This is a fun modification on one of our favorite naan bread recipes - a perfect use for the late summer/early fall peppers and tomatoes.  A bit of extra garlic added to these is delicious!  You can easily adjust the amount and types of spicy peppers you use depending on your preferred level of spice.  The seeds are the spiciest part of hot peppers, so make sure to remove those if you want less spice.  Enjoy! 

Fresh from the oven - delicious garlic-y naan topped with spicy peppers and thinly sliced tomatoes. Yum!

Fresh tomatoes and spicy peppers, ready to be used for the naan! 

Naan with Spicy Peppers and Tomatoes

Makes 12 small/medium sized ovals of naan

Preheat oven to 475 F (450 F convection).  Line 3 cookie sheets with parchment paper.

Slice and set aside: 

3-5 hot chili peppers, variety, thinly sliced (remove seeds for less spice)

~4 small/medium or ~12 cherry tomatoes, thinly sliced

In a mixer combine:

3 cups Kristin's Gluten-Free Flour Mix

2 tsp xanthan gum

1 Tbsp rapid-rise (quick) yeast

1 tsp salt

1 tsp garlic powder

1 tsp dried coriander (optional)

1 tsp baking powder

Add and combine:

2 1/4 cup milk (lactose or dairy-free works well, room temperature is ideal)

2 eggs

1-2 tsp fresh minced garlic

Beat 3 - 4 minutes, until nice and smooth.  

While the bread is mixing, in a small bowl melt:
1/2 cup salted butter

Spread four ovals of naan bread batter on each of the three parchment paper using a spatula, making 12 small/medium sized oval naan breads.  

Spreading while holding the parchment can be a little tricky, but this is the look you're aiming for! 

 Divide the hot pepper and tomato slices evenly on the naan bread.  If desired, sprinkle some fresh ground pepper over the bread.  Brush the tops of each with the melted butter (~2 tsp 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.  I usually cook one pan immediately while the other two rise, since I can only put 2 pans in the oven at a time. 

Naan topped with tomatoes and peppers, ready to be brushed with butter. 

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).

Fresh from the oven!  It's SO delicious. 

If you don't want the peppers or tomatoes on your naan, this recipe does work well for smaller garlic naan breads, as well.  Just brush with butter and bake.  

Naan with Spicy Peppers and Tomatoes Recipe by Successfully Gluten Free!

These easy flatbreads are one of our favorites because they can be made plain or with a variety of cheesy additions.  A few of our favorites are listed in the recipe.  The plain flatbreads are a favorite with my kids to use as pizza crusts.  These are similar to my favorite naan bread, but these give you a fluffier end result.  Almost like something in between a naan bread and focaccia bread.  Once cooled, they freeze really well and can be easily heated up in a toaster oven or regular oven.  Enjoy!  

Yummy cheesy gluten-free flatbread filled with green onions and sharp cheddar cheese.

Fresh from the oven!  The extra cheese creates a bubbly texture.  Without the addition of cheese, these will look like nice, smooth flat breads.  

Delicious, Versatile Flatbread

Makes 6 oval flatbreads

Preheat oven to 400 F convection or 425 F regular.  Line 3 cookie sheets with parchment paper. 

In a large mixer, combine dry ingredients:
3 cups Kristin's Gluten-Free Flour Mix
2 tsp xanthan gum
1 Tbsp rapid-rise yeast (quick yeast)
1 tsp salt
1 tsp garlic powder
1 tsp baking powder

Add and let beat 3-5 minutes, until well combined and light and fluffy:
2 1/4 cup milk, warmed (not hot)
2 eggs

These flat breads can be made plain, or you can add in extras of your choice, mixing into batter until well combined:

Cheddar-green onion
2 cups grated sharp cheddar cheese
1/2 - 2/3 cup green onions, sliced into small pieces

Italian-style
2 cups Italian Blend grated cheese OR 1 1/2 grated Mozzarella and 1/2 cup Parmesan
1 tsp dried basil OR 1 - 2 Tbsp fresh basil, minced
1/2 tsp dried oregano

Parmesan and sun-dried tomato
2 cups grated Parmesan cheese
1/3 cup finely diced sun-dried tomato
1/2 tsp oregano (optional)

Scoop 2 blobs of dough onto each of the 3 pans.  Use wet hands to spread and flatten the dough, as desired.  You can keep wetting your hands so the dough doesn't stick to them.   Let the dough rise 10 - 20 minutes in a warm location. 

    

 

Divide and spread/flatten with wet hands.  You can add melted butter before or after rising.  Either works.  Two different varieties shown here.  They never quite look the same, but all end up delicous! 

