Gluten-Free Naan Bread on wooden board with coriander
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Really Easy Gluten-Free Naan Bread {no yeast, no xanthan gum}

This Gluten-Free Naan Bread is incredibly easy to make. You can whip the recipe up in the time it takes for your curry to cook. You can make it on the hob in a few minutes and you don’t need any yeast or xanthan gum. Simple and quick. You can be dipping your bread into your curry in no time.
Prep Time8 mins
Cook Time8 mins
Resting time30 mins
Course: Bread
Cuisine: Indian
Servings: 4 people
Calories: 316kcal
Author: Georgina Hartley

Ingredients

  • 100 g almond flour
  • 100 g cassava flour
  • 1 teaspoon black onion seeds
  • ½ teaspoon salt
  • ½ teaspoon sugar
  • 2 teaspoons baking powder
  • 30 g butter melted
  • 90 g natural yoghurt
  • 1 egg lightly beaten
  • 1 tablespoon fresh coriander chopped finely

Instructions

  • Whisk together the flours, onion seeds, salt, sugar and baking powder in a large mixing bowl.
  • Add half of the melted butter to the flour mix with the yoghurt and egg.
  • Bring the dough together with your hands and knead into a smooth ball.
  • Wrap the dough in cling film and leave for 30 minutes on the side in your kitchen.
  • Heat up a wide flat bottomed pan.
  • Divide the dough into 4 then roll each out into a teardrop shape. Roll the dough in between two sheets of cling film, shaping and patting to repair any tears.
  • Heat each naan in the hot dry pan for about 45 second - 1 minute on each side or until brown spots start to appear underneath.
  • Brush the naan breads with the rest of the melted butter and sprinkle with coriander. Serve immediately.

Notes

  • This recipe was developed using medium sized eggs.
  • You can make this recipe dairy-free by swapping the melted butter for coconut oil and the natural yoghurt for coconut yoghurt.
  • The 30 minute resting time is not essential but it does help the flours to settle together and create a more cohesive dough to roll out.
  • Since the dough is susceptible to cracking and tearing then best results are achieved rolling the dough out in between two sheet of cling film.
  • The naan breads don’t keep well and are best eaten straightaway.

Nutrition

Calories: 316kcal | Carbohydrates: 28g | Protein: 8g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 60mg | Sodium: 373mg | Potassium: 252mg | Fiber: 3g | Sugar: 3g | Vitamin A: 269IU | Vitamin C: 1mg | Calcium: 210mg | Iron: 3mg