1. In a large mixing bowl, whisk together the gluten free all purpose flour, baking powder, fine sea salt, sugar, and garlic powder until well combined.

2. Add the plain unsweetened dairy free yogurt, plant milk, and neutral oil to the dry ingredients. Stir with a spatula until a soft dough starts to form.

3. Use clean hands to gently bring the dough together, pressing it into a ball. If it feels dry or crumbly, add 1 tablespoon of additional plant milk at a time until it is soft and slightly tacky but not sticky.

4. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest at room temperature for 20 minutes to allow the gluten free flour to hydrate.

5. After resting, transfer the dough to a lightly floured surface using gluten free flour. Divide it into 6 to 8 equal pieces, depending on how large you want your naan.

6. Roll each piece into a ball, then gently roll or pat it into an oval or round about 1/4 inch thick. Sprinkle with a little more flour if needed to keep it from sticking.

7. Heat a heavy skillet or cast iron pan over medium high heat. Lightly brush the pan with neutral oil.

8. Place one piece of shaped dough into the hot skillet and cook until bubbles form on the surface and the underside is golden with dark spots, about 2 to 3 minutes.

9. Flip the naan and cook the second side for 1 to 2 minutes more, until cooked through and lightly charred in spots. Adjust the heat as needed so it browns without burning.

10. Remove the cooked naan to a plate and immediately brush the top with a little more neutral oil. Sprinkle with chopped fresh cilantro or parsley.

11. Repeat the cooking and brushing process with the remaining pieces of dough, oiling the skillet lightly between each naan if it looks dry.

12. Serve the vegan gluten free naan warm, stacked on a plate and covered with a clean towel to keep it soft until ready to eat.