Naan is the most coveted bread in Indian cuisine. And it perfectly complements Indian curries like Chicken Tikka masala, Chana Masala, Vegetable Korma etc. This recipe of gluten free, dairy free Naan will quickly become a mainstay in your home as it is not only tasty but also easy to make!
What is Naan?
Naan is a type of Indian flatbread which traditionally uses yeast to leaven. However there are a lot of instant naan recipes that use only baking powder and yogurt for an instant method. Naan is great to have with curries and stews as it is sturdy enough to sop up the delicious sauces without getting too soggy! Naan can also be used as a flatbread and used to make flatbread pizzas or flatbread sandwiches!
Is this Naan AIP and Paleo?
No this naan is not Paleo or AIP as the gluten free flour blend consists of other grains that are not paleo or AIP. You can check out my grain free and AIP Naan recipe that I have posted before. My cookbook, AIP Indian Fusion also has several AIP flatbreads recipes!
What are the ingredients in this gluten free, dairy free Naan?
- King Arthur Measure for Measure GF flour blend: I have used King Arthur Measure for Measure Gluten Free flour Blend in this recipe. I find that this blend works well in most baking or bread recipes where I can replace the regular all purpose flour with this blend. King Arthur also has several other gluten free blends and baking mixes. So make sure you are using this specific blend for this recipe.
- Non-dairy yogurt: I love using plain, unsweetened cashew yogurt by Forager. But you can use any non-dairy yogurt.
- Non-dairy Milk: I like to use coconut milk for this recipe. But you can use any non dairy milk. If you are using coconut milk, make sure to thaw it to room temperature and shake the can well before measuring out. If there are lumps in the milk, warm it in the microwave for a few seconds until it is completely liquid before measuring.
- Baking Powder: I like to use Aluminum free baking powder like this brand.
- Extra Virgin Olive Oil: I like usingExtra virgin Olive oil as it gives it some good flavor. But you can also use Avocado oil instead.
- Sea salt: I like to use any good quality sea salt like Himalayan pink salt in my cooking. You can use any sea salt that is in powdered form and not too coarse.
Other Tips for making this recipe:
- This is an instant recipe which means that you need to cook the naan soon after you make the dough. Do not wait for more than 15 mins past making the dough to cook them.
- Make sure the heating pan is very hot as you add the naan. Continue cooking the naan on medium heat.
- I recommend using cast iron pan for cooking
- I have not tried baking this naan in the oven.
- Once you cook the naan, it is best to eat them within a few hours of making them. These naan will become a little tough if refrigerated.
You can watch a step by step video tutorial for making this Gluten free Naan here below:
- ¼ cup cashew yogurt (or any non dairy yogurt)
- ¾ cup coconut or cashew milk (or any non dairy milk)
- 2 tsp baking powder (Use Aluminum free)
- ¼ tsp sea salt
- 1 tbsp extra virgin olive oil or avocado oil
- 1½ cups King Arthur Measure for Measure Gluten Free flour
- 1-2 tbsp more coconut milk or cashew milk (or any non dairy milk), if needed
- 1-2 tsp more extra virgin olive oil or avocado oil
- In a large mixing bowl, add the yogurt, coconut milk, baking powder, salt and olive oil. Mix using a whisk to get a frothy mixture.
- Add the flour blend and mix well using a spatula until a dough is formed. If there is some dry flour left, then add a little bit more of the non dairy milk or water until you get a slightly sticky dough. Add the additional oil until you get a smooth, non greasy dough.
- Place a cast iron pan on heat.
- While the pan is heating, divide the dough into 6 equal portions. Take each portion and roll into a ball. Then flatten the ball and place it on a sheet of parchment. Roll into a round or oblong naan shape using a rolling pin. You can also just make it into a round shape by just pressing your fingers on to the parchment paper.
- Carefully remove the naan from the parchment paper and place on the heating pan (make sure the pan is very hot by now). Turn heat to medium heat and cook the naan for about 1 minute or until you see the front side bubble up. Flip and cook for 1 more minute and transfer to a plate. There should be some brown spots on both sides of the naan which shows that it is cooked perfectly.
- Finish cooking all the naan this way.
- Serve warm immediately.