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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

⁽⁴⁾ RATE IT NOW Print Recipe

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

150 ml tepid whole milk
275 g rice flour
60 g tapioca flour
1/2 teaspoon salt
1 teaspoon gluten free baking powder
2 teaspoons caster sugar
2 teaspoons active dry yeast
2 teaspoons vegetable oil
150 ml plain yogurt
1 egg, lightly beaten
1 teaspoon xanthan gum
ghee (optional) or olive oil (optional)

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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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.

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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!

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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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