For weeks I have been trying to find the time to convert a naan recipe to gluten free that I found on the beautiful blog Indian Simmer by Prerna. Today I finally did it and cannot believe I procrastinated—it is easy and quite delicious.
Go to her site first and savor her gorgeous photography and then come back here for the adapted gluten free recipe and my beginner photographs…ha! There are so many uses for naan, I can see serving this with an evening meal just to have some delicious bread with a salad. Visit Indian Simmer often for new ideas that you can adapt, her Malai Kofta looks good too!
Gluten free conversion for naan bread
I obviously had to change the flour for the gluten free version and the cooking time had to be adjusted a little since the gluten free naan does not bubble up as in Prerna’s wheat-based recipe. Please try it you will be very glad to savor this yummy, versatile bread. Next time I make it I am going to try a thinner version so it will be more authentic but what I show in these photos reminds me of pita bread. Her recipe says you need to knead the dough but since we are making it without gluten that isn’t a necessary step. Instead I have you fold the dough several times in a similar fashion to making biscuits (the reason you do it for the biscuits is to be sure the butter is fully distributed) so I imagine the same concept works here.
You can flavor your naan with various herbs. Prerna suggests cumin naan, garlic naan, butter naan and some topped with cilantro greens.
1 cup millet flour
1 cup Multi Blend GF Flour Mix
2 teaspoons guar gum or xanthan gum
1/4 tsp salt
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tbsp sugar
1/2 cup of warm milk
1/2 cup of yogurt
1/2 tbsp oil
Mix all the dry ingredients together and make a well in the flour.
Mix milk, yogurt, and oil together and pour about half of it into the well and slowly combine it together until a soft dough forms. (There’s not an exact amount of liquid that should be added to the exact amount of flour to make a perfect dough.) The dough should be soft enough for you to be able to dig your finger into it without applying any pressure. If dough sticks to hand too much then use little bit of oil on hand and then punch into the dough.
Cover with damp cloth and let it sit in a warm place for at least 2 hours.
Place dough in between two large pieces of plastic wrap on the counter. Using the plastic wrap allows you to manipulate the dough without it sticking to the counter top. Shape the dough into a large rectangle and fold it into thirds, pick up the dough and turn it so you can fold it into thirds again. Throughout this process you will be removing the plastic wrap so you can fold the dough and placing it back on top as needed to manipulate the dough.
Divide the dough into 8 small balls and flatten the balls between the plastic wrap to make 8 naan shaped rectangles about 1/4 inch thick.
Sprinkle one side of the bread with a little seasoning of your choice: cumin, garlic, butter, cilantro etc. Place seasoned side down on plastic wrap. Brush the other side with water.
Heat a heavy skillet (one with a lid). When skillet is very hot place the naan wet side down and cover it with a lid. Let it cook for about one minute. When it is cooked it will release from the pan with a spatula. Cook the other side of the naan over the direct flame of the burner using tongs. When you see some charred brown spots then you know that the naan is done. It helps to support the naan between the tongs as in the photo above.
Prerna says to smother butter on your naans and when you taste them you’ll know what a peaceful life means!