servings
  • 1 1/4 cup cassava flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon of salt
  • pinch black pepper, optional
  • 1/4 – 1/3 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
  • 1/2 – 2/3 cup water (add a little at a time until a dough-like batter forms)
  • Extra high heat oil (avocado or coconut, naturally refined) or butter for cooking

Instruction

  • 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.