Mix the Dry Ingredients

• In a large mixing bowl, combine the gluten-free all-purpose flour, salt, baking powder, and baking soda.
• Whisk together until well mixed.

Add Wet Ingredients

• Add the yogurt, warm water, and olive oil to the dry ingredients.
• Mix until a soft dough forms, adjusting with more flour or water if needed.

Knead the Dough

• Transfer the dough to a lightly floured surface (using gluten-free flour) and knead gently for about 1-2 minutes.
• Form the dough into a ball and let it rest for about 10 minutes.

Shape the Naan

• Divide the dough into 4 equal portions.
• Roll each portion into a ball, then flatten it into a teardrop or oval shape, about ½ inch thick.

Preheat the Skillet

• Heat a non-stick skillet or cast-iron pan over medium-high heat.
• Allow the skillet to become hot before adding the naan.

Cook the Naan

• Place one piece of naan in the hot skillet and cook for 2-3 minutes until bubbles form on the surface.
• Flip and cook for an additional 1-2 minutes until golden brown and cooked through.
• Repeat with the remaining pieces of naan.

Serve Warm

• Remove the naan from the skillet and brush with melted butter or olive oil if desired.
• Serve warm with your favorite dips, curries, or enjoy on its own.