‘One plate Paneer masala with Garlic Naan please‘
I think every Indian food lover can relate to these lines told at every Indian Restaurant.
Since the time I have gone gluten free, Naan has been off my table.Sad but true.
I missed the pillowy,stretchy naan bread infused with garlic alongside my creamy curries.
I knew I had to find an alternative.And the results were incredible.
Friends, behold, gluten-free naan made in 1 bowl in less than 30 minutes with simple kitchen staples is here for you. It’s the gluten-free naan of your dreams, pair well, with so many dishes and keeps well for 2-3 days.
Lets us see how it is done!!
How to make Gluten Free Naan
Naan is traditionally made with all-purpose flour which is not gluten-free. Gluten provides that stretch which can be tricky to replicate with gluten-free alternatives. But we went for several trials and errors. Not only did we want to make it stretchy and soft we wanted to add that extra boost of nutrition through healthy alternatives.
And we did it so well!!
For this recipe we used oats flour as a base and body while tapioca flour for its fluffiness and stretchability.
This gluten-free version is not authentic but tastes so delicious if not any better.No added calories, no gluten, and can be easily made with kitchen staples.
Traditionally naan is made in a clay oven called ‘tandoor‘, but in simple home conditions, a cast iron skillet and open fire (for smokiness) work well.
We hope you will love the recipe as much as we did as these are
- So Soft.
- And so Versatile.
Enjoy these delicious naans as a side topped only with butter or snack around when you feel hungry, These pair beautifully with any Indian-inspired dishes.
Like Chana Masala
Egg Moong Dal
Garlic Naan (Bread)
Fluffy Gluten-Free naan is ready in less than 30 minutes and so delicious.It’s pillowy, soft, and undetectably gluten-free. Perfect for pairing with Indian curries
- 1 cup oats powder
- 1/2 cup tapioca flour
- 2 teaspoon olive oil
- 2 tablespoon thick yogurt
- 1 teaspoon instant yeast
- 1-1.5 teaspoon sugar
- 3-4 tablespoon lukewarm water
- Garlic butter
- 1 tablespoon garlic chopped finely
- 2 tablespoon salted butter
- 1 teaspoon of coriander chopped
- Mix the dry ingredients like oats, tapioca flour, salt, yeast, sugar, and mix lightly to combine.
- Add olive oil, yogurt, and water and knead into a soft dough.
- Add more water if needed.
- Make a soft dough and cover and keep aside for 30 minutes.
- Knead the dough lightly and divide it into 4 parts.
- Roll into a naan-shaped bread. Heat a cast-iron skillet.
- Cook on both sides on a warm skillet.
- Then cook on open fire lightly for that smokey effect, an optional step but really worth it.
- Brush warm garlic butter on the top and serve warm.
- The naan should be cooked on both sides and at medium heat for maximum flavour and results.
- Unfinished edges will be there as the naan lack gluten.
- Add equal proportions of tapioca and oats in case you prefer softer naans.
- Arrowroot or cornstarch can be used in the case of tapioca flour.