Gluten-Free Naan Bread

Prep Time: 10 Minutes

Total Time: 18 Minutes

EQUIPMENT

Rolling pin

INGREDIENTS  

• 260 g yoghurt I use plain coconut yoghurt, but any plain yoghurt would work

• 250 g gluten-free self-raising flour

• 1/4 tsp xanthan gum optional

• 1/2 tsp gluten-free baking powder optional

• 1/2 tsp salt

TO MAKE A GARLIC AND CORIANDER NAAN (OPTIONAL)

• garlic infused oil

• fresh coriander chopped

• salt

INSTRUCTIONS

1. Add all your ingredients into a bowl and mix. I initially just do this with a spatula and then as it starts to come together I use my hands to ensure it's all pushed into a big ball.

2. Knead the dough briefly so it's smooth and combined (you might need a little flour if it's a bit sticky, but it shouldn't be)

3. Cut the dough into 5 pieces.

4. On a lightly floured surface use a rolling pin to roll out your dough. I roll mine to just over 0.5cm thick in a sort of naan shape!

5. Heat a frying pan - no oil is needed.

6. Carefully lift your rolled dough and place it in the heated frying pan (I like to use my cake lifter to lift the dough). Allow to cook on one side for a few minutes, you should start to see some puffing up.

7. Once some golden browning has occurred, flip the naan and cook for slightly less time on the other side.

8. Repeat steps 4-7 with your other pieces of dough. If there is any flour in your frying pan that might have burnt in the heat, make sure you wipe out the pan in between each naan.

To make the naan a garlic naan

• Brush the naan with a little garlic oil, add some chopped-up fresh coriander and a little salt.