Grain Free Garlic Naan

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. 

Grain Free Naan Bread
Yields 6
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Prep Time
30 min
Cook Time
5 min
Prep Time
30 min
Cook Time
5 min
Ingredients
  1. 3/4 cup cassava flour
  2. 2 T tapioca starch
  3. 2 T olive oil, plus more for brushing on later
  4. 1/2 tsp baking powder
  5. 1/3 cup warm water
  6. 1/4 tsp salt
  7. 1 tsp garlic, minced
  8. 2 T ghee
Instructions
  1. In a medium sized mixing bowl, whisk flours, salt, and baking powder together.
  2. Add warm water and oil to flour mixture and knead until a bread-like dough forms
  3. Divide into 6 small balls
  4. Using wax paper, roll a ball of dough out to 1/2 inch thickness. Brush with olive oil, fold over, and repeat rolling out.
  5. Repeat last step. Roll dough out to 1/2 in thickness, brush with olive oil, fold over and roll out again.
  6. Heat a nonstick skillet over medium heat.
  7. 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.
  8. Once cooked, brush each of your breads with melted ghee and minced garlic. Serve warm.
Notes
  1. 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.
Frugal n Fit http://frugalnfit.com/


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