Naan is a type of flatbread that originated in India. It is made with wheat flour, water, and yeast, and it is typically cooked in a tandoor oven.
Gluten Free Naan RecipeCourse: BreadDifficulty: Medium
This gluten-free naan is a delicious and easy-to-make alternative to traditional naan. It is made with a blend of gluten-free flours, yogurt, and olive oil, and it is cooked in a skillet or griddle. The result is a soft, fluffy, and flavorful naan that is perfect for dipping in curry or dal.
1 cup gluten-free all-purpose flour
1/2 cup tapioca starch
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup plain yogurt
1 tablespoon olive oil
1/4 cup warm water
- In a large bowl, whisk together the gluten-free flour, tapioca starch, baking powder, and salt.
- In a separate bowl, whisk together the yogurt, olive oil, and warm water.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it is smooth and elastic.
- Cover the dough with plastic wrap and let it rest for 10 minutes.
- Preheat a large skillet or griddle over medium heat.
- Divide the dough into 4 equal pieces.
- Roll out each piece of dough into a 6-inch circle.
- Cook each naan for 2-3 minutes per side, or until it is golden brown and cooked through.
- Serve immediately with your favorite curry or dal.
- For the best results, use a high-quality gluten-free all-purpose flour.
- If you don’t have a tandoor oven, you can cook the naan in a skillet or griddle.
- Be careful not to overcook the naan, or it will become dry.
- Serve the naan immediately with your favorite curry or dal.
Here are some additional details about the recipe:
- The naan can be stored in an airtight container at room temperature for up to 2 days.
- The naan can also be frozen for up to 2 months.
- To reheat the naan, simply place it in a preheated oven at 350 degrees Fahrenheit for 5-10 minutes, or until it is heated through.
I hope you enjoy this recipe for gluten-free naan!