a plate of food with some bread and a bottle of olive oil

How to Make a Gluten Free Naan Recipe

Make this super soft & chewy gluten-free naan in no time at all, perfect for any meal and serving alongside an array of Indian cuisine! Just a few simple ingredients will get it done easily.

Naan is an ancient Indian flatbread that’s been around for more than 2,650 years, traditionally made from white flour and often decorated with garlic, onions or cheese for extra flavor.

Soft & Chewy

Naan is a delicious Asian flatbread typically baked in a hot tandoor oven, giving the bread its soft, chewy texture and crispy outer layer, making it irresistibly delicious.

Add some melted butter (or ghee) before baking to give this delicious naan bread extra flavor and richness, and this quick and simple recipe can even be done the day before and reheated later on!

Naan can be made in several ways; one way would be in a tandoor oven; however, you can also do it on the stovetop using high heat to achieve similar results. When heated correctly, this high heat causes the dough to puff up, form bubbles, and develop its characteristic charred crust that gives naan its signature appearance.

If making it on a stovetop, be sure to cook over medium-high heat, closely monitoring so it doesn’t burn. As soon as the dough begins to puff up and form bubbles, flip it over and cook both sides until golden brown on both sides.

This recipe delivers deliciously soft and chewy naan that’s also gluten-free! Made with almond and coconut flours – both rich sources of dietary fiber and healthy fats!

Baking powder can also help the dough rise much more quickly than yeast does, contributing to its impressive appearance and flavor. Yoghurt plays an integral part in creating soft and chewy bread naans.

Puffs Up Beautifully

Homemade naan bread has an exquisite way of puffing up during baking, giving it an amazingly pillowy texture and making for the perfect homemade dinnertime side dish! One of its hallmark qualities is how beautifully it puffs up when heated – giving the dish its lovely air pockets that create its signature tender, pillowy texture.

This recipe uses ingredients like psyllium husk (a gluten substitute that gives this dough its chewy, flexible texture) and tapioca starch (gluten free “glue”) that together help create soft and supple naan breads.

An integral step in making this naan is rolling it out, so that it doesn’t become too thin and underbaked in the centre. Be careful to not roll it too thin! If this occurs, cooking through can become challenging and could even result in underbaked spots on its interior surface.

Your next step requires a hot pan – ideally a cast iron skillet or griddle would work best. Furthermore, adding a lid may create steamy conditions which allow the dough to expand faster.

To roll out naan, place it on a lightly floured work surface and gently roll into an elongated circle or tear drop shape. For extra creativity, try adding some decorative patterns by mixing in some nigella seeds (kalonji) into the dough prior to rolling out your dough.

Once rolled out, transfer the dough to your pan and cook over medium high heat for approximately one minute or until bubbles appear in the underside of your dough and blistered spots appear on either side. Flip it over, cover, and continue cooking for 30 seconds more until one side has cooked thoroughly before transferring it onto a plate and brushing with either melted butter or ghee (if available) to finish! Enjoy your snack!

Easy To Make

Make delicious, soft and chewy gluten-free naan breads easily in just minutes! Knead the dough for just a few minutes before leaving it rise in the fridge overnight. Even better yet if you make these ahead of time and then warm them on either the stovetop or in the oven before serving!

Make this recipe either by hand or with a stand mixer with a dough hook, but the key to its success is keeping the mixture as moist and sticky as possible; adding too much flour will result in dense, tough naan.

Naan can be stored either at room temperature, or refrigerated for up to three days, for best results reheat it on either the stovetop or microwave for 45-60 seconds before serving!

This delicious naan is created using millet flour and tapioca starch for its amazing soft texture, with coconut yoghurt, raw cane sugar, and psyllium husk powder added for extra softness and chewiness.

Psyllium husk is an ideal gluten free alternative to yeast that works beautifully in this recipe, helping the dough rise by rapidly absorbing moisture more efficiently and binding it together without using additional flour.

To enjoy naan, simply brush it with melted butter and decorate with coriander or minced garlic to add both texture and flavor to any meal. This makes an easy and satisfying snack option!

This naan makes the ideal accompaniment for curries, as well as being great at sopping up all those last bits of gravy from soups or chili. Furthermore, it makes an ideal appetizer when served alongside hummus or spinach artichoke dip!

No Yeast

Gluten free naan can still be delicious and work perfectly with curries or soups! Simply skip using yeast altogether to achieve denser, chewier naan that still packs a flavor punch!

Start by sifting together flour and salt in a large bowl, followed by sugar and yeast in another smaller one, before setting both aside to activate for approximately five minutes until all have activated.

Next, combine the yeast mixture with yogurt, oil, garlic and salt before stirring to form dough – adding extra flour as necessary if necessary.

Once the dough has been formed into a ball, place it in a clean bowl and cover with a damp towel for one hour to allow it to rise. By that point, your dough should have doubled in size!

Now is the time to roll out your dough on a lightly floured surface, as you might find it slightly sticky as you roll. Divide it into 6-8 balls and flatten each one out on an oiled baking sheet before setting them back aside to rise again.

Next, place them on a hot skillet or griddle. I used a cast iron skillet but you can also use nonstick pan or tava (a metal griddle with a lid).

To cook them on the griddle, lay one piece of dough down and press it against its hot surface for 30 seconds before rotating it so it browns evenly. Repeat this step until all your dough has been cooked.

Baking these in the oven for just a few minutes will produce beautiful golden-brown slices that you can top with whatever ingredients or toppings suit you best!

Can You Make It in a Nonstick Skillet?

Naan bread is an easy and tasty way to add Indian flavor to any dish, whether that means plain or with cheese, garlic, herbs and more! No matter the recipe or dish it complements perfectly.

Naan bread has long been made with wheat flour; however, now there are numerous gluten free varieties that can be enjoyed as part of a gluten free diet. Whole wheat, dairy-free and even vegan varieties exist!

If you want to make your own naan at home, the steps for creating the dough are relatively straightforward and should include mixing gluten-free flours, water and baking powder together.

Before beginning baking, you will need to knead the dough until it forms into a smooth and pliable consistency – this step is essential if you want an elastic dough that will rise when baked!

Once your dough is finished rising, shape it into ovals using either your hands or a bread knife to cut elongated ovals from it.

Once each piece of shaped dough has been placed in a hot skillet, let it cook for roughly one minute on each side until browned before flipping and continuing to cook for another minute or two.

Once your naan is finished, remove from the skillet and cover it with a paper towel or tea towel to preserve both heat and moisture before serving it warm. Alternatively, you could bake it until both sides have become golden-brown in your oven – either way it should look perfect.

Leave a Reply

Your email address will not be published. Required fields are marked *