Gluten Free Naan Bread:
.25 ounces of quick rising yeast(about 2 tsp)
2 Tbs sugar
1/2 cup warm water (103-106 degrees F)
2-1/4 cups GF flour mix
1 tsp minced garlic
1 tsp salt
1/8 tsp xanthan gum
1/8 tsp garlic powder
1 egg
1-1/2 Tbs milk
butter for frying
In a stand mixer, whisk together the flour, salt, xanthan gum, minced garlic, and garlic powder. Add 1 lightly beaten egg and the milk.
In a bowl or Pyrex measuring cup, add the warm water, sugar, and yeast. Proof the yeast for about 3-4 minutes. The mixture should foam up slightly.
Add the yeast mixture to the dry ingredients and mix with a dough hook until thoroughly combined.
Lay parchment paper over a baking sheet or cutting board and lightly dust with gf flour. Use your hands to divide the dough evenly into four pieces. Lightly flour your hands and press the dough into four flat rounds a bit larger than your hands. Cover the pressed dough with a clean towel and place in a warm area to rise for about 20-30 minutes. The dough will not rise dramatically.
Next, preheat a heavy skillet, I used cast iron, add 1/2-1 Tbs of butter to the skillet. Fry your naan bread on each side for 3-4 minutes per side. Add a little more butter to the skillet and repeat with the next piece of bread. Finally, take all the cooked naan and wrap it in foil. Place the bread in a warm oven (250-275 degrees F) for about 4-5 minutes. The steam inside the foil will add a nice chewiness to the naan. Now the combination of the naan, lamb, and tzatziki will have your family carting you around the house on their shoulders singing your praises. I'm not joking, it's that good. Enjoy!!!
Lay parchment paper over a baking sheet or cutting board and lightly dust with gf flour. Use your hands to divide the dough evenly into four pieces. Lightly flour your hands and press the dough into four flat rounds a bit larger than your hands. Cover the pressed dough with a clean towel and place in a warm area to rise for about 20-30 minutes. The dough will not rise dramatically.
Next, preheat a heavy skillet, I used cast iron, add 1/2-1 Tbs of butter to the skillet. Fry your naan bread on each side for 3-4 minutes per side. Add a little more butter to the skillet and repeat with the next piece of bread. Finally, take all the cooked naan and wrap it in foil. Place the bread in a warm oven (250-275 degrees F) for about 4-5 minutes. The steam inside the foil will add a nice chewiness to the naan. Now the combination of the naan, lamb, and tzatziki will have your family carting you around the house on their shoulders singing your praises. I'm not joking, it's that good. Enjoy!!!
I will jump in and make both of these soon, as soon as my tummy starts feeling normal again! I know they will be good - your recipes always rock.
ReplyDeleteI can't believe you made naan...I want I want I want! I love naan! Lamb, not so much, but maybe I'll try that recipe with chicken or tofu.
ReplyDeleteImpressive, my friend, impressive!
ReplyDeleteOkay have I ever told you how much I love you. This and the lamb are on my menu next week. I have missed Naan so much. I can't wait to try it. :)
ReplyDeleteThat looks amazing.
ReplyDeleteMy husband always orders oodles of Naan when we go out for Indian dinners.
Me, me, me! OK, I haven't made the lamb kebabs, yet. But, I want some Naan bread now. It looks great!
ReplyDeleteI am always making flatbread around here! It is so versatile. Yours looks delicious!
ReplyDeleteEven with leaving the yeast out (because of an allergy) the bread was good. [I used 1 t. lemon juice & 1 t. baking soda instead with no waiting for it to raise.] Very yummy. I really struggle to find bread since I can't have yeast.
ReplyDeleteI like the idea of making a substitution for the yeast in the naan recipe. I will definetly try this with the lemon juice and baking soda. It looks so good. Thanks for all o f the great ideas. I love all the interesting ideas on your site.
