I found the most wonderfully easy and great tasting gluten-free naan bread receipe over the weekend and am excited to share it with you. For the past few years I had been using a recipe that called for garbanzo bean flour and it was easy, but definitely had the strong taste of garbanzo. Because there was no yeast it was a very flat bread. I definitely like the results of this one much better!
30 Minute GLUTEN-FREE NAAN BREAD:
1/2 C. warm Water
1/4 C. Unsweetened coconut milk
2 tea. Yeast
1 T Sugar
2 Cups Gluten-Free Flour Mix (I used Bob’s Red Mill 1-for-1 Gluten Free Flour Mix)
3/4 tea. Salt – (I’m sodium sensitive so I used Kosher Salt and only 1/4 tea)
1 Egg Slightly Beaten
1/8 tea. Garlic Powder
1/8 tea. Onion Powder
Combine: Warm water, coconut milk, yeast, and sugar – set aside
In a Mixing Bowl Combine: Flour, Salt, Seasonings – Whisk to Blend
Add Liquid Mixture and Eggs and stir by hand til batter is thin (like the consistency
of pancake batter).
Cover bowl with a damp clean kitchen towel or paper towels and let sit 25 minutes.
*Spoon onto a Medium-High Griddle, using a little coconut oil for each naan piece.
COOK 2-3 minutes on each side
*My mixture got thicker than I expected to I just added a little water at a time until I got the consistency I wanted. I also added dried onion flakes.
I used a Tikka Marsala sauce over peas, cauliflower, and chicken chunks and served the bread with it.
My husband described it as “the BOMB!” I hope you enjoy it as much as we did!