Instant , No Yeast Naan (Gluten Free, Dairy Free)

gluten-free flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour (not gluten-free)

Almond flour adds healthy fats and protein.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is thicker and richer in protein.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers a higher smoke point.

milk

🥗Healthier: plant-based milk

💰Cheaper: water

Plant-based milk reduces dairy intake.

Welcome to the recipe introduction.

Add 1/4 cup of non-dairy yogurt to a mixing bowl.

Pour in 1/2 cup of coconut milk.

Add 2 teaspoons of baking powder and 1/4 teaspoon of sea salt to the bowl.

Whisk the mixture until frothy, ensuring there are no lumps in the yogurt.

Add 1 tablespoon of extra virgin olive oil to the mixture and whisk again until frothy.

Gradually add 1 1/2 cups of King Arthur gluten-free flour to the mixture.

If the mixture is too dry, add an additional 1/4 cup of coconut milk or water until a smooth dough forms.

Knead the dough until it is smooth and slightly sticky, adding more flour if it becomes too sticky.

Once the dough is ready, divide it into about six equal portions.

Shape each portion into a round or oblong naan, ensuring it is not rolled too thin.

Preheat a cast iron pan on medium heat.

Cook each naan for about 1 minute on one side until bubbles form, then flip it over.

Cook for another minute on the other side until brown spots appear.

Optionally, add a dollop of butter or oil on top of the cooked naan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens