In a large mixing bowl, combine the gluten-free plain flour, baking powder, salt, and sugar.
Make a well in the centre of the dry ingredients and pour in the warm water, dairy-free milk, and olive oil.
Stir the ingredients together until a soft dough forms.
Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic.
Divide the dough into 4 equal portions and shape each portion into a ball.
Heat a non-stick frying pan over medium heat and lightly oil the surface.
Roll out each dough ball into a teardrop shape, about 0.5cm thick.
Place the rolled-out dough onto the heated pan and cook for 2-3 minutes on each side, until golden brown spots appear.
Repeat the process with the remaining dough balls, adding more oil to the pan as needed.
Serve the gluten-free naan bread warm with your favourite curry or dip.
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