Gluten Free Naan Recipes

GLUTEN-FREE NAAN

Steps:

• Watch the video in the post for easy visual instructions.Add flour, baking powder, and salt to a medium-sized bowl, and stir to combine.
• Pour in warm water, yogurt, olive oil, and Aquafaba. Stir with a spoon, then use your hands to knead the dough. It should be a soft and pliable dough, not too dry but not sticky either.
• Divide the dough into 4 portions and sprinkle your working surface with some tapioca flour.
• Preheat a skillet on the stove over high heat. Meanwhile, roll out each dough ball with a rolling pin (or a glass), adding more tapioca flour if needed, to avoid sticking.
• Once the skillet is hot, add the flatbread and cook it with a lid over medium-high heat for a few minutes. I saw bubbles forming after less than 3 minutes. Flip the flatbread and let it cook for a further few minutes. Do this with the remaining dough. Cover the finished flat breads with a tea towel until serving.
• Serve warm, drizzle with some oil or vegan butter, add minced fresh garlic (and/or garlic powder), salt, and fresh herbs. Enjoy!

BRILLIANT GLUTEN FREE NAAN BREAD

Steps:

• Combine the warm water, caster sugar and dried active yeast together in a measuring jug, give everything a good stir and then leave the yeast to activate for 10-15 minutes (no stirring during this time). When a thick layer of foam has formed on top of the liquid (see image below), the yeast has been activated and you can move onto the next stage.
• Add the tapioca starch, plain gluten free flour and salt to a large mixing bowl. Stir really well to fully combine the flours. Now add the olive oil to the dry ingredients and stir through.
• Next add the yoghurt to the flour mixture and then pour the contents of the jug (foam and liquid) into the bowl. Mix everything with a wooden spoon, then use your hands to knead the dough for a minute to get it nice and smooth. It should form into a ball of soft dough, slightly sticky but that comes away from your hands.
• Place a clean tea towel or cloth over the top of the bowl and set aside to allow it to rise. This will take about an hour, depending on how warm the room is, so pop it in a nice warm place if you want to get a quick rise. Once the dough has doubled in size it is ready to use.
• Use a knife to divide the dough (still in the bowl) into four sections. It is a soft dough so will not cut perfectly and will be a bit sticky, but this is how it should be.
• Take a silicone baking mat or large piece of greaseproof baking paper and place on your worktop. Flour the mat/baking paper well with extra gluten free flour and keep a little excess flour to the side. Set a frying pan over a medium-high heat (no oil) and allow to heat while you are shaping the first naan.
• Flour your hands, then use a spatula to scoop out a quarter of the dough into your hands. Form into a soft ball, flouring it well, then place onto the floured mat. Using enough flour to ensure it does not stick to the mat, gently pat it into a tear drop or circular shape, still quick thick (about 2cm) so you can handle it without it breaking.
• Transfer the dough to the hot pan and use your hands (take off the heat momentarily if needed) to quickly press the dough thinner into a large naan shape (1cm-0.5cm thick depending how you like your naan).
• Keep the heat medium-high and cook for 2-3 minutes, during which time you will see the bubbles forming in the dough. Flip and cook for a further 2-3 minutes on the other side. It should be nicely browned and cooked through, but give it an extra minute on each side to brown it if needed. Then remove from the pan and set aside.
• Melt the butter in the microwave (20 seconds) and then use a pastry brush to brush a little butter all over the top of the hot naan. Doesn't it look yummy!
• Repeat steps 7-10 with the remaining portions of dough, then either serve immediately or allow to cool and freeze for later use.

SOFT GLUTEN FREE NAAN BREAD (INDIAN FLATBREAD)

Steps:

• If using milk, whether cow's or rice milk, with vinegar, mix and set aside for 15 minutes until thick. If it does not reach the consistency of butter milk, use less than 1/2 cup.
• Add warm water to a medium sized bowl; add sugar or honey; stir to dissolve; add yeast; stir; and set aside until frothy, about 5 minutes. If it does not bubble start over with fresh yeast.
• In a large bowl, add remaining dry ingredients; whisk thoroughly.
• Add buttermilk, beaten eggs, to yeast mixture; whisk well.
• Add dry ingredients to wet ingredients; using a rubber spatula, stir until it reaches a soft dough the consistency of creamy mashed potatoes; allow to rest for 20 minutes.
• Scatter 2 tablespoons potato starch to a clean, flat surface; scoop 1/3 cup at a time of dough; add to floured surface; knead with dusted hands; shape into a disk as wide as your spatula.
• Using a wide, thin spatula, transfer to preheated cast iron skillet.
• Using the back of your fingers or a pastry roller dusted with starch, immediately flatten and distribute dough in pan working from the center, moving outwards.
• Fry on each side for approximately 2 1/2 minutes; coat tops of fully cooked naan with salted butter.
• Repeat with remaining dough adding additional potato starch as needed for kneading.
• Serve warm and store uncooked dough covered in the refrigerator for up to 3 days.