My parents served whole wheat bread with butter for every meal. It was just what we did! I got in the habit of dipping my bread in soups, stews, and pasta. I loved it. I think that is why it is so comforting for me to have some sort of bread with every soup I make. It takes a little more effort to make the bread now that I am gluten-free, but it is so doable and so worth it. Bring on the comfort food!!
How to Make Gluten Free Garlic Naan Bread
Equipment Needed:
Mixing bowl and Spoon
Parchment Paper or Tortilla Press
Instructions:
Using a mixing bowl, add all dry ingredients and stir to combine.
Add water and mix until a soft dough forms. Add more water as needed. Let sit for 10 minutes.
Preheat a cast iron skillet or other non-stick pan over medium heat.
Form the flatbread by making 1-2 inch balls and then flatten them in a tortilla press. Also, they can be flattened between two sheets of parchment paper. Add a small amount of olive oil to the parchment to prevent sticking. Press with a flat-bottomed saucepan on top of the parchment paper.
Add the naan to the skillet by removing the top parchment paper and then flipping the naan that is still on the bottom parchment sheet onto the pan. Remove the parchment paper slowly to prevent it from sticking.
Cook the naan on the skillet for 1-2 minutes and then flip and cook for another 1-2 minutes. I will be browned and crisp yet soft in the middle. Repeat for the remainder of the naan.
Enjoy!
Gluten Free Garlic Naan Bread
Description
This flatbread also happens to be grain-free for an added bonus. It pairs perfectly with dals, curries, and can be used for a wrap–the possibilities are endless! It is simple to make, is thick yet pliable, and is so delicious!
Ingredients:
Instructions
-
Using a mixing bowl, add all dry ingredients and stir to combine.
-
Add water and mix until a soft dough forms. Add more water as needed. Let sit for 10 minutes.
-
Preheat a cast iron skillet or other non-stick pan over medium heat.
-
Form the flatbread by making 1-2 inch balls and then flatten them in a tortilla press. Also, they can be flattened between two sheets of parchment paper. Add a small amount of olive oil to the parchment to prevent sticking. Press with a flat-bottomed saucepan on top of the parchment paper.
-
Add the naan to the skillet by removing the top parchment paper and then flipping the naan that is still on the bottom parchment sheet onto the pan. Remove the parchment paper slowly to prevent it from sticking.
-
Cook the naan on the skillet for 1-2 minutes and then flip and cook for another 1-2 minutes. I will be browned and crisp yet soft in the middle. Repeat for the remainder of the naan.
Equipment
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Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 190kcal
- % Daily Value *
- Total Fat 9g14%
- Protein 4.4g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Other flours I have used for this recipe include buckwheat and sorghum. Experiment to see what tastes the best to you!
