Calling all bread-lovers! Yes, even those of you who’ve given up on delicious tasting bread because you’ve had to go gluten-free. I know it’s possible to buy frozen gluten-free bread that tastes…okay. I also know it’s possible to make gluten-free bread on your own, and that it’s usually a really time-intensive process. Not to mention that the frozen bread and the homemade bread can be grainy and get stale really quickly.
So, if you’re looking for a great bread that’s easy to make and can be served with more than just Indian cuisine, this is it! This bread is soft, flavorful, and perfect when it’s warm from the pan. You can also make it ahead of time and warm it up right before serving. It’s not tricky to make like some yeasted doughs can be either. This gluten-free naan bread recipe is perfect for anyone who’s looking for a yummy substitute for the original.
There are two things you need to make your dough work:
- A stand mixer with the paddle attachment: This dough really needs to be worked, and elbow grease just isn’t going to do it. It’s also too sticky for a hand mixer, which makes a stand mixer your best option. If you want to make things even easier then you should also pick up one of these bad boys. Not only is it going to sift and help you add your flour into your dough, but it’s going to weigh it as well. It’s worth the price tag. I promise.
- A good cast iron skillet: This is a must for naan, whether it’s gluten-free or not. A good pan allows even heat distribution which will cook your dough evenly.
Once you’ve got your materials, you’re ready to get cooking this awesomely easy gluten-free naan bread!
- 2 ½ c. all purpose gluten-free flour (plus more for sprinkling)
- 1 ¼ tsp. xanthan gum (omit if your flour blend already has it)
- ½ tsp. salt
- ¼ tsp. cream of tartar
- 4 ½ tsp. granulated sugar
- 2 ¼ tsp. instant yeast
- ⅓ c. plain yogurt (room temperature)
- 3 Tbsp. butter or ghee (melted and cooled)
- 1 egg (room temp)
- 1 egg white (room temp)
- ¾ c. warm water (95°F)
- Ghee or coconut oil, for frying
Start by prepping your stand mixer with the paddle attachment. Then add the flour, xanthan gum (if needed), salt, cream of tartar, and sugar to the bowl. Give it a good mix to combine well. Next, add the yeast and give it a solid stir before adding the yogurt, butter/ghee, egg and egg white, and water. Mix this on low until just combined.
When the mixture combines, turn the mixer up to medium and let it mix for at least three minutes. The dough should be light and fluffy while still coming away from the edges. It might not look like a traditional dough right now, and that's okay.
When the dough is done mixing, scrape the sides and roll the dough into a ball before placing it in a greased bucket with a lid or tight cover. Then allow the dough to rise until doubled in size, which should take about 45 minutes.
After the dough has finished rising, turn it out onto a lightly floured surface. The dough is going to be kind of sticky, so it's okay to use extra flour as needed. Next, divide the dough into eight pieces. Then, using one piece at a time, roll each piece into an oval about 3/8" thick.
To cook the naan, put a tablespoon of ghee or coconut oil into the cast iron skillet and melt over medium-low heat. When the ghee is melted, add the naan, one piece at a time, and fry until large air bubbles form. Then flip and repeat until you have a golden brown naan. Repeat until all pieces have been cooked to gluten-free perfection!
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Amount Per Serving: Calories: 170Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 43mgSodium: 204mgCarbohydrates: 16gFiber: 1gSugar: 3gProtein: 4g