Healthy Gluten Free Naan Bread
A tender and slightly chewy gluten-free naan, made without yeast and perfect for serving with soups or stews.
Ingredients
Dry Ingredients
- 2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp fine sea salt
- 1 tsp sugar or honey
Wet Ingredients
- 1 cup plain yogurt (room temperature)
- 2 tbsp olive oil (plus more for cooking)
- 1 large egg (room temperature)
Optional Flavorings
- 1 tsp garlic powder or chopped fresh herbs for flavor
Instructions
Preparation
- In a bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and sugar until evenly combined.
- In a separate bowl, whisk the yogurt, olive oil, and egg until smooth.
- Add the wet mixture to the dry ingredients and stir until a soft, slightly sticky dough forms.
- If the dough feels too dry, add a teaspoon of water at a time; if too wet, add a tablespoon of flour.
- Let the dough rest for 5–10 minutes so the flour hydrates.
- Lightly flour your work surface with gluten-free flour and divide the dough into 6 equal portions.
- Roll each portion into a ball and then flatten into an oval or teardrop about 1/4 inch thick.
Cooking
- Heat a nonstick skillet or cast-iron pan over medium-high heat and brush lightly with olive oil.
- Cook each naan for 2–3 minutes per side until golden brown spots appear and the bread puffs slightly.
- Stack the naan on a plate and cover with a clean towel to keep soft. Serve warm.
Notes
Use room-temperature ingredients for better dough consistency. Avoid overworking the dough to keep the naan tender. Make adjustments to cooking temperatures as necessary.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 30gProtein: 5gFat: 5gSaturated Fat: 1gSodium: 200mgFiber: 2gSugar: 1g
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