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Gluten-Free Naan / Roti (Indian Flat Bread) - Version #1

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“I haven't tried this but it looks promising. This recipe is adapted from the original which was created by Arvinder Malhotra and published on Celiac.com. When I try it, I will probably post a new version with adjustments (and convert it into American measurement units).”
READY IN:
20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl mix tepid milk with 1 teaspoon sugar and the yeast, then sit bowl in warm place for 4-5 minutes.
  2. Sift the flours, Xanthan gum, salt, baking powder into a bowl or food mixer. Add remaining sugar, oil, yogurt, egg and mix until smooth.
  3. Preheat oven to the highest setting. Make dough into 6 equal sized balls. Roll out balls into a tear shape that is ¼ inch thick (use rice flour if necessary to prevent sticking).
  4. Preheat a heavy baking tray in oven. Remove tray and put the naan on it. Return to the oven for 3 minutes or until the naan puffs up and turns light brown. Place tray under the broiler 30 seconds to 1 minute for extra browning.
  5. Brush with ghee or olive oil before serving.

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