Introducing The Best Gluten-Free Naan Bread.
The classic accompaniment to your favourite curry (see my top five vegan and gluten-free curry recipes below).
Using only 3 ingredients, these tasty gluten-free naans are ready to eat in just 10 minutes (amazing, I know!).
Tastier than shop-bought naans and much cheaper too. They really are a win-win!
And they’re not only delicious with curry – these vegan breads are fab served for a quick lunch or snack with hummus and veg sticks. Or dip into soup for a speedy supper.
HERE’S WHAT YOU’RE GOING TO LOVE ABOUT THESE GLUTEN-FREE NAAN BREADS:
Ready to eat in only 10 minutes
Vegan and gluten-free
Using these 3 simple ingredients (plus sea salt) you will either have or can get in most supermarkets.
These naans are made with gluten-free self raising flour which is available in larger supermarkets.
Any plain yoghurt will work instead of coconut yoghurt
Try garlic or chilli-infused olive oil instead of plain olive oil
Stir in 1/2 tsp ground coriander to the dough for added flavour
The dough is really simple to make – it only takes 5 minutes!
Place all the ingredients in a bowl.
Mix together with a fork and then bring the dough together with your fingers.
Shape into a ball.
Divide the dough in 2 and roll out on a floured surface.
If you find the mix a little dry when rolling into a ball, simply add a little more oil.
No need to worry about what shape they are – just make sure the edges are smooth.
Dry fry in a heated frying pan for a couple of minutes, until just starting to blacken.
SO IF YOU TRY THESE GLUTEN-FREE NAAN BREAD LET ME KNOW!
Leave a comment, rate it and don’t forget to tag me on Instagram @healthylivingjames using #healthylivingjames . I absolutely love seeing and sharing your recreations!
Brush the cooked vegan breads with oil or you could use butter if you prefer.
For a finishing touch why not sprinkle over some chopped herbs?
Here are 5 great curries to try with these gluten-free Naan Breads:
Try chopped coriander or flat leaf parsley plus a sprinkling of sea salt.
Something to bare in mind, this recipe takes a little practice.
Once you have made these a few times you’ll do them perfectly every-time!
Serve the gluten-free naan breads while they are still warm.
It’s really hard to believe something so easy can taste so good!
Trust me, these will take your homemade curries to the next level.
Finally, are you on Pinterest? Why not save this photo below to your boards so you can come back and try it another time!
Best Gluten-Free Naan Bread
- 150 g gluten-free self raising flour plus extra for dusting
- 140 g coconut yoghurt (or other yoghurt)
- 1 tsp olive oil (or try flavoured olive oil) plus extra for drizzling
- sea salt
- chopped fresh herbs, such as coriander and flat leaf parsley (optional)
- To a large mixing bowl add your 150g flour, 140g yoghurt, 1 tsp olive oil and a pinch of sea salt. Mix with a fork, until it starts to clump together
- Now dust your hands, work top and rolling pin with flour
- With your hands press your dough into a large ball and then divide in half and shape into 2 balls
- Gently roll out each dough ball, or press with your hands, until roughly 5mm thick. Then press round any edges that have split, to give a smooth edge
- Place a frying pan onto a high heat (no oil needed), wait until it's very hot before adding your naan bread
- Cook on both sides, for a couple of minutes, until the bread is just starting to blacken (this adds a lovely flavour)
- Finally drizzle with a little extra olive oil, sprinkle over the chopped herbs, if using, and some sea salt