This gluten free naan bread is made further gentle and tender with yogurt, eggs and a little bit of butter or ghee within the dough.
Pillow gentle, chewy, and filled with taste, I maintain this versatile dough in my fridge for days, then fry it up in a pan in minutes on a busy weeknight!
my take
Nicole’s Recipe Notes
- Taste: made with plain yogurt and butter for a barely tangy style and delicate richness.
- Texture: Tender and pillowy gentle, with golden brown spots that add some crispness.
- Straightforward to deal with: We start with a comparatively moist dough, and form with loads of further flour so it is clean, pliable, and straightforward however by no means robust.
- Make forward: Let the dough rise and work with it straight away, or retailer it within the fridge for days, then form and fry in minutes.
Recipe substances
- Gluten free flour: This bread requires an everyday all function gluten free flour mix like Higher Batter’s unique mix or Nicole’s Greatest multipurpose, with added xanthan gum, not a gluten free bread flour or different specialised mix.
- Sugar: Only a contact of sugar helps improve the flavour, tenderize the bread, and feed the yeast. You’ll be able to exchange it with half as a lot honey, and cut back the water by 1 tablespoon.
- Yeast: I choose immediate yeast, additionally referred to as breadmaker’s or rapid-rise yeast, since you need not dissolve it first in water. It provides rise and taste.
- Salt: Enhances and brightens different flavors and helps management yeast improvement.
- Cream of tartar: Helps help the rise of the bread, and enhances the tangy taste of the yogurt. You’ll be able to exchange it with 1/2 teaspoon lemon juice or white vinegar.
- Egg and egg white: Assist bind the bread, add richness and assist rise.
- Butter: Provides moisture, tenderness and taste.
- Plain yogurt: Provides richness, moisture, and a tangy taste.
- Water: Even in the event you do not plan to let the bread rise at room temperature, make certain the water is heat or the substances will not mix properly within the mixer.
How one can make gluten free naan bread
One of the simplest ways to make a clean dough is to make use of a stand mixer fitted with the paddle attachment. If you do not have one, attempt pulsing the dough in a big meals processor with the plastic blade, or mixing as vigorously as doable in a bowl with a spoon.
Within the mixer bowl, place the gluten free flour mix with xanthan gum, salt, cream of tartar, and sugar, and whisk to mix properly. Whisk within the yeast individually.
Add melted butter, an egg, egg white, and heat water. Combine on low velocity at first, then on medium velocity for about 3 minutes till the dough is properly mixed. It can look shaggy and be fairly moist.
Place the dough in a tightly sealed container, and refrigerate in a single day or as much as 5 days. The dough will rise slowly within the fridge, within the container. Or you may let it rise for about 45 minutes or till almost doubled, then chill and form.
Divide the dough into 8 equal items, or simply separate out a number of items of about 100 grams every. The dough will appear fairly shaggy and moist. Sprinkle every bit generously with extra flour and form it right into a spherical by transferring it round along with your palm in circles.
Start to roll it into a protracted oval about 3 inches extensive and 5 inches lengthy. If the dough appears fragile and too sticky, collect it again collectively, and work in some extra flour.
Warmth a forged iron or different heavy-bottom skillet, warmth over medium warmth, and grease it generously. Place the formed dough within the middle, fry on one facet for 30 seconds, flip and fry till very calmly golden brown, then flip again and end frying.
My Professional Tip
Knowledgeable suggestions
Work with chilly dough
You may make the bread the identical day, or let it rise within the fridge for as much as 5 days. For those who’d wish to make it the identical day, let it rise, coated tightly, for about 45 minutes or till almost doubled in quantity. This step is designed to let the yeast develop some taste, and to permit the flour to soak up moisture, making the dough simpler to deal with.
Flour the moist dough generously
It is a comparatively moist dough (except you’ve got used a really starchy flour mix). The flour will take up among the moisture in the event you chill it for a number of days, nevertheless it ought to nonetheless be cheesy to the contact. Whether it is, do not be afraid to sprinkle extra flour and add it to the dough till you may roll it with out its sticking to the floor. You want to have the ability to elevate it into the pan.
Warmth the pan correctly
If the pan is not sizzling sufficient, or the dough is rolled too thick, it will not bubble. For those who’re involved, cowl the skillet. However do not make the skillet screaming sizzling, or it’s going to simply burn the bread. As soon as it bubbles, flip it to the opposite facet. Place a forged iron skillet or medium warmth, a nonstick skillet over medium-low warmth.
Use a spatula for even frying
To guarantee that all of the dough comes into contact with the recent skillet, I will sometimes press down on the dough with my spatula. It ought to puff proper again up. Flip and cook dinner a number of occasions till the dough appears puffy at the very least in spots and cooked by whenever you view it from the facet.
Ingredient substitutions
Dairy free
To interchange the butter or ghee on this recipe, attempt vegan butter or further virgin olive oil. For those who select olive oil, the dough is a bit softer and more durable to form, although.
As an alternative of normal plain yogurt, attempt your favourite nondairy plain yogurt. Simply ensure you just like the style of no matter model you select, since you will style it within the bread. My favourite model is Forager, and So Scrumptious can be actually good.
Egg free
Strive changing the entire egg with a “chia egg” (1 tablespoon floor white chia seeds + 1 tablespoon lukewarm water, blended and allowed to gel), Bob’s Purple Mill egg replacer, or “Simply Egg” model refrigerated plant egg replacer. For the egg white, attempt 1/4 cup aquafaba (the brine from a can of chickpeas/garbanzo beans).
Yeast
There isn’t a alternative for yeast in a yeast bread recipe. As an alternative, attempt our yeast-free gluten free pita bread, or gluten free yeast free pizza, and form it right into a naan-style dough.
