Naan bread

5 from 1 vote

Prep Time1 30

Cook Time6

Servings: servings

120 ml water
1 teaspoon instant yeast
2 teaspoons sugar
275 g gluten free plain flour
1 and 1/2 teaspoons xanthan gum (Omit if your flour blend already contains this)
1/2 teaspoon baking powder
1/2 teaspoon salt
30 g dairy free butter (melted)
125 ml dairy free plain yoghurt

To a bowl add water and heat in the microwave to around 43°C, this feels like warm bath water to touch. Add instant yeast and sugar, mix well and leave in a warm place for 10 minutes until frothy.
In a large bowl mix plain flour, xanthan gum, baking powder and salt. Make a well in the center and pour in the melted butter, dairy free yoghurt and the frothy yeast mixture.
Stir well and bring the mixture together with your hands, it should be a soft dough that comes together in a ball (if it’s too wet add a little extra flour). Roll into a ball and add to an oiled bowl topped with cling film. Leave in a warm place covered with clingfilm for an hour.
Divide the dough into 6 and roll on a floured surface to form a teardrop shape. Heat a frying pan with a drizzle of oil and fry naan bread 2 at a time, for 3 minutes on each side.
Brush with dairy free butter and top with fresh herbs. Serve warm or reheat in the oven for a few minutes before eating.

*For a garlic and herb naan bread add a small amount of garlic granules and mixed herbs to the dairy free butter topping before brushing.

*For flat bread use the base recipe with no toppings.