Indian food is a staple in our house but ever since going gluten free we have missed having naan bread to go with our meal. So with my mom in town, while I was making Crockpot Butter Chicken she decided to try and make us some gluten free naan bread.
It was nice to have bread again with our meal to dip into the curry. Does this naan bread taste exactly like the original? No, but I’ve decided that some naan is better than no naan.
- 1/2 cup water, heated to 110°F
- 1 tbsp honey
- 2 tsp instant dry yeast
- 1/2 cup buttermilk (or 1 tbsp apple cider vinegar + enough milk to make 1/2 cup)
- 3/4 cup white rice flour
- 3/4 cup brown rice flour
- 1/4 cup + 2 tbsp potato starch plus more for dusting
- 1/4 cup + 2 tbsp cornstarch
- 40grams (approx. 6 tsp ) Pixie Dust (chia seeds, flax seed and psyllium husks)
- 1 1/2 tsp fine sea salt
- 1/4 tsp baking powder
- 1/4 cup Nutiva Organic Coconut Oil
- 2 large organic eggs, beaten
- unsalted butter for buttering tops of naan
If using milk and vinegar mix together and set aside for 15 minutes until thick. If it doesn’t reach the consistency of butter milk, use less than 1/2 cup. If using buttermilk let sit for 10 minutes.
Add warm water to a medium sized bowl, add honey and 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 separate, large bowl, add remaining dry ingredients and whisk thoroughly. Add buttermilk, oil, and beaten eggs, to yeast mixture; whisk well.
Add dry ingredients to wet ingredients; using a rubber spatula, stir until it reaches a soft dough like consistency and then allow to rest for 20 minutes.
Put 2 tablespoons of potato starch on 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 the size of the palm of your hand. Add additional potato starch, as needed.
Using a spatula transfer dough disks to preheated cast iron skillet or pan.
Using your fingers or a pastry roller, 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.