You should utilize lively dry yeast as a substitute of immediate yeast. You want 25% extra yeast by weight (right here, a complete of 10 grams lively dry yeast). Simply make sure to let the lively dry yeast dissolve in 1/4 of the nice and cozy water from the recipe first, after which add it in whenever you add the remainder of the water to the dough.
- 2 ½ cups (350 g) all function gluten free flour mix, (See Recipe Notes), plus extra for sprinkling
- 2 ½ teaspoons xanthan gum, omit in case your mix already comprises it
- ½ teaspoon kosher salt
- ¼ teaspoon cream of tartar
- 4 ½ teaspoons (18 g) granulated sugar
- 2 ¼ teaspoons (8 g) immediate yeast
- ⅓ cup (76 g) plain yogurt, at room temperature
- 3 tablespoons (42 g) butter or ghee, melted and cooled
- 1 (50 g (weighed out of shell)) egg, at room temperature, crushed
- 1 (25 g) egg white, at room temperature
- ¾ cup (6 fluid ounces) heat water, about (95°F)
- Ghee or virgin coconut oil, for frying
Forestall your display screen from going darkish
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Within the bowl of your stand mixer fitted with the paddle attachment, place the flour, xanthan gum, salt, cream of tartar, and sugar, and whisk to mix properly. Add the yeast and whisk once more to mix.
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Add the yogurt, butter or ghee, egg with egg white, and the water, and blend on low velocity with the paddle attachment till simply mixed. As soon as the water has been absorbed, flip the mixer as much as medium velocity and blend for about 3 minutes.
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The dough will most probably be fairly fluffy however will come collectively and thicken, nevertheless it is not going to flip into a totally built-in ball of dough by itself.
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Flip off the mixer, scrape the dough off the edges of the bowl with a spatula, and gently press it right into a ball. Place the dough in a greased bucket with a lid (or a bowl with a lid or one you may cowl very tightly), and canopy tightly.
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For those who plan to make naan the identical day, place the dough in a heat, draft-free spot to rise till it’s almost doubled in quantity, about 45 minutes. Refrigerate the dough for at the very least quarter-hour to make the dough simpler to deal with.
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Alternatively, place the well-sealed container within the fridge for as much as 5 days, and work with the dough straight from the fridge.
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As soon as the dough has completed rising, flip it out onto a calmly floured floor and sprinkle calmly with extra flour.
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Divide the dough into 8 items. It’s also possible to simply scoop out or pull off a number of items, every a bit lower than 100 grams in weight.
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Working with one piece of dough at a time, flour it generously and form it right into a clean spherical on a floured floor by transferring your palm in a round movement on a floured floor.
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Use a rolling pin to roll the dough into an elongated oval about 3-inches by 5-inches (and about 3/8-inch thick). If the dough tears simply and appears fragile, collect it collectively once more, work in some extra flour, and roll it once more.
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When you’re shaping the dough, place about 1 tablespoon of ghee or virgin coconut oil in a forged iron skillet, and soften over medium warmth. It’s also possible to use a nonstick skillet, however warmth to medium-low.
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Raise the primary piece of formed dough up and place within the middle of the heated skillet. Fry on one facet till massive blisters start to kind (about 30 seconds).
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Flip and fry till the underside is golden brown and starting to blister. Flip the bread once more and cook dinner till browned throughout, about one other 45 seconds.
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Take away to a paper towel or tea towel, and canopy the dough to retain the warmth and moisture.
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Repeat with the remaining items of dough, including extra fats to the skillet as vital. Stack the items of naan one on prime of one other, maintaining them coated with a tea towel to keep up freshness. Serve heat.
Serving: 1piece of naan | Energy: 281kcal | Carbohydrates: 39g | Protein: 5g | Fats: 11g | Saturated Fats: 7g | Polyunsaturated Fats: 0.5g | Monounsaturated Fats: 3g | Trans Fats: 0.2g | Ldl cholesterol: 47mg | Sodium: 205mg | Potassium: 80mg | Fiber: 3g | Sugar: 3g | Vitamin A: 171IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 0.2mg
Diet info is mechanically calculated, so ought to solely be used as an approximation.
make forward/leftovers
Storage directions
All bread is contemporary proper after baking, so it is best to form and cook dinner this bread proper earlier than serving. It can, nevertheless, keep contemporary for at the very least a day wrapped in moist paper towels in a sealed container at room temperature.
For longer storage, let the bread cool fully, wrap every bit tightly in freezer-safe wrap, and freeze for as much as 3 months. Defrost at room temperature or in a microwave oven at 50% energy for 45 seconds to 1 minute.
To refresh bread whether or not it has been frozen or not, sprinkle it with lukewarm water and place it in a 300°F oven to refresh. It’s also possible to use a dry forged iron skillet over medium warmth, or nonstick skillet over medium-low warmth.
FAQs
Sure! A forged iron skillet holds warmth rather well at a constant temperature so your bread cooks quick and does not burn simply. If you do not have one, you should use a nonstick skillet and simply maintain your pan on medium-low warmth. Grease it anyway, although, since that can add coloration to the bread.
Plain yogurt has extra moisture than Greek yogurt, so if you wish to use Greek yogurt, you’d must skinny it out with some milk till it is the identical consistency as plain yogurt. It will not be precisely the identical, however in the event you add the correct amount, it ought to work.
You’ll be able to attempt baking them on a pizza stone in the event you maintain the formed dough on parchment paper. I might attempt baking them such as you do gluten free pita bread, at 400°F for 3 to 4 minutes whole.
No, you need not give the dough further time to rise after shaping. The lengthy, first rise right here is for taste improvement, and a lot of the rise within the formed naan is when it fries within the pan.
