Gluten free Naan Bread

by Lyndall Kriedemann
An easy recipe for gluten-free naan bread. This soft gluten-free flatbread is a great side for meals. 

Ingredients 

  • 1 tablespoon sugar
  • 1/2 cup warm water, (43-46°C) If your water is to hot, it will kill the yeast. The water should feel like a warm bath.
  • 2 1/4 teaspoons rapid rise yeast , 
  • 2 1/4 cups Glutagon all-purpose gluten-free flour 
  • 1 large egg, room temperature and whisked
  • 1/2 cup plain yoghurt, Or dairy-free plain yoghurt.
  • 3 teaspoons baking powder
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon salt
  • 2 tablespoons butter, melted, For dairy-free, use Plant butter.

Instructions 

  • Preheat the oven to the proofing setting or to 93°C. Once it gets to 37°, turn off your oven.
  • Warm the water to 43°-46°C. I microwave the water in a glass measuring cup for 30-45 seconds. I also use a thermometer to check the temperature. If your water is too hot, it will kill the yeast. The water should feel like warm bathwater.
  • In a small bowl or glass measuring, cup stir together the the sugar and warm water.
  • Pour the instant yeast into the water mixture. Cover with a kitchen towel and allow it to bubble up for 1-2 minutes.
  • Add the gluten-free flour and baking powder to a large bowl and stir to combine the ingredients. Make a well in the middle of the gluten-free flour mixture.
  • Add the whisked egg, yoghurt, oil, salt, and yeast mixture to the gluten-free flour mixture in the well made in the middle. With a large spoon, stir the dough until well combined. With your hands, bring the gluten-free dough together into a ball. No kneading is required.
  • Place the dough in a greased, heat-proof bowl (I use a heat-proof glass or metal bowl). Cover the bowl with plastic wrap and a cloth and let it rise in the warm oven for 30 minutes.
  • Turn the gluten-free dough ball onto a gluten-free flour dusted piece of parchment paper. Using a bench scraper or knife, divide the dough into 8 equal portions.
  • Roll the dough portions into 8 dough balls.
  • Using a floured rolling pin, roll out the dough balls until flat.
  • Add 2 tablespoons of oil to a skillet (cast-iron preferred) over high heat. Place one piece of rolled out dough in the skillet. Cook for about 2 minutes until the dough bubbles and the bubbles puff up. Flip the dough over with a spatula and cook the other side for 1 minute until golden brown. Repeat until all dough is cooked.
  • Brush the naan with the melted butter and serve warm.
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