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Gluten-Free Naan Bread Recipe
- Prep time: 1 Hour
- Cook time: 10 Minutes
- Total time: 1 Hour & 10 Minutes
- Makes: 8
- In a jug, dissolve the yeast, and sugar in the water. Allow to sit for 5-10 minutes or until frothy.
- Sieve together the flour, and salt.
- Slowly add the yeast mixture. Mix until it’s a soft dough. You might need to add some more flour if it’s too wet.
- Place into a greased bowl and cover. Allow to sit in a warm place for 30-45 minutes.
- Dust a surface with gluten-free flour and knead the dough. Divide into roughly 6-8 pieces and roll into ovals with a thickness of about 1/8” or 3mm.
- Cook in a hot frying pan on each side for 1-2 minutes, use a fat such as oil to help cook the naan (1-2 Tbsp should be enough). Continue to cook until golden brown and the dough is cooked on the inside.
- Serve & Enjoy
- The type of oil you cook in is completely up to you. Vegetable oil, butter, and coconut oil all work surprisingly well when it comes to cooking the gluten-free naan bread.
- If you roll the naan out a bit thicker, then you can get some nice thick pieces of bread that work great as a sandwich when sliced in half.
- You can keep the naan warm by placing into a preheated oven at about 120°C (280°F). Make sure you keep it covered in foil, so it doesn’t dry out.
- If the yeast mixture doesn’t start to foam, then the water was either too hot, too cold or your yeast is already dead (Check use-by date). If it doesn’t foam, then your dough will still rise thanks to the self-rising flour.
- You can cook the naan bread straight away if you don’t have time for the yeast to work its magic. The bread might be a little denser but will still fluff up quite nice.
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