If you are a curry lover like me i was thrilled that i could include a yummy naan bread with my meal! After experimenting i have come up with a wonderful gluten free and even gluten free and dairy free version. Even the non gluten free family thought they tasted good and that’s a great test!
These are really delicious and i would say relatively easy to make. I love putting ghee and corriander and garlic ontop once cooked but you could change this and make chilli and garlic, roasted cumin seeds or just plain.
As a note – if you are cooking these gluten and dairy free they do not puff up but still taste delicious.
Gluten Free Naan Bread (and dairy free version)
- baking tray
- large bowl for mixing
- 450 g Gluten Free Plain Flour I have used Doves Farm
- 1 tsp salt
- 1 tsp baking powder ensure this is gluten free
- 200 ml milk or dairy free milk – oat milk or other dairy free alternative milk note that not all milks work so go for something like hemp or oat and you may need to experiment with the rest
- 1 large egg
- 100 ml yogurt coconut yogurt or other dairy free yogurt
- 1 tbsp caster sugar
- 1 small bunch of coriander
- ghee you may want to use dairy free butter option
- garlic to taste
- measure the flour into a bowl, with the salt and the baking powder and mix to combine.
- In a jug, whisk together the egg, milk, yogurt and sugar.
- you can do this in a large bowl or on a clean surface. Make a well in the centre of the flour and pour the liquid mixture slowly to combine with the flour mixture bringing it into the centre slowly to make it a slightly sticky mixture when it has combined. Then move it onto a clean counter top with some flour and work it for 5 minutes and kneed it until smooth.
- Place it in a clean oiled bowl and cover with cling film for 30 minutes to rest.
- Preheat a metal baking tray under the grill for 5 minutes so its very hot.
- Remove the dough from the bowl and cut it until 8 equal pieces on a floured surface. Roll out each piece on a floured surface into teardrop shape about 3mm thick.
- Lift the dough from the surface and place on the hot baking tray and place under the grill and watch it puff up (please not that the gluten free and dairy free nann do not puff up but still taste delicious) when it is browned turn over and repeat and remove onto a board and brush while hot with melted ghee and crushed garlic and sprinkle with chopped coriander. Repeat the process with remaining naan breads.