This gluten free naan bread is absolutely delicious! I’ve been making and perfecting this for the last three years, and I’m finally happy to share. It pairs perfectly with my chickpea and pumpkin curry recipe.
Top tips:
- The FLOUR you use in this recipe is really important so pick a high quality one – I used Ardor gluten free plain or Bobs Red Mill.
- Try rolling it out to different thicknesses to see how you prefer the texture. I’ve tried it thicker and thinner, and I think I prefer it thinner.
- Ensure you pan is HOT! And I mean hot, so that when you add the dough, and put the lid on straight away to create steam, it puffs up and cooks quickly.
- It’s best served immediately, however I reheat it the next day in a pan for leftovers and it’s still delicious.
I hope you enjoy!
KS xx
* Get your milk and yoghurt out of the fridge 30-60 mins before mixing if you can remember. Ingredients
Instructions
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