Soft Gluten Free Naan (Indian Flatbread)

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! To say the least, I was jealous. Creating a soft gluten free naan seemed hopeless. 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 check out the two techniques of an Indian chef in the video below (making a gluten version). I hope you enjoy this recipe. It is usually baked in an 800°F oven, but a heavy skillet will do very nicely. If you are allergic to yeast, see my Gluten-Free Yeast-Free Naan Recipe.

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Soft Gluten Free Naan – Gluten Free Indian Flatbread

Rating: 51

Yield: Makes 7 gluten free naan.

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.

Ingredients:

  • 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 rice flour
  • 3/4 cup 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

Instructions:

  1. If using milk and vinegar mix and set aside for 15 minutes until thick. If it doesn't reach the consistency of butter milk, use less than 1/2 cup.
  2. Add warm water to a medium sized bowl; add sugar or honey; stir to dissolve; add yeast; stir; and set aside until frothy, about 5 minutes. If it does not bubble start over with fresh yeast.
  3. In a separate, large bowl, add remaining dry ingredients; whisk thoroughly.
  4. Add buttermilk, oil, and beaten eggs, to yeast mixture; whisk well.
  5. Add dry ingredients to wet ingredients; using a rubber spatula, stir until it reaches a soft dough the consistency of creamy mashed potatoes; allow to rest for 20 minutes.
  6. Scatter 2 tablespoons potato starch to a clean, flat surface; scoop 1/3 cup at a time of dough; add to floured surface; knead with dusted hands; shape into a disk as wide as your spatula. Add additional potato starch, as needed.
  7. Using a wide, thin spatula, transfer to preheated cast iron skillet.
  8. Using your fingers or a pastry roller, immediately flatten and distribute dough in pan working from the center, moving outwards (too fragile to roll out and then transfer). Be careful not to burn your forearm on the pan.
  9. Fry on each side for approximately 2 1/2 minutes; coat tops of fully cooked naan with salted butter.
  10. Repeat with remaining dough adding additional potato starch as needed for kneading.
  11. Serve warm; when eating plain, fold with buttered side inside. (Picture below is gluten free naan cooked on medium-high heat for 1 1/2 minutes on each side, removed from burner on occasion.)

Tips

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.

http://glutenfreerecipebox.com/gluten-free-naan/

Visit Carla’s Gluten Free Online Store.
In collaboration with Massachusetts General Hospital, 50% of all proceeds are donated to their Center for Celiac Research and Treatment.

This entry was posted in Bread, Casein-Free, Corn-Free, Gluten Free Indian Recipes, Gluten Free Recipes, Gluten-Free and Dairy-Free Recipes, Gluten-Free Dairy-Free and Egg-Free Recipes, Gluten-Free Egg-Free Recipes, Kids, Nut-Free, Soy-Free, Sugar-Free, Vegan Gluten Free Recipes, Vegetarian. Bookmark this blog post.

49 Responses to Soft Gluten Free Naan (Indian Flatbread)

  1. Facebook Comment – Aug 25, 2014,

    “Totally lived on this in iraq!!!”

    ~K.I.

  2. Megan says:

    I never comment on these sites, but I have to say that this was the best gluten free bread type recipe that I have ever tried. It turned out perfect. I also rolled it flat between two pieces of parchment and it was easy to transfer to the pan. I froze the left overs but they didn’t last long :)

    • Megan,

      Thanks for your feedback. I have been flattening them on a sheet of plastic wrap. Then when I want thinner naan, I add another sheet of plastic wrap to the top. I then remove the top piece and flop the dough in the skillet and quickly remove the plastic wrap. Everyone, be sure to hold the plastic wrap away from the skillet.

      Enjoy!
      Carla

  3. Lisa Misterek says:

    I think I’m in love! I have most everything on hand to try this tomorrow – it’s 11:30 pm. My daughter-in-law made some gluten naan, and I nearly cried. I forgot how good fresh-baked bread smells! I like all the suggestions for non-traditional uses as well (such as pizza crust!). I’m getting ready to go back to work full-time after an involuntary period of unemployment. This will make some awesome lunches! Thank you for doing all the experimentation for us.

  4. Caroline says:

    I just wanted to say thanks for the naan recipe (“soft gluten free…”). I had to give up gluten about 1.5 years ago and miss it like crazy. Bread is my achilles heel and kryptonite, and not being able to eat freshly baked bread and rolls anymore really gets me down. Crumbly gluten free stuff just doesn’t cut it – that is, until I tried your naan recipe. It almost brought me to tears :) Looking forward to trying more recipes from your website!

  5. Janet C. Fowler says:

    sorry for the double post – didn’t see it at first.

  6. Janet C. Fowler says:

    I’ll try again to post a question: I need to replace the xanthan gum because I am having IBS like reactions to it. I was going to try gelatin and/or Psyllium powder (both of which I’ve read about from other people’s recipes on the web).

  7. Janet says:

    I decided to eat GF a couple years ago, and recently came to the realization that xanthan and guar gums give me reactions similar to IBS. So I’m wondering if either gelatin or organic golden flaxseed meal would work as a substitute (I found both of these as substitutes on the web from people who are having same reactions I do). Thank you for this recipe.

  8. Lisa Branton says:

    Just wondering if naan bread can be made without yeast?

  9. Facebook Comment – April 3, 2014,

    “Well, today I made this GF Naan Bread and it turned out fantastic! It was perfect…I used a tortilla press to flatten the dough in between two sheet of parchment paper so they don’t stick and then fried them in the frying pan, quick and easy!……they were sooo delicious! This recipe I would recommend for pizza crust as well….love the taste, beautiful texture! I’m a believer!!!”

    ~K.F.F.

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