How I Make Gluten-Free Naan That Tastes Like Real Bread

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.

In a stand mixer, combine 4 cups (560 grams) gluten-free bread flour blend, 1 tablespoon (5 grams) psyllium husks, 3/4 teaspoon instant yeast, 2 teaspoons sugar, 1/2 teaspoon fine sea salt, 3/4 teaspoon baking powder, and 1/2 teaspoon baking soda. Stir to combine.

Add 1/4 cup (60 milliliters) hot water, 1 cup (240 milliliters) warm milk, and 1 cup (240 grams) plain Greek yogurt to the dry ingredients.

Increase the mixer to medium-high speed and knead the dough for 5 minutes until smooth.

Scrape the dough together, cover it, and let it rise in a warm place until doubled in size, then refrigerate overnight.

On a well-floured surface, knead the cold dough briefly and divide it into 8 equal portions, weighing about 52 grams each.

Roll each portion into an oval about 1/4 inch thick, adding more flour as necessary to prevent sticking.

Cover the rolled naan and let them proof for 30 minutes to 1 hour to come to room temperature.

In a small saucepan over medium-low heat, melt 1/4 cup (56 grams) butter and add 1 to 2 cloves of garlic (pressed or finely chopped) and a handful of chopped fresh parsley. Swirl to combine without browning the garlic and set aside.

Heat a cast iron skillet over high heat. Carefully drop in the naan and cover with a lid. Set a timer for 2 minutes.

After 2 minutes, carefully remove the lid, flip the naan, and cover again for another 1 to 2 minutes until fully cooked. Flip a couple more times if necessary to ensure even cooking.

Wrap the cooked naan in a tea towel to keep warm until all are baked. Brush with warm garlic butter before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens