Best Soft Gluten Free Naan Bread Indian Flatbread Recipes

Gluten-Free Naan / Roti (Indian Flat Bread) - Version #1 image

Provided by Whats Cooking

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

150 ml tepid whole milk
275 g rice flour
60 g tapioca flour
1/2 teaspoon salt
1 teaspoon gluten free baking powder
2 teaspoons caster sugar
2 teaspoons active dry yeast
2 teaspoons vegetable oil
150 ml plain yogurt
1 egg, lightly beaten
1 teaspoon xanthan gum
ghee (optional) or olive oil (optional)

Steps:

In a bowl mix tepid milk with 1 teaspoon sugar and the yeast, then sit bowl in warm place for 4-5 minutes.
Sift the flours, Xanthan gum, salt, baking powder into a bowl or food mixer. Add remaining sugar, oil, yogurt, egg and mix until smooth.
Preheat oven to the highest setting. Make dough into 6 equal sized balls. Roll out balls into a tear shape that is ¼ inch thick (use rice flour if necessary to prevent sticking).
Preheat a heavy baking tray in oven. Remove tray and put the naan on it. Return to the oven for 3 minutes or until the naan puffs up and turns light brown. Place tray under the broiler 30 seconds to 1 minute for extra browning.
Brush with ghee or olive oil before serving.

Soft Gluten Free Naan Bread (Indian Flatbread) image

Provided by glutenfreerecipebox

Time 35m

Yield 7 naan bread, 7 serving(s)

Number Of Ingredients 14

1/2 cup water, heated to 110 degrees F
1 tablespoon honey or 1 tablespoon agave syrup
2 teaspoons instant yeast
1/2 cup buttermilk
3/4 cup rice flour
3/4 cup brown rice flour
3/8 cup potato starch, plus more for dusting
3/8 cup cornstarch
2 teaspoons guar gum or 2 teaspoons xanthan gum
1 1/2 teaspoons salt
1/4 teaspoon baking powder
1/4 cup cooking oil
2 large eggs, beaten (or use gluten free egg replacer or substitute)
unsalted butter, for buttering tops of naan (or Earth Balance spread)

Steps:

If using milk, whether cow's or rice milk, with vinegar, mix and set aside for 15 minutes until thick. If it does not reach the consistency of butter milk, use less than 1/2 cup.
Add warm water to a medium sized bowl; add sugar or honey; stir to dissolve; add yeast; stir; and set aside until frothy, about 5 minutes. If it does not bubble start over with fresh yeast.
In a large bowl, add remaining dry ingredients; whisk thoroughly.
Add buttermilk, beaten eggs, to yeast mixture; whisk well.
Add dry ingredients to wet ingredients; using a rubber spatula, stir until it reaches a soft dough the consistency of creamy mashed potatoes; allow to rest for 20 minutes.
Scatter 2 tablespoons potato starch to a clean, flat surface; scoop 1/3 cup at a time of dough; add to floured surface; knead with dusted hands; shape into a disk as wide as your spatula.
Using a wide, thin spatula, transfer to preheated cast iron skillet.
Using the back of your fingers or a pastry roller dusted with starch, immediately flatten and distribute dough in pan working from the center, moving outwards.
Fry on each side for approximately 2 1/2 minutes; coat tops of fully cooked naan with salted butter.
Repeat with remaining dough adding additional potato starch as needed for kneading.
Serve warm and store uncooked dough covered in the refrigerator for up to 3 days.

Nutrition Facts : Calories 289.3, Fat 10.1, SaturatedFat 1.7, Cholesterol 53.8, Sodium 557.8, Carbohydrate 43.8, Fiber 2.1, Sugar 3.8, Protein 5.7