There’s nothing quite like warm, pillowy naan bread to accompany a delicious curry or dip. But what if you’re on a gluten-free diet? Well, friends, I’m here to tell you that you can still enjoy this culinary delight! Here at Robert Kline Art, we’re all about embracing creativity in the kitchen, and today, we’re diving into the art of making the BEST gluten-free naan bread.
This recipe is incredibly easy to follow, yields amazingly soft and chewy naan, and best of all, it’s ready in about 45 minutes. Get ready to impress your friends and family with your newfound gluten-free baking prowess!
What Makes This Naan Recipe So Special?
- Perfect Texture: This naan has an unbelievably soft and pillowy texture with the perfect amount of chewiness. You won’t believe it’s gluten-free!
- Beautiful Puff: Just like traditional naan, this recipe puffs up beautifully during cooking, creating those characteristic charred spots that make naan so visually appealing.
- Quick and Easy: With a short list of pantry staples and no yeast required, this recipe is a breeze to whip up. You can have fresh, homemade naan on your table in under an hour.
- No Yeast: That’s right, no yeast! This recipe uses baking powder for a quick and delicious result, perfect for those with yeast sensitivities.
- Easy to Handle Dough: Thanks to the addition of psyllium husk, a gluten substitute, the dough is incredibly pliable and easy to work with. You’ll be able to roll it out without any sticking or tearing.
- Crowd-Pleaser: This naan is so good, even your gluten-loving friends and family will be begging for seconds.
Understanding Naan Bread
Before we embark on our gluten-free naan adventure, let’s take a moment to appreciate this culinary staple.
Traditionally, naan is a leavened flatbread baked in a scorching hot tandoor oven, resulting in its signature bubbly texture and charred spots. While a tandoor oven is ideal, we can achieve fantastic results at home using a simple skillet or cast iron pan.
Key Ingredients and Substitutions
Here’s what you’ll need to create this gluten-free masterpiece:
Dry Ingredients:
- Millet Flour: This flour provides structure and a slightly sweet flavor. Finely ground brown rice flour can be substituted, but the naan may be a bit less fluffy.
- Tapioca Starch: This ingredient contributes to the soft and chewy texture. Cornstarch, potato starch, or arrowroot starch can be used as substitutes in equal amounts.
- Sugar: A touch of sugar enhances browning but doesn’t make the naan sweet.
- Baking Powder: This is our leavening agent, ensuring a nice puff and soft crumb.
- Salt: Salt enhances flavor and is crucial for any good bread recipe.
- Psyllium Husk: This vital ingredient acts as a gluten substitute, giving the naan its pliable texture and helping it puff up beautifully. Using psyllium husk powder? Use only 85% of the amount specified for whole psyllium husk.
Wet Ingredients:
- Warm Water: This activates the psyllium husk, creating a gel that binds the dough.
- Yogurt: Yogurt contributes to the naan’s signature tangy flavor and soft texture. Use unsweetened plain or Greek yogurt.
- Olive Oil: Olive oil adds flavor and richness. Sunflower or vegetable oil can be used as substitutes.
Finishing Touches:
- Melted Butter or Ghee: Brushing the hot naan with melted butter or ghee adds a rich, irresistible flavor.
- Fresh Herbs (Optional): Chopped cilantro or parsley adds a fresh, aromatic touch.
Ingredients for gluten free naan bread.
Step-by-Step Guide to Making Gluten-Free Naan
1. Making the Dough
- Prepare the Psyllium Gel: In a bowl, combine the psyllium husk and warm water. Whisk well and set aside. It will form a gel within seconds.
- Combine Dry Ingredients: In a separate large bowl, whisk together the millet flour, tapioca starch, sugar, baking powder, and salt.
- Combine Wet Ingredients: In the bowl with the psyllium gel, whisk in the yogurt and olive oil until well combined.
- Form the Dough: Pour the wet ingredients into the bowl of dry ingredients and mix with a wooden spoon or rubber spatula. Once a shaggy dough forms, use your hands to knead it thoroughly for a couple of minutes. The dough should be springy, not too sticky, and pull away from the sides of the bowl.
The 6-step process of making gluten free naan bread dough.
2. Dividing and Pre-Shaping
- Divide the Dough: Transfer the dough onto a lightly floured surface. Divide it into 8 equal portions.
- Shape into Balls: Roll each portion into a smooth ball. Don’t worry if they aren’t perfectly smooth – you’ll be rolling them out later.
- Cover and Rest: Cover the dough balls with a clean dish towel and let them rest for about 10 minutes. This allows the gluten-free flours to hydrate properly.
The 4-step process of dividing the naan dough into 8 portions, and shaping them into balls.
3. Rolling Out the Naan
- Prepare Your Surface: Lightly flour your work surface.
- Roll Out the Naan: Working with one dough ball at a time, use a rolling pin to roll it out into a thin oval or circle, about ⅛-¼ inch thick and 7-8 inches in diameter. Dust with flour if it starts to stick.
- Stack and Cover: Place a piece of parchment paper between each rolled-out naan to prevent sticking and cover with a clean dish towel.
The 2-step process of rolling out gluten free naan bread.
Rolled-out gluten free naan bread stacked on top of each other, with parchment paper in between.
4. Cooking the Naan
- Heat the Pan: Heat a large cast iron skillet or heavy-bottomed pan over medium-high heat. The pan is ready when a drop of water sizzles immediately upon contact.
- Cook the Naan: Place one naan in the hot pan. Cook for 1-2 minutes, or until bubbles begin to appear on the surface and the underside is golden brown.
- Flip and Cook: Flip the naan and cook for another minute or until the second side is also golden brown with characteristic charred spots.
- Repeat: Repeat with the remaining naan breads.
- Keep Warm: Stack the cooked naan breads and cover them with a clean dish towel to keep them warm and soft.
The 2-step process of cooking gluten free naan bread.
Gluten free naan bread being cooked in a pan.
5. Brush and Serve!
- Brush with Butter or Ghee: Brush the hot naan breads with melted butter or ghee, and sprinkle with chopped cilantro or parsley, if desired.
- Serve Immediately: Enjoy your warm, soft, and flavorful gluten-free naan bread alongside your favorite curries, dips, or even as a delicious wrap!
Brushing gluten free naan with melted butter and chopped parsley.
Bubbles forming in a gluten free naan bread as it's cooking.
Troubleshooting Your Naan
- Naan not puffing up? Ensure your pan is hot enough and that the naan isn’t rolled out too thinly.
- Dough too sticky? Add a bit more flour, a tablespoon at a time, until you achieve a manageable consistency.
- Naan browning too quickly? Lower the heat slightly to prevent burning.
Storing and Reheating
Leftover gluten-free naan can be stored in an airtight container at room temperature for 2-3 days. To reheat, sprinkle with a little water and warm them up in a dry pan on the stovetop, in the microwave, or in a preheated oven.
Conclusion
There you have it—a foolproof guide to making the most delicious gluten-free naan bread right in your own kitchen. So, gather your ingredients, put on your chef’s hat, and let’s get baking!
Pro Tip: For a fun and interactive experience, invite your friends and family to join in the naan-making process.
Share your culinary creations with us! We’d love to see your gluten-free naan masterpieces. Don’t forget to tag us on social media and use #RobertKlineArt.
Looking for more handmade inspiration? Explore the unique and thoughtful gift ideas on our website, [your website name here], to discover the perfect present for your loved ones.
Happy baking!