GLUTEN-FREE NAAN
This gluten-free naan bread uses just 6 vegan base ingredients and around 20 minutes. Not only is this Indian flatbread incredibly simple to make, but as it's yeast-free, it's also super quick. Plus, this recipe is dairy-free, egg-free, and can be made low-FODMAP too!
Provided by Michaela Vais
Time 20m
Number Of Ingredients 8
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!
Nutrition Facts : ServingSize 1 flat bread, Calories 145 kcal, Carbohydrate 24 g, Protein 4 g, Fat 5 g, SaturatedFat 1 g, Fiber 3 g, Sugar 2 g
SOFT GLUTEN FREE NAAN BREAD (INDIAN FLATBREAD)
A soft, easy to roll gluten free naan that you have to try to appreciate. Made dairy-free or not, these are the talk of the gluten-free community!
Provided by glutenfreerecipebox
Categories Yeast Breads
Time 35m
Yield 7 naan bread, 7 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 289.3, Fat 10.1, SaturatedFat 1.7, Cholesterol 53.8, Sodium 557.8, Carbohydrate 43.8, Fiber 2.1, Sugar 3.8, Protein 5.7
4-INGREDIENT GLUTEN-FREE DOUGH FLATBREAD RECIPE BY TASTY
Here's what you need: full-fat greek yogurt, gluten-free flour blend, baking powder, salt
Provided by Joey Firoben
Categories Sides
Time 30m
Yield 6 servings
Number Of Ingredients 4
Steps:
- In a large bowl, mix together the yogurt, gluten-free flour blend, baking powder, and salt until a dough forms.
- Transfer the dough to a lightly-floured surface and flatten into an 8-inch (20 cm) disk.
- Cut the disk into 4 equal parts and flatten each part to about ¼ inch (6 mm) thick.
- Very carefully transfer the dough pieces to a nonstick pan preheated over medium heat.
- Cook each side of the flatbread until well browned.
- Enjoy!
Nutrition Facts : Calories 207 calories, Carbohydrate 44 grams, Fat 0 grams, Fiber 3 grams, Protein 6 grams, Sugar 5 grams
GLUTEN-FREE NAAN / ROTI (INDIAN FLAT BREAD) - VERSION #1
I haven't tried this but it looks promising. This recipe is adapted from the original which was created by Arvinder Malhotra and published on Celiac.com. When I try it, I will probably post a new version with adjustments (and convert it into American measurement units).
Provided by Whats Cooking
Categories Yeast Breads
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl mix tepid milk with 1 teaspoon sugar and the yeast, then sit bowl in warm place for 4-5 minutes.
- Sift the flours, Xanthan gum, salt, baking powder into a bowl or food mixer. Add remaining sugar, oil, yogurt, egg and mix until smooth.
- Preheat oven to the highest setting. Make dough into 6 equal sized balls. Roll out balls into a tear shape that is ¼ inch thick (use rice flour if necessary to prevent sticking).
- Preheat a heavy baking tray in oven. Remove tray and put the naan on it. Return to the oven for 3 minutes or until the naan puffs up and turns light brown. Place tray under the broiler 30 seconds to 1 minute for extra browning.
- Brush with ghee or olive oil before serving.
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