Gluten free naan bread
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Category
Bread
Servings
12
Prep Time
20 minutes
Cook Time
15 minutes
It is fair to say that I was OBSESSED with naan prior to going gluten free 7 years ago. Indian Sundays were a ritual at my house growing up and those delicious soft pillows from the tandoor had my heart from about age 10. I’ve been working on gluten free naan basically since I became gluten free but I hadn’t been happy with the results. Until now. This gluten free naan is reminiscent of the delicious dense but fluffy, slightly chewy bread that I remember. The only thing missing is the tandoor – make no mistake I will be attempting to rectify this at our next house! Do yourself a favour and try this gluten free naan bread! We have been eating it with Indian meals (of course) but we also love it plain or with butter and/or honey.
Author:Sophie
Ingredients
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1 x YOMO bread mix (290g pouch) or from bulk
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100g potato starch
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70g besan (chickpea flour)
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200g natural yoghurt
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1/4 tsp baking soda
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6g yeast
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Pinch of salt
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250g water
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Weigh scale – this is critical
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Stand mixer OR a big bowl
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Bench to roll on
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Large heavy based frying pan
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Large heat proof bowl to fill with boiling water for proofing – or bread maker to proof in
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Kettle
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Oven
+ some sorghum flour to roll with – you can use any gluten free flour but preferably a flour not a starch (I like sorghum the best because it has a good texture and it’s delicious)
Equipment
Directions
Making your dough
Combine all your ingredients in either a stand mixer, bread maker or large bowl.
Mix well either with dough hook, beater, your hands or the bread maker.
If you are using a bread mixer – put it on the proofing / dough setting.
If not, it is time to proof your dough: Either cover the bowl with plastic wrap and put it somewhere warm OR use the proofing method below.
Leave your dough for ~1hr 15min or until the bread maker has done its thing.
Cooking your naan
Pre-heat your oven to 180 degrees C. I like to pile the naan on a heat proof dish as I’m cooking them and put it in the oven to finish off. This is not absolutely essential so don’t worry if you don’t have access to an oven, you might just need to cook your naan for slightly longer in the pan.
Heat your heavy based pan on the stove, greasing lightly with oil or butter.
Roll out handfuls of dough on a work bench – flour the bench first with sorghum or an alternative gluten free flour. I like to roll the naan with the palm of my hand, working into a tear drop shape. The beauty of naan is that you don’t need to be too fussy about an even roll – the edges should be slightly thicker. I find a length of about 15cm is ideal – this way you can fit 3 in the pan at once.
Pan temperature should be medium – cook your naan for about 3-5min on the first side. This can take a bit of experimenting the first time but you’ll know when you’ve nailed it. If they’re getting too crisp, your heat is too high. If you’re getting bored waiting for them to cook, your heat is probably to low. Once they have some nice darker spots and are puffing up a bit you can flip them over. Cook for 2-3min on the second side.
Once you’ve done the first pan-ful you need to try them!! Let them cool a minute as they will be very hot. If they are a little bit too sticky in the middle, this will resolve in the oven – pile them into the baking dish and put in the oven while you continue to cook on the stove top.
Proofing your dough
Leave the oven OFF and add a heat proof bowl of boiling water at the bottom of your oven – use ~1.5L of boiling water – this will create a moist environment for the dough to rise
Put your bowl of dough above the boiling water (on the shelf that you usually bake on) and close the oven door
Leave your dough to rise for about 1hr and 15min – the loaf should approx. double in size.
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