I love Naan… it can be used in so many wonderful ways. Dip it in hummus, make into a personal pizza, or make a open faced sandwich! Naan,or flatbread, is found all over the world by different names and it works well as a gluten free bread. It is one of my best sellers on Etsy and at our local farmer’s market.
I looked long and hard for a great gluten free naan recipe. Most of them tasted great but the dough was just way to sticky to work with. Gluten free dough tends to be very sticky! My goal was to figure out a way to make great naan that had a dough that was a little easier to work with. After a lot of trial and error I finally did it! This dough can be customized quite a bit to include your milk, oil and flour of choice. For the perfect consistency use the ingredients I list. But I have listed alternatives that work well in the recipe.
Give this amazing gluten free dairy free naan a try and let me know how you like it!
Gluten Free Dairy Free Naan/Flatbread
- 1/2 cup heated water
- 2 tablespoons honey
- 4 teaspoon yeast
- 1/2 cup almond milk ( or milk of choice)
- 1/4 cup non GMO canola oil ( or melted coconut oil, light olive oil)
- 1 teaspoon apple cider vinegar
- 3 large eggs beaten
- 1 and 1/2 cups sorghum flour ( or superfine rice flour)
- 3/4 cup potato starch
- 3/4 cup non GMO corn starch (or tapioca starch, arrow root starch)
- 4 teaspoons xanthan gum
- 1 teaspoon salt
- 1/2 teaspoon baking powder
Put water, honey, and yeast in a two cup glass measuring cup or bowl to let the yeast proof. Once proofed add milk, oil, vinegar, and beaten eggs.
In a separate bowl sift all the remaining dry ingredients into a medium bowl.
Place dry ingredients into the bowl of a stand mixer. Turn on low and slowly add yeast mixture. Once incorporated turn speed to medium and beat for 2-3 minutes. Set in warm area for 30 minutes to rise.
Heat an iron skillet to medium heat.
Sprinkle potato starch onto a small plate. Take 1/3 cup of dough, roll into a ball and place on the plate. Sprinkle the top of the dough with a little bit of the starch and pat out starting in the middle and working your way out until you have a circle.
Lift carefully and place on heated iron skillet.
Cook 1-2 minutes per side until lightly brown on both sides.
Makes 12 servings.
Spread with butter to enjoy immediately.
Store in plastic bag or container. Will stay good for about 4-5 days.
Optional: Add 3 tablespoons of fresh chopped garlic to the wet ingredients before mixing for a wonderful garlic naan!