Description
This Gluten-Free Naan recipe offers a soft, flavorful, and dairy-free alternative to traditional naan bread, perfect for those following a gluten-free or vegan diet. Made with a blend of rice flours, potato starch, and thickened with psyllium husk, this naan has a delicate texture that pairs beautifully with Indian dishes or can be enjoyed as a snack with your favorite dips.
Ingredients
Wet Ingredients
- ½ cup warm plant-based milk (almond, soy, etc., 120ml)
- ½ cup thick vegan Greek yogurt (or coconut cream from canned coconut milk, 120g)
- 1 ½ tablespoons olive oil or coconut oil (22ml, for dough rising and brushing)
Dry Ingredients
- 2 tablespoons whole psyllium husk (12g)
- ½ cup brown rice flour (65g)
- ½ cup white rice flour (80g)
- ½ cup potato starch (85g)
- ½ teaspoon xanthan gum (2g)
- 2 teaspoons brown sugar or coconut sugar (8g)
- 1 teaspoon baking powder (4g)
- 1 teaspoon instant yeast (3g)
- 1 ½ teaspoons garlic powder (5g)
- ½ teaspoon sea salt (3g)
- ¼ teaspoon ground black pepper (0.5g)
Optional Toppings
- Vegan parmesan cheese
- Extra garlic
- Parsley
- Cilantro
Instructions
- Prepare Psyllium Mixture: In a small bowl, combine warm plant-based milk, vegan yogurt, and psyllium husk. Let the mixture sit for 5 minutes to thicken, which will help bind the dough.
- Mix Dry Ingredients: In a large bowl, whisk together brown rice flour, white rice flour, potato starch, xanthan gum, brown sugar, baking powder, instant yeast, garlic powder, sea salt, and ground black pepper until evenly combined.
- Combine Wet and Dry: Create a well in the center of the dry ingredients and gradually pour in the thickened psyllium mixture. Stir with a spatula until the dough begins to form.
- Knead the Dough: Knead the dough by hand for about 3 minutes. It will feel soft and may be slightly sticky; avoid adding extra flour to prevent dryness.
- Rest the Dough: Lightly grease the dough ball with about 1 teaspoon of oil and place it back into the bowl. Cover with plastic wrap and let it rest in a warm spot for 30 minutes to allow the dough to slightly rise.
- Shape the Naan: Divide the dough into 8 equal portions. Roll each piece into a ball and then flatten it on a lightly floured surface, rolling into an oval shape approximately 6-8 inches long.
- Heat Skillet: Preheat a cast-iron or nonstick skillet over medium-high heat for optimal cooking.
- Cook Naan Side 1: Place one piece of shaped dough in the hot skillet and cook for 30 seconds to 1 minute until bubbles form and dark spots appear.
- Cook Naan Side 2: Flip the naan and cook the other side for an additional 30 seconds to 1 minute to finish cooking through.
- Keep Warm and Soft: Remove the naan from the skillet and immediately wrap in a clean kitchen towel to maintain softness. Repeat the cooking process for all remaining dough portions.
- Brush and Garnish: Brush the warm naan with oil and garnish with optional toppings such as vegan parmesan, extra garlic, parsley, or cilantro as desired.
- Serve: Serve the naan warm for the best texture and flavor, pairing well with various dishes or as a standalone snack.
Notes
- Do not add extra flour during kneading to keep the naan soft and moist.
- The dough will not double in size like traditional yeast dough but should rise slightly during resting.
- Using a cast-iron skillet yields a better char and flavor but a good-quality nonstick skillet works well too.
- To keep naan soft after cooking, always wrap in a clean towel until served.
- Optional toppings can be customized according to preference for added flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Indian
