We love Indian food at our house. Growing up, that’s pretty much all I ate since my dad did most of the cooking, and he was from India. =) I don’t think I appreciated it growing up, but I sure do now! This gluten free Naan takes me back to my childhood!
One of the things I have missed since changing our diet is a good piece of naan with our Indian food. After many tries and fails, I have finally come up with an amazing gluten free naan recipe that tastes as close to the real thing as I’ve tried!
Be forewarned: the recipe seems labor-intensive. It does take time, but it’s not difficult. You just won’t be able to whip these up at the last minute. I made these one afternoon when I knew I was going to be home and could allow the dough time to rise. Of course, you could set it out to rise, and then leave and come back. =)
My kids RAVED about this recipe and could not say enough awesome things about it. Seriously, this gluten free naan is that good!
Gluten Free Naan Recipe
| Prep Time | 90 minutes |
| Cook Time | 5 minutes |
| Servings |
-20
|
- 1 package active dry yeast .25 ounce
- 1 1/4 c. warm water
- 1/4 c. organic white sugar
- 3 TBSP milk you can use your favorite dairy-free milk as a sub
- 1 egg beaten
- ~3 cups Bob's Red Mill 1:1 Gluten Free Flour Blend I get mine at Costco
- 2 tsp salt
- butter or oil for basting
Ingredients
|
- In a large bowl, dissolve yeast in warm water and let stand about 10 minutes.
- Stir in sugar, milk, egg, salt, and enough flour to make a soft dough.
- In a stand mixer, knead with dough hook for 6 to 8 minutes.
- Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise.
- Let it rise for about one hour, until the dough has doubled in volume.
- Pinch off small handfuls of dough about the size of a golf ball.
- Roll into balls, and place on a cutting board or tray.
- Cover with a towel, and allow to rise again until doubled in size, about 30 minutes.
- During the second rising, preheat a skillet over medium-high heat.
- Roll one ball of dough out into a thin circle with a rolling pin, using additional flour if necessary.
- Place a little bit of oil in the skillet, then lay dough in pan and cook for 2 to 3 minutes, or until puffing up and lightly browned.
- Brush uncooked side with butter, and turn over.
- Brush cooked side with butter, and cook until browned, another 2 to 4 minutes.
- Remove from skillet, and continue the process until all the naan is done!
Like what you read? Sign up here and get my Top 10 Recipes ebook for free!
MC Urban says
Have you tried freezing these?
Shanti Landon says
Hi, MC! No, I haven’t tried that yet! I would be really curious whether they would warm up well! Let me know if you try it!
Lisa says
This recipe was really good! Thank you for sharing!
Julie Marks says
Can you give an idea on the texture the dough is supposed to be? Sticky, slightly-sticky, dry? With 3 cups, my dough was more like a batter. I had to add almost a cup extra to get a dough texture, but now I worry it’s too dry.