Instructions

• In a medium bowl, combine 1/2 cup + 2 tablespoons cornstarch (88 g), 1/4 cup oat flour (30 g), 3 tablespoons white rice flour (28 g), 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon gluten-free xanthan gum. Make a well in the center.
• Add 2 tablespoons garlic-infused olive oil and 7 tablespoons unsweetened almond milk into the well. Stir until the mixture comes together into a dough.
• Use your hands to knead the dough about 10 times in the bowl until it forms a smooth ball. If the dough is sticky, lightly dust your work surface with a little oat flour. Set the dough aside to rest for about 5–10 minutes while you make the dip.
• Heat 1/2 tablespoon olive oil in a medium pan over medium heat.
• Add 1/4 cup chopped onion and 1/2 tablespoon minced fresh garlic to the pan. Cook, stirring occasionally, until the onion just begins to soften, about 2 minutes.
• Add 1/2 teaspoon cumin, 1/2 teaspoon paprika, 1 teaspoon garam masala, and 1/2 teaspoon salt to the pan. Stir to combine.
• Continue to sauté the onion and spice mixture until the onions are soft and the spices are fragrant, about 3 minutes more.
• Turn the heat down to low and add 3/4 cup crushed tomatoes, 1/2 cup plain low-fat Greek yogurt, 1/2 cup chopped cilantro, and 1 cup shredded chicken. Stir until everything is well combined and heated through, about 2–4 minutes. Do not let the mixture boil. Transfer the dip to a serving dish and keep warm.
• Divide the rested naan dough into 4 equal pieces. On a lightly oat-flour-dusted surface, roll each piece with a rolling pin to about 1/8-inch thickness.
• Heat a large nonstick pan over medium heat. Place one or two rolled naan in the pan (depending on pan size) and cook about 1–2 minutes per side, pressing gently with a spatula so they cook evenly and develop light browning.
• Repeat with the remaining naan pieces. If the dough sticks while rolling or cooking, dust lightly with a little oat flour.
• Serve the warm naan with the butter chicken dip.