In a large mixing bowl, combine the gluten-free all-purpose flour, baking powder, baking soda, and salt. Whisk to blend evenly.

In a separate bowl, mix the yogurt and olive oil together until smooth.

Gradually add the wet mixture into the dry ingredients, stirring until you form a dough. If the dough is too dry, add warm water a tablespoon at a time until it feels pliable and soft.

Lightly flour your countertop with some gluten-free flour and gently knead the dough for about 2-3 minutes. You want it to be smooth but not sticky.

Cover the dough with a clean cloth and let it rest for 30 minutes.

After resting, break off a piece of dough (about the size of a golf ball) and roll it out on a floured surface. Aim for a teardrop or round shape, about 1/4 inch thick.

Heat a non-stick skillet or a cast iron skillet over medium-high heat. Place the rolled naan dough onto the skillet (cooking one at a time) and cook for 1-2 minutes on each side or until golden brown and puffy.

Repeat with remaining dough.

Brush the cooked naan with melted butter or garlic oil, and enjoy while warm!