Gluten Free Garlic Naan

A few weeks ago my husband and I celebrated our 17th wedding anniversary. It was a little bit different this year with the  covid-19 stay-in place order, but we still wanted to make it special.  We had a leg of lamb in our deep freeze, we got that out, grilled it to perfection and had a wonderful dinner with our 3  kids. We still had a large chunk of lamb left over. My husband wanted sandwiches, but that didn’t quite sound right to me. I suggested gluten free garlic naan, and his eyes lit up.

I found a good easy recipe, but l missed the part about it needing to rest for an hour.  Oh well, let’s wing it, that’s what I do best.

We all loved the gluten-free garlic naan, it was fabulous.  Well the 6 year old didn’t like it, but he’s going through a picky phase right now. (He ate the garlic breadsticks that had just as much garlic in them,if not more.)

Turns out the recipe is very similar to the pizza crust recipe I just posted the other day.  Crazy how that happens.

  • 1/4 cup warm water
  • 1 tablespoon honey
  • 3/4 teaspoon active dry yeast
  • 3/4 cup (6 oz) warm milk
  • 1 cup (8 oz) plain greek yogurt
  • 4 cups (22 oz) Ella Bella All Purpose Flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp kosher salt
  • 1 tsp dried garlic
  • 8 tablespoons (1 stick) salted butter, melted and divided in half
  • 4 cloves garlic, minced or use press

Directions

Add water, honey, and yeast to the bowL of a mixer. Let sit for 5-10 min.  It will start to bubble.

Add in the flour, yogurt, baking powder, baking soda, salt, dried garlic, and milk. Blend together in the bowl of your mixer until everything comes together, about 4 min. Remove bowl from the mixer, and the paddle, cover for an hour with plastic wrap. (This is the part I skipped, oops.  I’m sure the naan would have been much more fluffy had I done this step, however, it was still yummy.)

Melt half of the butter. Divide dough into 8 equal-ish sized balls. Dip the ball, on two “Sides” in butter.  Roll the ball out until it is about 1/4’ thick.  I like to roll my dough between plastic wrap. This makes clean-up easier and there is less chance of tearing the dough when moving.

Heat large cast-iron skillet until it is very hot. Add a touch of olive oil, then use a paper towel to very carefully spread the oil around the pan. Transfer your rolled out dough to the pan, cover, and cook for 1-2 min.  It should be golden brown and might be a bit darker in spots – that’s ok.  Flip and cook second side for 1-2 more min. When done, brush with garlic butter.  Place on a plate and keep warm in the oven.  Repeat cooking instructions with the rest of the dough.

To make garlic butter.

Melt second half the stick of the butter in a sauce pan and add garlic.

It might not be the traditional way to make naan and I’m sure there is a grandmother out there right now “tsk’ing” for not do it right.  I guess I’ll just have to go take some lessons from her when we can travel again!