Easy Gluten Free Naan (Print Version)
# Ingredients:
→ For the naan dough
01 -
20 grams (4 tablespoons) whole psyllium husk in rough form
02 -
360 grams (1½ cups) warm water
03 -
235 grams (1¾ cups) millet flour, plus more for dusting
04 -
130 grams (1 cup + 2½ tablespoons) tapioca starch
05 -
1 tablespoon fine sugar
06 -
1½ teaspoons baking powder
07 -
1 teaspoon salt
08 -
75 grams (⅓ cup) plain yogurt at room temperature
09 -
25 grams (2 tablespoons) olive oil
→ For finishing
10 -
45 grams (3 tablespoons) melted ghee or butter
11 -
Fresh parsley or cilantro, chopped fine
# Instructions:
01 -
Mix psyllium husk with warm water in a bowl. Wait about 30-45 seconds until it forms a gel-like consistency.
02 -
In a large mixing bowl, whisk together millet flour, tapioca starch, sugar, baking powder, and salt until well combined.
03 -
Stir yogurt and olive oil into the psyllium gel, then add this mixture to the dry ingredients. Mix with a spoon until the dough starts to form.
04 -
Knead thoroughly by hand, squeezing the dough through your fingers. Work around the bowl until no dry patches remain. The dough should be springy and pull away from the bowl sides without being too sticky.
05 -
Form the dough into a ball and divide it into 8 equal pieces (about 110 grams each). Shape each piece into a ball and cover with a dish towel to prevent drying.
06 -
On a lightly floured surface, roll each ball into a round or oval shape about 7-8 inches across and ⅛-¼ inch thick. Stack rolled naans between parchment paper sheets and cover with a towel.
07 -
Heat a large pan or cast iron skillet over medium-high heat. Cook each naan for 1-2 minutes until bubbles form and the bottom turns golden brown with slight charring. Flip and cook 1 minute more.
08 -
Brush hot naan immediately with melted ghee or butter mixed with fresh herbs, or wrap in a towel to keep warm and brush just before serving.
# Notes:
01 -
This naan is best enjoyed fresh and warm but stays soft for several hours
02 -
No yeast required - ready in just 45 minutes using baking powder
03 -
The dough is easy to work with and rolls out beautifully without sticking issues
04 -
Stores well in an airtight container for 2-3 days
05 -
Can be reheated in microwave, stovetop with lid, or oven with water sprinkled on
06 -
Use psyllium husk powder at 17g if not using whole husk form