I’ve always been more than a little envious of gluten-based flatbreads. Naan is one of the DH’s favorite things, and I definitely wish I could have tried the flatbread made in the home of the Bangalorean family that I saw on our last visit to India. But, I’ve learned over the years that the best consolation is coming up with my own gluten-free version of a dish at home later. That’s exactly what I did one evening when I found myself drowning in our favorite spinach chickpea curry recipe and out of rice. I had tried a recipe using all white flours from the gluten-free mall’s recipe index, and I liked it, but I wanted something a little more sophisticated and healthier for me, too. So, I played around with flours until I came up with a satisfying brown and white rice flour naan that had just enough teff to give it a lovely “wholegrain” flavor but not too much to overpower the bread. The resulting bread was lovely, and a huge improvement on the original. So, the next time you have curry- why not try a northern starch rather than a southern, and try my recipe for wholegrain Naan flatbread. Even if you don’t have curry, butter or margarine with dill or any traditional sandwich filling is great in this flatbread. The best part? Despite its fluffy, yeasty interior the crispy exterior is strong enough to keep it together when you slice it open, and sturdy enough to handle a heavy filling… even lots of whole chickpeas slow simmered in an Indian curry.
Looking for more gluten-free flatbread recipes?
Try Ginger Lemon Girl’s Millet Flatbread
Kate’s GF Mock lavash Bread
Naomi’s Sweet Potato Pita
Gluten-Free Naan / Roti – Indian Flat Bread (Gluten-Free)
1 cup tepid milk (i used soy milk, but any kind of milk is fine)
1/2 cup brown rice flour (superfine)
1/2 cup white rice flour
1/2 cup sweet rice flour
3 tbsp. teff flour
1/2 cup tapioca flour
1/2 teaspoon salt
1 teaspoon gluten free baking powder
2 teaspoons sugar
2 teaspoons dried active yeast
2 teaspoons vegetable oil
1 cup or more 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
Preheat oven to the highest setting. Make dough into 6 equal sized
Preheat a heavy baking tray in oven to 550 or so. Remove tray and put the naan on it [on or off of parchment paper]. 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.
(my oven only heats to 550 and the first time it took me more like