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 (you must try my Moroccan Chickpea Stew if you haven't yet!), 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? Yeah…in total heaven.
That why when I went gluten-free I knew I had to recreate it. I've tried a few different recipes and finally landed on this: a gluten-free quinoa flour naan recipe that is fluffy, tender and makes the ultimate dipping vessel!
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!
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.
- Mix water and honey together. Add yeast,
brieflystir 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
yeasthas 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 ¼ cup dough out of processor and shape into flatbreads, about ¼” 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 doorclosed) to rise.
- Once risen, heat
skilletover 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.
|Amount Per Serving||As Served|
|Calories 239kcal Calories from fat 41|
|% Daily Value|
|Total Fat 5g||8%|
|Saturated Fat 0g||0%|
|Dietary Fiber 3g||12%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
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