Gluten-Free Naan

To honor the end of my quarantine, I thought there would be no better time to break bread with some gluten-free naan. 🍞🥖

I have recently been trying to reduce the amount of gluten in my diet as it has been found to have potential adverse affects with alopecia. I also have found that eating gluten leaves me with a feeling of heaviness in my stomach which is an imbalance I am trying avoid as we are in the midst of kapha season🌱🌿🌱

Finding gluten-free items is more of a challenge down south so I decided to whip up something for myself. In lieu of garlic, I added asafoetida, a pungent spice that helps with digestion, relieves bloating and reduces inflammation. I also added roasted fennel seeds which reduces water retention (a common problem around kapha season) and helps flush out toxins from the body ⚡️⚡️⚡️

I N G R E D I E N T S:

  • 1 3/4 cups gluten-free flour

  • 2 tsp sugar

  • 1 tsp salt

  • 3/4 tsp baking powder 

  • 1/4 tsp baking soda

  • 2 tablespoons ghee

  • 1/4 tsp asafoetida

  • 1 teaspoon fennel seeds

  • 3/4 cup water

  • 1/3 cup non-dairy plain yogurt

  • 1 egg or flax egg

  • Ghee + herbs for seasoning

I N S T R U C T I O N S:

  1. Combine all dry ingredients, and whisk together.

  2. Heat skillet on medium high heat and add ghee to the pan. Let the ghee melt and then add the asafoetida and the fennel seeds and let roast for 5-10 seconds or until spices become aromatic

  3. Create a well in the middle of the dry ingredients, and add the spiced ghee, milk and water. Mix everything together until it forms a ball. Turn out on the counter and knead until very smooth and elastic — at least 5 minutes — adding more flour as necessary.

  4. Let the dough rest for 10 minutes. Divide into 8-10 equal pieces.

  5. Heat a skillet over medium-high heat. Roll one piece of dough until very thin (less than 1/8″). Melt some ghee before each piece. One at a time, cook the naan for about 90 seconds, or until parts are blackening, on each side. When they are done, you can brush them with ghee and add seasonings (cilantro, basil, etc) 

Stephanie Wright