Quick, Easy Gluten-free Naan Recipe

I had never made naan before last week.  The only reason?  I had no idea how easy it is!  It's really one of the fastest breads you can make.  I can start making naan when my boyfriend calls in the take-out order and have it ready when he comes back with the food.  You don't really need to let it rise - the bread is leavened with baking soda as well as yeast.  The yeast adds flavor, the baking soda adds fluffiness.  The result is a very chewy, flexible flatbread.  Now you no longer have to be jealous if your boyfriend gets bread with his Indian food.  In fact, he'll probably want some of your naan hot off the grill.



Gluten-free Naan Recipe
makes 4 large naan

In a large bowl, whisk together:

250g - about 1 Cup - warm kefir or yogurt
15g whole psyllium husk (or 10g ground psyllium husk)
2 tsp apple cider vinegar

When the mixture has thickened, add to the bowl:

225 g GF Bread Flour Blend
12 g sugar
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp yeast

Mix everything until it starts to come together, then knead or use the paddle attachment of your stand mixer to combine everything thoroughly.  Let rest for 5 minutes.  Divide the dough into four parts and roll out on floured parchment paper.



At this point you can let the dough rise for 30 minutes or you can cook it right away.

Place a dutch oven or large cast-iron skillet on the stove.





Turn the heat to medium-high and heat the dutch oven until it starts smoking.  Be careful - you are working with extremely hot temperatures.  Put in the pan and swirl around to coat the bottom:

high-heat oil or ghee

When the oil is hot, peel the parchment paper off the naan and flip it onto the bottom of the dutch oven. Cook for one minute, covered.  Brush the uncooked side with oil and flip the bread over with a metal spatula.  Cook the other side one minute, covered.  Remove to a plate and cook the rest of the naan in the same manner.



Enjoy your naan with some delicious Indian food!


Comments

l'actrice said…
Sounds intriguing:-)
February 4, 2013 at 2:55 PM
Gina said…
Thanks, Iris! I'm pretty happy with this naan recipe!
February 5, 2013 at 12:59 AM
Alex.I. said…
I don't have any of the flour mix you're using - could I use buckwheat or rice flour? And how much is a packet of psyllium husks in teaspoons? Thanks
March 9, 2013 at 7:30 PM
Gina said…
Alex, If you are unable to get the Gluten-free Gourmand flour, I have a guide for creating your own bread flour mix in this post:

http://glutenfreegourmand.blogspot.com/2013/02/Make-your-own-gluten-free-bread-flour.html
March 10, 2013 at 2:55 PM
Anonymous said…
What is the quantity of a small package of psyllium husk? I have it in a large container, not in packages. Thank you.
December 5, 2013 at 10:50 AM
Gina said…
The quantity of psyllium husk you use will depend on the blend of flours that you have. If you have a lot of whole grain or bean flour in your mix, you will need less psyllium than if you have a blend that is mostly starches. The amount in my psyllium packets is specially formulated for my bread flour blend. You might have to do some experimenting to get the quantity right if you are using another flour blend. Start by trying between 10 and 15 grams of whole psyllium husk, or half that quantity if it is ground.
December 7, 2013 at 5:15 PM
sianifairy said…
This recipe was a revelation. I made it with your hummus recipe, as suggested, just so good. I followed your recipe with one change: I did not have kefir or yogurt, so I used the 2 tsp of vinegar to thicken soymilk. It worked beautifully, and made the falafel not just tasty, but amazing. Thank you!
June 18, 2020 at 1:48 PM
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