Step 1

In a large bowl or stand mixer, whisk the flour, baking soda, cream of tartar, salt and pepper until combined.

Step 2

With a dough hook, spoon, or hands slowly mix in the yogurt, oil and vinegar.

Step 3

Slowly add in the water, a little at a time, until the batter is similar to a pizza dough-like texture. You might need more or less water depending on the brand of cassava flour used.

Step 4

Roll the dough into 4 to 6 medium-sized balls (a little smaller than a baseball).

Step 5

Place dough balls on wax paper and roll each one out between 2 pieces of wax paper until an oval shape forms or use a tortilla press to make the dough even. (The thinner the dough, the crispier the bread on the outside and less dough texture in the middle.)

Step 6

Heat a nonstick or cast iron pan with oil on medium high heat. Place each flattened dough in the pan one at a time and cover with a lid and wait 1-2 minutes or until the edges puff up.

Step 7

Drizzle a splash of oil on top of the dough and flip to the other side. Cover and cook an additional 1-2 minutes. The thicker the dough, the longer it takes to rise or puff and cook through.

Step 8

Remove and repeat until all the naan is cooked.

Step 9

Serve with hummus or yogurt sauce. Once cooled, store in the fridge in a ziplock bag for up to 4 days.