Naan is an Indian soft flat-leavened bread which is cooked very quickly and served with delicious curries and dhals. Traditionally, they are baked by slapping them on an inside wall of a very hot clay oven or tandoor oven. For practical purpose, a hot grill/broiler is used for preparing the gluten-free naans.
These puffy naans with beautiful brown blisters are perfect for tearing off pieces and scooping up saucy dishes like my Chana Dhal (Slow-Cooked Lentil Curry)
Making your own gluten-free naan is not only easy but very rewarding to see them puffing up and catching colour under the grill. If you are willing to go the extra mile, throw the naans on a charcoal BBQ/grill on direct high heat for that extra smoked flavour.
- 350g store-bought or homemade gluten-free plain flour
- 30g tapioca flour
- 1 ½ teaspoons sugar
- 1 teaspoon baking powder
- 1 teaspoon dried yeast
- ½ teaspoon salt
- ½ teaspoon xanthan gum or 1 teaspoon ground psyllium husk*
- 150-200ml warm milk
- 140ml Greek or thick yoghurt
- 1 ½ tablespoons coconut, vegetable or olive oil
For the suggested toppings:
- 3 tablespoons melted ghee, butter or olive oil
- 3 garlic cloves, slivered
- 1 tablespoon nigella seeds or black cumin seeds/kalonji
- 1 red or green chilli, sliced thinly
- A handful of fresh coriander, chopped coarsely
- Coarse or flaked salt
- Tapioca flour, for kneading and rolling out
Step by Step Instructions
1. Mix the dry ingredients in a medium size bowl.
2. Mix the wet ingredients together.
3. Add the wet ingredients to the dry ingredients.
4. Combine well with a wooden spoon.
8. Cover the dough balls with a tea towel and allow to rest for 10 minutes.
9. In the meantime, turn your grill/broiler on to 250C/480F.
13. Place an oven tray on the highest rack and heat up the tray for 5 mins.
14. Brush the tray with oil and carefully place the naan on the tray and immediately brush the melted ghee, butter or olive oil over the entire surface of the naan, followed by all or some of the suggested toppings.
15. Return the tray back to the highest rack and allow to grill for 2-3 minutes, then carefully flip the naan over to grill for a final 1.5 minutes. The naan should bubble up in places and have some charred or brown bits. If necessary (as many ovens behave differently) grill slightly longer to achieve this appearance.
16. Transfer the cooked naan to a plate or tray and cover with foil to keep warm while rolling out and cooking the rest of the naans.
Psyllium husk* is a great substitute for xanthan gum as it works exactly the same by binding the gluten-free flours together and giving structure similar to gluten.