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]
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
- 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.
- 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.
- 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.
- Lightly brush a thin layer of olive oil on top of the naan and sprinkle with sesame seeds or cumin seeds.
- 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.
- 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.
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.