I had received a box of “cooksimple” brand punjabi coconut curry in my Taste Guru box, and decided to look up a recipe for gluten free Naan. Did I expect it to work first time? Nope. The coconut curry was tasty, although it wasn’t quite as simple as the box made it sound. Be sure to watch it as it’s simmering, or it’ll start to burn, and I never burn rice. I ended up having to add some more liquid (coconut milk) as well. It was still quite tasty, though, and dairy free and non GMO! AND they donate 10% to charities to feed starving children, so it’s a win-win. I served it sprinkled with some unsweetened shredded coconut and raisins. Have I mentioned I love curry? And what goes better with curry than Naan! It’s an Indian fried bread, like a thick tortilla, and it tastes amazing. So let’s make it gluten and dairy free! I did switch up this recipe a little from the original, but mine worked great!
Gluten Free Naan
Take out 2 eggs and 1/3 c. goat milk yogurt or coconut milk Greek yogurt and let come to room temperature.
In a small bowl, put 1 packet (2 1/4 tsp) instant yeast and 3/4 c. warm water (105 degrees or so)
Let sit for 10 minutes for the yeast to start.
In your mixer, mix together (slowly, to avoid the tapioca FLOOF):
1 1/2 c. brown rice flour
1 c. tapioca starch
1 1/4 tsp xanthan gum
1/4 tsp cream of tartar (I was out, so I used 1/4 tsp baking powder instead)
4 1/2 tsp sugar
1/3 c. goat milk yogurt or coconut milk Greek yogurt, at room temp
1 egg + 1 egg white, at room temp
3 Tbsp olive oil
Mix until combined, then add in the yeast and water.
Add in rice flour, a tablespoon at a time, until it starts to ball up a little. Do this 4-5 times.
Toss a few spoons of rice flour into a medium bowl and scrape the dough into it, flipping it to coat it in flour.
Set in a warm place to rise for 40 minutes. It will double in size.
On a piece of parchment paper, sprinkle some flour and flip your dough onto it. Break into 8 smaller equal balls. Set aside except 1. Sprinkle more rice flour on top (Be generous! If it’s sticky at all, you’ll have a tough time getting it off the parchment paper) and take a smaller piece of parchment paper, place it on top, and roll out with a rolling pin into an oblong disc. It should be about 1/4 inch thick. Any thinner will be hard to work with.
Heat up your cast iron skillet. Add in 1 Tbsp margarine and let it melt completely. Place the bread disc in and let it cook until large bubbles appear. Count to 30, then flip it. Cook another 1-2 minutes. Remove to paper towel lined plate. You will need 1 Tbsp margarine for every 2 pieces of Naan, so at least 4 Tbsp. You could probably use coconut oil if you’re diametrically opposed to margarine, but it will be severely lacking in grilled buttery flavor and not nearly as yummy.
This recipe is amazing fresh and hot, but still very tasty cold, and they work well as sandwich wraps too!