Description
This light and fluffy gluten-free naan bread can be made in 20 minutes with only a few simple ingredients. It is so delicious and easy to make and it goes great served with soups, chilis, salad, or even used as a base for pizza!
Ingredients
Scale
Wet ingredients
- 1/4 cup plain Greek Yogurt
- 1/2 cup unsweetened coconut milk or almond milk
- 2 teaspoons olive oil – plus more for cooking the naan
Dry ingredients
- 1.5 cups gluten free all purpose flour – see notes
- 2 teaspoons gluten free baking powder
- 2 teaspoons garlic powder
- 2 teaspoons dried parsley
- 1/2 teaspoon kosher salt
Other
- 1/4 cup melted butter
- Fresh chopped parsley – optional for garnish
Instructions
- Mix up the wet ingredients in a medium bowl.
- In a separate larger bowl, mix the dry ingredients.
- Combine the wet and dry ingredients into a chunky, slightly wet dough.
- Fold the dough onto a floured, flat surface and knead it with your hands for a few minutes until it can easily be formed into a smooth ball of dough.
- Then divide the dough into 8 equal pieces. Use your hands to flatten each piece of dough out into 8 oblong shapes that are about 6 inches long, 4 inches wide, and about 1/8 inch thick each.
- Brush each piece of naan bread with some melted butter.
- Heat a cast iron pan to medium heat and add some olive oil to the pan to fully coat the bottom of the pan – about 2 teaspoons of oil. Once the oil is hot, add 1-2 pieces of the naan bread to the pan, butter side down. Brush the other side with more butter. Cook the naan for 2 minutes per side then remove it from the pan and sprinkle it with sea salt and chopped parsley. Continue until you have cooked all of the naans.
- Serve and enjoy!
Notes
- Use a gluten free all purpose flour that is a one-to-one flour and contains xanthan gum. You can also use bread flour if you do not need to keep this recipe gluten-free.
- Plain greek yogurt like Fage or Chobani works best in this recipe.
- Make sure your baking powder is not expired or this recipe will not work.
- This dough is sticky at first, so make sure you roll it out on a well-floured surface then add a little bit more flour as you knead it.
- You can store this naan bread in an airtight container in the refrigerator for up to 4 days. Reheat it right on the stovetop for a few minutes in a cast iron pan.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Healthy snacks and appetiser
- Method: Stovetop
- Cuisine: Mediterranean