Easy Gluten Free Naan Bread (No Yeast)

subheading: Gluten free naan:

20 g (4 tbsp) whole psyllium husk (rough husk form) (If using psyllium husk powder, use only 17g.)

360 g (1½ cups) warm water

235 g (1¾ cups) millet flour, plus extra for flouring the surface (You can use an equal weight of finely ground/milled brown rice flour instead, but your naan might be slightly less fluffy and puffy. For other substitution options, see the "Other substitutions" section in the Notes below.)

130 g (1 cup + 2½ tbsp) tapioca starch (You can use an equal weight of cornstarch (US)/cornflour (UK), potato starch or arrowroot starch instead.)

1 tbsp caster/superfine or granulated sugar

1½ tsp baking powder

1 tsp salt

75 g (⅓ cup) unsweetened plain or Greek-style yoghurt, room temperature

25 g (2 tbsp) olive oil (You can use other oils instead, such as sunflower or vegetable oil.)

subheading: You will also need:

45 g (3 tbsp) ghee or butter, melted

parsley or cilantro, finely chopped

Directions at theloopywhisk.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer