Description
This gluten-free naan bread is soft, pliable, and perfect for dipping, making it an essential accompaniment to your favorite dishes.
Ingredients
- 260 g plain coconut yoghurt (or any plain yoghurt)
- 250 g gluten free self-raising flour
- 1/4 tsp xanthan gum (optional)
- 1/2 tsp gluten free baking powder (optional)
- 1/2 tsp salt
- Garlic infused oil
- Fresh coriander (chopped)
- Additional salt to taste
Instructions
- Add all your ingredients into a bowl and mix together with a spatula until a ball forms.
- Knead the dough briefly to make it smooth. Add a little extra flour if sticky.
- Cut the dough into 5 pieces.
- On a lightly floured surface, roll out each piece to just over 0.5 cm thickness in a naan shape.
- Heat a frying pan with no oil needed.
- Place the rolled dough in the heated frying pan and cook on one side for a few minutes until puffed up.
- Flip the naan and cook for slightly less time on the other side.
- Repeat steps 4-7 with the remaining pieces of dough.
- For garlic naan, drizzle garlic-infused oil on top and sprinkle with fresh coriander while still hot.
Notes
Store leftover naan in an airtight container in the fridge for up to 3 days or freeze for later use.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Pan-frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 naan
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg