This Gluten free naan bread is the perfect accompaniment to a good curry or even as some dipping bread with some delicious homemade dips.
One of the best things I love about this Naan is how easy it is to make. Unlike most recipes, you don’t need a ton of ingredients such as yogurt, milk and much more. This recipe might not be traditional, but it is undoubtedly great and easy to make.
The method you cook these is up to you, but I recommend cooking them in a frying pan for the best gluten-free naan bread. Personally, I would add a little bit of fat such as oil or butter in the frying pan to help assist with cooking.
1 & ½ cups warm water
2 tsp. active dry yeast
3 cups gluten-free self-rising flour
1 Tbsp. sugar
1 tsp. salt
In a jug, dissolve the yeast, and sugar in the water. Allow to sit for 5-10 minutes or until frothy.
Sieve together the flour, and salt.
Slowly add the yeast mixture. Mix until it’s a soft dough. You might need to add some more flour if it’s too wet.
Place into a greased bowl and cover. Allow to sit in a warm place for 30-45 minutes.
Dust a surface with gluten-free flour and knead the dough. Divide into roughly 6-8 pieces and roll into ovals with a thickness of about 1/8” or 3mm.
Cook in a hot frying pan on each side for 1-2 minutes, use a fat such as oil to help cook the naan (1-2 Tbsp should be enough). Continue to cook until golden brown and the dough is cooked on the inside.
Serve & Enjoy
The type of oil you cook in is completely up to you. Vegetable oil, butter, and coconut oil all work surprisingly well when it comes to cooking the gluten-free naan bread.
If you roll the naan out a bit thicker, then you can get some nice thick pieces of bread that work great as a sandwich when sliced in half.
You can keep the naan warm by placing into a preheated oven at about 120°C/280°F. Make sure you keep it covered in foil, so it doesn’t dry out.
If the yeast mixture doesn’t start to foam the water was either too hot, too cold or your yeast is already dead (Check use by date). If it doesn’t foam, then your dough will still rise thanks to the self-rising flour.
You can cook the naan bread straight away if you don’t have time for the yeast to work its magic. The bread might be a little denser but will still fluff up quite nice.