Step 1

Combine all the dry ingredients (gluten-free all-purpose flour, xanthan gum (if using), tapioca starch, baking powder, and salt) in a large mixing bowl.

Step 2

In a medium bowl, whisk the egg, warm water, and olive oil together until combined.

Step 3

Pour the wet mixture bit by bit into the bowl with the dry ingredients and mix with a spoon until you get a soft, pliable dough ball. (If the dough is too dry, add a sprinkle of warm water at a time, and knead until pliable. If the dough is too wet, add a sprinkle of tapioca starch until dough is no longer too sticky to handle).

Step 4

Use gluten-free floured hands to shape the dough ball into a round disc.

Step 5

Cut the round dough disc into 8 equal portions as you would a pizza.

Step 6

Flatten each dough portion with your fingers or a rolling pin on a floured surfact until each piece of dough is roughly 1/8-inch thick. You want the dough to be as thin as possible without breaking so the naan doesn’t get too thick.

Step 7

If using garlic and parsley, mix the fresh garlic and parsley together in a small bowl, and press around 1 teaspoon of garlic-parsley mix evenly on both sides of each piece of flattened dough.

Step 8

Heat a cast iron skillet over high heat and once hot, brush the skillet with olive oil.

Step 9

Place a piece of flattened dough in the middle of the skillet and let it cook for approximately 40 seconds until air bubbles start to form at the surface of the dough and the bottom starts to char slightly. Brush the top of the dough with olive oil, flip it over, and let it cook for another 40 seconds before removing it from the skillet and placing it on a plate and covering it with a kitchen towel.

Step 10

Repeat until all the naan is cooked and serve warm.