Quick & Easy Gluten Free Naan Bread (No Yeast)

Ingredients

• 20 g whole psyllium husk (rough husk form; if using psyllium husk powder, use only 17g)
• 360 g warm water
• 235 g millet flour (plus extra for flouring the surface)
• 130 g tapioca starch
• 1 tbsp sugar (caster/superfine or granulated)
• 1.5 tsp baking powder
• 1 tsp salt
• 75 g yoghurt (unsweetened plain or Greek-style, room temperature)
• 25 g olive oil (can use sunflower or vegetable oil instead)
• 45 g ghee or butter (melted)
• parsley or cilantro (finely chopped, for garnish)

Steps

1. 1

   Make the psyllium gel: In a bowl, mix together the psyllium husk and warm water. After about 30-45 seconds, a gel will form.

2. 2

   In a separate large bowl (or the bowl of a stand mixer fitted with a dough hook), whisk together the millet flour, tapioca starch, sugar, baking powder and salt.

3. 3

   Add the yoghurt and olive oil to the psyllium gel, mix well, and then add them to the dry ingredients.

4. 4

   Mix with a wooden spoon or a rubber spatula until the dough starts coming together. Then, give it a thorough knead by hand. Squeeze the dough through your fingers and work your way around the bowl, scraping off the sides as necessary. Make sure that there are not patches or clumps of dry flour.

5. 5

   The final dough should come away from the sides of the bowl and be very springy and supple to the touch. It shouldn’t be too sticky. Don’t worry if doesn’t have a perfectly smooth surface – so long as it’s homogeneous with all the ingredients well combined and no clumps of flour or psyllium gel, you can proceed to the next step.

6. 6

   Turn out the dough onto a lightly floured surface and shape it into a ball.

7. 7

   Divide it into 8 equal portions. You can use a scale to make sure that they’re all of equal weight (each portion should weigh about 110g) or you can just eyeball it.

8. 8

   Shape the pieces of dough into balls. As you move onto the next step, keep the pieces of dough covered with a dish towel to prevent them from drying out.

9. 9

   Place a dough ball onto a lightly floured surface and dust its top with more flour. Use a rolling pin to roll it out into a round or oval naan about 7-8 inches (18-20cm) in diameter, with a thickness of about 1/8-1/4 inch (4-6mm). Rotate frequently to prevent sticking.

10. 10

    Tip: I recommend rolling out all the naan breads first and then cooking them. To prevent them from sticking to each other and drying out, stack them with pieces of parchment/baking paper in between and cover them with a clean dish towel.

11. 11

    Pre-heat a large pan or cast iron skillet over medium-high heat. The pan is ready when a droplet of water sizzles on its surface.

12. 12

    Place a naan into the hot pan or skillet and cook it for about 1-2 minutes, until bubbles form on the top surface and the underside is deep golden or slightly charred.

13. 13

    Flip and cook on the other side for about 1 minute or until you see deep golden-brown or charred spots on the underside.

14. 14

    Repeat this process with all the other naan breads, adjusting heat as needed. If they brown too quickly before puffing, reduce heat; if they don't puff and take too long to brown, increase heat.

15. 15

    Immediately after cooking, brush the naan with melted butter or ghee mixed with some finely chopped cilantro or parsley. Alternatively, wrap hot naan in a clean dish towel to trap steam and keep them soft, then brush with butter just before serving.

Notes

STORAGE: Keep in an airtight container for 2-3 days. REHEATING: 1. Microwave for 30-45 seconds. 2. Stovetop: Heat a skillet over medium heat, spray naan with water, and cook covered for 45-60 seconds per side. 3. Oven: Sprinkle with water and heat at 350ºF/180ºC for 3-5 minutes. FREEZING: Allow to cool completely on a towel, stack with parchment paper between layers, and freeze in a bag. Reheat from frozen in a microwave wrapped in a towel for 50 seconds.

Nutrition per serving

• main
• side dish
• gluten-free
• vegetarian
• no-yeast
• bread
• indian-inspired
• stovetop