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Naan Bread

Gluten Free recipe

Surprisingly easy, this recipe shows you how to make authentic naan breads using our Glutafin Multipurpose White Mix.





Naan Bread
Preparation Time 35 minutes Cooking Time 5 minutes
Preparation Time Cooking Time



Oven Temperature - Serving - Portion 6
Oven Temp Servings / Makes

You Will Need

Ingredients

350g/12oz Glutafin Gluten Free Select Multipurpose White Mix
Extra grams of mix for dusting when kneading dough
10g (whole sachet) Yeast enclosed with Mix
1/4 x 5ml tsp Caster sugar
1 x 5ml tsp Xanthan gum
1 x 5ml tsp Gluten free baking powder
1/4 x 5ml tsp Salt
25g/1oz Butter or ghee (melted)
5 x 15ml tbsp Warm milk
150ml/1/4 pint (1 Small pot) natural yoghurt
1 Medium egg

Topping:

1 x 15ml tbsp Melted butter or ghee for brushing
 

Method

1. Place all the dried ingredients into a large mixing bowl and stir with a fork. Stir in remaining ingredients and bring together by hand into a ball.

2. Knead on a work surface liberally dusted with extra Mix and knead for 2 minutes until smooth. Divide dough into 6. Roll each out into a tear shape approx 18cm length x 12cm width. Rest on individual pieces of non-stick baking foil. Rest on a flat surface, cover with a loose sheet of foil, and leave to prove for 30 minutes.

3. Once proved, place naan on its foil liner under a preheated grill. Cook for 2-3 minutes on each side. Brush with melted butter or ghee and serve warm with a curry such as our gluten free recipe or one of your choice.

 


 




Important Information

Gluten free, wheat free option:
Use 300g/10oz Glutafin Gluten Free Wheat Free Multipurpose White Mix.
 



Top Tip

Naan will stay fresh for up to 3 days if wrapped in a freezer bag. Sprinkle with water before reheating under the grill.
Naan bread when cooked can be frozen for 1-4 weeks. 

 

Use dips like hummous for a picnic or lunch idea.



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Recent Comments (2)


May Smart 8th March 2013 sounds lovely and easy to try, how can I adapt this recipe to suit dairy, egg and wheat free in addition to gluten free, please help.

May Smart 8th March 2013 sounds lovely and easy to try, how can I adapt this recipe to suit dairy, egg and wheat free in addition to gluten free, please help.

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