There are some recipes on my website that I am actually in shock I made because they are so good and this gluten free naan is a perfect example of that. If you have ever made gluten free bread, than you know it can be miserable to make. The majority of the time it has a horrible texture, and doesn’t turn out how you want it to. This gluten free naan is easy to make, and tastes just like the real deal. I was actually shocked by how well it turned out after recipe testing this a few times! It is a MUST make for anyone gluten free!
Key Ingredients and Substitutions:
- Gluten Free 1-1 Flour Blend – It is a must that you use a gluten free flour blend that has xanthan gum. This will help hold the dough together. I used Bob’s Red Mill GF 1-1 flour and it worked great!
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SERVINGS: 10 pieces
- PREP TIME: 25 Mins
- COOK TIME: 15 Mins
- TOTAL TIME: 40 Mins
This is great with Chicken Karahi and Lentil Curry!
Ingredients:
- 2 tsp instant yeast
- 1 tbsp granulated sugar
- 2.5 cups gluten free 1-1 flour with xanthan gum
- 1 tsp salt
- 1 large egg
- 2 tbsp melted ghee plus more for cooking
- 1/2 cup greek yogurt
- 3/4 cup warm water
Preparation:
STEP 1.
Bloom the yeast. In a small bowl add 2 tbsp of warm water and mix in the instant yeast and sugar. Let it sit for 10 minutes to activate, once it is bubbly and frothy you are good.
STEP 2.
Mix the flour and salt together in a large bowl. In a separate bowl whisk the wet ingredients including the egg, 2 tbsp ghee, greek yogurt, warm water and the yeast mixture. Once it is smooth, using a spatula, add the wet to the dry ingredients while mixing until a dough ball forms. Cover the bowl with a towel or plastic wrap and keep in a warm place for 45-60 minutes to allow the dough to grow.
STEP 3.
Dust a silicone mat or parchment sheet of paper and start forming the pieces of naan. I do this by ripping away small sections of the dough and forming into a ball with my hands. Roll it out until it’s 1/4 of an inch, or press flat with your hands. This will NOT feel like normal dough. It is not dense and super light, so roll very gently. Place on parchment paper squares. I cut a large parchment paper down to fit the individual naan squares and place onto the squares. Feel free to stack them with parchment paper in between naan pieces.
STEP 4.
Heat a nonstick pan over medium high heat and add 1 tbsp of ghee. Once it is hot, add the naan to the pan, cooking 1-2 pieces at a time. Be very careful transferring over to the pan. I like to gently lay them into the pan by peeling off the parchment paper directly into the pan. Cook for 2-3 minutes per side until it is golden brown and fluffy, then flip and do the same to the second side. Remove and set aside, cover with a towel to keep warm. Do this with the remaining naan.
STEP 5.
Serve and enjoy! It is best to make this day of since gluten free bread dries out so easily. Feel free to make the dough a day in advance if needing to.
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