YIELD: 4 pieces | PREP TIME: 5 minutes | COOK TIME: about 15 minutes
• ¼ cup unsweetened Dairy-Free Yogurt
• 1 large egg white
• 1 teaspoon maple syrup
• 1 cup blanched almond flour
• ¾ cup arrowroot starch
• ½ teaspoon salt
• ¼ teaspoon baking soda
• 1 teaspoon ghee or avocado oil
1. In a medium bowl, whisk together the yogurt, egg white, and maple syrup.
2. In a separate bowl, whisk together the almond flour, arrowroot starch, salt, and baking soda. Add to the wet ingredients and stir to combine.
3. Divide the dough into four equal portions and use your hands to flatten each portion to a thickness of about ½ inch.
4. Heat the ghee in a large (preferably cast-iron) skillet over medium-high heat. Cook the naan for 1½ to 2 minutes per side, until it puffs up and browns in spots. Serve warm.
Variation: Garlic Naan. Prepare the naan as described above. Heat 2 teaspoons of ghee over medium heat, then add 3 to 4 cloves of minced garlic. Cook for 1 to 2 minutes, until the garlic is fragrant and just beginning to brown. Stir in 1 tablespoon of minced chives. Brush the garlic mixture onto the warm naan.
