This gluten free naan bread is made further delicate and tender with yogurt, eggs and a little bit of butter or ghee within the dough.
Pillow delicate, chewy, and filled with taste, I hold this versatile dough in my fridge for days, then fry it up in a pan in minutes on a busy weeknight!
my take
Nicole’s Recipe Notes
- Taste: made with plain yogurt and butter for a barely tangy style and refined richness.
- Texture: Tender and pillowy delicate, with golden brown spots that add some crispness.
- Simple to deal with: We start with a comparatively moist dough, and form with loads of further flour so it is easy, pliable, and straightforward however by no means powerful.
- Make forward: Let the dough rise and work with it straight away, or retailer it within the fridge for days, then form and fry in minutes.
Recipe components
- Gluten free flour: This bread requires an everyday all function gluten free flour mix like Higher Batter’s authentic mix or Nicole’s Finest multipurpose, with added xanthan gum, not a gluten free bread flour or different specialised mix.
- Sugar: Only a contact of sugar helps improve the flavour, tenderize the bread, and feed the yeast. You’ll be able to substitute it with half as a lot honey, and cut back the water by 1 tablespoon.
- Yeast: I choose instantaneous yeast, additionally known as breadmaker’s or rapid-rise yeast, since you needn’t dissolve it first in water. It provides rise and taste.
- Salt: Enhances and brightens different flavors and helps management yeast growth.
- Cream of tartar: Helps assist the rise of the bread, and enhances the tangy taste of the yogurt. You’ll be able to substitute it with 1/2 teaspoon lemon juice or white vinegar.
- Egg and egg white: Assist bind the bread, add richness and assist rise.
- Butter: Provides moisture, tenderness and taste.
- Plain yogurt: Provides richness, moisture, and a tangy taste.
- Water: Even should you do not plan to let the bread rise at room temperature, make certain the water is heat or the components will not mix effectively within the mixer.
Tips on how to make gluten free naan bread
One of the simplest ways to make a easy dough is to make use of a stand mixer fitted with the paddle attachment. If you do not have one, attempt pulsing the dough in a big meals processor with the plastic blade, or mixing as vigorously as potential in a bowl with a spoon.
Within the mixer bowl, place the gluten free flour mix with xanthan gum, salt, cream of tartar, and sugar, and whisk to mix effectively. Whisk within the yeast individually.
Add melted butter, an egg, egg white, and heat water. Combine on low pace at first, then on medium pace for about 3 minutes till the dough is effectively mixed. It’ll look shaggy and be fairly moist.
Place the dough in a tightly sealed container, and refrigerate in a single day or as much as 5 days. The dough will rise slowly within the fridge, within the container. Or you possibly can let it rise for about 45 minutes or till practically doubled, then chill and form.
Divide the dough into 8 equal items, or simply separate out just a few items of about 100 grams every. The dough will appear fairly shaggy and moist. Sprinkle every bit generously with extra flour and form it right into a spherical by transferring it round together with your palm in circles.
Start to roll it into an extended oval about 3 inches huge and 5 inches lengthy. If the dough appears fragile and too sticky, collect it again collectively, and work in some extra flour.
Warmth a forged iron or different heavy-bottom skillet, warmth over medium warmth, and grease it generously. Place the formed dough within the heart, fry on one aspect for 30 seconds, flip and fry till very frivolously golden brown, then flip again and end frying.
My Professional Tip
Professional ideas
Work with chilly dough
You may make the bread the identical day, or let it rise within the fridge for as much as 5 days. If you happen to’d prefer to make it the identical day, let it rise, lined tightly, for about 45 minutes or till practically doubled in quantity. This step is designed to let the yeast develop some taste, and to permit the flour to soak up moisture, making the dough simpler to deal with.
Flour the moist dough generously
It is a comparatively moist dough (until you have used a really starchy flour mix). The flour will soak up a number of the moisture should you chill it for just a few days, nevertheless it ought to nonetheless be cheesy to the contact. Whether it is, do not be afraid to sprinkle extra flour and add it to the dough till you possibly can roll it with out its sticking to the floor. You want to have the ability to elevate it into the pan.
Warmth the pan correctly
If the pan is not scorching sufficient, or the dough is rolled too thick, it will not bubble. If you happen to’re involved, cowl the skillet. However do not make the skillet screaming scorching, or it will simply burn the bread. As soon as it bubbles, flip it to the opposite aspect. Place a forged iron skillet or medium warmth, a nonstick skillet over medium-low warmth.
Use a spatula for even frying
To ensure that all of the dough comes into contact with the new skillet, I am going to sometimes press down on the dough with my spatula. It ought to puff proper again up. Flip and cook dinner just a few instances till the dough appears puffy at the least in spots and cooked via if you view it from the aspect.
Ingredient substitutions
Dairy free
To exchange the butter or ghee on this recipe, attempt vegan butter or further virgin olive oil. If you happen to select olive oil, the dough is a bit softer and more durable to form, although.
As a substitute of normal plain yogurt, attempt your favourite nondairy plain yogurt. Simply make sure you just like the style of no matter model you select, since you will style it within the bread. My favourite model is Forager, and So Scrumptious can be actually good.
Egg free
Attempt changing the entire egg with a “chia egg” (1 tablespoon floor white chia seeds + 1 tablespoon lukewarm water, blended and allowed to gel), Bob’s Crimson Mill egg replacer, or “Simply Egg” model refrigerated plant egg replacer. For the egg white, attempt 1/4 cup aquafaba (the brine from a can of chickpeas/garbanzo beans).
Yeast
There isn’t a substitute for yeast in a yeast bread recipe. As a substitute, attempt our yeast-free gluten free pita bread, or gluten free yeast free pizza, and form it right into a naan-style dough.
You need to use lively dry yeast as a substitute of instantaneous yeast. You want 25% extra yeast by weight (right here, a complete of 10 grams lively dry yeast). Simply you’ll want to let the lively dry yeast dissolve in 1/4 of the nice and cozy water from the recipe first, after which add it in if you add the remainder of the water to the dough.
- 2 ½ cups (350 g) all function gluten free flour mix, (See Recipe Notes), plus extra for sprinkling
- 2 ½ teaspoons xanthan gum, omit in case your mix already incorporates it
- ½ teaspoon kosher salt
- ¼ teaspoon cream of tartar
- 4 ½ teaspoons (18 g) granulated sugar
- 2 ¼ teaspoons (8 g) instantaneous yeast
- ⅓ cup (76 g) plain yogurt, at room temperature
- 3 tablespoons (42 g) butter or ghee, melted and cooled
- 1 (50 g (weighed out of shell)) egg, at room temperature, crushed
- 1 (25 g) egg white, at room temperature
- ¾ cup (6 fluid ounces) heat water, about (95°F)
- Ghee or virgin coconut oil, for frying
Stop your display from going darkish
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Within the bowl of your stand mixer fitted with the paddle attachment, place the flour, xanthan gum, salt, cream of tartar, and sugar, and whisk to mix effectively. Add the yeast and whisk once more to mix.
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Add the yogurt, butter or ghee, egg with egg white, and the water, and blend on low pace with the paddle attachment till simply mixed. As soon as the water has been absorbed, flip the mixer as much as medium pace and blend for about 3 minutes.
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The dough will most definitely be fairly fluffy however will come collectively and thicken, nevertheless it won’t flip into a totally built-in ball of dough by itself.
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Flip off the mixer, scrape the dough off the edges of the bowl with a spatula, and gently press it right into a ball. Place the dough in a greased bucket with a lid (or a bowl with a lid or one you possibly can cowl very tightly), and canopy tightly.
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If you happen to plan to make naan the identical day, place the dough in a heat, draft-free spot to rise till it’s practically doubled in quantity, about 45 minutes. Refrigerate the dough for at the least quarter-hour to make the dough simpler to deal with.
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Alternatively, place the well-sealed container within the fridge for as much as 5 days, and work with the dough straight from the fridge.
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As soon as the dough has completed rising, flip it out onto a frivolously floured floor and sprinkle frivolously with extra flour.
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Divide the dough into 8 items. It’s also possible to simply scoop out or pull off just a few items, every a bit lower than 100 grams in weight.
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Working with one piece of dough at a time, flour it generously and form it right into a easy spherical on a floured floor by transferring your palm in a round movement on a floured floor.
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Use a rolling pin to roll the dough into an elongated oval about 3-inches by 5-inches (and about 3/8-inch thick). If the dough tears simply and appears fragile, collect it collectively once more, work in some extra flour, and roll it once more.
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When you’re shaping the dough, place about 1 tablespoon of ghee or virgin coconut oil in a forged iron skillet, and soften over medium warmth. It’s also possible to use a nonstick skillet, however warmth to medium-low.
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Carry the primary piece of formed dough up and place within the heart of the heated skillet. Fry on one aspect till giant blisters start to kind (about 30 seconds).
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Flip and fry till the underside is golden brown and starting to blister. Flip the bread once more and cook dinner till browned throughout, about one other 45 seconds.
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Take away to a paper towel or tea towel, and canopy the dough to retain the warmth and moisture.
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Repeat with the remaining items of dough, including extra fats to the skillet as essential. Stack the items of naan one on prime of one other, maintaining them lined with a tea towel to keep up freshness. Serve heat.
Serving: 1piece of naan | Energy: 281kcal | Carbohydrates: 39g | Protein: 5g | Fats: 11g | Saturated Fats: 7g | Polyunsaturated Fats: 0.5g | Monounsaturated Fats: 3g | Trans Fats: 0.2g | Ldl cholesterol: 47mg | Sodium: 205mg | Potassium: 80mg | Fiber: 3g | Sugar: 3g | Vitamin A: 171IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 0.2mg
Diet data is robotically calculated, so ought to solely be used as an approximation.
make forward/leftovers
Storage directions
All bread is contemporary proper after baking, so it is best to form and cook dinner this bread proper earlier than serving. It’ll, nonetheless, keep contemporary for at the least a day wrapped in moist paper towels in a sealed container at room temperature.
For longer storage, let the bread cool fully, wrap every bit tightly in freezer-safe wrap, and freeze for as much as 3 months. Defrost at room temperature or in a microwave oven at 50% energy for 45 seconds to 1 minute.
To refresh bread whether or not it has been frozen or not, sprinkle it with lukewarm water and place it in a 300°F oven to refresh. It’s also possible to use a dry forged iron skillet over medium warmth, or nonstick skillet over medium-low warmth.
FAQs
Sure! A forged iron skillet holds warmth very well at a constant temperature so your bread cooks quick and does not burn simply. If you do not have one, you need to use a nonstick skillet and simply hold your pan on medium-low warmth. Grease it anyway, although, since that may add colour to the bread.
Plain yogurt has extra moisture than Greek yogurt, so if you wish to use Greek yogurt, you’d have to skinny it out with some milk till it is the identical consistency as plain yogurt. It will not be precisely the identical, however should you add the correct amount, it ought to work.
You’ll be able to attempt baking them on a pizza stone should you hold the formed dough on parchment paper. I might attempt baking them such as you do gluten free pita bread, at 400°F for 3 to 4 minutes whole.
No, you needn’t give the dough further time to rise after shaping. The lengthy, first rise right here is for taste growth, and many of the rise within the formed naan is when it fries within the pan.
