This one's all Steph Carr's recipe — I just subbed in gluten-free flour.

Somebody in my comments asked for the gluten-free version of the naan bread I'd made before, so this is me replying with the whole thing instead of trying to type it out in a comment box. The original recipe is Steph Carr's — I didn't change her method at all, I just swapped in a 1:1 gluten-free flour because I've been gluten-free for over ten years now and regular flour isn't happening for me.

That's genuinely the only change. Same yeast, same yogurt, same almond milk, same everything — just gluten-free flour instead of regular. It proofs the same, it kneads the same, it rises the same. If you've made her naan before, you already know what you're doing.

I made mine kind of big and cut it into triangles instead of little individual rounds, mostly because I wanted something I could tear into and dip. We ate ours with homemade hummus and a batch of Trader Joe's falafel, and it disappeared fast. I didn't measure my flour with a ton of precision on camera, so treat the flour amount below as a solid starting point and adjust if your dough looks too wet or too dry.