Tired of buying your naan and wanting to make it yourself? This is the recipe! This naan is soft, tastes great and doesn’t require much effort! I had difficulty finding a naan that was gluten free and still had a thicker texture, while not being dry, and this one was the winner! Let’s make it!
Looking for a great recipe to have naan with? Click here!
How to Make Gluten Free Naan
In a bowl, combine flour, baking powder, and salt together then combine yogurt, warm water, olive oil, and egg together. It will get sticky, so you may need to transition to using your hands
Divide into 8 separate portions and clear your counter. Add some GF flour or tapioca flour to the surface and using a rolling pin, roll out the dough. (*See Note 1)
Over medium high heat, brush a light coating of olive oil to the pan and place rolled out naan. Cook on each side until bubbles for (~3 minutes a side). In the meantime, in a microwaveable safe dish, combine butter and minced garlic, microwave until melted. When naan is done, brush mixture onto the naan and serve warm.
Notes
- You may need to use a decent amount of flour to coat your hands and the naan dough to keep the dough together when flattening. If a rolling pin does not work, use your hands to flatten against the counter, then use a spatula to transfer into the frying pan.
- If stored in the refrigerator, it will get hard. Keep at room temperature and store for ~2 days. Best if slightly warmed before eating.
Gluten Free Garlic Naan
Course: Recipes9
servings30
minutes20
minutes50
minutesIngredients
2 cups gluten free flour
2/3 cup plain yogurt
1/2 cup warm water
2 tsp baking powder
2 tbsp olive oil
Pinch of salt
1 egg
1 garlic clove, minced
1 tbsp butter, melted
Directions
- n a bowl, combine flour, baking powder, and salt together then combine yogurt, warm water, olive oil, and egg together. It will get sticky, so you may need to transition to using your hands
- Divide into 8 separate portions and clear your counter. Add some GF flour or tapioca flour to the surface and using a rolling pin, roll out the dough. (*See Note 1)
- Over medium high heat, brush a light coating of olive oil to the pan and place rolled out naan. Cook on each side until bubbles for (~3 minutes a side).
- In the meantime, in a microwaveable safe dish, combine butter and minced garlic, microwave until melted. When naan is done, brush mixture onto the naan and serve warm.
Notes
- You may need to use a decent amount of flour to coat your hands and the naan dough to keep the dough together when flattening. If a rolling pin does not work, use your hands to flatten against the counter, then use a spatula to transfer into the frying pan.
- If stored in the refrigerator, it will get hard. Keep at room temperature and store for ~2 days. Best if slightly warmed before eating
