Step 1

Place the greek style yoghurt, gluten free flour blend, baking powder, salt and ghee in the mixing bowl. Knead 1 Min / Kneading Function. Watch it closely, it should resemble crumbly dough and not be too wet, if it is then add more flour.

Step 2

Tip the mixture onto a floured surface and divide into 6 equal sized balls.

Step 3

Heat a large cast iron skillet or non-stick frying pan to medium heat. Roll each piece out to a teardrop shape very carefully using a rolling pin and your hands to shape as the dough is very delicate.

Step 4

Fry each naan for a couple of minutes on each side in the frying pan. Once cooked, place them inside a Thermi Servebowl to keep warm while frying the rest. Serve warm with a good curry.