ReplyDeleteMmm....I love naan. Haven't done a good GF version yet. Yours look beautiful!
ReplyDeleteHey Brian,
ReplyDeleteI've added this to My Favorite Recipes from Last Week post. Naan is one of the foods that I miss most for being gluten free. I'm definitely going to make this so I can enjoy all my Indian dishes just a little bit more :)
~Aubree Cherie
This looks wonderful!
ReplyDeleteI made the whole dinner tonight. Wow!!!! (I used chicken instead of lamb) The Naan was amazing. My husband loved it. I thought it tasted like the real thing. Thank you so much for your awesome recipes. It was most enjoyable.
ReplyDeleteHi
ReplyDeleteI adopted you in the "Adopt a Gluten Free Blogger" event hosted by Sea at Book of Yum.
Thank you, you cook like my family likes to eat.
Looks great! Thanks for the recipe. I'm working on some GF recipes of my own...
ReplyDeleteJust thought I'd let you know I made these for dinner tonight. My housemate is vegan, so I replaced the egg with 1 Tbsp. of flaxseed meal and 3 Tbsp. of water, and they came out wonderful! Thanks for the recipe.
ReplyDeleteIt was wonderful! It's the easiest GF naan I've made...thanks!
ReplyDeleteLooks delicious!
ReplyDeleteCindy
http://www.wheatlessfoodie.blogspot.com
Hi Gaile! I love you! **smooch**
ReplyDelete-First off, this is the most wonderfully beautiful GF dough I've ever worked with. It was like "normal" bread dough! So refreshing! The bread cooks with gorgeous brown spots and the taste is just fantastic! I've tried 3 other GF Naan recipes and they've all been WAY more work than is necessary! This is very impressive! They are delicious! I think I'll give this dough a try for pizza crust too! It's just so easy to work with. I really cannot express how excited I am!
ReplyDeletehttp://deliciousmorselsminusgluten.blogspot.com/
Has anyone tried cooking naan in a covered barbecue? We did (wheat) pizza in ours the other night and it worked so much better than the oven.
ReplyDeleteWe make na'an pizza from a recipe from Wegman's and were worried when I was diagnosed with celiac two weeks ago. We are going to make this GF na'an tonight. I'm super excited!
ReplyDeletei just made this for the first time and it was great before we moved from the UK we got gluten free naan bread from the market but since moving to the USA it has been almost impossible to find it witch is a pitty for a family who loves curry so thank you for posting this for us
ReplyDeleteBrian, are you a wildland or structural firefighter (I live in Fairbanks, AK, my husband is an Alaskan Smokejumper)? Love the GF Naan bread - got to your site from Gigi's - I've vegan so I'll be making hers - am very excited about having a naan recipe! I love Indian food and esp onion/cilantro naan!
ReplyDeleteBrian - meaning Gigi's vegan version of your recipe!
ReplyDeleteHi Marty, I am a structural FF in a suburb just West of Portland, OR. I'm glad you were able to find this Naan bread recipe, it's pretty good.
ReplyDeleteTake care,
Brian
This evening I made this for dinner with tzatziki to accompany chicken and vegetable korma. Mmmm, delicious. I can't express how much I have missed good naan; maybe even more than loaf bread. This will become a favourite recipe. Thank you so much.
ReplyDeleteI'm making both the kabobs and naan tonight. I'll post my results.
ReplyDeleteBrian,
ReplyDeleteAs someone with a recent sensitivity to gluten, I was excited to find your blog and recipes! We just tried the naan and WOW it is Great! This weekend we're going to try a couple more of your recipes. BTW, we're in Gresham so its extra nice to find that we're not too far away.
Spectacular recipe! I'm so glad that I found your site! Thanks!
ReplyDeleteJUST made this naan and is was AMAZING!!!!!! THANK YOU SO MUCH!!! I jumped with joy!!!
ReplyDeleteI must be anal or something...could you please advise how hot the frying pan should be? My naan was burning pretty quickly.
