• Mix yeast, sugar, and ¼ cup warm water in a small bowl. Stir and leave in a warm place until foamy.
• In a large bowl, whisk together the gluten-free all-purpose flour and salt.
• Make a well in the flour and pour the yeast mixture and the remaining water, and mix until incorporated. Add the olive oil and gently mix. Switch to your hands and bring them together into a ball. Add more water if the dough is too dry or more flour if it is too sticky. Not over it, you should have a manageable dough, but smooth.
• Cover with a kitchen towel and leave it in a warm place for about 60 minutes until it doubles in size.
• Transfer the dough to a lightly floured surface and divide it into 12 equal parts. Shape them into balls and cover them with a kitchen towel. Let it chill for 15 minutes until it increases in size.
• On a lightly floured surface, flatten the balls with your hand and roll out into 3 – 4mm thick rounds.
• Heat a cast-iron skillet or pan over high heat and add oil. Place one naan in the pan and cook for about 1-2 minutes. It should puff, and when the underside has golden patches on it, flip and cook the other side for about 50 seconds to 1 minute until it has golden spots and puffs up again. Remove and brush with the herb butter.
• Repeat with the remaining naan.

For the herb butter:

• Blend the softened butter, garlic, and herbs in a food processor. Add salt to taste. You can also mix it by hand, but it should be more rustic. Place in the refrigerator until use.