Oil-Free Gluten-Free Naan

This gluten-free naan bread uses just a handful of ingredients and only takes about 20 minutes to make. If you’re not familiar with naan, it’s an Indian flatbread that’s incredibly simple to make, plus it’s oil-free, egg-free, and gluten-free!

Ingredients

1 cup gluten-free flour, such as brown rice flour, garbanzo flour or tapioca flour - almond or coconut flour is not recommended

1/3 cup Cashew Sour Cream or dairy-free yogurt

1/4 scant cup warm water

1 tsp baking powder

1/4 tsp salt

2 tsp aquafaba liquid from canned chickpeas, you can replace it with more Cashew Sour Cream or non-dairy yogurt if you don’t want to use aquafaba

Minced garlic and fresh herbs to garnish

Instructions

1. Add flour, salt, and baking powder to medium-size bowl and stir to combine.

2. Pour in warm water, Cashew Sour Cream, and aquafaba. Stir with a spoon, then use your hands to knead the dough. It should be soft and pliable, not too dry, but not too sticky either.

3. Roll the dough into a ball, cut into quarters and then cut again so you end up with 8 portions of dough.

4. Preheat a non-stick skillet over medium-high heat.

5. Sprinkle your working surface with some flour and roll each dough piece into a ball and then roll out each ball with a rolling pin or glass, adding more flour if needed, to avoid sticking. Your dough should be about 1/8” thick.

6. Add a flatbread dough piece to the hot skillet, cover for a few minutes, bubbles will form on the top of the flatbread in less than 3 minutes so keep an eye on it. Flip the flatbread and let it cook another few minutes. Do this through the remaining dough. Stack the cooked flatbread on a plate and cover with a cloth until ready to serve. Garnish with a sprinkling of minced garlic and fresh herbs (optional).

Serves 4 with 8 flatbread rounds