In a small bowl, combine ½ cup warm water and 2 teaspoons of yeast. For the warm water, you want to be in the 105º range – think hot tub temperature. Set aside for 5-10 minutes while yeast activates.

In a large bowl, mix together 2 cups gluten free flour, ¾ teaspoon salt, ⅛ teaspoon xanthan gum, ⅛ teaspoon garlic powder, and ½ tablespoon of fennel.

Add whisked egg, yeast mixture, and 2 tablespoons of almond milk to dry ingredients.

Use a spoon to mix together until a thick dough forms.

Preheat the oven to 275º and line two baking sheets with parchment paper.

Scoop the dough into ¼ cup chunks.

Use your hands to shape and flatten into roughly circular shapes.

As you finish each naan, spritz both sides with olive oil. Cover the pans with saran wrap and allow to rise for 10-15 minutes.

In a large skillet, heat 1 tablespoon of olive oil on medium/high.

Toss dough rounds into the skillet and toast 1-3 minutes per side.

After toasting, place back onto the baking sheets and bake 5-8 minutes in the oven.