Thursday, September 16, 2010

Gluten Free Naan Bread

Alright, who ran right out and made the Lamb kebab recipe that I posted the other day? Go ahead raise your hand.........No one, not one person. Pfffft. Well then, allow me to push you one step closer to a meal that will have your taste buds dancing and jumping for joy. If you are not into lamb I understand. As I said before, the marinade works well with chicken too. To send the whole kebab meal into overdrive, you need to make naan to go with it. What is naan you ask? Great question. Naan is a flat bread native to Indian and Middle Eastern cuisine. It is similar to a pita bread but not exactly the same. If you make up this naan bread recipe along with the lamb kebabs and tzatziki, you will find yourself with something that resembles a Greek Gyro. Seriously, who can pass that up?
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!!!

50 comments:

  1. 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.

    ReplyDelete
  2. I 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.

    ReplyDelete
  3. Impressive, my friend, impressive!

    ReplyDelete
  4. Okay 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. :)

    ReplyDelete
  5. That looks amazing.
    My husband always orders oodles of Naan when we go out for Indian dinners.

    ReplyDelete
  6. Me, me, me! OK, I haven't made the lamb kebabs, yet. But, I want some Naan bread now. It looks great!

    ReplyDelete
  7. I am always making flatbread around here! It is so versatile. Yours looks delicious!

    ReplyDelete
  8. Even 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.

    ReplyDelete
  9. I 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.

    ReplyDelete
  10. Mmm....I love naan. Haven't done a good GF version yet. Yours look beautiful!

    ReplyDelete
  11. Hey Brian,

    I'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

    ReplyDelete
  12. I 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.

    ReplyDelete
  13. Hi
    I 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.

    ReplyDelete
  14. Looks great! Thanks for the recipe. I'm working on some GF recipes of my own...

    ReplyDelete
  15. Just 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.

    ReplyDelete
  16. It was wonderful! It's the easiest GF naan I've made...thanks!

    ReplyDelete
  17. Looks delicious!

    Cindy
    http://www.wheatlessfoodie.blogspot.com

    ReplyDelete
  18. Hi Gaile! I love you! **smooch**

    ReplyDelete
  19. -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!
    http://deliciousmorselsminusgluten.blogspot.com/

    ReplyDelete
  20. 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.

    ReplyDelete
  21. We 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!

    ReplyDelete
  22. i 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

    ReplyDelete
  23. Brian, 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!

    ReplyDelete
  24. Brian - meaning Gigi's vegan version of your recipe!

    ReplyDelete
  25. Hi 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.
    Take care,
    Brian

    ReplyDelete
  26. 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.

    ReplyDelete
  27. I'm making both the kabobs and naan tonight. I'll post my results.

    ReplyDelete
  28. Brian,

    As 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.

    ReplyDelete
  29. Spectacular recipe! I'm so glad that I found your site! Thanks!

    ReplyDelete
  30. JUST made this naan and is was AMAZING!!!!!! THANK YOU SO MUCH!!! I jumped with joy!!!

    ReplyDelete
  31. I must be anal or something...could you please advise how hot the frying pan should be? My naan was burning pretty quickly.

    ReplyDelete
  32. I 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.

    ReplyDelete
  33. I 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.

    ReplyDelete
  34. I 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.

    ReplyDelete
  35. This 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!

    ReplyDelete
  36. Just made this and it was amazing! Thanks for the great, easy recipe. It was a wonderful compliment to my Tandoori Chicken & Persian Rice! Yum!

    ReplyDelete
  37. Hello! 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!

    ReplyDelete
  38. I 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.
    Brian

    ReplyDelete
  39. 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!

    ReplyDelete
  40. Wow, thank you for this. Can't wait to try it.

    ReplyDelete
  41. Awesome! I used this with another recipe, and it was amazing! Thanks! Hope your gluten free journey is going well!!

    ReplyDelete
  42. I 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!

    ReplyDelete
  43. This 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!!!!

    ReplyDelete
  44. I 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

    ReplyDelete
  45. Thank you for sharing and I want to share information about Madras Bistro which offers a wide range of delicious North and South Indian vegetarian dishes. Situated in the heart of Bergen County, Madras Bistro is located in Hackensack, NJ.

    ReplyDelete
  46. World's Most Popular Cars, Hot Speed Cars, Hot Cars with Hot Girls, Cars Latest Pictures with all info, Latest updates Cars Models and Company Cars, Strange Vehicles, Concept Cars, Top 10 Expensive Cars in the World.
    Visit this Link for More Strange Vehicles and Cars with Latest info and Pictures
    WorldLatestVehicles.com

    ReplyDelete
  47. Its Awkward to Say some one you are doing Lol.... Every thing you want in Lol and Troll, Now you Get all in one Network, LolsGag, Lol Pictures, Lol Videos, Lol Peoples, Funny Peoples, Troll Images, Awkwards Text, Funny Comics, Jokes, Funny Jokes, Funny Facts, Humour, Funny Planet, troll pictures, funny pictures, Facebook pictures, facebook funny pictures, facebook lol pictures, Funny videos and Much More only Laughing out of Laughing
    lolsgag.com

    ReplyDelete
  48. thank you for this recipe! i tried it this week!

    ReplyDelete
  49. I 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.

    ReplyDelete

 
ss_blog_claim=48f73641ec8d8c4161bdd940ed323b1d