• Measure dry ingredients into a large bowl. Stir to combine thoroughly.
• Add garlic-infused olive oil, plant-based milk and apple cider vinegar. Mix thoroughly with a whisk or spatula to distribute wet ingredients. Mixture will be crumbly, like shortbread dough.
• Add water 1 tablespoon at a time, mixing thoroughly between each tablespoon. Add just enough water until the batter adheres to itself, making it possible to form a ball. Be sure not to add too much water, else the batter will be very difficult to work with.

If Using Cassava Flour (Paleo, AIP, Whole30)

• Separate dough into 5 equal parts and use hands to roll each piece into a ball.
• Chill dough in the freezer for 10 minutes to make it easier to work with.
• Once ready to roll out the dough, heat frying pan on medium to medium-high (about 6 out of 10) and add a small amount of avocado oil.
• If you're lazy like me and don't care for the wax paper & rolling pin process, and don't mind your flatbread being thicker and more bready, use palms and fingers to work the dough ball into a flattened shape, being careful not to rip the dough. Carefully transfer to the frying pan. Skip the next two steps.
• If you're up for the rolling pin process, place one dough ball in between two pieces of wax paper. Use rolling pin to flatten to desired thickness (the thinner it is, the crunchier it will be and the harder it will be to get it successfully from the wax paper to the pan).
• Carefully peel the top layer of wax paper off at a 90° angle to prevent the dough from tearing. Once the top layer is peeled, gently place the top layer back on, flip the wax paper sandwich over and repeat the process on the bottom layer. The dough should easily come off from the wax paper. Carefully transfer to hot pan.
• Cover the frying pan with a lid and cook on one side for 30 seconds to 1 minute, increasing time for thicker naan. When ready to flip, the edges will start to set and turn slightly darker (like pancakes), and the cooked side will have char spots. Be careful not to overcook it, otherwise it will harden and become more like a cracker. Adjust heat and time accordingly.

If Using Tapioca Flour (Paleo, Low FODMAP, AIP, Whole30)

• Once ready to roll out the dough, heat frying pan on medium to medium-high (about 6 out of 10) and add a small amount of avocado oil.
• Separate dough into 5 equal parts and use hands to roll each piece into a ball.
• Due to the consistency of tapioca flour, it will not be possible to roll it out with a rolling pin and successfully transfer it to the pan. Instead, use palms and fingers to work dough out into a thick flatbread. Carefully transfer to hot pan.
• Cover the frying pan with a lid and cook on one side for 30 seconds to 1 minute, increasing time for thicker naan. When ready to flip, the edges will start to set and turn slightly darker (like pancakes), and the cooked side will have char spots. Be careful not to overcook it, otherwise it will harden and become more like a cracker. Adjust heat and time accordingly.