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 are so good that they should be a sin to eat. By far, this gluten free naan is my most raved about recipe. People liken them to their gluten counterpart. Naan is full of possibilities.
There are two types of naan. One is closer to a bread texture and the other is soft. This is a soft gluten free naan recipe.
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) 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
You can make this in a cast iron skillet, as I did, at first. However, it is absolutely incredible made on a pizza stone as pictured. The temperature traditional naan is cooked is 800°F. Therefore, 500 to 600°F would be best, the highest your oven can be set.
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.