More bread. I know. Too much?
This is naan, though. Yogurt in the dough makes it so fragrant and tasty. Even before you fry it!
At first, the dough will really look like fluffy batter.
Then you’ll add more flour by the tablespoon until it starts to pull away from the sides of the bowl. When you scrape down the mixing bowl with a spatula, it should come away clean. It will still be tacky to the touch, but hold together really well when you set it to rise.
It’s so pretty. It’s honestly some of the prettiest, most fragrant gluten-free dough I’ve ever had the pleasure of spending time with.
I’m thinking of asking it out on a date, but I keep losing my nerve.
It rises so nice. Especially in my Brod & Taylor bread proofer
Once it’s risen, divide the dough into 8 portions, each about 95 grams.
Heat some fat (I used ghee, since it has a high smoke point and I really like that) in a heavy bottom (cast iron if you have it) skillet.
Shape a piece of dough loosely into a round, and place on lightly floured parchment.
Cover with another sheet of parchment and roll into an elongated oval.
Dust both sides of the dough lightly with flour.
Then place the dough in the hot skillet.
If the pan isn’t hot enough, or the dough is rolled too thick, it won’t bubble. If you’re concerned, cover the skillet. But don’t make the skillet screaming hot, or it’ll just burn the bread.
Once it bubbles like this, let it cook another minute, and then …
…flip to the other side. Cook for another minute, and remove it from the skillet. Repeat with the remaining 7 pieces. Serve warm.
| Naan Bread |
|
- 2 1/2 cups (350g) all-purpose gluten-free flour, plus more (I use Better Batter)
- 1 1/4 teaspoons xanthan gum (omit if using Better Batter)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cream of tartar
- 4 1/2 teaspoons (18g) sugar
- 2 1/4 teaspoons instant yeast
- 1/3 cup (76g) plain yogurt, at room temperature
- 3 tablespoons (45g) ghee, melted and cooled (can substitute equal amount of olive oil)
- 1 extra-large egg plus 1 extra-large egg white, at room temperature
- 3/4 cup warm water, about 105 degrees F
- Ghee or butter for frying
- In the bowl of your stand mixer fitted with the paddle attachment, place 2 1/2 cups flour, xanthan gum, salt, cream of tartar and sugar, and whisk to combine well. add the yeast and whisk again to combine. Add the yogurt, ghee, egg and egg white, and mix on low speed with the paddle attachment until just combined. With the mixer still on low speed, add the water in a steady stream. Once the water has been absorbed, turn the mixer up to medium speed and mix for about 3 minutes. The dough will most likely be quite fluffy. Add more flour by the tablespoon, mixing well after each addition, until the dough thickens and begins to pull away from the sides of the bowl in spots. It will not turn into a fully integrated ball of dough on its own.
- Turn off the mixer and scrape the dough off the sides of the bowl and gently press it into a ball (see photo). The dough should be smooth and fragrant. Cover the bowl and place the dough in a warm, draft-free spot to rise until it is nearly doubled in volume (see photo), about 35 minutes.
- Once the dough has finished rising, turn it out onto a lightly floured piece of parchment paper. Place about 2 tablespoons ghee or butter in a cast iron skillet, and melt over medium heat.
- Divide the dough into 8 pieces, each about 95 grams. With the pan is heating, lightly flour the first piece of dough. Cover it with another sheet of parchment paper, and roll into an elongated oval, about 3/8 inch thick (see photo). Dust both sides of the dough lightly with flour, and place in the hot pan. Fry on one side until large blisters begin to form, about 1 minute. Allow to continue to fry for another 30 seconds to one minute, or until the underside is golden brown. Flip the bread to cook on the other side until browned – another minute or so. Remove to a paper towel. Repeat with the remaining 7 pieces of dough.
- Serve immediately. Freeze any unused portion.
If you’ve never had naan, you’re in for a treat. If you have and you’re really missing it being gluten-free, you’re really in for a treat.
Love,
Me
P.S. I have some new sponsors. Check them out! When you support them, you support me. Really and truly. Speaking of — have you been to Think Garnish yet? Wait ’till you see what Think Garnish and I are gonna make for Valentine’s Day.
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{ 32 comments }
That’s what I’m talking about! I was just thinking about making curry soon. Perfect timing.
Naan is awesome. And as I just received my first shipment of xanthan gum here in the Netherlands, I shall be baking this weekend.
