November 25, 2023
Gluten Free Naan
Prep time:
10 min
Cook time:
30 min
Total time:
2 hours + rest time
Gluten Free Naan
Elevate your gluten-free and wheat-free dining experience with our Gluten Free Naan, crafted to perfection with Hand + Heart Gluten Free All Purpose Flour (1 to 1). This versatile bread is a game-changer – it rises beautifully, is super easy to make, and stays soft for days, ensuring that every bite is a delightful experience reminiscent of an authentic Indian restaurant.
Picture yourself in a culinary journey where the texture and taste of gluten-free and wheat-free naan rival that of its traditional counterpart. With our gluten free All Purpose Flour, this recipe captures the essence of Indian cuisine, bringing the joy of soft, pillowy naan back to your table.
Whether you’re serving up a homemade curry or creating a flavorful wrap, our gluten-free and wheat-free Naan is here to make your Indian meal come alive again. It’s not just about being gluten-free and wheat-free; it’s about indulging in the authentic textures and flavors that make naan a beloved part of Indian dining.
So, get ready to elevate your gluten free culinary adventures. With Hand + Heart Gluten Free All Purpose Flour (1 to 1), you’ll be creating naan that’s not just a gluten-free and wheat-free alternative but a delicious, soft, and authentic addition to your Indian feast. Get ready to savor the joy of naan that redefines what’s possible in gluten-free and wheat-free baking!
Gluten Free Naan
Prep time:
10 min
Cook time:
30 min
Total time:
2 hours + rest time
Yield:
8 servings
Author:
made by hand, from the heart
Ingredients
- 1 3/4 cups (190g) Hand + Heart Gluten Free All Purpose Flour (1 to 1)
- 1 tablespoons (14g) baking powder
- 1/2 teaspoon (3g) salt
- 2 tablespoons (25g) granulated sugar
- 2 teaspoons ( 6.5g) psyllium husk powder
- 2 1/2 teaspoons (7g) active dry yeast
- 3/4 cup (6oz) warm water (110ºF)
- 1 teaspoon (5g) apple cider vinegar or rice vinegar
- 3 tablespoons (60g) vegetable oil
- 1 large egg, room temperature
Instructions
- In a bowl of a stand mixer fitted with a paddle attachment, combine the gluten free flour,baking powder, salt, sugar, active dry yeast and psyllium husk powder. Whisk until well combined.
- In a measuring bowl add water, vinegar, oil and egg into the bowl and mix
- Add wet ingredients into the bowl of flour mixture and mix on low speed for a few seconds until it is combined. Increase speed to medium-high and beat for 5 minutes. The dough will be wet, smooth and a little sticky.
- Transfer the dough into an oiled bowl. Cover with a plastic wrap place in the refrigerator for at least 2 hours or overnight.
- After dough has chilled, knead on a well floured counter and form into a log. Divide the dough into 8 equal portions. Roll out dough into an oblong shape until it is about 1/4 inch thick and about 7 inch in length.
- Cover the shaped dough with plastic wrap and let rest for 30 minutes.
- On a heavy bottom skillet, heat the pan on medium high heat until smoking. Add the flattened dough on a dry pan and cook about 1 to 2 minutes on each side flipping once or 2x until the dough is dry, bubbles appear and toasted on a few areas. Place on a plate and repeat with the remainder of the dough.
6 Responses
The ingredients list includes yeast, but the instructions don’t have it mentioned, I assume it should be part of the dry mix, but not sure??
In gf baking having a receipe that includes grams is appreciated😊
Hello. Grams (g) measurements are on the ingredients list. And the dry yeast is added to the dry ingredients. Thanks!
Thank you looks great and I will give it a go
What is the point of psyillium husk ? And, can this be made without it ?
Thanks.
Did step 2 include the water? Thanks for the great recipe.
Yes 🙂