Combine the dry ingredients: Attach the paddle attachment to your KitchenAid stand mixer (the paddle works better than the dough hook for gluten-free dough, as it mixes thoroughly without needing tension). Add the GF flour, baking powder, baking soda, and salt. Turn to Speed 1 for a few seconds to whisk them together.
Add the wet ingredients: With the mixer on Speed 1, pour in the yogurt, 3 tablespoons of the warm milk (or water), and the oil.
Mix the dough: Increase the speed to Speed 2 and let it mix for about 1 minute until a cohesive, slightly tacky dough forms. If it looks dry and crumbly, add the 4th tablespoon of milk/water and mix until incorporated.
Hydrate the starches (Crucial Step): Scrape down the sides of the bowl, gather the dough into a ball, and cover the bowl tightly with a damp towel or plastic wrap. Let it rest at room temperature for at least 20 to 30 minutes. This gives the gluten-free flours time to absorb the liquids, preventing a gritty texture.
Divide and roll: Gluten-free dough is more fragile and sticky. Divide the dough into 3 or 4 equal pieces. The best way to roll this out without it tearing is to place a dough ball between two sheets of parchment paper. Use a rolling pin to flatten it into a ¼-inch thick oval. (Alternatively, you can heavily dust your counter and rolling pin with extra GF flour).
Cook the naan: Heat a heavy-bottomed skillet over medium-high heat without any grease. Carefully peel the parchment paper off the rolled dough and place it directly onto the hot skillet.
Flip: Cook for 1 to 2 minutes. GF naan might not bubble quite as dramatically as wheat naan, but you will see it puff up slightly and the bottom will turn golden brown. Flip and cook for another 1 to 2 minutes on the other side until charred spots appear.
Garnish and serve: Remove the naan, immediately brush with the melted butter or ghee, and sprinkle with garlic and cilantro if using. Keep wrapped in a clean towel to stay warm and pliable while you finish the rest.
