Indian · Dinner
Butter Naan (Gluten-Free)
Soft round flatbread made gluten-free with rice and tapioca flour, leavened with yeast and yogurt, then cooked in a hot skillet and brushed with melted butter. Served warm alongside curries or dals, delivering pillowy texture and mild dairy richness without wheat gluten.
$2
15 minsPrep
6 minsCook
21 minsTotal
MediumLevel
Nutrition per serving
410Calories
11.2gProtein
13.4gFat
63.5gCarbs
6.1gSugar
3.9gFiber
610mgSodium
38mgChol
6.8gSat Fat
320mgPotassium
150mgCalcium
2.4mgIron
0.2mcgVitamin B12
1.5mgVitamin C
vegetarian
gluten-free
low-calorie
low-cholesterol
gluten-free
Instructions
1
Prep
Whisk yeast-dried and sugar-white into lukewarm whole-milk; let stand 5 minutes until foamy.
2
Build
Whisk together rice flour, tapioca-potato starch, chickpea-gram flour, baking-powder, and salt. Stir in plain-yogurt and foamed milk until a soft, sticky dough forms.
3
Proof
Cover bowl with damp cloth and set in warm spot for 90 minutes until dough puffs visibly.
4
Sear
Heat dry skillet over medium-high heat until water sizzles instantly. Lay naan in pan and cook 2 minutes until golden-brown bubbles rise and underside is spotted.
5
Sear
Flip naan and cook second side over medium-high heat 2 minutes until golden-brown patches appear and bread springs back when pressed. Mince garlic, stir into melted butter, brush over hot naan. Scatter cilantro over top and serve warm.
6
Plate
Transfer naan to plate and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 cup120g rice flour
- 1/2 cup60g tapioca-potato starch
- 4 tbsp32g chickpea-gram flour
- 1 tsp1 tsp yeast-dried
- 1 tsp1 tsp sugar-white
- 4 tbsp60g plain-yogurt
- 4 tbsp60ml whole-milk, lukewarm
- 1/2 tsp1/2 tsp baking-powder
- 1/2 tsp1/2 tsp salt
- 2 tbsp28g butter, melted, plus extra for brushing
- 22 small clove garlic
- 2 tsp2 tsp cilantro
