I made this naan three days in a row. I couldn’t stop. It was so good. Perhaps it was because I haven’t had any regular naan in three months due to food allergies. Or perhaps it was the thin slices of spring shallots from the farmers market that made them so flavorful. Whatever it was, they were naanresistable. What was that? Too many naansensical puns? OK OK I’ll stop. But only if you promise to give this recipe a try!
If you hadn’t made it yourself, you might not even have realized that they are not made with wheat. Oh by the way, there is also no dairy or yeast. Best of all, this is an instant dough. You don’t need to wait for it to raise.
This is starting to sound like an infomercial, isn’t it? But wait, make this naan in the next 24 hours, and you will lose weight.
He he. What can I say, I’m just happy to be eating naan again!
- 3/4 cup Bob’s Red Mill All Purpose Gluten Free flour
- 3/4 cup Bob’s Red Mill finely ground Tapioca flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 2 eggs, beaten
- 1 tablespoon oil
- 2 teaspoons lemon juice (you can substitute lime juice)
Topping (optional but recommended)
- Thinly sliced shallots or garlic
- Cumin seeds
Mix all the dry ingredients in a large bowl. Stir all the wet ingredients. Now make a well in your flour and pour in the wet ingredients. Knead till you achieve a smooth and soft dough that doesn’t stick to the bowl. A lot depends on the size of the eggs. If you cannot bring the dough together at all, add a couple of tablespoons of warm water and try again. If the dough is too wet, add another tablespoon or two of the gluten free flour. Smear some oil all around the ball of dough also helps to work with it. I also recommend slightly oiling the cutting board, rolling pin and your hands as the dough is quite sticky. Divide the dough into 8 equal portions. These naans are about half the size of the regular ones.
Smooth out each ball of dough and flatten in your palms before placing on the board. Roll out gently and stop when you have a 3 inch circle that is about a centimeter thick. This is a good time to sprinkle your toppings on. Continue rolling out gently until you have a 5 inch circle. Instead of rolling it out all the way, I personally found it easier to simply pick up the naan half way and stretch it out like pizza dough by rotating it in the air like a disc. Try it both ways a couple of times and I think you’ll get the hang of it. If your dough is not too stretchy, your flour to egg ratio was slightly too high.
Roll out all the naans at least mid way and cover with a slightly damp towel. Spread high heat oil on a cast iron skillet. Heat over medium heat till it just starts smoking. Have some oil on hand as you will need to smear a teaspoon of oil in between batches.
Once the skillet is ready, gently lift the naans and place 2-3 or how many ever will fit on the skillet. I like to put the side of the naan down that does not have the toppings. In a few seconds, you should see the bubbles forming. This is a good sign. Turn over the naan and let the other side cook when you see a few dark spots. After a few minutes, you might need to lower the heat slightly if your skillet starts smoking too much. Make all the naan and place in a single layer on a plate and cover. Once all of them are done, smear them with some olive oil, butter or ghee. I like to use ghee (clarified butter), since it has great flavor and with the dairy solids removed, I can eat it.
For best consistency, use a cast iron skillet and make sure that it is slightly smoky at all times.
I served the naan with just mint chutney once and they were delicious and all gone in 10 minutes.
Let me know how this recipe works out for you. And if you took a picture, post it on the facebook page please!