Flatbreads are one of those things that I honestly feel should be a staple in every diet. Not only are they great for sopping up soups and stews, but they also can be used to make sandwiches, pizzas and bread sticks.
And personally, naan is my all-time favorite flatbread out there.
When I was in college my girlfriends and I always used to order Indian takeout. Tikka masala and naan bread was my jam. It was semi-spicy, with big chunks of chicken, in a creamy tomato sauce, and then with light and fluffy naan?
I’ve missed naan. I’m not sure why it’s taken me this long to try and recreate it, but now I’m making it practically every week. We’ve already made it three times since I took these photos. And that rarely happens!
So I’m super excited to be sharing this gluten-free naan recipe with you today!
Now I know that gluten-free breads can sometimes seem a little intimidating, but not this one. You’ll not only love how easy it is to make, but you’ll adore the pillowy texture.
And here’s the kicker…the recipe makes at least six flatbreads. So you can have some for dinner and freeze the rest for later. We usually make a batch, eat three and freeze the other three, then make mini naan pizzas for a quick, delicious dinner later in the week.
- 1 1/2 cups toasted quinoa flour
- 1/2 cup millet flour
- 1/2 cup potato starch
- 1/4 heaping teaspoon xanthan gum
- 1 teaspoon fine sea salt
- 1 teaspoon garlic powder
- 1/2 cup cooked quinoa
- 2 teaspoons yeast
- 3/4 cup warm water, 80 - 90 degrees F
- 2 teaspoon honey
- 1 tablespoons olive oil
- Mix water and honey together. Add yeast, briefly stir and let sit. Let yeast bloom for 5 - 7 minutes while you prepare the rest of the ingredients.
- Add flours, starch, gum, salt, garlic powder and cooked quinoa to a bowl of food processor. Pulse a few times so the flour is combined. Once yeast has bloomed, add to food processor with oil and process until dough begins to form. It's okay if the dough is a little wet.
- Using greased hands, scoop about 1/4 cup dough out of processor and shape into flatbreads, about 1/4" thick and oval shaped.
- Place on a parchment lined baking sheet while you prepare others.
- When all flatbreads are shaped, let rise for 30 - 40 minutes, until puffy. If you don't have a warm spot in your house, simply preheat your oven to 200 degrees F for two minutes, then turn off and place flatbreads in oven (with door closed) to rise.
- Once risen, heat skillet over medium-high heat. Add flatbread, one at a time, and cook until golden brown on each sides, about 2 minutes per side.
- When finished, place in a piece of tin foil, close on all sides and continue with rest of batch (the steam will keep them warm and fluffy).
- Eat immediately or let cool completely, wrap in tinfoil and freeze.
I'll soon be sharing gluten-free naan pizzas, so I hope you're excited!