Gluten-Free Naan
A delightful alternative to traditional naan, this gluten-free naan is easy to make and serves as a perfect accompaniment to any meal.
Ingredients
Wet Ingredients
- 1 cup plant-based milk Warm liquid to hydrate the dough base.
- 1/2 cup vegan Greek yogurt Provides creaminess and helps bind ingredients.
- 2 tablespoons whole psyllium husk Acts as a thickener and improves texture.
Dry Ingredients
- 1 cup brown rice flour Adds depth and fiber to the dough.
- 1 cup white rice flour Lightens the texture while maintaining structure.
- 1/2 cup potato starch Creates a soft interior and chewy crumb.
- 1 teaspoon xanthan gum Enhances elasticity, mimicking gluten.
- 1 tablespoon brown sugar or coconut sugar Adds a hint of sweetness to balance flavors.
- 1 teaspoon baking powder Helps the dough rise and maintain fluffiness.
- 1 teaspoon instant yeast Provides lift and is ideal for quick-pairing methods.
- 1 teaspoon garlic powder Introduces a savory depth of flavor.
- 1/2 teaspoon sea salt Balances taste and enhances other flavors.
- 1/4 teaspoon ground black pepper Adds a subtle kick of heat.
Optional Ingredients
- 1 tablespoon olive oil or coconut oil Used for greasing and flavoring.
- to taste optional toppings Personalize with vegan parmesan cheese, extra garlic, parsley, or cilantro.
Instructions
Preparation
- In a small bowl, mix plant-based milk, vegan yogurt, and psyllium husk. Let it sit for 5 minutes to thicken.
- In a large bowl, whisk together brown rice flour, white rice flour, potato starch, xanthan gum, brown sugar, baking powder, yeast, garlic powder, salt, and pepper.
- Make a well in the center of the dry ingredients and slowly add the psyllium husk mixture. Mix with a spatula until the dough starts to come together.
- Knead the dough for 3 minutes; the psyllium husk will help make it soft yet slightly sticky.
- Grease the dough ball lightly with a teaspoon of oil, return it to the bowl, and cover it with plastic wrap. Let it rest for 30 minutes in a warm place.
Cooking
- Divide the dough into 8 equal portions, roll each into a ball, and then press down on a lightly floured surface to roll into an oval shape about 6-8 inches long.
- Preheat a cast-iron or nonstick skillet over medium-high heat.
- Place the rolled naan in the skillet and cook for 30 seconds to 1 minute, until bubbles form and dark spots appear.
- Flip the naan and cook the other side for an additional 30 seconds to 1 minute.
- Remove the naan from the skillet, wrapping it in a clean kitchen towel to keep it soft as you repeat with the remaining dough.
- Brush the naan with a little oil before serving and add desired toppings.
Notes
Let the psyllium husk mixture sit for the full 5 minutes to ensure maximum thickening. Kneading the dough will improve its elasticity. For the best flavor, be generous with seasonings and use a well-heated skillet for cooking.