Naan Flatbread
Soft bread, perfect for eating with your favorite curry dishes, or even better used as a pizza crust or as a base for appetizers like brushetta or our Grilled Veggie Flatbread.
Another taste way to enjoy Naan bread is to cut into wedges and serve with hummus, artichoke dip, or olive tempanade.
Naan Flatbread
Soft bread, perfect for eating with your favorite curry dishes, or even better used as a pizza crust or as a base for appetizers like brushetta.
Ingredients
- 1/2 cup warm water
- 1 Tbsp honey or agave syrup
- 2 tsp yeast
- 1/2 cup buttermilk or milk alternative mixed with ½ tsp vinegar, let sit for 5 minutes
- 3/4 cup rice flour
- 3/4 cup brown rice flour
- 6 Tbsp potato starch plus extra for kneading
- 6 Tbsp cornstarch
- 2 tsp xanthan gum
- 2 tsp salt
- 1/4 tsp baking powder
- 2 eggs
- 1/4 cup vegetable oil for frying (divided)
Instructions
- In a medium bowl dissolve warm water and honey, then sprinkle on yeast. Let sit for 10 minutes until foamy.
- In a large bowl, add dry ingredients, whisking well to mix all flours together. Set aside.
- In a dish, whisk together milk and eggs then pour into yeast mixture, stirring until combined then pour into dry ingredients.
- Using a spatula, stir until a soft dough is created (with the consistency of mashed potatoes). Let sit for 20 minutes to rest, and allow all dry ingredients to become fully absorbed by the liquid.
- Spread about ¼ cup of potato starch onto surface, and with dusted hands grab about 1/3 cup of dough and knead in starch until dough is no longer sticky and you can shape it into a oval shape with your hands. Try and press it out as thin as you can without ripping. Place shaped flatbreads onto individual pieces of parchment paper until ready to fry (they won’t stick to the parchment and you can slide them directly into the pan – the less you handle them the better).
- Over medium high heat, heat 2 tablespoons of oil in a skillet and add one flatbread at a time. Fry for about 2 minutes per side, or until golden. Then place in a 400°F oven for 10-15 minutes until slightly puffed and fully cooked (depending on the thickness).
Tried this recipe?Let us know how it was!
I would also like to know how many grams of carbohydrates are in this recepi, per piece
Thank you
Patricia
Hi Patricia, premium members get lots of extras, including the nutritional information. Great question!
where do I get xanthan gum??
Most large grocery stores should carry it now, if they carry Bob’s Red Mill products (that company makes xanthan gum, so look in their gluten free flour section). If not, you can find it at organic/health food stores.
great effort Angie. Hats off to you for providing so many GF recipes
was wondering for the naam bread if i could use domata flour instead of using all three flours……cause that is what i use…tks..
ada
i used the flour cloud 9 from costco since i didn’t have white and brown rice flour and i loved how they turned out. thanks angie
So glad you liked them! I have a Butter Chicken recipe coming out within the month that will go perfect with it…stay tuned!
Yes you can always substitute in whatever flour blend you like in place of what you see in the recipe. Let me know how they turn out!
How about using an egg substitute?
I haven’t tried this recipe using one, but if you do please let me know how it turns out (and what you used). Thanks!
I have used a product called “Just Egg” with relatively good success. Has the consistency of egg and is best substitute egg replacer. Best ever for scrambled eggs though I need to doctor it up a bit. Seems to work great in recipes as well. A bit expensive and hard to find but we’ll worth looking for. It is a root based product.