GF Naan With Yogurt

Soft, pillowy gluten-free naan bread made with yogurt for tenderness and flavor.

Ingredients

Dry Ingredients

  • 3 cups (about 450g) multi-purpose gluten-free flour blend (or: 1.5 cups chickpea flour, 1.5 cups tapioca starch, 3/4 cup brown rice flour)
  • 1.5 cups almond flour or cassava flour (or other gluten-free flour of choice)
  • 3 teaspoons xanthan gum
  • 4.5 teaspoons baking soda
  • 3 teaspoons sugar
  • 3 teaspoons salt

Wet Ingredients

  • 3 tablespoons flaxseed meal (or 1 egg)
  • 1 cup plain whole milk yogurt (or vegan substitute)
  • 1/4 cup or less warm water or milk (will need much less if using egg)
  • 3 tablespoons olive oil

For Cooking and Topping

  • 1.5 teaspoons nigella seeds (kalonji) — optional
  • Butter or ghee, for brushing
  • Gluten-free flour, for dusting and rolling

Instructions

  1. If using flax eggs, combine (3 tablespoons) flaxseed meal with (2 tablespoons) water in a small bowl and set aside to gel. Skip this step if using an egg.

  2. In a medium bowl, mix together all the dry ingredients: (3 cups) gluten-free flour blend, (1.5 cups) almond flour, (3 teaspoons) xanthan gum, (4.5 teaspoons) baking soda, (3 teaspoons) sugar, and (3 teaspoons) salt.

  3. Add (1 cup) yogurt and (3 tablespoons) olive oil to the flaxseed mixture (or egg) and stir to combine.

  4. Add the yogurt mixture to the dry ingredients, kneading the dough as you go.

  5. Add warm water bit by bit, as needed, making sure it is well absorbed before adding more. Depending on how watery your yogurt is or if you used an egg, you may not need water at all.

  6. Knead for a couple of minutes until the dough is well combined and soft. Cover and set aside for 15 minutes.

  7. Divide the dough into 6 balls. You can do this by rolling the dough into a log shape and slicing it into 6 pieces, or by taking pieces of dough and rolling them into balls. Keep them round or form into a teardrop shape by rolling one end between your hands.

  8. To roll out the naan, use a combination of rolling pin and gently pressing with your hands. Each naan should be around 5-6 inches long and 1/4 inch thick. Use a little gluten-free flour if the dough is sticky. Press in the edges gently to make them smoother.

  9. Heat a tava, griddle, or non-stick pan (preferably cast iron) over high heat. Have butter/ghee and gluten-free flour nearby.

  10. Once you’ve rolled out the naan, sprinkle with (1.5 teaspoons) nigella seeds (kalonji) and lightly press the seeds so they stick to the dough. You can also do this after placing the naan on the skillet.

  11. Place the naan on the hot pan and cook until bubbles form and the bottom develops char spots. Flip and cook the other side.

  12. Brush with butter or ghee while warm and serve immediately.

Notes

  • Cast iron works best for achieving the characteristic charred spots
  • The yogurt adds protein and helps tenderize the dough
  • Nigella seeds (kalonji) are traditional but optional — they add a subtle onion-like flavor
  • Can be kept warm wrapped in a clean kitchen towel
  • Best eaten fresh, but can be reheated in a dry pan
Prep: 20 min Servings: 6 naan