Gluten-free naan bread recipe is super easy. With just a few ingredients and a hot skillet or oven, your naan bread will be ready in no time.
Naan is a type of flatbread that originated in South Asia, particularly in the Indian subcontinent. It is a staple food in many Indian, Pakistani, Afghan, and Iranian cuisines. The word "naan" is derived from the Persian word "nan," which means bread.
Traditionally, naan is made from wheat flour, water, yeast, and sometimes yogurt or milk.
The dough is typically leavened with yeast or baking powder, resulting in a soft, fluffy texture when cooked.
Naan is typically cooked in a tandoor, which is a cylindrical clay oven heated by charcoal or wood fire. The intense heat of the tandoor allows the naan to cook quickly, puffing up and developing a slightly charred exterior while remaining soft and chewy inside.
Time needed: 2 hours.
To be sincere, making naan bread is very easy. Follow the steps below.
Take a small mixing bowl. Add in yeast, sugar and warm water. Alternatively, you can use warm milk if available. If vegan, opt for plant based milk such as oat milk, almond etc. Stir to mix. Keep it aside for 10 minutes until frothy.
In a separate large bowl add in gluten free flour and salt. Mix to combine.
Pour the activated yeast mixture and olive oil or melted butter into the dry ingredients. Mix until a soft dough forms. If the dough is too dry, add a little more warm water, 1 tablespoon at a time, until it comes together.
Turn the dough out onto a lightly floured surface (use more gluten-free flour blend if needed) and knead it gently for about 2-3 minutes until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
Heat a non-stick skillet or griddle over medium heat.
Divide the dough into 6-8 equal portions. On a lightly floured surface, roll out each portion into a circle or oval shape, about 1/4 inch thick.
Place the rolled-out dough onto the preheated skillet or griddle. Cook for 2-3 minutes on each side, or until lightly golden brown and bubbles form on the surface. Brush with melted butter or oil and sprinkle with optional toppings if desired.
Serve the gluten-free naan bread warm, either on its own or with your favorite curry or dipping sauce.
Naan can be enjoyed plain or flavored with various toppings such as garlic, butter, herbs, or seeds like nigella or sesame. It is often served alongside curries, kebabs, or other dishes, used to scoop up sauces, or even stuffed with fillings like minced meat or cheese.
Can be refrigerated or frozen. Frozen naan bread can last longer and saves you time.