Ingredients You’ll Need to Make Gluten-Free Naan
In order to start making your gluten-free naan, you’ll first need to gather the following key ingredients:
- 1 cup multi-purpose, gluten-free flour blend (with or without xanthan gum)
- ½ cup almond flour or cassava flour (or other gluten-free flour of choice)
- 1 tsp xanthan gum (omit if your gluten-free flour contains this already)
- 1 and ½ tsp baking soda
- 1 tsp sugar
- ¾ tsp salt
- 1 tbsp flaxseed meal (or one egg)
- ½ cup plain whole milk yogurt
- ¼ cup or less (preferably warm) water or milk
- 1 tbsp olive oil
- Melted butter (for brushing)
How to Make Gluten-Free Naan in 30 Minutes
This 30-minute gluten-free naan recipe is easy to follow in eight simple steps. Discover just how easy it is by following along below:
Combine the flaxseed meal and 2 tbsp water in a small bowl and set aside (skip this step if you’re using an egg rather than flaxseed meal). In the meantime, mix together all dry ingredients in a medium-sized bowl.
Add the yogurt and oil to the flaxseed (or egg) mixture and stir until well-combined.
Combine the yogurt and flaxseed mixture to your dry ingredients, kneading the dough as you go. Add the warm water a little bit at a time as needed, ensuring the water is thoroughly absorbed before adding more water. If your yogurt is particularly watery or you opted to use an egg, you may not need to add water during the kneading process at all.
Knead the dough for a few minutes until it is well-combined and soft. Cover it and set aside for 15 minutes, dividing it into six balls after your 15-minute timer goes off. To divide the dough evenly, first roll it out into a log shape, then slice into six equal pieces.
Next, you’ll need to roll out your dough to form the naan flatbread. Using a combination of rolling with a rolling pin and kneading with your hands, flatten out the dough until it is roughly 5 – 6 inches long and ¼ inch thick. If the dough is sticky, use a bit of your gluten-free flour of choice to smooth it out.
Set your Hōmdoor tandoor oven to 550º F, using the laser thermometer to check the temperature. While your tandoor is heating up, place your flattened naan on a gaddi pad. Once your tandoor is at the right temperature, use the gaddi pad to slap the dough on the oven wall where it will stick and cook.
The naan cooks quickly in a tandoor, so keep a close eye on it and be prepared with your bread tools for safe removal. When the dough starts to bubble and char, it’s ready to remove. Use the bread hook to pry the naan from the oven wall and place the cooked bread on a serving plate. Repeat steps six and seven until all of your dough is used.
Once all of your dough is cooked, brush the naan with a bit of butter or ghee — whichever you prefer — and serve.