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Naan is an Indian soft flat-leavened bread that is cooked very quickly and served with delicious curries and dhals. Traditionally, they are baked by slapping them on an inside wall of a very hot clay oven or tandoor oven. For practical purposes, a hot grill/broiler is used for preparing gluten-free naans.
What to serve with naan bread
These puffy naans with beautiful brown blisters are perfect for tearing off pieces and scooping up saucy dishes like my Chana Dhal (Slow-Cooked Lentil Curry)
Making your own gluten-free naan is not only easy but very rewarding to see them puffing up and catching colour under the grill. If you are willing to go the extra mile, throw the naans on a charcoal BBQ/grill on direct high heat for that extra smoked flavour.
Gluten-Free Naan Bread
GLUTEN-FREE NAAN BREAD
- 350 g store-bought or homemade gluten-free plain flour
- 30 g tapioca flour
- 1½ tbsp caster sugar
- 1 tsp gluten-free baking powder
- 1 tsp dried yeast
- ½ tsp salt
- ½ tsp xanthan gum, or
- 1 tsp psyllium husk powder
- 150-200 ml warm milk
- 140 ml Greek or thick yoghurt
- 1½ tbsp coconut, vegetable or olive oil
- tapioca flour, for kneading and rolling out
- 3 tbsp melted ghee or butter
- 3 garlic cloves, slivered
- 1 red or green chilli, sliced thinly
- 3 tbsp fresh coriander, chopped coarsely
- coarse or flaked sea salt, to taste
- 1 tbsp nigella seeds or black cumin seeds/kalonji (optional)
GLUTEN-FREE NAAN BREAD
- In a medium bowl, combine the dry ingredients together.
- In a measuring jug, mix the wet ingredients together.
- With a wooden spoon, combine the wet ingredients with the dry ingredients.
- Once all the ingredients have come together as a slightly sticky dough, cover the bowl with plastic wrap and allow to rest for one hour in a warm place.
Kneading the dough
- Using tapioca floured hands, knead the dough for 5 minutes. Press the dough against the bowl to catch all the excess dough and flour.
- Transfer the dough to a tapioca flour-dusted surface and roll equal balls measuring similar to the size of a tennis ball.
- Cover the dough balls with a tea towel and allow to rest for 10 minutes.
- Roll out the naans one at a time measuring no larger than 25cm by 12cm. Any larger and it will be too thin and tear easily.
- Melt the ghee or butter in a small bowl. Keep warm.
- Slice the garlic into thin slivers, coarsely chop the fresh coriander, finely slice the red or green chilli and measure out the nigella seeds or black cumin seeds and coarse or flaked sea salt. Set aside.
Grilling the naan bread
- Turn your grill/broiler on to a high heat of 250°C/480°F.
- Place an ungreased oven tray on the highest rack and heat up the tray for 5 mins.
- Remove the tray from the grill and brush the surface lightly with oil. Place one or two naans on the tray and immediately brush the tops with the melted ghee or butter, followed by all remaining toppings.
- Return the tray back to the highest rack and allow to grill for 2-3 mins, then carefully flip the naan over to grill for a final 1½ mins. The naan should bubble up in places and have some charred or brown bits. If necessary (as many ovens behave differently) grill slightly longer to achieve this appearance.
- Transfer the grilled naan bread to a plate or tray and cover with foil to keep warm while grilling the remaining naan bread.
- Best eaten on the same day as grilling
- Can be reheated in a moderate oven covered in foil for 5 mins
- Suitable to freeze