Gluten Free Naan Bread


Ingredients:

  • 2 1/2 cups all purpose gluten-free flour, plus more for sprinkling
  • 1/2 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 4 1/2 teaspoons coconut palm sugar
  • 2 1/4 teaspoons instant yeast
  • 1/3 cup plain yogurt, at room temperature
  • 3 tablespoons butter or ghee, melted and cooled
  • 1 whole egg + 1 egg white at room temperature, beaten
  • 3/4 cup warm water, about 95°F
  • ghee or virgin coconut oil, for frying

YIELD: 8 Naan

Nutrition Information:

  • Per Naan
  • Calories - 111kcal
  • Total Fat - 5.5g
  • Carbohydrates - 12.6g
  • Protein - 2.8g

DIRECTIONS:

In the bowl of a stand mixer with the paddle attachment, place the flour, salt, cream of tartar, and sugar, and whisk to combine well. Add the yeast and whisk again to combine. Add the yogurt, butter or ghee, egg with egg white, and the water, and mix on low speed with the paddle attachment until just combined. Once the water has been absorbed, turn the mixer up to medium speed and mix for about 3 minutes. The dough will most likely be quite fluffy but will come together and thicken, then begin to pull away from the sides of the bowl in spots. It will not turn into a fully integrated ball of dough on its own.

Scrape the dough off the sides of the bowl with a spatula and gently press it into a ball. Place the dough in a greased bowl with a lid or plastic wrap, and cover tightly. If you plan to make naan the same day, place the dough in a warm, draft-free spot to rise until it is nearly doubled in volume, about 45 minutes. Alternatively, place the well-sealed container in the refrigerator for up to 2 to 3 days, and work with the dough straight from the refrigerator.

Once the dough has doubled in volume, turn it out onto a lightly floured surface and sprinkle lightly with more flour. Divide the dough into 8 pieces. Working with one piece of dough at a time, lightly flour it and roll it into a round, then use a rolling pin to roll it into an elongated oval about 3/8 inch thick. While you’re shaping the dough, place about 1 tablespoon of ghee or virgin coconut oil in a cast iron skillet or non-stick pan, and melt over medium-low heat. Place the first piece of shaped dough in the heated skillet and fry on one side until large blisters begin to form (about 30 seconds). Flip and fry until the underside is golden brown. Flip the bread again and cook until browned all over, about another minute. Remove to a paper towel and cover the dough to retain the heat and moisture. Repeat with the remaining pieces of dough, adding more fat to the skillet as necessary. Serve warm.

Reheating is best done in the oven at 425°F directly on a pizza stone for a few minutes until warm.

We love to enjoy this naan bread filled with my instapot chicken shawarma, lettuce, tomato and yogurt cucumber sauce.

This recipe was adapted from the original by Gluten-Free on a Shoestring.

Colleen Saltarelli

Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.

*Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator. The author(s) of the website are not registered dietitians or medical professionals. Any recommendations are made based on our research or personal experience, but shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur as a result of anything you read on this website. Please see Nutritional Disclaimer page for more information.

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Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.