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Nutrition Facts

Serving Size 1 (108g)

Recipe makes 6 servings

The following items or measurements are not included below:

tapioca flour

gluten free baking powder

xanthan gum

Calories 232
Calories from Fat 41 (18%)
Amount Per Serving %DV
Total Fat 4.7g 7%
Saturated Fat 1.6g 8%
Monounsaturated Fat 1.4g
Polyunsaturated Fat 1.2g
Trans Fat 0.0g
Cholesterol 41mg 13%
Sodium 227mg 9%
Potassium 147mg 4%
Total Carbohydrate 41.0g 13%
Dietary Fiber 1.4g 5%
Sugars 4.0g
Protein 6.0g 11%

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

Recipe #189334 | 20 min | 15 min prep | add private note

By: What's Cooking?
Oct 5, 2006

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).

SERVES 6 (change servings and units)

Ingredients

Directions

  1. 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. 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. 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. 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. 5
    Brush with ghee or olive oil before serving.

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Featured Reviews for This Recipe

From: Chef #1118363

On Jan 8, 2009

I love this bread and am very happy to have it GF. One issue - I think the milk/sugar/yeast mixture was left out of the instructions once after the first paragraph. And, once I added it I had to add a lot more rice and tapioca flour to get the dough to the right consistency.

0 people found this review helpful

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  • From: Chef #469065

    On Jul 26, 2008

    This was surprisingly wonderful. I don't know if it's just me, but the dough was terrible to handle (maybe I did something wrong). I don't mention this as a negative, just to let others out there (like me) not to fear if it doesn't have a great consistancy. It turned out DELICIOUS and even my non-Celiac friends love it. Thanks for the great recipe!

    0 people found this review helpful

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  • From: BadgerLuv

    On Feb 6, 2008

    Delicious! I made this with Butter Chicken and it was awesome. I forgot to buy plain yogurt, so I used sour cream. My liquid measuring cups had mL measurements, but I used 2 c. rice flour and 6 Tbsp. tapioca starch and it worked out well. Added some garlic butter on top and it was wonderful!

    3 people found this review helpful

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    From: Chickee

    On Aug 22, 2007

    OMG! This was soooo good! Way better than the real naan I've had, LOL! I might try the recipe using wheat flour to compare. But I found it light and tasty... I brushed with garlic butter to make garlic naan and YUM. Thanks so much!

    2 people found this review helpful

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  • Read all 4 reviews

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