Gluten Free Naan Bread
Ingredients
- 2 1/2 cups all purpose gluten-free flour blend
plus more for sprinkling), (I used Better Batter
- 1 1/4 teaspoons xanthan gum
omit if your blend already contains it
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cream of tartar
- 4 1/2 teaspoons granulated sugar
- 2 1/4 teaspoons instant yeast
- 1/3 cup plain yogurt
at room temperature
- 3 tablespoons butter or ghee
melted and cooled
- 1 egg
at room temperature, beaten
- 1 egg white
at room temperature
- 3/4 cup warm water)
about (95°F
- Ghee or virgin coconut oil
for frying
Directions
- 1
In the bowl of your stand mixer fitted with the paddle attachment, place the flour, xanthan gum, salt, cream of tartar, and sugar, and whisk to combine well. Add the yeast and whisk again to combine.
- 2
Add the yogurt, butter or ghee, egg with egg white, and the water, and mix on low speed with the paddle attachment until just combined. Once the water has been absorbed, turn the mixer up to medium speed and mix for about 3 minutes.
- 3
The dough will most likely be quite fluffy but will come together and thicken, then begin to pull away from the sides of the bowl in spots. It will not turn into a fully integrated ball of dough on its own.
- 4
Turn off the mixer, scrape the dough off the sides of the bowl with a spatula, and gently press it into a ball. Place the dough in a greased bucket with a lid (or a bowl with a lid or one you can cover very tightly), and cover tightly.
- 5
If you plan to make naan the same day, place the dough in a warm, draft-free spot to rise until it is nearly doubled in volume, about 45 minutes.
- 6
Alternatively, place the well-sealed container in the refrigerator for up to 2 to 3 days, and work with the dough straight from the refrigerator.
- 7
Once the dough has finished rising, turn it out onto a lightly floured surface and sprinkle lightly with more flour.
- 8
Divide the dough into 8 pieces, each about 95 grams. Working with one piece of dough at a time, lightly flour it and roll it into a round, then use a rolling pin to roll it into an elongated oval about 3/8 inch thick.
- 9
While you’re shaping the dough, place about 1 tablespoon of ghee or virgin coconut oil in a cast iron skillet, and melt over medium-low heat.
- 10
Place the first piece of shaped dough in the heated skillet and fry on one side until large blisters begin to form (about 30 seconds). Flip and fry until the underside is golden brown.
- 11
Flip the bread again and cook until browned all over, about another minute. Remove to a paper towel or tea towel, and cover the dough to retain the heat and moisture.
- 12
Repeat with the remaining pieces of dough, adding more fat to the skillet as necessary. Stack the pieces of naan one on top of another, keeping them covered with a tea towel to maintain freshness. Serve warm.
Gluten Free Naan Bread
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About this Recipe
Imagine warm, pillowy naan bread, perfect for scooping up a rich curry or enjoying all on its own – now imagine it completely gluten-free and surprisingly simple to make at home. This recipe brings that dream to your kitchen, promising authentic flavors and textures without the gluten, making homemade naan accessible to everyone. This yummy gluten free naan will quickly become a household favorite. This Gluten Free Naan Bread recipe achieves that elusive chewy-yet-tender texture that's often a challenge in gluten-free baking. The secret lies in a carefully balanced blend of all-purpose gluten-free flour, boosted with xanthan gum (or omitted if your blend already contains it), and the crucial addition of cream of tartar. These ingredients, combined with plain yogurt, a whole egg, and an egg white, work synergistically to create a pliable, elastic dough that bakes up beautifully, avoiding the common pitfalls of crumbly or dense gluten-free flatbreads. Prepare for a truly satisfying flatbread experience that rivals your favorite Indian restaurant. You'll bite into a remarkably soft, airy interior balanced by a delicate, slightly crisp exterior, each piece infused with rich, savory notes from the butter or ghee used in the dough and for frying. This gluten-free naan offers the authentic taste and comforting texture you crave, making it the ideal accompaniment to any meal, from a vibrant curry to a simple lentil soup, or a delightful snack by itself. Despite feeling like a gourmet treat, this recipe is easy to follow and delivers delicious results, with active cooking time that doesn't feel long at all, making it a perfect project for any home cook. ## Customization & Serving This flexible recipe allows for practical tweaks to suit your pantry or preference, without compromising on flavor or texture. You have the option to use either melted butter or ghee in the dough, and for frying, choose between ghee or virgin coconut oil to achieve slightly different flavor profiles and crispness. When selecting your all-purpose gluten-free flour blend, ensure it's a good quality variety, and remember to add the specified xanthan gum if your blend doesn't already contain it, which is key to the naan's structure. Serve this yummy, warm, and fluffy naan generously alongside your favorite hearty curry, robust stews, or use it as a flavorful vehicle for creamy dips like hummus or baba ghanoush. It's also incredibly satisfying simply enjoyed on its own as a light meal or a comforting snack, perfect for any casual gathering or cozy night in.