Gluten Free Naan Bread
You can have this gluten free flat-bread ready in under an hour, and no one will ever guess that it’s gluten free! A lot of people are telling me how much seeing me make a recipe helps them get comfortable… and get it right the first time. So, I’ve created a detailed How-To video on making my naan bread.
This recipe calls for my Gluten Free Flour Blend without Gum, so be sure you have that recipe ready before you begin this one!
Before you begin…
1. Prepare a counter top or large cutting board by covering it with wax paper. This is where you will shape the dough.
2. Line a large baking pan with a separate sheet of wax paper. This is where you will place the uncooked bread rounds to rise. Also have a kitchen towel ready for covering them.
3. Have a skillet and some olive oil handy for frying the bread rounds prior to baking.
4. Line a large baking pan with foil for baking the bread. You will need a piece of foil 2 times the length of your pan. This is so you can fold it over the bread to trap the steam while it is baking.
- ½ cup warm water (105 degrees F)
- 2 teaspoons yeast
- 2 Tablespoons sugar
- 2¼ cups flour blend (see above)
- 1 teaspoon salt
- ⅛ teaspoon xanthan gum (or equal amount of guar gum)
- ⅛ teaspoon garlic powder
- 1 egg, lightly beaten (Vegan option: use 1 flax or chia egg)
- 1½ Tablespoon rice milk
- First, combine warm water, yeast, and sugar.
- Set aside for 5 minutes to proof the yeast.
- In the meantime, combine 2¼ cups our flour blend with salt, xanthan gum, and garlic powder.
- Stir with a whisk to combine.
- Add yeast mixture, milk, and egg to this dry ingredient mixture.
- Stir until the combination forms a dough.
- You are finished when the liquid is absorbed and the dough pulls away from the sides of the bowl
- Now, using some of the flour blend you reserved earlier, dust the wax paper lined surface that you will use for shaping your dough rounds. Also dust your palms. This will keep the dough from sticking to either your hands or the surface, making it easier to work with.
- Divide the ball of dough in the bowl into 4 equal parts.
- Shape each piece into a circle about ¼-inch thick (almost like a small pizza crust). **
- Place each round onto the pan you lined with wax paper.
- Cover the pan with a clean kitchen towel for 25-30 minutes.
- During this time, the dough rounds will rise (or proof). ***
- While the bread is rising, preheat your oven to 275 degrees. ****
- After the 25-30 minutes of rising time is up, it’s time to fry the bread rounds for 3-4 minutes on each side in a skillet. Use a small amount of olive oil (1/2 teaspoon per side of each round of dough) over medium-high heat.
- After frying each dough round, transfer it to the foil-lined pan.
- Once all four rounds are done, fold the large sheet of foil back over the top of them and lightly seal the edges.
- This allows the bread to steam and finish cooking inside.
- Bake for 5 minutes in the 275 degree oven.
- Carefully uncover the bread and serve warm.