Love naan bread, I have all the ingredients except plain yogurt, might have to run out and get some before the snow storm hits.
Can you make w/o yeast or possibly a favorite alternative?
No, sorry, Missy. :(
xoxo Nicole
Wow, another awesome recipe!
I have to make gluten-y stuff for my hubs and kids, and gee eff for me, so last night we had curry and naan. I was too tired after making the gluten full naan, and wiping down and cleaning everything to make any gf ones for me, but I am so going to try this out today. Yum! They look so good. I love naan, we eat it like a snack in my home, my boys love rottis and naans.
Thank you for answering my naan prayers,
regards,
gfnoor.
Hi, gfnoor,
I can’t believe you went to all the trouble of making gluten-full naan for your family! If I’m making it, I need at least be able to eat it. GF naan for all!
xoxo Nicole
Can’t wait to try this one Nicole! I love love love naan! My 25lb bag of flour arrives today. Wonder what my afternoon activity will be? Is Ghee the more traditional thing to use? I have Olive Oil but could go out and find some ghee if it adds that little bit extra.
Hi, Karen,
I have sort of fallen out of love with olive oil unless I’m using it raw, to be honest. It degrades quite easily. I really like ghee for its high smoking point, especially for frying. But you can absolutely use olive oil with very good results.
xoxo Nicole
Why not use butter?
Hi, Tiffany,
You could use butter. It burns more easily, though, so if you use butter, I would use some oil with it, too.
Best,
Nicole
never have enough breads….keep all the recipes coming!! :)
Good to know! Thanks, Pam. :)
xoxo Nicole
Thank you thank you! Naan is my #1 craving since going GF!
Ah, you are an enabler! Now I think I need that bread dough proofer! And, having found a bottle of ghee in my pantry – maybe I need to make some naan bread… but first that bread proofer – living in the not so cold wastelands of Ontario, Canada… I need this…
I prefer to think of myself as a facilitator, Linda. Enabler is too mild. :)
If you get that bread proofer, I’m sure you won’t be disappointed. I really love it.
xoxo Nicole
Thanks to your facilitation, my bread proofer will soon be on its way to me!
Thank you for upgrading my role, then, Linda. It sounds much more respectable. Enjoy the proofer!
xoxo Nicole
Awesome! Thanks, Nicole! Naan is one of those things I have not found a substitute for! Our favorite Indian restaurant has a lot of GF options, so I am going to make this and bring it with me! Sooooo excited!!!
Naan pizza…mmmmmmmmmmm :) Thank you!!!
Hi, Pam,
Good idea!
xoxo Nicole
ooh.. def gonna have to give this a try. Hubby feel in love with Naan while he was stationed in Kosovo a few years ago. I’ve never had it, so trying to recreate it for him hasn’t been going well. All the recipes I’ve found so far, he didn’t like or just weren’t right.. here’s hoping this one will satisfy him!!
Hi, Davina,
This recipe is definitely a keeper. I think you’ll both really like it. But all I can really say for sure is that my family and I loved it. :)
xoxo Nicole
I’m not a fan of Indian food but Naan sounds like a great choice to go with a bowl of chili. Spread a bit of garlic butter on it & top the chili with some chopped onions & grated cheese. A great cold weather meal!
Hi, Peggy,
Naan isn’t spicy or anything. It’s just a really flavorful, yeasted flatbread. It would be great with a bowl of chili. It’s soft, too, so you can even fill it and fold it over into a sandwich.
xoxo Nicole
I love the sandwich idea! Lots of love from my kitchen to your kitchen! Thanks for all your great recipes & ideas!!!
I went to the store and grabbed some yogurt, came home and saw that I bought vanilla yogurt instead of plain! :)
Oh, no, Dana! That’s definitely something I would do. Have done. It’s not a good feeling when you get home and read that label…
xoxo Nicole
It’s the bread I crave the most! I have to try this! Hugs and Kisses to you! Woo Hoo! Chicken Tikka Masala here I come!
Oh yeah…I love me some bread ;) :) :) Love and hugs from the ocean shores of California, Heather :)
Heather :) :) :) would like it if you read DADDY UPDATE FOR THURSDAY – JANUARY 12.
Making this tonight with curried fish, rice and green beans. Can’t wait!
That sounds great, Kristi!
xoxo Nikki