• ▢2 ½ teaspoons rapid yeast Do not use Red Star Platinum.
• ▢1 teaspoon sugar
• ▢½ teaspoon salt
• ▢¾ to 1 cup water purified, see notes!
• ▢½ cup plain yogurt
• ▢2 tablespoons melted butter
• ▢1 large egg

Topping

• ▢3 tablespoons melted butter
• ▢dash salt
  

  INSTRUCTIONS

  • Add the gluten free flour, salt, sugar, and rapid yeast to a large mixing bowl. Use a whisk to blend them together.
  • In a smaller bowl, add the melted butter, water, yogurt, and egg. Whisk to blend.
  • Pour the wet ingredients into the dry ingredients. Mix the wet and dry ingredients into the dough.
  • Cover the bowl with plastic wrap and rise the dough for 45 minutes. I rise my dough in a warm oven, especially in the colder months. I preheat the oven to 200º F, then turn the oven off. I put the bowl into the oven.
  • Remove the plastic wrap and evaluate your dough. If your dough is really sticky, add more flour. With Cup4Cup I had to add a lot more flour so that it wasn’t too sticky to work with.
  • Break off a piece of dough and place it on a silicone mat. (You can dust it with flour if needed.)
  • Roll the gluten free naan dough. I made mine 1/4 inch thick, but you can make yours thicker if you prefer.
  • Heat a cast iron skillet over medium heat. Drop the rolled dough onto the skillet and cook for a few minutes. Flip the dough over. Adjust the stove temperature hotter if needed to get the charred bubble bumps.
  • Melt some butter in a small microwave-safe dish. Add optional minced garlic. Use a pastry brush to brush butter over the naan, then sprinkle a little salt over the tops. Everyone will love this delicious gluten free naan! It has the same texture and flavor!
  • Serve warm!
    

    NOTES

    1. I tested this recipe with Cup4Cup and my homemade gluten free flour blend. See below for important notes on each. For Cup4Cup only: 360 grams and 3/4 cup water.
    2. I recommend purified water in yeast recipes. Chlorine in tap water can inhibit yeast growth.
    3. For my DIY GF Flour Blend, start with 2 1/4 cups of flour, and expect you may need more water.
    4. Cup4Cup – start with 3/4 cup of water and expect to add more flour. My gluten free flour blend – start with 1 cup of water and plan to add more water.
    5. Be sure to use plain yogurt.
    6. To make this recipe dairy-free, use vegan yogurt and butter.
    7. Store cooked naan in an airtight container in the fridge for up to 3 days, or freeze it in freezer bags.

       Gluten Free Flour Blend Notes:

       I tested my gluten free naan recipe with two different gluten free flour blends.

       • • Cup4Cup – The texture is light and fluffy. This naan is a little more golden, and I think it is because the Cup4Cup has dried milk powder in the blend. This blend was a lot stickier to work with and I had to add almost half a cup of additional flour. Because of this, I reduced the total water amount by 1/4 cup. You will need to dust the silicone mat and rolling pin in flour when making gluten free naan with Cup4Cup flour.
       • • My DIY Flour Blend – My blend needed a lot more water than the Cup4Cup, and I think this is due to the fact it had less starch, so it uses psyllium husk instead of xanthan gum. From a cost perspective, this made it more economical to use this blend because you need less flour. I also did not have to dust my silicone mat when using this blend.

           SPECIAL NOTE

           Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

           NUTRITION

           Serving: 1pieceCalories: 146kcalCarbohydrates: 20gProtein: 4gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 28mgSodium: 146mgPotassium: 46mgFiber: 3gSugar: 2gVitamin A: 176IUVitamin C: 0.1mg