Gluten Free Naan
Soft, pillowy, and easy to make—this gluten-free naan bread is perfect for pairing with curries, buttered chicken, or dipping. Even gluten-eaters will love it!
Ingredients
- 15 Grams Sugar
- 6 Grams Yeast
- 167 Grams Warm Water
- 257 Grams Bob’s Red Mill 1-1 Gluten Free Flour
- 24 Grams Olive Oil
- 74 Grams Yogurt
- 4 Grams Salt
Instructions
- In a bowl, combine warm water, sugar and yeast. Stir to combine and set aside until it has bloomed.15 Grams Sugar, 6 Grams Yeast, 167 Grams Warm Water
- In another bowl, add in flour and salt.257 Grams Bob’s Red Mill 1-1 Gluten Free Flour, 4 Grams Salt
- When the yeast mixture has bloomed, combine olive oil and yogurt into the bowl. Pour it into the flour mixture.24 Grams Olive Oil, 74 Grams Yogurt
- Stir everything until well combined. Plastic wrap the bowl, and set aside for 30 minutes.
- Once it has been 30 minutes, heat a cast iron skillet until it is hot. Uncover the bowl and cut it into 6 equal parts. Remove one dough part out, lightly flour the surface with more Bob’s Red Mill 1-1 gluten free flour, work the dough a little bit until it is smooth. Lightly add more flour to your work surface and roll until it is the thickness of a pita.
- Place it into the cast iron, cook it for 2 minutes until you can see bubbles and then flip it over and cook again. Remove it from the pan and place it on a plate.
- If you are wanting to brush a garlic butter on top. Combine 3 cloves of garlic minced into a bowl, with melted butter. Brush ontop of the naan bread. Enjoy!