Naan is the most popular Indian flatbread in the United States. My family could never eat it in the restaurant as they put an egg in theirs. There is no gluten-free Naan available in the market, so I converted the traditional recipe for quick wheat naan to a gluten-free one.
This gluten-free Naan has become a hit with our family, especially when dining out at restaurants can be challenging due to dietary restrictions. Adapting traditional recipes to suit your family's preferences and nutritional needs can be satisfying and delicious. Homemade meals often offer more control over the ingredients, making it easier to accommodate specific dietary requirements, such as avoiding eggs and gluten.
Homemade gluten-free Naan can be a great addition to various Indian and international dishes. It's a beautiful way to enjoy this popular flatbread while adhering to dietary restrictions.
2 cups gluten-free Gluten-Free 1-to-1 Baking Flour ( I use the brand GF Jules or Bobs Mill 1 to1 flour )
¼ tsp baking soda
1 tsp baking powder
¾ tsp salt
2 tbsp oil
¼ cup vegan yogurt
1 tsp garlic, grated
Water, for kneading, about 3/4 cup-1 cup ( add water slowly to bring the dough together)
3 tbsp vegan butter melted or 3 tbsp Extra virgin olive oil
1 tsp garlic, grated1 tsp garlic, grated
2 tbsp coriander finely chopped
- In a large mixing bowl, add all dry ingredients: 2 cups gf baking flour, ¼ tsp baking soda, 1 tsp baking powder, and ¾ tsp salt and mix well.
- Now add 2 tbsp oil, ¼ cup curd, and 1 tsp garlic and mix well, ensuring everything is well combined.
- Add water as required and knead to a smooth and soft dough.
- Grease the dough with oil, cover, and rest for 2-3 hours.
- Meanwhile, prepare garlic butter by mixing 3 tbsp vegan butter, 1 tsp garlic, and 2 tbsp coriander.
- After 2 hours, knead the dough slightly to remove any air present in the dough
- Pinch a ball-sized dough and gently roll it to an oval shape (like the restaurant style) using a rolling pin. Make sure you make it a manageable size, and keep the size in mind. It should be, at most, your griddle size.
- One side of the Naan is greased with water with a brush; make sure you coat uniformly as this helps the Naan to stick on the Tawa / cast iron skillet
- Slowly flip over and put THE WET SIDE on a hot cast iron skillet -Tawa. Remember, be gentle and put the water-coated side down. (Do not use a nonstick Tawa.)Press slightly. This helps the Naan stick onto the Tawa, and when you flip the Tawa upside down, it will be intact.
- After a minute, flip the tawa upside down and cook the Naan directly on the flame until it turns golden brown. This is the tricky part that takes a few attempts, and even if the Naan falls out, don't worry. Cook it on the other side, and then, with tongs, cook it on the flame until it's golden brown.
- Once cooked, brush with some prepared garlic butter mixed with coriander leaves.
- Gently scrape the Naan from the bottom and remove it.
Serve garlic naan hot with favourite curries like palak tofu or channa masala. Enjoy them hot !!
- All flours work for this recipe: gluten-free and regular all-purpose flour
- Do not use a nonstick pan as it slides down while flipping over, and do not apply any oil to the pan as it prevents Naan from sticking to the pan.