Published on in Baking, Bread, Flat bread, Vegetarian
Making your own gluten free naan bread at home is not only simple and easy, but much tastier than anything you’ll ever find in a supermarket.
All you need are a few staple ingredients: an all purpose gluten free flour blend, yeast, yoghurt and butter.
And you can also turn them into delicious garlic flat breads, topped with butter, finely chopped garlic and chives. 😛
NOTES:
What if I don’t have a self-raising flour?
I’m using ASDA’s self-raising free from flour blend which already contains self-raising agents and xanthan gum. If you don’t have access to a self-raising flour where you live, of course you can use a plain blend instead. Just add 2 teaspoons of baking powder to the recipe. 🙂
What if my flour blend doesn’t contain xanthan gum?
This one is mostly optional, but it does improve the texture. If possible, add half a teaspoon of it to the recipe.
What yeast should I use?
Here in the UK, I use the brand Allinson which is certified gluten free.
You can either use their Dry Active Yeast, which needs to be dissolved and activated first, in warm liquid with sugar. As explained in the directions.
Or you can opt for theirEasy Bake Yeast, which comes in powder form and can be added directly in with the rest of the ingredients.
Do I have to let the dough rest?
Yes, it’s essential for the yeast to act. It may seem like a hassle, but just in reality the dough itself takes seconds to make. Just set it aside to rest while cooking the rest of your meal. 😉
Can I make these without yeast?
Yes, you can. The yeast is necessary to create that proper bread texture and flavour… but it’s still pretty decent without it as a quick option.
Easy Gluten Free Naan Bread / Authentic, with Yeast
How to make your own delicious, soft and fluffy gluten free naan bread at home with just a few staple ingredients.
Author: Kimi
Recipe type: Bread
Cuisine: Indian
Serves: 3-4 naan bread
Ingredients
- 1 tsp dry active yeast (or easy bake yeast) (*see notes above)
- 2 tsp sugar
- 30g warm water
- 185g all purpose self-raising gluten free flour (I used ASDA)
- * 2 tsp baking powder (only if using a plain flour blend instead of self-raising)
- * ½ tsp xanthan gum (only if your flour blend doesn't already contain it - mine does)
- 125g plain Greek-style yoghurt
- 20g salted butter (+ a bit extra to cook the naan breads and spread on top afterwards)
- ¼ tsp salt
Notes
Let the dough rest for about 1 hour in a warm place.
Cook your naan bread on high heat for 3 mins on each side.
Directions
PREPARE THE YEAST (if using dry active yeast):
(If using easy bake yeast instead – the powdered form that can be added directly in with the rest of the ingredients – you can skip this part. In that case, you can add the yeast, sugar and warm water along with the rest of the ingredients.)
- Heat up 30g of water in the microwave or a kettle and add into a small bowl. Dip your finger in and check the temperature. It should be quite warm, somewhere between lukewarm and boiling hot. If it’s too cold or too hot (boiling), it won’t work.
- Add 1 teaspoon of sugar and stir to dissolve.
- Then add your dry active yeast, stir and leave the bowl to sit in a warm place for a few minutes, until it becomes frothy. What I do is either place it on a window sill directly in the sunshine or, on a cold winter day, place it near a radiator or turn the oven on to the lowest setting and place the bowl near or on the opened door.
PREPARE & REST THE DOUGH:
- Melt the butter in the microwave and add the yoghurt, frothy yeast mixture, salt and flour (as well as baking powder and xanthan gum, if necessary / *see notes). Stir until mostly mixed, then knead it with your hands until you have a smooth lump free dough ball. Just a heads up, it will be sticky!
- Then cover your bowl with cling film or a damp cloth and place it back in a warm spot for about 1 hour.
- If you’re not ready to use it yet or are preparing it in advance, refrigerate. It should keep for two to three days in the fridge.
SHAPE YOUR NAAN BREADS:
- Lay a sheet of baking paper on your work surface (to prevent sticking) and sprinkle a bit of flour all over.
- Spoon one portion of dough on top and toss it around the flour to cover it and form a dough ball (but don’t knead it – we don’t want to completely squish those air bubbles the yeast created).
- Flatten the dough with your hands into a naan bread shape. Smooth away any cracks around the edges if necessary.
COOK YOUR NAAN BREADS:
- Heat up a skillet/cast iron/hot plate or frying pan on high heat.
- Grease the pan with a tiny bit of butter. Note: in reality you don’t need to add anything at all if it’s non-stick.
- Add your naan breads and cook for about 3 minutes on each side. You will know when to flip them over when your naan breads puff up, bubble up (as in the pictures above) and some burnt spots appear.
- Spread a bit of butter on top of your warm, freshly cooked naan breads (and wrap them up in foil to keep therm warm until ready to serve). Note: you can also add extra flavours like finely chopped garlic, coriander or chive. If making garlic bread, keep them wrapped up in foil for a few minutes to let the heat cook the garlic. 🙂
Kimi x
