Description
This Gluten-Free Naan recipe creates soft, fluffy flatbreads using a blend of quinoa flour, millet flour, and potato starch. Enhanced with garlic powder and olive oil, the dough rises beautifully thanks to yeast activation, and the naan is cooked on the stovetop skillet for a golden finish. Perfect for those avoiding gluten but craving classic naan texture and flavor.
Ingredients
Flours and Starches
- 1 1/2 cups toasted quinoa flour
- 1/2 cup millet flour
- 1/2 cup potato starch
- 1/4 heaping teaspoon xanthan gum
Seasonings
- 1 teaspoon fine sea salt
- 1 teaspoon garlic powder
Others
- 1/2 cup cooked quinoa
- 2 teaspoons yeast
- 3/4 cup warm water (80 – 90 degrees F)
- 2 teaspoons honey
- 1 tablespoon olive oil
Instructions
- Activate the yeast: Mix the warm water and honey together in a small bowl. Add the yeast, stir briefly, and let it sit for 5 – 7 minutes until it blooms and becomes frothy, indicating that the yeast is active.
- Combine dry ingredients: In the bowl of a food processor, add the toasted quinoa flour, millet flour, potato starch, xanthan gum, fine sea salt, garlic powder, and cooked quinoa. Pulse a few times to combine the flours evenly.
- Form the dough: Once the yeast has bloomed, add it along with the olive oil to the food processor with the dry mixture. Process until the dough starts to come together. The dough may still feel slightly wet, which is normal for this recipe.
- Shape the naan: Lightly grease your hands and scoop roughly 1/4 cup of the dough. Shape each portion into an oval-shaped flatbread about 1/4 inch thick. Place each shaped flatbread on a baking sheet lined with parchment paper as you go.
- Allow dough to rise: Let the shaped flatbreads rise for 30 to 40 minutes until puffy. If you lack a warm spot, preheat your oven to 200°F for two minutes then turn it off. Place the flatbreads inside with the door closed to create a slightly warm environment aiding fermentation.
- Cook the naan: Heat a skillet over medium-high heat. Cook each flatbread one at a time until golden brown on each side, about 2 minutes per side. Avoid overcrowding the pan to ensure even cooking.
- Keep warm: After cooking, wrap the flatbreads in foil, sealing all sides to trap steam. This keeps the naan soft and fluffy while you finish cooking the rest of the batch.
- Serve or store: Serve the naan warm immediately, or let cool completely, wrap in foil, and freeze for later use.
Notes
- Ensure the water temperature is between 80-90°F to properly activate the yeast without killing it.
- Xanthan gum acts as a binder to provide structure in this gluten-free recipe; do not omit.
- Cooking the flatbreads on medium-high heat ensures they get a golden crust while remaining soft inside.
- Keeping cooked naan wrapped in foil traps steam, preserving softness.
- Frozen naan can be reheated in a skillet or oven wrapped in foil to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Indian
