Description
This Gluten Free Naan Bread recipe offers a soft, chewy, and flavorful alternative to traditional naan, made with gluten free all-purpose flour and Greek yogurt. Perfect for those avoiding gluten, this naan is quick to prepare and cooked on a skillet for the perfect texture and taste. Serve warm with your favorite dips or curries for a delicious gluten free flatbread option.
Ingredients
Dry Ingredients
- 2 cups gluten free all purpose baking flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup plain Greek yogurt (dairy free or regular)
- 7 tablespoons water (plus 1 tablespoon additional if dough is dry)
- 1 egg
- 2 tablespoons melted butter (plus extra for brushing)
Instructions
- Whisk Wet Ingredients: In a large mixing bowl, whisk together the yogurt, water, egg, and melted butter until fully combined and smooth.
- Fold in Dry Ingredients: Gently fold the gluten free flour, baking powder, and salt into the wet mixture until a dough forms. Use a spoon to level the flour before measuring to avoid excess and dryness in the dough.
- Adjust Dough Consistency: The dough may feel sticky, but resist adding more flour. If it seems too dry, fold in an additional tablespoon of water.
- Chill the Dough: Cover the bowl and refrigerate the dough for 1 hour to let it rest and hydrate fully.
- Roll the Dough: After chilling, portion about 1/3 cup of dough onto a lightly floured piece of parchment paper. Using a floured rolling pin, roll the dough out to approximately 1/2 inch thickness.
- Preheat Skillet: Heat a cast iron skillet over medium heat. Lightly grease it before cooking the first piece of dough to prevent sticking.
- Cook the Naan: Place the rolled dough onto the hot skillet. Cook for about 2-3 minutes until bubbles appear on the surface, then flip and cook for another 2-3 minutes until golden and cooked through.
- Repeat Cooking: Continue rolling and cooking the remaining dough portions in the same way, no additional greasing needed between pieces.
- Finish and Serve: Once cooked, brush the warm naan breads with melted butter and sprinkle with chopped cilantro and chives for a fresh, herbal finish. Serve immediately and enjoy!
Notes
- Use a spoon to measure flour by spooning and leveling rather than scooping to avoid too much flour which can dry out the dough.
- The dough is intentionally sticky; avoid adding too much flour during rolling to keep the naan soft.
- Cast iron skillet provides even heat and excellent searing for the naan.
- Butter and herbs as a finishing touch add flavor and a nice glossy appearance.
- For a dairy-free version, substitute Greek yogurt with a plant-based yogurt and use vegan butter.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Indian
