Gluten-Free Naan
Naan bread is delicious to mop up plates of streaming hot curries. It also goes really well with braised food, Mediterranean and Thai dishes.
I never grew up eating naan. I only recently started enjoying it when I moved to my neighborhood. There’s an Indian restaurant around the corner from me and they make the best dhall makhani. It’s a creamy, vegetarian dish with lentils and black beans and I don’t eat this meal with anything else but naan. Garlic naan is my favorite but every since I’ve had to cut down on the carbs, I haven’t really indulged.
This recipe is still considered a carb, but the carb content is considerably less than what’s in a normal floured naan bread. This recipe has only 19 g carbs and 119 calories in each naan.
Note: This recipe can be used with normal flour and yogurt and the result will be the same. This is also a pizza base recipe and can be made with normal or gluten-free flour.
Ingredients
1 3/4 cups gluten-free self-raising flour (I use Health Connection, Wholefoods)
1 cup plain yogurt (I use Gero)
1/2 tsp salt
dhania for garnish (coriander)
Method
Mix flour and salt in a bowl. It’s not necessary to sift the flour.
With your hand, mix the yogurt into the flour and create a soft dough ball.
Heat a pan on medium heat but don’t use oil.
Cut dough in half and then the halves into half. You should be left with eight pieces.
Roll each piece into a ball, place it back into your bowl and cover with a cloth.
On a floured surface roll each dough ball out in an oval naan shape. I dip my naan ball in some flour before I roll it out, it prevents the naan from sticking to the surface.
Your pan should be hot by now. Place each naan on the hot surface and cook for 2 minutes. Flip. Cook the other side for 2 minutes. Repeat, if necessary, until the naan is cooked. Don’t be tempted to add oil.
You can melt a bit of butter and brush your naan once it’s cooked.
Garnish with fresh dhania.
