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Gluten-Free Naan

This gluten-free naan is soft, chewy, and perfect for scooping up your favorite dishes, making it a delightful addition to any meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 8 pieces
Course: Appetizer, Side Dish
Cuisine: Gluten-Free, Indian
Calories: 120
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup plant-based milk Provides moisture, helping to bind the dough while keeping it dairy-free.
  • 1/2 cup vegan Greek yogurt Adds creaminess and richness to the dough, making the naan tender.
  • 2 tablespoons whole psyllium husk Acts as a binding agent, giving the dough its structure and reducing stickiness.
Dry Ingredients
  • 1 cup brown rice flour A gluten-free base that contributes to the naan's overall texture.
  • 1 cup white rice flour Enhances the chewiness and lightness of the bread.
  • 1/4 cup potato starch Adds lightness and helps with the elasticity of the dough.
  • 1 teaspoon xanthan gum Provides structure and texture to gluten-free baked goods.
  • 1 tablespoon brown sugar Offers a touch of sweetness that complements the flavors.
  • 1 teaspoon baking powder Creates a light texture that allows the naan to rise.
  • 1 teaspoon instant yeast Helps the dough to rise and develop air pockets.
  • 1 teaspoon garlic powder Infuses the naan with a rich, aromatic flavor.
  • 1 teaspoon sea salt Enhances all the other flavors within the dough.
  • 1/2 teaspoon ground black pepper Provides a subtle warmth and complexity.
For Cooking
  • 2 tablespoons olive oil or coconut oil Keeps the dough moist and adds flavor; also used for brushing before serving.
Optional Toppings
  • vegan parmesan cheese, extra garlic, parsley, or cilantro Customize with toppings for added flavor.

Method
 

Preparation
  1. In a small bowl, combine plant-based milk, vegan yogurt, and psyllium husk, allowing it to sit for 5 minutes until thickened.
  2. In a large bowl, whisk together brown rice flour, white rice flour, potato starch, xanthan gum, brown sugar, baking powder, yeast, garlic powder, salt, and pepper.
  3. Create a well in the center of the dry ingredients and slowly add the psyllium husk mixture, mixing with a spatula until the dough begins to come together.
  4. Knead the dough for about 3 minutes. It should feel soft yet slightly sticky; avoid adding flour which may dry it out.
  5. Lightly grease the dough ball with oil and place it back in the bowl. Cover with plastic wrap and rest for 30 minutes in a warm place, allowing it to slightly rise.
Cooking
  1. Divide the dough into 8 equal portions, rolling each piece into a ball. Press down on a lightly floured surface and roll into an oval about 6-8 inches long.
  2. Preheat a cast-iron or nonstick skillet over medium-high heat.
  3. Place the rolled naan in the skillet and cook for 30 seconds to 1 minute until bubbles form and dark spots appear.
  4. Flip the naan and cook for another 30 seconds to 1 minute.
  5. Remove the naan from the skillet and cool it wrapped in a clean kitchen towel to keep it soft. Repeat with the remaining dough.
  6. Brush with oil before serving and garnish with optional toppings. Serve warm for the best texture.

Notes

For best results, ensure your ingredients are fresh and properly measured. Let dough rest for the recommended time to achieve a tender bite. Observe the naan closely while cooking, looking for bubbles and golden spots.