Graziella Baratta Ventura
Gluten Free NAAN
Having been gluten free for the last 12 years, there are some things I haven’t enjoyed in a while- like naan! I used to love this traditional Indian staple as a snack, but the conventional type is no longer for me, not to mention not very healthy either. I’m so pleased to present this not only scrumptious, but healthy recipe for gluten free naan!!🙌🏼🎉
These come together rather quickly and easily, so they can even become a staple in your diet. Let’s delve in!
1/2 cup arrowroot flour
1/2 cup almond flour
1/2 cup potato starch
1/2 teaspoon garlic powder
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup Greek style coconut yogurt (I like Cocojune)
1 tablespoon olive oil
7 Tablespoons coconut milk
1 teaspoon Apple Cider Vinegar
Avocado oil or Ghee for cooking Graziella’s gluten free flour blend for rolling
In a small bowl combine yogurt, olive oil, coconut milk and apple cider vinegar and set aside. In a medium bowl combine all the dry ingredients until mixed well. Add the wet ingredients into the dry and mix well until a soft dough is formed. add some extra potato starch or arrowroot if the dough is too wet. Roll the dough into a giant ball and fold over a few times. Next divide the dough into handful-sized balls and then flatten each one into a disk. Dust a wooden cutting board with some gluten-free flour (I use my flour blend), and place one disk on top. Dust the top with some more gluten free flour and gently roll out the dough with a rolling pin until about 1/4 inch thick.
In a cast iron or nonstick skillet, drizzle some avocado oil or ghee and cook each naan on medium heat. Look for bubbles to appear on the surface after 3-4 minutes, then flip and cook the other side on for about 2-3 more minutes. The excess flour will cause some smoking on the pan, so carefully clean the excess with a ball of paper towels before cooking the next round of naan. Enjoy the naan alone or with eggs, avocado, soup, a variety of dips- anything goes!