Written by: Dan
Gluten Free Naan Recipe
We're keen for as many people as possible to be able to enjoy our recipes, and so have developed this simple method to create glorious gluten-free naans...
The recipe uses both yeast and baking powder to ensure that fluffy naan typical of Indian restaurants! Use this method in substitute for our many naan recipes in our subscriptions, easy recipe kits and Curry Legend cookbooks!
Total Time: 1 hour
Serves: 4
Ingredients
130ml milk (any type)
100g natural yogurt (full fat is best)
300g gluten free plain flour (we used Doves farm)
1 tsp gluten free baking powder
2 tsp sugar
2 tsp dried yeast (a standard-size sachet)
1 tbsp oil
Butter for buttering the breads (optional)
1 tsp nigella seeds
Method
Warm the milk to a hand hot temperature then stir in the yeast and sugar. Allow to stand for 10 minutes or until the milk is starting to froth
Stir the milk mixture until the yeast is fully incorporated then stir it into the flour and baking powder with the yogurt, 1 tbsp oil, nigella seeds and ½ tsp salt until a soft putty like dough comes together (it won’t be stretchy like normal bread dough!)
Cover and leave to stand in a warm place for 45 minutes or until the dough has increased in size
Divide the dough into 4 pieces
Heat a large frying pan until hot
Using your hands flatten one of the pieces into a teardrop shape then carefully press it into the hot pan to make a bread about 18cm long and 5-7mm thick
Dry fry the bread for 1 minute (covering the pan with a lid) or until the top starts to bubble and puff up. Turn and cook for 1 minute on the other side or until beginning to brown slightly and the bread is cooked through. Butter the bread and wrap in foil to keep warm then repeat with the remaining breads
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