Gluten-Free Naan with Cumin, Coriander and Yoghurt ( Yeast- Free, Top 14 Free)
GLUTEN FREE II SOY FREE II DAIRY FREE II NUT FREE II VEGAN II TOP 14 FREE II SESAME FREE II FISH FREE II SHELLFISH FREE
Fluffy, yeast-free yoghurt naan bread that’s crispy on the outside and fluffy on the inside. It’s deliciously light and full of flavour. It is chewy like naan bread is and not at all like regular supermarket flatbreads. You know the naans that are dry and falls apart as soon as you breath and taste like cardboard.
It takes very little time to prepare and cook and can be frozen, too, so great to make in batches. You could even use this recipe as a pizza base, omitting the coriander and cumin.
Notes on ingredients & substitutions
Gluten-free flour & baking powder
I used plain gluten-free flour and added gluten-free baking powder. However you can simply use GF self raising flour instead and omit the baking powder. If you use plain flour be sure that the baking powder that you are using is actually a gluten-free version.
Cumin seeds
Use only whole cumin seeds. I love how using the seeds gives you a pop of flavour with every mouthful. Ground cumin will not have the same flavour profile and not a recommended substitute.
Garlic
I used fresh chopped garlic, however you could use garlic powder instead.
Coconut
Feel free to omit this if you prefer. I used desiccated coconut and then ground it into flour in my nutri bullet.
Coconut oil
Feel free to use olive oil or even ghee if you can tolerate dairy. I love the taste of coconut oil as it really adds another flavour profile to this naan recipe.
Yoghurt
I always use coconut collaborative yoghurt, as it has the least amount of nasty chemicals and gums added and never a soy based yoghurt. ( soy is mostly GM and very questionable.) However, use any type of yoghurt you prefer. I like brands without all the added gunk. Use an oat-based yoghurt if you cannot eat coconut.
Ingredients
Tips
If you find that your dough is sticky, add a little more flour. If you find that the mixture is dry, you can add a little more yoghurt or a splash of milk.
When you are rolling the dough, I found it better to roll the dough in between 2 layers of parchment or greaseproof paper to stop it from sticking. Alternatively, you can use flour and roll it onto a clean surface. Just ensure you have dusted off all the flour prior to cooking; otherwise the loose flour burns in the frying pan.
You can omit the coconut and even the cumin and just have coriander, and garlic naan. Or just plain naan with nothing added. It’s totally your call.
Why do you put yoghurt in naan bread?
Plain yoghurt gives the dough a pillowy, stretchy crumb, and cooking it over high heat gives naan bread its signature glossy, blistered surface, which is finished by brushing with olive or coconut oil.
What does plain yoghurt do in baking?
Yoghurt lends itself beautifully to bread, biscuits, muffins, and cakes, providing a slight tanginess and a light, fluffy texture.
Storage & reheating
I wrapped my leftover naan in foil or cling film. It will keep in the fridge for up to 3 days. To reheat, heat in a hot frying pan with a little coconut oil.
These naans freeze really well too. Just layer them with parchment and wrap them with cling film. To defrost and reheat just leave the frozen naan out at room temperature for 30 minutes and reheat in a frying pan as above on low to medium heat.
Makes 4 portions - 45 mins prep & cooking time
Equipment
A mixing bowl, a tawa or frying pan, rolling pin, greaseproof paper.
Step by Step
Recipe
150 g plain GF flour
1/2 tsp baking powder
15 g coconut flour or desiccated coconut
(optional)
1/2 tsp whole cumin seeds
15 g chopped coriander
2 cloves garlic chopped
pinch sea salt ( I used Himalayan pink salt)
165 g plant based yoghurt ( I used coconut yoghurt)
4 tbsp coconut oil
Method
Mix the dry ingredients together. ( the first 7 ingredients.)
Add the yoghurt and gently mix into a smooth dough, adding more flour if too sticky, or adding more yoghurt if the mixture is too dry. ( The quantity will vary according to the flour blend you are using.)
Use a little of the coconut oil to grease a clean bowl, Leave the dough to rest in the bowl with a little coconut oil on the top of the dough also. Cover with cling film and rest at room temperature for 30 minutes.
Once the dough has rested, heat your frying pan or tawa. Split the dough into 4 and roll out. (see notes above). Do not roll out too thin as they will not be fluffy. Roughly 1/4 of a cm.
Once the frying pan is smoking a little add a tsp of coconut oil and place the naan onto the pan and cook on each side for 2/3 minutes and till the underside of the side has brown spots. ( see above pictures)
The naan should fluff up whilst cooking and double in size.
Cook the remaining naan, and keep warm by wrapping in a clean tea towel.
Serve immediately.
Food shopping tips
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This blog contains affiliate links, which means I may receive a commission if you make a purchase using the links. I have personally vetted and used all the products that I recommend.
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