A little over a year ago I picked up some Indian food to go for my husband while I was caring for my father. As I took the naan out of the bag I wanted to cry, I wanted some so bad! Putting it mildly, he said it was jealous. Creating a soft gluten free naan seemed hopeless at the time. After promising everyone yesterday that I would experiment with a recipe I just had to give it a go. My husband (who eats gluten) and I loved the first batch I created. Yeah! I can have my own gluten free naan! The only regret was that I only made half of a batch. You can make this in a cast iron skillet, as I did, or give it a go on a preheated pizza stone in an oven as hot as you can get it. The traditional temperature is 800°F. Therefore, 500 to 600°F would be great. If you are allergic to yeast, see my Gluten-Free Yeast-Free Naan Recipe.
UPDATE – August 22, 2014 – I made these on Channel 24 NBC Fresno.
Find my latest video below with instructions on how to make this naan, thinly rolled so you can use them for tortillas.
Watch the Video!
Soft Gluten Free Naan – Gluten Free Indian Flatbread
A soft, pliable gluten free naan ready to pair with any buttery Indian dish or eat plain.
- 1/2 cup water, heated to 110°F
- 1 Tablespoon honey, (or agave syrup) (or sugar)
- 2 teaspoons instant dry yeast
- 1/2 cup buttermilk (or 1 Tablespoon apple cider vinegar + enough milk to make 1/2 cup) (rice milk for dairy-free/vegan)
- 3/4 cup white and/or brown rice flour
- 1/4 cup + 2 Tablespoons potato starch (or try tapioca starch*) + more for dusting
- 1/4 cup + 2 Tablespoons cornstarch (or potato starch*, if using tapioca starch above)
- 2 teaspoons guar gum (or xanthan gum)
- 1 1/2 teaspoons fine sea salt
- 1/4 teaspoon gluten free baking powder (for browning and texture)
- 1/4 cup cooking oil (I used EVOO extra light in flavor)
- 2 large eggs, beaten (skip for vegan diets or use a Gluten Free Egg Substitute
- Unsalted butter (or Earth Balance spread), for buttering tops of naan
- Combine warm water, honey, and yeast in a medium-size bowl; and set aside until frothy, about 5 minutes.
- In a separate, large bowl, add rice flour, starch, gum, salt and baking powder (omit baking powder when making thin tortillas); whisk thoroughly, and set aside.
- Add buttermilk, oil, and beaten eggs, to yeast mixture; and whisk well.
- Add dry ingredients to the wet ingredients. Using a rubber spatula, stir until it reaches a soft dough, the consistency of creamy mashed potatoes. Allow the batter to rest for 20 minutes.
- Place a sheet of plastic wrap on a flat surface. Add up to 1/3 cup of the dough and pat out to a thin patty, using starch-dusted hands. Add additional potato starch, as needed.
- Preheat a heavy skillet over medium heat, preferably a cast in pan.
- Transfer the patty to the skillet using the plastic wrap. Avoid touching the plastic wrap on the skillet. Fry for 1 ½ to 2 ½ minutes on each side and until patches of golden color show up.
- If desired, using a stick of butter, coat each side and set aside.
If you have a gas stove and wish to cook it on top of the fire, a grease splash guard may work to hold the dough. You know, those wire-mesh screens.
If you like a dryer naan, cut the buttermilk back as much as half.
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