ReplyDeleteI heat the pan on medium-high. I put a little butter in right before the dough. If the dough has been rolled fairly thin, it should cook pretty fast and brown up. I lift the dough out, put a little more butter in and flip the dough to brown on the other side. I hope this helps.
ReplyDeleteI love you so much <3 I just went Gluten free and this was tied with craft beer on the list of things I was mad about having to give up.
ReplyDeleteI made your recipe last night to go with my curry for dinner and it was AMAZING! Thank you so much for sharing this wonderful recipe.
ReplyDeleteThis looks amazing. I've looked at a few other gf naan recipes but your recipe is the one I will try. can't wait to make this with Tandoori Chicken for my family. Thanks!
ReplyDeleteJust made this and it was amazing! Thanks for the great, easy recipe. It was a wonderful compliment to my Tandoori Chicken & Persian Rice! Yum!
ReplyDeleteHello! Thank you for this recipe. I googled "gluten free naan" and so glad the search hit on your site. Hubby and I just made this (me the dough and he the frying). When we transferred to dough to the pan, the dough barely stayed together. Is that the way yours was? Does that sound like I need more water? or milk? I used 1% milk, maybe that's the prob? It's still yummy--more the texture of a cornbread naan if you can imagine that. If you have time to post any advice about what i might've goofed on, I would appreciate your guidance. Stay safe!
ReplyDeleteI actually just made this naan a couple of days ago. Yes, the dough can be fragile when trying to get it from the parchment to the skillet. I usually use two spatulas to lift and support the dough while transferring it. I try to gently lay the dough into the skillet. Once the first side cooks, it flips easily with falling apart. As far as the texture, I also use 1% milk and sometimes even non fat. You could always try adding a little more moisture. I'm not sure if the thickness of the naan would contribute to the texture. I try to make mine about the thickness of a pizza crust. I hope this helps.
ReplyDeleteBrian
Thank you so much for the tips and reassurance! I ended up cutting the paper apart b/w the dough rounds so that there was one round on its own square of paper. Then, flipped each dough with its paper upside down into the skillet, then peeled off the paper, which was, at this point, right side up. I'm kind of a frantic cook once the heat starts! Hubby took it from there. I'll try this one again, as it was yummy and will probably be better made thinner and a little moister. Thank you, again, for sharing your talent and knowledge!
ReplyDeleteWow, thank you for this. Can't wait to try it.
ReplyDeleteAwesome! I used this with another recipe, and it was amazing! Thanks! Hope your gluten free journey is going well!!
ReplyDeleteI was so excited to find this recipe that I made it right away and it turned out awesome! I've being having to eat Indian food without naan for a year now and it sucks. But now I'll be able to enjoy it again. I might even bring a piece or two when dining out. Thanks!
ReplyDeleteThis recipe was incredible!! We were so happy to be able to have such amazing, fluffy, soft naan that was gluten free. Very simple recipe - just the way things should be. Versatile as I had no bread hooks and did it all by hand, worked perfectly. Just need to keep adding flour to keep it from sticking to your hands at first. Thanks so much for the recipe!!!!
ReplyDeleteI am SO happy!!! I found a bread that I can make, enjoy and create other recipes with. thank you so very much for sharing!!! Cheers, Holly
ReplyDeletethank you for this recipe! i tried it this week!
ReplyDeleteI can't wait to make this! I have recently been thrust into the GF baking and cooking arena since my daughter has gluten sensitivity. We have a favorite meal of grilled pork tenderloin that I always had served with Naan. I have avoided making the meal since I didn't want serve the naan. Now I am chomping at the bit to go home and make these.
ReplyDeleteHi, just want to say Big Thanks for going to the effort of posting these recipies I have made your naan breads three times now and each time they just taste better and better, keep up the good work, I am now off to see what other goodies you have on your site, thanks
ReplyDelete