Gluten Free Naan Bread
Gluten Free Naan Bread made with millet flour and tapioca starch. No gluten … no problem! This recipe includes a non-sourdough option. If you have gluten free sourdough discard, then this is a good way to use some of to up.
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Course Appetizer, bread, Side Dish, Snack
Cuisine gluten free
- 9 g psyllium husk powder
- 90 g millet flour
- 60 g tapioca starch
- 60 g gluten free sourdough discard or 30 g extra millet flour + 30 g extra water
- ½ tsp sugar
- ½ tsp baking powder
- 1 tsp salt
- 150 g warm water
- 20 g yogurt
- 10 g olive oil
Topping
- 20 g melted butter + chopped parsley
In a medium bowl, mix the dry ingredients, including psyllium husk powder. Combine the water, yoghurt and olive oil and add it to the dry ingredients. Vigorously mix to prevent the psyllium husk clumping.
Knead briefly into a soft dough, rest for about 5 minutes, divide into in 4, and roll thin.
Cook in a hot lightly oiled pan for about 3-4 min per side until puffed and cooked through
Brush with melted butter and parsley.
If not using immediately this dough keeps covered in the fridge for unto 2 weeks.
Keyword gluten free flatbread, gluten free naan recipe, gluten free nann bread