Gluten-Free Naan Bread
This Gluten-Free Naan Bread Recipe is very similar to ‘Flat Bread’ or ‘Pita Bread.’ It is thick but soft at the same time.
Servings: 10
Ingredients
- 2 1/2 cups all-purpose gluten-free flour, plus more for sprinkling (I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour )
- 1 1/4 tsp xanthan gum (you can omit if your flour already has it )
- 1/2 tsp kosher salt
- 1/4 tsp cream of tartar
- 4 1/2 tsp granulated sugar
- 2 1/4 tsp instant yeast
- 1/3 cup plain yogurt, at room temperature
- 3 tbsp butter or ghee, melted and cooled
- 1 egg
- 1 egg white at room temperature, beaten
- 3/4 cup of warm water, about (95°F)
- Ghee or butter for frying
Instructions
- Use a hand whisk to fluff your dry ingredient together, (Gluten-Free flour, cream of tartar, sugar, salt).
- After combining your dry ingredients, add instant yeast and whisk more. You want to have yeast evenly mixed in.
- Melt butter, pour over dry ingredients with whole milk yogurt, eggs, and water, and set your stand mixer with a bowl. The mixer does all the hard work for you. Use paddle attachment. If your dough is too dry, add up to two Tbsp of melted butter. It depends on the flour you use. Some flours are more thirsty.
- The dough will look like a fluffy batter. However, it will still be tacky to the touch and hold together really well when you set it aside to rest.
- Set your dough to rise somewhere warm. Cover with a towel and let rest for 45-60 minutes
- After your dough has risen, put it on a counter dusted with little flour. Do not use too much flour. That would cause your bread to be too dry. Dry yeast bread simply won’t come out fluffy no matter what else you do.Shape dough loosely into a round, separate into eight same parts. Take each part of the dough and shape a ball with your hands. Use a rolling pin to shape ovals out of your balls.
- Shape the dough into ovals and set aside. Heat a heavy-bottom skillet (preferably cast iron) with a bit of ghee or virgin coconut oil. I use a non-stick copper pan, where I do not have to use much oil, only for the first batch. Every other Naan Bread is cooked dry. That means fewer caloric bombs.
- Place each piece of shaped dough in the hot skillet right away. I use medium heat. If your skillet is too hot, it can burn your bread faster. Also, the dough will bubble up as it cooks.If you do not see bubbles, make your shapes thinner. Flip a few times while cooking until the dough seems puffy in spots. Make sure it is cooked through. Serve it right away! Serving slightly warm and fresh Naan Bread will make your guests happy.
- Baste finished bread with Olive Oil & cover with a towel. Serve with your favorite recipe or favorite Indian dish
Notes
Cooking tips
- You can freeze the cooked naan for quicker weeknight preparation and reheat it in a skillet or the microwave. Very easy!
- You do not have to rest your dough for 60 minutes. If you know, you are tight on time and let it sit in the fridge for up to 24 hours.
- Glute-Free bread is best to serve fresh right away.
- Cannot find whole milk plain yogurt? Never mind, sour cream will work as well.
- If you like ghee better over butter, do use ghee.