Gluten Free Naan Bread Recipe

Ever since my child was diagnosed with gluten intolerance, I've been on the lookout for gluten-free recipes.

Being a fussy eater wasn’t enough, now I have to be continuously on the lookout for gluten-free options. 

Naan bread is something she would eat with peanut butter, yoghurt, or just as is while going about her busy schedule, setting up a new home for Barbie. 

Hence, I had to look for gluten free naan bread recipes so there are no problems feeding her on the daily.

The recipe I have achieved from trial and error tastes just like the regular naan. Somedays, the whole house eats gluten free naan bread with handi, karahi, and nihari. 

Secret Ingredient That Makes This Gluten Free Naan So Amazing

My whole experience of making gluten-free naan changed when I found this magical ingredient– Psyllium husk (Ispaghol).

It not only acts as a binding agent in the dough, but it also provides elasticity, extensibility, and flexibility to the dough, hence you can knead it and shape it without any issues.

By adding psyllium husk to the recipe, I was able to create gluten free naan that smelled and tasted the same as the regular tandoori naan made with wheat flour.

How To Make The Most Amazing Gluten Free Naan 

Traditionally, gluten free naan recipes are often made with yeast, but you can replace the yeast with baking soda. 

It acts as a convenient and super fast method where you can skip the proofing process yet get the deliciously soft, pillowy, chewy result.

Additionally, the use of yoghurt gives this naan the same tangy flavour and characteristic texture that you find in your regular naans.

For this recipe, I would not recommend you use the store-bought blended gluten free flour. 

Ingredients

• Millet flour (bajra) - you can use any other gluten free flour as well.
• Tapioca starch (sagudana powder) - you can replace it with any other thickening agent like corn starch, or rice starch.
• Sugar/ brown sugar - helps in the browning process but doesn't make the naan sweet.
• Salt 
• Baking powder - used instead of yeast.
• Psyllium husk - acts as a gluten substitute, without it the dough would be sticky, and difficult to handle and the naan wouldn’t puff up nicely as well.
• Yoghurt - either use unsweetened plain yoghurt or you can even use Greek yoghurt.
• Olive oil
• Lukewarm water - use the water to make a psyllium gel by mixing the water and husk evenly together, within 15-20 seconds a gel-like consistency will be attained.
• Melted butter - preferably salted for brushing over the naan.
• Parsley or cilantro - chopped for sprinkling over the naan

Instructions 

For the dough 

You can either make the dough using your hand or the stand mixer. However, if you are using the stand mixer make sure to attach the dough hook and not the whisk.

Make sure to use the millet flour and tapioca starch in the ratio of 2:1 

• Mix all the dry ingredients, millet flour, tapioca starch, salt, sugar, and baking powder in a large bowl and whisk well.
• In another bowl, mix all the wet ingredients yoghurt, psyllium paste, and olive oil.
• Add all the wet ingredients to the dry ingredients and mix everything well. 
• Use your hands to knead the dough, making sure there are no patches or clumps of dry flour left in the dough.
• Eventually, the dough will come off easily from the sides of the bowl, but it will still be a bit sticky, and not very smooth, but that's OK.
• Take out the dough on a lightly floured surface and roll it into a ball.
• The surface of the dough will not be smooth due to the absence of gluten. 
• Divide the dough ball into equal portions.

Rolling the naan bread

• Take a portion of the dough ball and place it on the floured surface.
• Using a rolling pin, roll out into the shape of a naan (round or oval). You will have to dust more flour on top to avoid the dough sticking to the rolling pin.
• The usual thickness of a naan is about 4-6 mm, and the average measurement is around 16-18 cm in diameter.
• I usually roll out all the naan breads before starting to cook them. 
• You can stack them in a pile with parchment papers placed between each naan.
• You can even store them in a freezer for later use.

Cooking the gluten free naan

Usually, the tandoori naans are cooked in a hot clay oven called tandoor, but when preparing at home a cast iron skillet can also do the job.

• Preheat your skillet to a nice sizzling temperature.
• Place the naan on the hot skillet and let it cook for about 1-2 minutes until bubbles start popping on the top surface.
• The underside will turn a deep golden shade.
• Now, flip the naan and cook on the other side until charred spots are formed. 
• Repeat the process for all the naans you want to prepare.
• As soon as it is off the stove, brush it with melted butter (salted) or ghee (clarified butter) and sprinkle with chopped cilantro (optional).
• Your lovely, crispy on the outside, but soft, pillowy, and fluffy on the inside, gluten free naan bread is ready.

Tips That Make Gluten Free Naan An Instant Hit

• Heat your skillet properly: If the temperature of the skillet is too low, your naan bread will not puff or form bubbles (needed for the softness of the naan).
• Replacing baking powder with yeast: Since I have replaced baking powder with yeast, it has become much quicker to make these naans. Moreover, adding baking powder gives the naans that extra soft pillowy texture.
• Psyllium husk - the magical ingredient: The psyllium husk acts as a glueing agent in this recipe, ensuring the dough is supple and easy to handle.
• Includes your daily use ingredients: All the required ingredients are easily available in your kitchen pantries and you will not have to rush to buy anything. However, if you are short on any ingredient, you can easily have them delivered to your doorstep by SaveCo.

Wrap Up 

This gluten free naan recipe turns out so amazing that even friends who do not eat Gluten free food love it. 

I have now said goodbye to the traditional tandoori naans and these naans have become a regular in my house. I even store batches of it to use it with any desi curries. 

I have observed that consuming gluten free naan bread for meals without rice has a great impact on gut health. Consciously and gradually, I am inclined to use gluten free naan bread rather than the regular naan.