why make this recipe
Gluten Free Naan Bread is a great choice for anyone who needs or wants to avoid gluten. It’s fluffy, tender, and perfect for scooping up your favorite dishes. Homemade naan is not just healthier than store-bought versions; it also tastes better! Making your own naan means you can customize it with your favorite herbs and flavors. Enjoy it fresh, warm, and straight off the skillet for the best experience!
how to make Gluten Free Naan Bread
Ingredients
- 2½ cups gluten-free flour
- 2 Tbsp white granulated sugar
- 2¼ tsp instant yeast
- ⅓ cup lactose-free yogurt (at room temperature) (* for vegan, use plant-based)
- 3 tbsp butter (melted or softened) (* for vegan, use plant-based butter or olive oil)
- 3/4 cups warm water
- 1/2 tsp salt
- Oil or more butter for frying
- 3 Tbsp butter or olive oil
- 1 garlic clove, freshly chopped
- Parsley, rosemary, or any other herbs of choice
Directions
- In a medium bowl, add the gluten-free flour, instant yeast, salt, and sugar. Whisk to combine well.
- Add the yogurt, melted butter, and warm water. Mix either with your hands or a stand mixer fitted with the paddle attachment on medium speed for about 3 minutes. The dough should be a bit sticky but form into a ball easily.
- Press the dough into a ball, cover it, and place it in a warm spot to rise until it doubles in size. This can take 40 to 60 minutes, depending on your environment.
- Once the dough has risen, turn it out onto a lightly floured surface and sprinkle with more flour. Divide the dough into 8 pieces.
- Using a rolling pin, roll each piece into an oval shape about 3/8 inch thick. If it’s too thick, it won’t bubble properly.
- Heat a cast-iron skillet over high heat and lightly grease it with some oil to prevent sticking. Cook one naan at a time. Fry on one side until it starts to bubble, about 30 seconds, then flip and fry until the other side is brown and slightly charred.
- Repeat with the remaining pieces of dough. Stack the naan on top of each other, keeping them covered with a tea towel to maintain freshness.
- Brush the naan with garlic oil or melted butter and serve warm.
To make the garlic butter/oil
Simply mix butter or olive oil with freshly chopped garlic and brush it over the naan.
how to serve Gluten Free Naan Bread
Serve Gluten Free Naan Bread warm alongside your favorite dishes. It’s great with curries, soups, or even as a side for salads. You can also enjoy it plain or with dips like hummus or tzatziki. The options are endless!
how to store Gluten Free Naan Bread
To store leftover naan, allow it to cool completely and then place it in an airtight container. You can keep it in the fridge for up to 3 days. For longer storage, you can freeze the naan. Just wrap each piece in plastic wrap and then place them in a freezer bag, where they will be good for about 2 months.
tips to make Gluten Free Naan Bread
- Make sure your gluten-free flour mix contains xanthan gum, as it helps mimic the elasticity of wheat flour.
- For extra flavor, try adding spices like cumin or coriander to your dough.
- If the dough seems too sticky, add a little more flour, but don’t overdo it, as it can change the texture.
variation
You can make garlic naan by adding minced garlic directly into the dough. For a herbs-infused version, mix in chopped fresh herbs like cilantro or thyme. The possibilities are endless!
FAQs
1. Can I use regular flour instead of gluten-free flour?
No, regular flour contains gluten, which would defeat the purpose of making this gluten-free naan.
2. How do I know when the naan is cooked properly?
The naan should be bubbly on the top and slightly charred on the bottom. It usually takes about 30 seconds on each side.
3. What can I serve with naan?
Naan goes well with curries, stews, salads, or even just dips like hummus or guacamole. Enjoy it as a side or use it to scoop up your meals!
Gluten Free Naan Bread
Ingredients
Dough Ingredients
- 2.5 cups gluten-free flour Make sure it contains xanthan gum.
- 2 Tbsp white granulated sugar
- 2.25 tsp instant yeast
- 1/3 cup lactose-free yogurt (at room temperature) For vegan, use plant-based yogurt.
- 3 Tbsp butter (melted or softened) For vegan, use plant-based butter or olive oil.
- 3/4 cups warm water
- 1/2 tsp salt
For Frying
- 3 Tbsp butter or olive oil
- 1 clove garlic, freshly chopped
- Parsley, rosemary, or any other herbs of choice Optional for flavoring.
Instructions
Preparation of the Dough
- In a medium bowl, add the gluten-free flour, instant yeast, salt, and sugar. Whisk to combine well.
- Add the yogurt, melted butter, and warm water. Mix either with your hands or a stand mixer fitted with the paddle attachment on medium speed for about 3 minutes. The dough should be a bit sticky but form into a ball easily.
- Press the dough into a ball, cover it, and place it in a warm spot to rise until it doubles in size. This can take 40 to 60 minutes, depending on your environment.
Cooking the Naan
- Once the dough has risen, turn it out onto a lightly floured surface and sprinkle with more flour. Divide the dough into 8 pieces.
- Using a rolling pin, roll each piece into an oval shape about 3/8 inch thick.
- Heat a cast-iron skillet over high heat and lightly grease it with some oil to prevent sticking. Cook one naan at a time. Fry on one side until it starts to bubble, about 30 seconds, then flip and fry until the other side is brown and slightly charred.
- Repeat with the remaining pieces of dough. Stack the naan on top of each other, keeping them covered with a tea towel to maintain freshness.
Finishing Touches
- Brush the naan with garlic oil or melted butter and serve warm.