Description
A soft, fluffy, and flavorful flatbread made without gluten, perfect for pairing with Indian dishes or enjoying on its own.
Ingredients
Units
Scale
- 1 cup gluten-free all-purpose flour
- 1/2 cup plain yogurt (dairy or dairy-free)
- 1/4 cup warm water
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tbsp olive oil or melted ghee
- Optional: garlic, chopped cilantro, or nigella seeds for topping
Instructions
- In a mixing bowl, combine the gluten-free flour, baking powder, baking soda, and salt.
- Add the yogurt and mix until a crumbly dough begins to form.
- Gradually add warm water and knead into a soft, pliable dough.
- Let the dough rest for 30 minutes covered with a damp cloth.
- Divide the dough into 4 equal portions and roll each into an oval or teardrop shape.
- Heat a skillet over medium-high heat and brush it lightly with oil or ghee.
- Cook each naan for 2–3 minutes on one side until bubbles form, then flip and cook for another 1–2 minutes.
- Brush the hot naan with more ghee or oil and sprinkle with optional toppings if desired.
- Serve warm.
Notes
- You can use dairy-free yogurt for a vegan version.
- Resting the dough helps it become more elastic.
- Cook naan on high heat for authentic texture and browning.
Nutrition
- Serving Size: 1 naan
- Calories: 140
- Sugar: 2g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
