Last night I was craving Indian food. I had just bought organic cauliflower on sale, so I decided to make curried cauliflower and roasted chickpeas. I usually buy tandoori bread from the store, but it was late, and tandoori bread is so stinkin’ expensive where we live. I didn’t feel like paying 75 cents per piece of bread, so I came up with this gluten free naan bread.
Gluten Free Naan Bread Recipe
- 1 packet instant yeast (2 1/4 tsp)
- 1 cup warm water (120 degrees) *(see note)
- 2 Tbsp raw cane sugar, finely ground – get it here.
- 3 tablespoons coconut milk – get it here
- 1 tsp unrefined sea salt – get it here
- 2 1/2- 3 cups gluten free flour mix – get it here
- Refined coconut oil for frying – get it here
- Begin to heat a skillet over medium-low heat.
- Combine yeast, sugar, salt, milk and water and stir until dissolved and starting to bubble.
- Add the flour and stir/work with hands until it’s a kneadable consistency. Add more flour, a little at a time, as necessary to make the dough workable and not too sticky.
- Pinch off a golf ball sized piece of dough. Roll this out on a floured surface with a floured rolling pin until the dough is about 6-8 inches in diameter. The smaller you make it the thicker it will be, but it will take longer to cook.
- Add some refined coconut oil to the pan, about 1-2 tablespoons. I don’t like using extra virgin coconut oil for this, as it imparts too much of a coconut flavor. Once the oil is hot, add the rolled dough to the pan.
- I cooked mine about 1 minute on each side, but this will depend on the thickness.
- Serve warm.