Jump to content

Important Information

This site places cookies on your device (Cookie settings). Continued use is acceptance of our Terms of Use, and Privacy Policy.

  • Sign Up
  • Join our community!

    Do you have questions about celiac disease or the gluten-free diet?

  • Member Statistics

    84,897
    Total Members
    4,125
    Most Online
    itchyashellgina
    Newest Member
    itchyashellgina
    Joined
  • 0

    Gluten-Free Naan / Roti - Indian Flat Bread (Gluten-Free)


    Scott Adams

    This recipe comes to us from Arvinder Malhotra.

    150 ml tepid milk
    275g (10 oz.) rice flour
    60 grams tapioca flour
    ½ teaspoon salt
    1 teaspoon gluten free baking powder
    2 teaspoons caster sugar
    2 teaspoons dried active yeast
    2 teaspoons vegetable oil
    150 ml plain/natural yogurt
    1 egg, lightly beaten
    1 teaspoon xanthan gum

    In a bowl mix tepid milk with 1 teaspoon sugar and the yeast, then sit bowl in warm place for 4-5 minutes.

    Sift the flours, Xanthan gum, salt, baking powder into a bowl or food mixer. Add remaining sugar, oil, yogurt, egg and mix until smooth.

    Preheat oven to the highest setting. Make dough into 6 equal sized balls. Roll out balls into a tear shape that is ¼ inch thick (use rice flour if necessary to prevent sticking).

    Preheat a heavy baking tray in oven. Remove tray and put the naan on it. Return to the oven for 3 mins, or until the naan puffs up and turns light brown. Place tray under the broiler 30 seconds to 1 minute for extra browning.

    0


    User Feedback

    Recommended Comments

    I broiled my bread 2-3 minutes on each side, rather than bake it, and it turned out exactly the same as regular naan.

     

    I also let my batter sit for an hour before baking for the yeast to rise, and I used ghee instead of vegetable oil for a richer flavor in the batter.

    Share this comment


    Link to comment
    Share on other sites
    Guest Moniza

    Posted

    Guys can anyone tell me a simple chappati kind of a gluten free recipe? Like you can just make on the tawa? Doing all that daily would be a tough job???

    Share this comment


    Link to comment
    Share on other sites
    Guest Paul Hay

    Posted

    Great recipe, easy to make and takes no time at all. Like all gluten-free breads not quite the same as non gluten-free but still excellent.

    Share this comment


    Link to comment
    Share on other sites

    Mine was too sticky and did not puff up. Next time I will let it rise like regular naan and see if that helps. It still tasted great.

    Share this comment


    Link to comment
    Share on other sites
    Guest Rebecca

    Posted

    I made this for my kids but had no yogurt, so I substituted with sour cream. The bread was lovely and fluffy and the kids loved it. Next time I just need to roll the bread out a little thinner and more evenly.

    Share this comment


    Link to comment
    Share on other sites

    Well, first of all my dough did not turn out as a dough which could have been rolled using a pin. Mine was too liquidy more like a cake dough. I had to add a lot of rice flour over the recipe to make it solid. The only thing i did differently was that I made it for 2 naans so I reduced everything by 1/3 and also I did not have egg so I used 1 tbsp flax seed meal with 3 tbsp water( as stated on flax seed meal box to replace an egg). The recipe did not mention when to add the yeast mix to the flour mix.

    Share this comment


    Link to comment
    Share on other sites

    Does anyone have any pictures? I am also sensitive to yeast. I wonder what would happen if I skipped yeast ? Any ideas?

    Share this comment


    Link to comment
    Share on other sites
    Guest Nicola

    Posted

    Guys can anyone tell me a simple chappati kind of a gluten free recipe? Like you can just make on the tawa? Doing all that daily would be a tough job???

    Hi Moniza! Like you, I just wanted something super quick, so I experimented. I just mixed Dove's Farm gluten-free self-rising flour mix with a pinch of salt and regular semi-skimmed milk until it came together in the bowl, then I kneaded it a little on a floured surface and carefully rolled out small circles around 6 inches wide, 1/4 inch thick, then fried them in 1tsp coconut oil until it was starting to bubble and turn golden. I was waiting for a "yuk" reaction from the other half and the kids but it never came. They all agreed they were yummy.

    Share this comment


    Link to comment
    Share on other sites


    Your content will need to be approved by a moderator

    Guest
    You are commenting as a guest. If you have an account, please sign in.
    Add a comment...

    ×   Pasted as rich text.   Paste as plain text instead

      Only 75 emoji are allowed.

    ×   Your link has been automatically embedded.   Display as a link instead

    ×   Your previous content has been restored.   Clear editor

    ×   You cannot paste images directly. Upload or insert images from URL.


×