Gluten Free Naan Bread

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt provides creaminess with fewer calories.

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is healthier while still adding flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour increases fiber content.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk lowers calories without compromising texture.

Measure 360 grams of gluten-free all-purpose flour.

Add 1/2 teaspoon of salt and 1/2 teaspoon of baking powder to the flour.

Measure 1 cup of water and 1 tablespoon of sugar, stir until the sugar dissolves.

Heat the water to 110 degrees Fahrenheit and add the packet of active dry yeast to bloom.

In a separate bowl, add 1 egg white and 1 whole egg to the flour mixture.

Add 1/3 cup of unflavored Greek yogurt and 3 tablespoons of ghee to the mixture.

Once the yeast has bloomed, slowly pour the water and yeast mixture into the flour while mixing on low speed.

Increase the mixer speed to medium high and whip for 2-3 minutes until fluffy and sticky.

Turn the dough out into an oiled bowl, spray the top with oil, cover, and let rise until increased in size by half, about 1 hour.

After rising, portion the dough into 8 equal pieces, weighing each piece to 99.5 grams.

Lightly flour the bottom of each dough ball before pressing them flat to about 1/4 to 1/2 inch thick.

Heat a cast iron griddle or skillet on medium high heat.

Place the first two pieces of naan onto the oiled griddle and cook for 2 minutes on one side.

Flip the naan and cook for an additional 2 minutes on the other side.

Flip the naan again and cook for 1 minute, then flip once more and cook for another minute.

Check the bottom for a dark enough color before removing from the griddle.

Repeat the cooking process for the remaining dough balls.

Serve immediately or store for up to 3 days, or freeze for longer storage.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens