Naan Gluten Free Recipes

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.

NAAN (GLUTEN FREE)

Steps:

• In a large mixing bowl, add all dry ingredients and stir with fork to mix well. Add all wet ingredients with 2 tablespoons of the water. Mix with wooden or silicon spoon until dough comes together. Add 1-2 tablespoon of water at a time until dough comes together. Use hands to knead the dough for 30 seconds until dough is soft and has no dry streaks.
• Cover dough in plastic wrap and set aside to rest for 20 minutes. In a microwave safe bowl, add butter, and garlic. Microwave for 10 seconds at time until butter just melts. Set aside.
• Dust a work board with thin layer of gluten free flour. Make a log of rested dough. Divide into 6-7 equal sizes pieces.
• Using a rolling pin or a tortilla maker, roll each dough pieces, on flour dusted board, to a 6-7 inch round or oval naan. Repeat for all pieces of dough. Set aside on a plate. See Note 3.
• Heat a flat bottom skillet or a pancake cooking sheet. When skillet is hot. Place naan on hot skillet on at a time. Wait until surface bubbles. (about 1 minute)
• Flip and cook other side of naan until brown spots appear all over on the naan bread and bread mostly puffs. For even better texture, after cooking second side briefly on flat top, use tong to move naan to direct stove flame. Use a tong to flip a few times until charred marks appear. Repeat Steps 5-7 to cook all naans.
• Apply melted butter and garlic mixture immediately on the hot cooked naan. Keep stacking cooked naans in a plate lined with large clean kitchen towel. Fold towel onto naan stack to keep them warm. Or use a tortilla warmer. Serve hot and enjoy!

GREEN ONION GARLIC NAAN BREAD

Steps:

• Place bread flour in a bowl. Add salt and baking powder and give it a good whisk until evenly combined.
• Add in Greek yogurt gently, followed by garlic and green onions. Take a wooden spoon and slowly start mixing everything together. Keep mixing, stirring, and pressing until a shaggy dough forms.
• Transfer dough to a work surface and use your hands to press dough together. Knead for a few minutes until dough becomes elastic and a little bit sticky. Add a bit more flour as necessary but try to keep extra flour at an absolute minimum. Knead until dough is a little bit stretchy, 3 to 5 minutes.
• Wrap in plastic and allow to rest on the counter for 15 to 20 minutes.
• Take a bench scraper and cut into 6 equal pieces. Take 1 portion and roll into a ball. Place onto a generously floured surface. Use a rolling pin to roll out nice and thin, about 1/8 inch or less. It's ok if the naan is not a perfect circle. You will need extra flour for rolling out as the dough is sticky, but try to use as little as possible.
• Heat a cast iron skillet over medium-high heat until hot. Transfer dough circles into the hot dry skillet and cook until little bubbles form on the surface and the underside is lightly browned, about 1 minute. Flip naan over and cook for 1 more minute. Press down slightly with a spatula to increase the heat during cooking. Flip over twice more and cook for an additional 15 seconds per side, but make sure not to overcook to preserve the texture. Naan should still be flexible when you remove it from the skillet onto a plate.
• Cover with a kitchen towel to keep warm and moist while you cook the other naan breads. Stack all 6 naan breads on top of each other and keep covered with a kitchen towel.
• When you are finished cooking all 6 naan breads, unstack breads and brush the first naan bread on both sides with a little bit of melted butter. Stack second piece of naan on top and only brush the top side. Keep stacking and buttering all the naan breads. Fold each naan into a triangle and serve.