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Naan Bread [Vegan, Gluten-Free]

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This recipe for naan is so pillowy, you'd never guess that it's gluten-free. These breads are best served while still fresh and warm, ready to eat with your favorite curry or biryani recipe. Of course, they're so good, that you might just want to make a batch to snack on.

Naan Bread [Vegan, Gluten-Free]

Ingredients

For the Wet Ingredients:

  • 1 cup unsweetened non-dairy milk
  • 1/2 cup homemade non-dairy yogurt
  • 1 tablespoon olive oil

For the Dry Ingredients:

  • 2 cups all-purpose gluten-free flour
  • 1/4 cup cornstarch
  • 1 teaspoon psyllium husk powder
  • 1-1/2 teaspoon sugar
  • 1 teaspoon active dry yeast
  • 1/2 teaspoon salt

For the Garnish:

  • 1/4 cup olive oil, for brushing
  • 1 tablespoon black sesame seeds or cumin seeds, for sprinkling

Preparation

  1. In a small mixing bowl, mix together all wet ingredients. In a large mixing bowl, whisk the dry ingredients together. Add the wet ingredient mixture into the dry ingredient mixture and use a spatula or clean hand to form the dough. If you are using a different all-purpose gluten-free flour than indicated in the note, the wetness of your dough might be different. Add 1 tablespoon of extra milk at a time, if necessary, to form a slightly sticky dough but not too wet. Cover the mixing bowl and let the dough rise in a warm place for 5 hours. The dough should smell yeasty at the end of the fermentation.
  2. Lightly dust a working surface with some gluten-free flour and transfer the yeast dough onto the surface. Roll the dough gently to form a smooth ball and then flatten the ball to form a disc.
  3. Divide the dough into 8 pieces and roll each piece into a small smooth ball. Use a rolling pin to form each ball into an oval-shaped disc, approximately 1/8-inch thick.
  4. Lightly brush a thin layer of olive oil on top of the naan and sprinkle with sesame seeds or cumin seeds.

For the Stove-Top Method:

  1. Heat a cast-iron pan over high heat. When the pan is smoky hot, lightly brush some oil and place the flattened naan dough into the pan, one at a time. Cover with lid and reduce the heat to medium. Cook each side for 1-1/2 minutes. Repeat the process until the dough disks are finished.

For the Oven Method:

  1. Set the oven to broil. Lightly grease a metal baking sheet. Place a few dough disks on the baking sheet and keep them 1/2-inch apart. Place the baking sheet on the top rack. Bake each side for 1 to 1-1/2 minutes depends on your oven setting. When you see the dough is forming large bubbles, it’s ready to flip to the other side.

Nutritional Information

Total Calories: 1743 | Total Carbs: 258 g | Total Fat: 73 g | Total Protein: 27 g | Total Sodium: 235 g | Total Sugar: 5 g

Notes

This gluten-free naan is best when served hot. They can be kept in a freezer up to a month. Leftovers can be reheated in a microwave oven to regain the soft texture.

 

AUTHOR & RECIPE DETAILS


photo

I’m Joyce Gan, the recipe developer, blog post writer, and food photographer behind Light Orange Bean.I share many healthy, vegan-friendly dinner dishes, sweet snacks, and desserts with various flavor combinations on my blog.


 

 

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166 comments on “Naan Bread [Vegan, Gluten-Free]”

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Nadine t
1 Years Ago

I didn\'t find the note of what what kind of gluten free flour is suggested. could you please inform?


Reply
Camilla Kalibek
1 Years Ago

Janna Kabdullina


Reply
Rezza Villaruel
1 Years Ago

i think this is the best alternatives of meat eaters for us vegetarians


Reply
Samantha Gordon
1 Years Ago

David Horgan i have a mighty need.


Reply
Clarissa Gayer
1 Years Ago

Meredith Sanislo


Reply
Ann Fk
1 Years Ago

Amara Lee Rane


Reply
Joannah Nelson
1 Years Ago

Jasmine Nelson Naedia Doman I am excited!!!!


Reply
Ann-Maree Geen
1 Years Ago

ann-Maree Ann-Maree Geen


Reply
Emily Stn
1 Years Ago

Clara Stenzel


Reply
Michelle Muhringer Shayer
1 Years Ago

Janaina Tokitaka?


Reply
Janaina Tokitaka
31 Jan 2016

Parece otimoo



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