using vital wheat gluten instead of flour?
&quot;High&quot; gluten flour has, at most 15% gluten. &quot;Indian&quot; white flour, or maida has 7.5%.
If you manage to pull it off, you basically end up with what's essentially a pan fried slab of mock meat, rather than a bread - basically seitan.
You typically add gluten to flour to modify its characteristics - the only way you're going to be able to make naan that approximates a real naan in any way is, well, adding flour.