Naan is luscious Indian flatbread, similar to a tortilla, but thicker. With one simple alteration, you can roll or pat them out thinner to use as tortillas. The flavor and texture is so good, they should be a sin to eat. By far, this is my most raved about recipe. People liken them to their gluten counterpart. Naan is full of possibilities.
The story behind the recipe:
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, I was jealous. Creating a soft gluten free naan seemed hopeless at the time. After promising everyone 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, at first. However, it is absolutely incredible made on a pizza stone. The temperature traditional naan is cooked at is 800°F. Therefore, 500 to 600°F would be best. If you are allergic to yeast, see my Gluten-Free Yeast-Free Naan Recipe.
UPDATE – August 22, 2014 – I made these on KSEE Channel 24 NBC Fresno.
Find my latest video below with instructions on how to make this gluten free naan, thinly rolled so you can use them for tortillas.
Look for this recipe and many others in my upcoming cookbook, Carla’s Best Gluten Free Recipes, coming in 2016.
Watch the Video!
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Prep: 15 minutes
Inactive: 20 minutes
Cook: 20 minutes
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
- 2 teaspoons instant dry yeast
- 3/4 cup white or brown rice flour
- 1/4 cup + 2 tablespoons potato starch
- 1/4 cup + 2 tablespoons cornstarch
- 2 teaspoons guar gum
- 1-1/2 teaspoons salt
- 1/4 teaspoon gluten-free baking powder (omit for tortillas)
- 1/4 teaspoon garam masala (optional)
- 1/2 cup buttermilk
- 1/4 cup neutral-flavored cooking oil
- 2 large eggs, beaten, at room temperature
- Unsalted butter, for buttering naan
To Make in a Skillet:
- Combine warm water, honey, and yeast in a medium-size bowl. Set aside until frothy, about 5 minutes.
- In a separate, large bowl, add rice flour, potato starch, cornstarch, guar gum, salt, and baking powder. (Omit baking powder when making thin tortillas.) If using, add garam masala for additional flavor. Whisk thoroughly; set aside.
- Add buttermilk, oil, and beaten eggs to yeast mixture; whisk thoroughly.
- Add the dry mixture to the wet mixture. Using a rubber spatula, stir until it reaches the consistency of soft dough, like creamy mashed potatoes. Allow the batter to rest for 20 minutes.
- Preheat a heavy skillet over medium heat, preferably a cast iron pan.
- Place a sheet of parchment paper on a flat surface. Dust it generously with potato starch (important to prevent sticking). Add up to 1/3 cup of the dough, and using starch-dusted hands, pat out to a thin patty. Add additional potato starch, as needed.
- Transfer the patty to the skillet using the parchment paper. Fry for 1-1/2 to 2-1/2 minutes on each side and until patches of golden color develop. Repeat the above steps with the remaining dough.
- If desired, using a stick of butter, coat each side of the warm naan. It is a good way to remove starch that still shows. Serve immediately. If desired, top with roasted garlic, honey and cinnamon, or cinnamon and sugar.
To Make in the Oven on a Pizza Stone:
- Follow the above instructions except preheat your oven with a pizza stone to 500°F for 20 minutes. Instead of using parchment, use oiled aluminum foil without starch.
- Form half the dough into a pear shape on a large piece of parchment paper dusted generously with potato starch. Pat the dough out to form naan.
- Allow the dough to slide off the foil onto the preheated stone. Bake for 3 minutes. Turn oven to high broil. Broil for about 2 minutes. Remove immediately and serve as suggested in step number 8. Repeat the above steps with the remaining dough.
*If you like dryer naan, cut the buttermilk back as much as half.
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