One of my favorite types of bread in the world is the quick, delicious flatbread served alongside Indian dishes. I always loved it, but it took me many attempts to discover this rendition of my favorite flatbread. It works perfectly as a pizza crust, too (like this chicken saag pizza)! A definite new favorite around here. We have so far enjoyed it with butter chicken, coconut curry, and chicken saag, quick curry chicken, meals made with red thai curry paste. It's a perfect accompaniment to any meal where you want a quick garlic-bread type side, too. Happy eating! Enjoy!
Preheat oven to 475 F (450 F convection). Line 3 cookie sheets with parchment paper.
In a mixer, combine the following:
3 cups Kristin's Gluten-Free Flour Mix
2 tsp xanthan gum
1 Tbsp rapid-rise yeast
1/2 - 1 tsp dried cilantro (or 1/2 - 1 tsp dried ground coriander)
1 tsp salt
dash garlic powder
Add, and beat 2-3 minutes, until nice and smooth:
2 1/4 cups milk (lactose-free works well, room temperature is ideal)
2 eggs
While the bread is mixing, in a small bowl melt:
1/2 cup salted butter
Spread two ovals of naan bread batter on each of the three parchment paper using a spatula, making 6 large oval naan breads. Brush the tops of each with melted butter (~1.5 Tbsp butter per naan works great). You can let the breads rest for 15-20 minutes, if you want slightly puffier bread, but it's not necessary.
Bake the naan at 475 F for ~12-15 minutes until nicely browned and bubbly. (Lightly browned naan will result in the bread sinking and not retaining it's nice bubbles after removal from the oven, so make sure it's nice and dark golden brown).
Remove from oven, tear or slice to serve alongside your favorite Indian dishes, perhaps an easy chicken-vegetable curry. Enjoy!
Homemade gluten-free naan bread, ready to enjoy!
Homemade Naan Bread - quick and easy!!!
Makes 6 ovals of naanPreheat oven to 475 F (450 F convection). Line 3 cookie sheets with parchment paper.
In a mixer, combine the following:
3 cups Kristin's Gluten-Free Flour Mix
2 tsp xanthan gum
1 Tbsp rapid-rise yeast
1/2 - 1 tsp dried cilantro (or 1/2 - 1 tsp dried ground coriander)
1 tsp salt
dash garlic powder
Add, and beat 2-3 minutes, until nice and smooth:
2 1/4 cups milk (lactose-free works well, room temperature is ideal)
2 eggs
While the bread is mixing, in a small bowl melt:
1/2 cup salted butter
Spread two ovals of naan bread batter on each of the three parchment paper using a spatula, making 6 large oval naan breads. Brush the tops of each with melted butter (~1.5 Tbsp butter per naan works great). You can let the breads rest for 15-20 minutes, if you want slightly puffier bread, but it's not necessary.
Bake the naan at 475 F for ~12-15 minutes until nicely browned and bubbly. (Lightly browned naan will result in the bread sinking and not retaining it's nice bubbles after removal from the oven, so make sure it's nice and dark golden brown).
Remove from oven, tear or slice to serve alongside your favorite Indian dishes, perhaps an easy chicken-vegetable curry. Enjoy!
Delicious homemade GF naan bread, fresh from the oven and ready to serve alongside a vegetable filled coconut curry. Yum!
looks delish! if only I had more time... will try the naan for sure. :-)
ReplyDeleteThanks! It's definitely a favorite of ours.
DeleteIs the xantham gum necessary when there already is in the flour?
ReplyDeleteThere is some xanthan gum in the flour mix, but for things like bread, I find more is needed to get the right stretchy bread texture. Without it, the consistency of the naan won't turn out right. I do find, in general, that when making GF bread products each cup of GF flour mix needs its own teaspoon of xanthan gum. Hence, 3 cups of GF flour blend, you'll use 3 tsp xanthan gum, which is what is the final ratio in the naan bread. :)
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