If you’ve ever tried garlic naan than you know that it’s, one of the most delicious flatbreads. The flavor and texture make it delicious all on its own. Pair it with your favorite Indian dishes like, butter chicken or saag aloo (potato and spinach) and you have a meal filled with some of the most amazing flavors and textures! If you’re gluten-free like me, no worries there’s an alternative to the traditional wheat-based flat-bread! Here’s the gluten-free garlic naan recipe you asked for!
See Related: Easy Peasy Gluten-Free Roti Recipe
Your New Favorite Garlic Naan Recipe
You can still enjoy this delicious, savory and warm Indian flatbread despite being gluten-free! Here's a modified recipe catered to a gluten-free lifestyle!
Equipment
- large mixing bowls
- Measuring cups and spoons
- whisk for mixing the wet ingredients like milk, yogurt, and eggs.
- spatula or wooden spoon
- Rolling Pin
- parchment paper
- cast iron or non-stick pan
- stovetop
- kitchen towel or plastic wrap to cover the dough while it rests
- pastry brush
Ingredients
- 2 cups gluten-free all-purpose flour blend make sure it contains xanthan gum, which helps with the elasticity
- 1 tsp salt
- 1 tsp baking powder gluten-free
- 2 tsp sugar
- 120 ml about ½ cup warm milk (or a dairy-free alternative)
- 120 ml about ½ cup yogurt (or dairy-free yogurt)
- 1 large egg lightly beaten (or an egg substitute)
- 2 tbsp vegetable oil plus extra for cooking
- 4 cloves garlic finely minced
- Fresh cilantro chopped (optional)
- Butter or vegan butter for brushing optional
Instructions
Prepare the Dough:
- In a large bowl, mix together the gluten-free flour, salt, baking powder, and sugar.
- In another bowl, combine the warm milk, yogurt, beaten egg, and oil. Whisk until well blended.
- Gradually add the wet ingredients to the dry ingredients, stirring to form a soft dough. The texture may be a bit stickier than traditional naan dough; if it’s too wet, add a bit more flour.
- Knead the dough gently in the bowl for a few minutes as gluten-free dough doesn’t require traditional kneading. Form it into a smooth ball.
- Cover the bowl with a damp cloth and let it rest for about 30 minutes. Gluten-free dough generally doesn’t rise much, but this resting period helps the flours absorb the moisture.
Add Garlic and Shape the Naan:
- Gently knead the minced garlic and optional cilantro into the dough.
- Divide the dough into 6-8 equal balls. Flatten each ball between two sheets of parchment paper using a rolling pin, shaping into an oval or teardrop shape about 1/4 inch thick.
Cook the Naan:
- Skillet Method: Heat a cast iron skillet or non-stick pan over medium-high heat. Brush lightly with oil.
- Place one naan at a time on the hot skillet. Cook for about 2-3 minutes until bubbles form on the surface and the underside has golden brown spots. Flip and cook for another 2-3 minutes. Repeat for all naans.
- Oven Method: Preheat your oven to the highest setting with a pizza stone or heavy baking sheet inside. Bake each naan for about 2-3 minutes per side, or until puffed and golden.
Serve:
- Brush each naan with melted butter or vegan butter right after cooking if desired. Serve warm.
Notes
Each naan takes 2-3 minutes to cook on each side
Makes 6-8 naans (194 calories per naan based on 8 naans being made)
Leave a Reply