Living in Birmingham UK, famed for its curries, I simply had to find a reliable recipe for gluten free naan. Who doesn’t love mopping curry sauce up with a freshly made naan, or using it as an edible spoon to transport delicious dhal to your mouth? This recipe is an adaptation of one I found here: http://glutenfreeonashoestring.com/naan-bread/ on gluten free on a shoestring, a very good blog I highly recommend.
I found that recipe a little too wet for me to work well (different flours perhaps?), so I’ve changed it about a bit, and added some delicious coriander, because I really like it. So here’s my recipe for gluten free naan, perfect for all your curry needs!
- 1 ½ cup brown rice flour
- ½ cup tapioca flour
- ½ cup sorghum flour
- ½ cup buckwheat flour
- 3tsp ground flaxseeds
- ½ tsp xanthum gum
- ½ tsp salt
- ¼ tsp cream of tartar
- 4 ½ tsp sugar
- 2 ½ tsp quick yeast
- 1/3 cup plain natural yoghurt
- 3 tbsp olive oil
- 1 egg
- 1 egg white
- ¾ cup warm water
- Chopped fresh coriander to taste. (I like a lot!)
- Mix together the flours, flaxseeds, xanthum gum, salt, cream of tartar, yeast, and sugar. Stir to combine.
- Add the yoghurt, olive oil, egg, and egg white. Beat with the paddle attachment of your mixer if you have one, or a spoon if you don’t, until just combined.
Add the water in a steady stream, then continue to beat for about 3 minutes.
- At this point the mixture will still be quite wet. Gradually add teaspoons of all the flours, one at a time, until the mixture starts to pull away from the sides of the bowl. It won’t form a ball of its own accord, but should be less liquid. I found 3 tsps of each flour to be about right, but it will depend on your flours, general humidity etc.
- Press the mixture into an approximate ball, cover, and leave in a warm place for 30 – 40 minutes.
- After this time, separate the dough into eight separate balls of about 95g each, and one little tester. At this point, as you’re rolling the dough into balls, add the chopped coriander to taste.
- Now comes the bit where you will need more flour than you ever thought possible. Heat some olive oil in a flat bottomed frying pan. Lay out a piece of greaseproof paper to roll the balls out into oblongs. Dust it with flour. Now with more flour. And now a little more still. Seriously, this dough STICKS if you’re not careful.
- Place a ball on the floured paper, dust the top with about twice the amount of flour you think you need to use, cover with another piece of greaseproof paper, and roll into a vague oval shape.
- Place the oval in the hot pan, and leave for about 1 minute, until a few large bubbles start to form through.
- Flip over, and cook on the other side for another few minutes, until browned.
- Remove, and repeat with the remaining dough balls. Remember to keep flouring the paper!
This is delicious served with some homemade lentil dhal with toasted cumin seeds. They can be refreshed in the microwave the following day, and I am about to test how well they work once frozen.
Wishing you messy eating success, Halo from the Halo Baking Emporium and Chocolaterie in Moseley Birmingham UK.