Before baking, melt in a small bowl (for brushing tops of bread before baking):
3 Tbsp butter

Brush each flat bread with 1/2 Tbsp melted butter prior to baking.

 

Example from before and after rising.  In this case, I brushed the melted butter on at the beginning of the rise.  

Bake flatbreads for 15 - 20 minutes at 400 convection, rotating regularly and checking every few minutes after the first 5-7 minutes of baking.  (If baking your flat breads one at a time at 425 F, then leave the other pans in a slightly cooler place so that they rise slower.)

Remove baked flat breads from pans and parchment onto cooling racks.  Wonderful served immediately, but delicious cooled and served as desired.  We've used leftover flatbreads for quick pizza crusts, sliced and served with pasta, pull off pieces and served with soup or stew, or just eaten them plain as a snack.  Enjoy! 

Fresh from the oven - yum!  

Delicious, Versatile Flat Bread by Successfully Gluten Free! 

Easy meal of Tuna fish salad and Naan Bread

One thing I love is having leftover gluten-free naan bread around the house.  It heats up perfectly in our toaster oven and is versatile for using for a quick lunch or dinner.   Here is one way I like it - served alongside a tuna fish salad that is packed with fresh veggies.  Enjoy!

Naan bread with homemade tuna salad, packed with veggies!

Make up a recipe of my all-time favorite naan bread recipe!

My favorite things to mix in with canned tuna are the following.

For each tin of tunafish, add and mix in:
one carrot, grated
one stalk celery, finely diced
1-2 Tbsp traditional relish or zucchini relish (dill style, sweet and sour, whatever you're in the mood for - or use 1-2 Tbsp finely diced pickle, if you don't have relish)
1-2 Tbsp minced fresh onion
1/4 cup mayonnaise (more/less, to taste)
1-2 tsp mustard
salt & pepper (to taste)

Other things that are nice to add, if desired:
fresh chives, finely diced
fresh dill, finely diced
1-2 Tbsp fresh lemon juice
pinch cayenne pepper
dash paprika

A tasty, easy meal when you want something light. 

Serve a few pieces of delicious naan bread with a scoop of fresh tuna fish salad.  Enjoy! 

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!

Homemade gluten-free naan bread, ready to enjoy! 

Homemade Naan Bread - quick and easy!!!

Makes 6 ovals of naan

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:
1/4 - 1/2 cup salted butter (I use less butter if I plan to use the naan for things like pizza)

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! 

Homemade Naan Bread - quick and easy! recipe by Successfully Gluten Free!

Quick BBQ (or oven) Naan Bread

This isn't proper Naan, but it's wonderfully thin and crispy with a lovely flavor.  And so quick and easy to whip up, which is important in my house.  I love that you can cook it up outside on the BBQ, too! Or you can pop it in the oven.  Brushed with butter before cooking, it has a lovely flavor that cooks right into it.  It's even egg-free! Enjoy!

Fresh off the BBQ, and still sizzling.  

Quick BBQ (or oven) Naan Bread
Makes 3 large pieces of Naan

Preheat grill to medium to medium-high heat (~450-475F) OR preheat oven to 475F, place 2 cookie sheets in the oven that you'll put your naan bread onto.

Mix in a large bowl with a spoon:
1 1/2 cup Kristin's Gluten-Free Flour Mix
1 tsp ground chia seed
1/4 tsp ground coriander
1/4 tsp dried cilantro, optional
1/2 tsp salt
1 tsp xanthan gum
1 tsp quick/rapid-rise yeast

Add in slowly, mixing with a spoon just until mixture holds together nicely:
1 to 1 1/4 cup milk (lactose-free works great)

Melt 1/4 cup butter in a small bowl.  Have a brush handy to brush the dough after rolling it out.

Divide the dough into thirds.

Roll 1/3 of the dough between two pieces of plastic wrap until it's nice and thin, between 1/4" and 1/2" thick.  Brush one side with butter.  Flip onto a piece of parchment paper and butter the other side.  Repeat with the remainder of dough.
 If you want a slightly puffier naan, you can let it rest at this point ~15 minutes.  But I find it's wonderful thin and crispy, so I don't bother (not to mention, I want this to be fast!)

Roll between plastic wrap.  Butter one side, then flip onto parchment paper to butter the other side.

Flip quickly onto heated BBQ, using tongs to help straighten it out if it gets folded on itself.  Cook ~5-7 minutes, checking regularly.  Cook until they're a nice dark brown on the bottom.  You can flip these over if you want a bit of browning on both sides, but these are so thin they're nice as-is.

If you want to cook your Naan in the oven, carefully put them on your preheated sheets and cook ~5 minutes, checking regularly.  They may puff up during baking (this is okay!).  Cook until they've got some browned spots.  Remove from oven and serve!