*NOTICE: I found an error in this recipe the day after posting it. It has been corrected and this new version is better than ever. Apologies to anyone that made the recipe with the ingredient typo. -Brittany-
I don't know a single person who doesn't love Naan. Soft, Fluffy and slightly chewy its the perfect vice naturally for curry- but can also act as a fabulous sub for pita bread, as a base to make pizza and more.
If you are a regular follower of this website you know a few things about me: #1 I try to limit starch in my recipes as much as possible. #2 I avoid eggs as often as possible because I also cannot have them. #3 my number 1 goal is to create healthy recipes that are just as good (if not better) than your favorite recipes of the past.
Today- I broke a few of my rules. I decided my biggest objective was to make an absolutely delicious GRAIN FREE Naan, without any yeast (not an easy task). To do so I knew I was going to need to use both eggs and starch. I also chose to use coconut flour for the fluffy texture it can create (which also forced me into using eggs.) Without the eggs and starch this bread would not cook through, and end up flat and dense. That's just baking science- nothing I can do to get around it. I know a million of you are going to ask me if you can use Chia Gel or Flax meal in place of the eggs. My answer is simple: PLEASE Feel free to experiment, but know that your recipe will end up absolutely nothing like mine.
The recipe I am providing meets my intended goals. It is absolutely delicious!! I slaved away in the kitchen (having fun in the process of course) for 10 hours yesterday to make this bread possible. If you want to change the recipe go for it- but today I do not have any substitution suggestions.
A few things I can tell you for sure:
- There is no direct replacement for coconut flour that will work the same. (No, Almond flour will not behave the same. Its a very different flour.)
- The eggs provide lift and allow for the bread to cook through fully. No egg replacer is going to act anywhere close to the same.
- Don't want to use psyllium husk? The psyllium provides the bread like texture and chew. It makes the bread chewy like bread vs. just soft like a pancake. The next best thing to try is Flax Meal. I had not experimented with flax meal in this recipe myself and therefore cannot vouch that it will for sure work.
If the ingredients work for you- then you'll definitely want to try making it. My husband was beyond thrilled with the results. Serve it hot out of the oven slathered with melted butter. Feel free to top it with minced garlic before it goes into the oven if you want extra garlic flavor.
Grain Free Garlic Naan.
- 5 Tablespoons of Whole Psyllium Husks (not powdered, use only whole pysllium husks)
- 4 Large Eggs
- 3/4 cup of Plain Dairy or Nondairy Yogurt (Or Heavy Coconut Milk (from a can) or MimicCreme work great.
- 1/4 Cup of Room Temperature mild tasting Oil or Melted Butter (dairy or nondairy)
- 1/2 Packed Cup Coconut Flour
- 1 Packed Cup Tapioca Starch
- 1 1/2 Teaspoon Baking Powder (I used double acting).
- 1 Tablespoon of Garlic Powder or Garlic Paste. (Fresh minced garlic will work too).
- 1/2 Teaspoon of Salt
- 1 Teaspoon of Vinegar (any variety: I used Apple Cider Vinegar).
There are two ways to make this bread. It can be made in a skillet on the stove top or in the oven! We have come to prefer to skillet method as it will give the classic look of naan with the golden brown marks on the surface.For Cooking on the Stove Top:For Baking in the Oven:
- Preheat oven to 425 degrees. Place a sheet of parchment on a large cookie tray and lightly oil the surface. Set aside. OR Place a large skillet and lid on the stove top and lightly oil the surface. Lightly Oil a baking sheet to use as a holding area for your naan before it goes into the skillet.
- In the bowl of a stand mixer (or using a hand mixer) Beat the Eggs liberally for about 30 seconds. Add in the psyllium, cream and oil. Beat an additional minute. Begin adding in the remaining ingredients (Coconut Flour, Tapioca Starch, Baking Powder, Garlic Powder, and Salt. ) The batter should be semi thick and very sticky. Note: Garlic Powder instead of Garlic paste you may want to also add an extra Tbs of Cream.
- Stir in using a spatula the vinegar quickly. Then oil your hands liberally and divide the dough into roughly 4 equal amounts. Keeping your hands very well oiled shape the dough into a round ball and then plop it onto the baking sheet. Using the palm of your hand press the dough out until it is between 1/4- 1/2 inch thick. Leave the dough slightly un-even as that will make it look the most authentic.
- Now- to bake- select your method of cooking.
- Turn the heat on the skillet with a little oil to medium and allow it to heat up for a minute or so. Place the shaped Naan into the pan. Cover with a lid and cook each piece roughly 3 minutes each side until cooked through. (You will know its done when the dough springs back slightly when you poke it with your finger). Note: Your naan may taste a little gummy when you first remove it from the skillet. It will become the perfect texture after cooling and sitting for about 5 minutes or so.
- Place into the oven and bake 11- 12 minutes. You will know it is finished when the bottom is slightly golden and the top surface of the Naan springs back and feels cooked through if you poke it with your finger. . PLEASE NOTE: Your Naan WILL NOT have the golden cooked spots on top like mine do in this photo using this method.
Serve hot. Store in a sealed bag or container at room temperature or freeze and then heat up at a later date.2.2This is an original recipe by Brittany Angell.
Looking for a more traditional Gluten Free Naan Recipe that uses Yeast and Grains? I have just the recipe for you in my cookbooks: The Essential Gluten Free Baking Guide. Part 1 & 2.