We love naan bread served with curried foods, and with just about any kind of stew like dish. It just makes such a wonderfully light bread addition to any meal. This recipe isn't quite like the ones made in restaurants, but it is a nice substitute. These can go with so many different dishes by just switching out your spices and herbs. Play with it - have fun! Create something wonderful and share your flavor taste treats with us in the comments.
Gluten Free Naan Bread
1 Tbsp ground Chia seeds +1 Tbsp water, place in a bowl & sit a minute
1 Cup Gluten Free Flour
1 Cup Organic Whole Milk (Or 1 Cup water & 4-5 Tbsp THRIVE Powdered Milk)Salt to taste
Spices: Fresh or dried dill, curry powder, onion powder, garlic powder
Mix together all ingredients. Batter should be somewhat runny so that when you place it on the griddle it flows evenly. Heat an electric griddle to 350 degrees F. Pour about 1/3 cup batter onto hot griddle, spread thin with a spatula, keeping in a circle shape as best as possible. Allow to cook first side until top is no longer wet and flowing, without burning bottom. Flip and cook the second side just until done. Remove from griddle and continue until all batter is used up. Stack naan breads in a circular pattern on the serving plate to keep them warm and to make ready for serving. Serve with Curried chicken, humus, baba ganoush, or any of your favorite fillings. Also delicious spiced with southwestern spices and served as a soft taco shell or wrap.
You can also vary the gluten free in gredients a bit for a slightly different flavor. Here are two alternate recipes that I have used with success - the one with coconut flour has a distinct coconut flavor and may not go with all main dish meals.
Alternate Recipe 1
1 Tbsp ground Chia seeds + 1 Tbsp water, place these in bowl & sit a minute
1/2 Cup Almond Flour
1/2 Cup Gluten Free Flour
1 Cup Organic Coconut Milk (Or 1 Cup Organic whole milk, or 1 Cup water & 4-5 Tbsp Powdered milk, for creamier texture)
Salt and herbs to taste
Alternate Recipe 2
1 Tbsp ground Chia seeds plus 1 Tbsp water, place in bowl & sit a minute
1 Cup Almond Flour
1/8 Cup Gluten Free Flour
3 Tbsp Coconut Flour
1 1/2 Cups whole milk
Salt and herbs to taste
Judith has over 30 years experience in food storage, herbs, essential oils, and prepping. She was a captain in the USAF-AUX, FEMA trained, Community Emergency Response Team member and NRA marksmanship award recipient. She shares her experiences with her readers offering tips and recipes.
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