Ingredients:

2 cups gluten-free all-purpose flour (a blend suitable for bread)
1 teaspoon active dry yeast
1 teaspoon sugar
1/2 cup warm water
1/4 cup plain yoghurt (or dairy-free yoghurt for a dairy-free option)
2 tablespoons vegetable oil (or melted butter, ghee, or coconut oil)
1/2 teaspoon baking powder
1/2 teaspoon salt
Additional gluten-free flour for dusting
Optional toppings: minced garlic, chopped cilantro, or nigella seeds (kalonji)

Instructions:

In a small bowl, combine the warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until the yeast becomes frothy.

In a large mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, and salt.

Add the frothy yeast mixture, yoghurt, and vegetable oil to the dry ingredients. Mix well until a soft dough forms.

Knead the dough on a floured surface for about 3-5 minutes until it becomes smooth and elastic. Add more flour as needed to prevent sticking, but be careful not to add too much flour, as gluten-free dough can be more delicate.

Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rest in a warm place for about 1 to 1.5 hours or until it doubles in size.

Preheat your oven to the highest temperature (typically around 500°F or 260°C) with a pizza stone or an overturned baking sheet placed on the middle rack. This will ensure that the Naan cooks evenly and puffs up nicely.

Punch down the dough and divide it into small balls, about the size of a golf ball.

On a floured surface, roll each ball into an oval or tear shape, about 1/4 inch (6 mm) thick. You can use a rolling pin or your hands to shape the Naan.

If desired, lightly brush the top of each Naan with water and sprinkle with minced garlic, chopped cilantro, or nigella seeds (kalonji).

Carefully transfer the rolled Naan bread to the preheated pizza stone or baking sheet in the oven.

Bake the Naan for about 2-3 minutes on each side or until it puffs up and develops some golden brown spots. Keep an eye on them to avoid burning.

Remove the Naan from the oven and brush it with melted butter or ghee for added flavour and softness.

Serve the gluten-free Indian Naan bread warm as a delicious accompaniment to your favourite curries, stews, or grilled dishes. Enjoy!