Naans traditional flatbreads essential to Indian cuisine, often served with curries and stews. In this gluten-free version, I recreate the soft texture and taste of classic naan, while ensuring a recipe suitable for those with gluten intolerance. Perfect to accompany Chicken Tikka Masala or an Indian curry , you will quickly be fans 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 sit for 5 to 10 minutes until a foam forms on the surface, a sign that the yeast is activated.
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Prepare the dough: In a large bowl, mix the gluten-free flour, xanthan or guar gum, psyllium and salt. Add the activated yeast, yogurt and oil. Mix well to obtain a soft and slightly sticky dough. If necessary, add a little water or flour to adjust the consistency. Cover the dough with a clean cloth and let it rise in a warm place for about 1 hour, until it has firmed in volume. It will not rise as much as dough with gluten. If the dough is too wet, add a little bit of gluten-free flour.
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Form the naans: Lightly degas the dough by pressing on it. Divide the dough into 6 equal portions. At this point, add the cheese to the middle of the dough if you are using it, and fold it. Roll out each portion into an oval or round shape on a lightly floured surface if necessary.
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Cooking the naan: Heat a nonstick 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 remaining naan.
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Finishing: Brush hot naan with melted butter or ghee.
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Add, if desired, nigella seeds, sesame seeds, garlic or garnish the inside with grated cheese or Laughing Cow cheese before cooking.
