Naan that are a staple of Indian cuisine, often served with curries and saucy dishes. In this gluten-free version, I recreate the soft texture and flavor of classic naan, while ensuring a recipe suitable for those with gluten intolerance. Perfect to accompany Chicken Tikka Masala or an Indian curry , you'll quickly become a fan of these naans.
Ingredients
Preparation
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Activate the yeast: In a small bowl, mix the lukewarm water with the sugar and the baker's yeast. Let it sit for 5 to 10 minutes until a foam forms on the surface, a sign that the yeast is activated.
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To prepare the dough: In a large bowl, combine the gluten-free flour, xanthan or guar gum, psyllium husk, and salt. Add the activated yeast, yogurt, and oil. Mix well to form a soft, slightly sticky dough. If necessary, add a little water or flour to adjust the consistency. Cover the dough with a clean tea towel and let it rise in a warm place for about 1 hour, until it has doubled in size. It won't rise as much as dough made with gluten. If the dough is too wet, add a tiny bit more gluten-free flour.
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To shape the naans: Gently deflate the dough by pressing on it. Divide the dough into 6 equal portions. At this point, add the cheese to the center of each portion, if using, and fold it over. Roll out each portion into an oval or round shape on a lightly floured surface, if necessary.
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Cooking the naans: Heat a non-stick frying pan or griddle over medium-high heat. Place a naan in the hot pan. When bubbles form and the bottom is golden brown (about 1 to 2 minutes), flip it and cook the other side. Repeat with the remaining naans.
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Finishing: Brush the hot naans with melted butter or ghee.
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Add, if desired, nigella seeds, sesame seeds, garlic or garnish the inside before cooking with grated cheese or Laughing Cow cheese.
