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Naan is an Indian soft flat-leavened bread that is cooked very quickly and served with delicious curries and dals. 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 oven is used for preparing these gluten-free naans.
COOKING THE NAANS
Making your own gluten-free naan is not only easy but very rewarding to see them puffing up and catching colour in the hot oven. Make sure your oven is at the hottest setting with the baking tray well preheated to slide the naans onto.
If you are willing to go the extra mile, throw the naans on a charcoal BBQ/outdoor grill on direct high heat for that smoky flavour.
Gluten-Free Naan Bread
GLUTEN-FREE NAAN BREAD
- 150-200 ml warm milk
- 140 ml Greek or thick yoghurt
- 1½ tbsp coconut, vegetable or olive oil
- tapioca flour or gluten-free plain flour, for kneading and rolling out
- 3 tbsp melted butter
- 3 garlic cloves, slivered
- 1 red or green chilli, sliced thinly
- 3 tbsp fresh coriander, chopped coarsely or left whole
- 1 tbsp nigella seeds or black mustard seeds
- coarse or flaked sea salt, to taste
- some olive oil to brush the baking tray
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 it to rest for one hour in a warm place.
Kneading the dough
- Using 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 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.
Naan Toppings (Use all or some suggested toppings or customise your naan)
- Melt the ghee or butter in a small bowl. Set aside.
- Slice the garlic into thin slivers, coarsely chop the fresh coriander, finely slice the red or green chilli and measure out the nigella or black mustard seeds and coarse or flaked sea salt. Set aside.
Baking the naan bread
- Preheat the oven to a high heat of 250°C/480°F.
- Place an ungreased oven tray on the second highest shelf and heat it for 20 mins.
- Carefully remove the tray from the oven and brush the surface lightly with olive oil. Place one or two naans on the tray and immediately brush the tops with the melted butter, followed by some or all the toppings.
- Return the tray back to the second-highest rack and allow to bake for 5-6 mins. The naan should bubble up in places and have some charred or brown bits. If needed (as many ovens behave differently), bake slightly longer to achieve this appearance.
- Transfer the baked naan bread to a plate or tray and cover with foil to keep warm while baking the remaining naan bread.
- Best eaten on the same day as baking
- Can be reheated in a moderate oven covered in foil for 5 mins
- Suitable to freeze