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

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.

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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.

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9 Responses:

 
Melody
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
23 Dec 2007 2:38:22 AM PST
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.

 
laura novikoff
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said this on
09 Feb 2008 5:06:00 PM PST
very good

 
Moniza
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said this on
10 Jun 2008 10:55:49 PM PST
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???

 
Nicola
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said this on
15 Mar 2013 1:39:07 PM PST
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.

 
Paul Hay
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said this on
22 Jul 2009 1:41:59 PM PST
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.

 
Lisa
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said this on
23 Dec 2009 9:40:24 PM PST
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.

 
Rebecca
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said this on
14 Jul 2010 7:29:38 PM PST
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.

 
Ekta
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said this on
01 Oct 2011 11:27:52 AM PST
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.

 
Meera
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said this on
01 Jan 2012 2:04:46 PM PST
Does anyone have any pictures? I am also sensitive to yeast. I wonder what would happen if I skipped yeast ? Any ideas?




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