- 1 cup gluten-free all-purpose flour (the blend I use has xanthan gum in it)
- 1/2 cup tapioca starch, plus more as needed
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 egg
- 1/4 cup warm water, plus more as needed
- 1 tablespoon olive oil, plus more for brushing
- 1/4 cup fresh minced garlic, optional
- 1/4 cup fresh chopped parsley, optional
- Combine all the dry ingredients (gluten-free all-purpose flour, tapioca starch, baking powder, and salt) in a large mixing bowl.
- In a medium bowl, whisk the egg, water, and olive oil together until combined.
- Pour the wet mixture bit by bit into the bowl with the dry ingredients and mix with a spoon until you get a soft, pliable dough. (If the dough is too dry, add a sprinkle of warm water at a time, and knead until pliable. If the dough is too wet, add a sprinkle of tapioca starch until dough is no longer too sticky to handle).
- Use gluten-free floured hands to shape it into a round disc and cut it into 8 equal portions as you would a pizza.
- Flatten each dough portion with your fingers until roughly 1/8-inch thick. You want the dough to be as thin as possible without breaking so the naan doesn’t get too thick.
- If using garlic and parsley, mix the fresh garlic and parsley together in a small bowl, and press around 1 teaspoon of garlic-parlsey mix evenly on both sides of each piece of flattened dough.
- Heat a cast iron skillet over high heat and once hot, brush the skillet with olive oil. Place a piece of flattened dough in the middle of the skillet and let it cook for approximately 40 seconds until air bubbles start to form at the surface of the dough and the bottom starts to char slightly. Brush the top of the dough with olive oil, flip it over, and let it cook for another 40 seconds before removing it from the skillet and placing it on a plate and covering it with a kitchen towel.
- Repeat until all the naan is cooked and serve warm.
Water: You may substitute the water for the same amount of non-dairy milk (such as cashew milk or almond milk). If you’re not lactose-intolerant, go ahead and use cow’s milk.
Xanthan Gum: The GF all-purpose flour blend I use in this recipe has xanthan gum in it already. However, if you are opposed to using xanthan gum, I don’t think it should be an issue to leave it out as the tapioca starch has binding gum properties.
Tapioca Starch: You can substitute tapioca starch for the same amount of arrowroot starch. Basically this starch is necessary to give the naan bread a chewy texture.
Baking Powder: I recommend using aluminum-free baking powder to prevent any “metallic” taste that may be present especially when making a recipe that requires baking powder in high quantities to give it the yeast-free rise.
Cast Iron Skillet: I believe using a cast iron skillet will yield the best results, as cast iron mains high heat well and for a long time. However, if you don’t own a cast iron skillet, simply make sure to heat up your skillet very well before cooking the naan.
Adapted from: Tea for Turmeric
- Category: Bread
- Method: Stovetop
- Cuisine: Asian
Keywords: gluten-free naan bread, dairy-free naan bread, easy gluten-free naan recipe, no-yeast naan recipe