Gluten Free Naan Recipe

This is an excellent recipe for naan. As you know with any gluten free bread, it is best eaten within 3 days.This bread is easily warmed up the next day in the toaster.The recipe makes 4 rounds each one about 6 inches in diameter. If you like your bread thinner you can just make your rounds a bit bigger.

Flour Mixture Ingredients

1 cup brown rice flour
1 cup millet flour
2/3 cup potato starch (do not substitute potato flour)
1/3 cup tapioca starch
As you can see the ratio of flour to starch is 2 : 1 .Within this ratio, on occasion, I have substituted all brown rice flour which gave me a subtly different flavor, than both flours combined. If you like the taste of sorghum flour it could also be part of the 2 cup measurement. I would not alter the starches however as the combination of potato starch and tapioca provide the necessary texture for really great naan. Stir with a whisk to combine. Reserve this flour mixture as you will need 2 1/4 cups of it to make this recipe.

Balance Of Ingredients

2 1/4 cup flour mixture
1 tsp salt
1/4 tsp xanthan gum
1/2 cup warm water (110 degrees)
2 tsp yeast
2 tbl sugar
1 egg, lightly beaten
11/2 tbl milk

First of all, combine the warm water with the yeast and sugar. Proof for 5 minutes. Place 2 1/4 cups of the flour mixture in a  bowl and blend with salt and xanthan gum. To this add the yeast mixture, milk and egg. Stir together to make a dough .At this point, on occasion, I have had to  incorporate an extra 2 to 4 tbl of warm water into the mix to achieve a workable consistency to the dough. Lightly flour a piece of waxed paper to use as the surface to shape the naan rounds. Divide your dough into 4 equal parts. Flour the palms of your hands and shape each piece into a circle about 1/4 inch thick. Cover your naan with a tea towel and leave it to rise for 30 minutes. This step is important for a flexible bread texture.
Preheat your oven to 275 degrees. After your bread has proofed for 30 minutes, its time to fry the rounds in a skillet. Over medium heat, measure 1/2 tsp of oil and spread with a brush over the cooking surface of your skillet. Using a spatula lift the bread round off of the waxed paper. Fry for about 3 minutes. Lift the round with a spatula, spread another 1/2 tsp of oil in the pan with your brush. Flip the bread round over and fry the other side. After they are fried, transfer the rounds to a cookie sheet that you have prepared in this way:

Tear off a piece of foil twice the length of your cookie sheet. This will enable you to line the sheet with foil with enough excess to fold back over the top of the rounds.When all 4 rounds are fried, place them on this cookie sheet, fold the extra length of foil back over top of the bread and seal the edges closed. Place in your preheated oven for 5 minutes. This will steam the bread, allowing it to finish cooking on the inside.


There is not a great visual difference in the bread rounds after the 30 minutes of proofing, but if you leave out this step, the naan will have a much drier crumb. I find that even though the waxed paper has been sprinkled with flour, a spatula does help in lifting the rounds. Naan is of course best served warm with your favorite curry, but leftover naan is great heated in the toaster and spread with cream cheese or just butter. Enjoy!!   

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