Grain Free Garlic Naan
I made Indian food (butter chicken) the other day and it just screamed, “naan bread needed!”. I’ve got one piece of Trader Joe’s garlic naan in the freezer from over a year ago, before I went completely gluten free. Why I’m still keeping it, I have no idea. I should throw it out. It’s not tempting me. It just reminded me that I should try a grain free version!
My best friend spent several years of her childhood in Kenya, where they learned about a flat bread called Chapati. It’s very similar to naan or a pita with the only difference I can remember being that you brush it with olive oil and re-roll it out a few times. I incorporated this concept into my recipe today. I used a combination of Otto’s Cassava Flour (which I got in my last Thrive Market box! Love them. Seriously, check them out HERE. You won’t regret it!) and Tapioca Starch. I think the combination between the two flours gave it a great, pliable texture.
This recipe could easily be turned into a flatbread pizza, tortillas, or wrap. It’s pretty versatile! They hold up really well to taco fillings or fajitas and were still pliable when reheated the next day.
- 3/4 cup cassava flour
- 2 T tapioca starch
- 2 T olive oil, plus more for brushing on later
- 1/2 tsp baking powder
- 1/3 cup warm water
- 1/4 tsp salt
- 1 tsp garlic, minced
- 2 T ghee
- In a medium sized mixing bowl, whisk flours, salt, and baking powder together.
- Add warm water and oil to flour mixture and knead until a bread-like dough forms
- Divide into 6 small balls
- Using wax paper, roll a ball of dough out to 1/2 inch thickness. Brush with olive oil, fold over, and repeat rolling out.
- Repeat last step. Roll dough out to 1/2 in thickness, brush with olive oil, fold over and roll out again.
- Heat a nonstick skillet over medium heat.
- Place each naan on heated skillet and cook for 2-3 minutes on each side. It should bubble up a little bit and lightly brown. Remove from pan and cool.
- Once cooked, brush each of your breads with melted ghee and minced garlic. Serve warm.
- These can be stored in a ziplock bag and reheated later if desired. Remove from bag, place on a paper-towel lined plate and cook for 10 seconds in microwave.