Easy Gluten Free Naan
This gluten free naan has the perfect soft chewy inside and a crisp buttery outside. It is perfect for dipping in Indian sauces.
Ingredients
- 2 ¼-2 ½ cups gluten free flour blend See notes!
- 2 ½ teaspoons rapid yeast Do not use Red Star Platinum.
- 1 teaspoon sugar
- ½ teaspoon salt
- ¾ to 1 cup water purified, see notes!
- ½ cup plain yogurt
- 2 tablespoons melted butter
- 1 large egg
Topping
- 3 tablespoons melted butter
- dash salt
Instructions
- Add the gluten free flour, salt, sugar, and rapid yeast to a large mixing bowl. Use a whisk to blend them together.
- In a smaller bowl, add the melted butter, water, yogurt, and egg. Whisk to blend.
- Pour the wet ingredients into the dry ingredients. Mix the wet and dry ingredients into the dough.
- Cover the bowl with plastic wrap and rise the dough for 45 minutes. I rise my dough in a warm oven, especially in the colder months. I preheat the oven to 200º F, then turn the oven off. I put the bowl into the oven.
- Remove the plastic wrap and evaluate your dough. If your dough is really sticky, add more flour. With Cup4Cup I had to add a lot more flour so that it wasn't too sticky to work with.
- Break off a piece of dough and place it on a silicone mat. (You can dust it with flour if needed.)
- Roll the gluten free naan dough. I made mine 1/4 inch thick, but you can make yours thicker if you prefer.
- Heat a cast iron skillet over medium heat. Drop the rolled dough onto the skillet and cook for a few minutes. Flip the dough over. Adjust the stove temperature hotter if needed to get the charred bubble bumps.
- Melt some butter in a small microwave-safe dish. Add optional minced garlic. Use a pastry brush to brush butter over the naan, then sprinkle a little salt over the tops. Everyone will love this delicious gluten free naan! It has the same texture and flavor!
- Serve warm!
Notes
- I tested this recipe with Cup4Cup and my homemade gluten free flour blend. See below for important notes on each. For Cup4Cup only: 360 grams and 3/4 cup water.
- I recommend purified water in yeast recipes. Chlorine in tap water can inhibit yeast growth.
- For my DIY GF Flour Blend, start with 2 1/4 cups of flour, and expect you may need more water.
- Cup4Cup - start with 3/4 cup of water and expect to add more flour. My gluten free flour blend - start with 1 cup of water and plan to add more water.
- Be sure to use plain yogurt.
- To make this recipe dairy-free, use vegan yogurt and butter.
- Store cooked naan in an airtight container in the fridge for up to 3 days, or freeze it in freezer bags.
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- Cup4Cup - The texture is light and fluffy. This naan is a little more golden, and I think it is because the Cup4Cup has dried milk powder in the blend. This blend was a lot stickier to work with and I had to add almost half a cup of additional flour. Because of this, I reduced the total water amount by 1/4 cup. You will need to dust the silicone mat and rolling pin in flour when making gluten free naan with Cup4Cup flour.
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- My DIY Flour Blend - My blend needed a lot more water than the Cup4Cup, and I think this is due to the fact it had less starch, so it uses psyllium husk instead of xanthan gum. From a cost perspective, this made it more economical to use this blend because you need less flour. I also did not have to dust my silicone mat when using this blend.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Serving: 1pieceCalories: 146kcalCarbohydrates: 20gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 28mgSodium: 146mgPotassium: 46mgFiber: 3gSugar: 2gVitamin A: 176IUVitamin C: 0.1mgCalcium: 34mgIron: 1mg
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Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.